How To make Gluten Free Carrot Cake

Photo shows a piece of Gluten Free Carrot Cake

5 from 1 vote

Here's Kelly's favorite carrot cake made with gluten free flour. It is really delicious. She's been making this cake for over 30 years to rave reviews. This gluten free version is very tasty, moist and tender and the cream cheese frosting is the perfect topping.

Prep Time20

Active Time50

Total Time1 10

Course: Dessert

Cuisine: Gluten Free

Keyword: carrot cake

Yield: servings

Calories: 764kcal

Author: 2 Cooks in the Kitchen

Materials

For the Cake:

2 Cups 1 to 1 Flour
1 tsp Xanthan Gum
2 tsp Cinnamon
1/2 tsp Salt
2 Cups Sugar
1 tsp Baking Soda
3 Eggs
1 1/4 Cups Vegetable Oil
1 tsp Vanilla Extract
2 Cups Shredded Carrots
1 Cup Crushed Pineapple drained
1 Cup Shredded Coconut
1/2 Cup Chopped Pecans

Frosting:

3 Cups Powdered Sugar
6 Tbls Butter softened
6 Oz Cream Cheese softened
1 tsp Vanilla
1/2 Cup Chopped Pecans for topping.

Instructions

Set 6 Tbls butter and 6 oz cream cheese out to soften.
Preheat the oven to 350°.
Combine the dry ingredients. Put the flour, zanthan gum, cinnamon, salt, sugar and baking soda into a large mixing bowl. Mix well.
Add the eggs, vegetable oil and vanilla extract. Mix thoroughly.
Add the carrots and pineapple and mix well.
Add the shredded coconut and chopped pecans and mix thoroughly.
Pour the mixture into a greased 9 X 13 baking pan. Bake in a 350° oven for 50 minutes. Test doneness with a toothpick. Remove to a cooling rack and let cool completely to room temperature.
Make the frosting. In a large mixing bowl combine the powdered sugar, softened butter and cream cheese, and the vanilla. Using an electric or stand mixer, mix thoroughly.
When the cake has cooled, spread the frosting evenly over the top. Sprinkle on the pecans. Slice and serve.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition