How to Make the Best Gluten Free Carrot Cake You'll Ever Taste

by Rikki Kazmierowicz

This carrot cake is... Fabulous. I have to say. It has definitely earned the stamp of approval from not only my GF sister, but the rest of my friends and family as well! Success! Give it a try! :)

Supplies

  • 3 ½ Cups Grated Carrots
  • 4 Eggs
  • 1 ½ Cups Granulated sugar
  • 1 ¼ Cups Canola oil
  • 2 Cups GF All-purpose flour (with xanthum gum)
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Baking powder
  • 2 Teaspoons Baking soda
  • 1 Teaspoon Nutmeg
  • 2 Teaspoons Vanilla extract
  • ¾ Teaspoons Kosher salt
  • ½ Cups Dried Cranberries
  • ½ Cups Raisins
  • Instructions

    Step 1

    Start by grating your carrot, tip: just throw them in a blender! Easy peasy!

    Step 2

    Stir together all dry ingredients (except Sugar)

    Step 3

    Beat sugar and eggs until fully combined, add oil, and vanilla extract.

    Step 4

    Beat in dry ingredients, and add carrots and raisins, and cranberries, stir with a spoon. Spry 2, 7 inch pans with nonstick cooking spray.

    Step 5

    Fill, and bake for approximately 45-60 min, at 325 degrees Fahrenheit. Watch carefully! Do not over bake!!

    Step 6

    Flip on to a wire rack and cool completely.

    Step 7

    Split each cake in two using a serrated knife, begin by placing one half on a cake board and use your favorite cream cheese frosting recipe as filling.

    Step 8

    Keep staking the cake layers, and filling them with frosting.

    Step 9

    This will yield 4 layers.

    Step 10

    Crumb coat the cake and then place in the fridge for at least 30 minutes, for the frosting to firm!

    Step 11

    Finish decorating, (I'm sorry I don't have a pic of the whole cake finished, BUT it was a going away cake for my GF sister, and she loved it!!) and serve in generous slices!

    Step 12

    The amazing thing about this cake, is that it does not taste GF. You can't tell the difference! It is moist, and absolutely delicious! :) happy baking! Xoxoxo -Rikki