Description
Indulge in this moist and flavorful Gluten-Free Carrot Cake that is sure to impress your guests with its delicious taste and tender crumb. Perfect for special occasions or a sweet treat any day!
Ingredients
Dry Ingredients:
- 2 cups gluten free 1:1 flour
- 1 tbsp corn starch
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
Wet Ingredients:
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 4 eggs (room temperature)
- 3 cups carrots (grated)
- 1 ½ tsp organic vanilla extract (Singing Dog)
Frosting:
- Cream cheese frosting (use dairy-free or your favorite)
Instructions
- Preheat Oven: Begin by preheating the oven to 350°F.
- Prepare Pans: Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, corn starch, baking soda, baking powder, salt, and cinnamon.
- Prepare Batter: In a separate bowl, beat together the eggs and sugar until well combined. Mix in the oil and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots.
- Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Assemble: Once cooled, frost the cake with cream cheese frosting and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
