Gluten Free Carrot Cake

The Ultimate Gluten-Free Carrot Cake

The Wet Ingredients:

• 3 large eggs (room temperature)

• ¾ cup granulated sugar

• ¾ cup light brown sugar (packed)

• 1 cup neutral oil (canola, vegetable, or melted coconut oil)

• 1 tsp vanilla extract

• 3 cups finely grated carrots (about 4–5 medium carrots)

• ½ cup crushed pineapple (drained—this is the secret to moisture!)

The Dry Ingredients:

• 2 cups Gluten-Free All-Purpose Flour Blend (look for one with Xanthan Gum included, like King Arthur Measure for Measure or Cup4Cup)

• 1 tsp baking soda

• 1 ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

The “Mix-ins” (Optional)

• ½ cup chopped walnuts or pecans

• ¼ cup raisins

Instructions:

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) two 8-inch round cake pans or one 9×13 baking dish.

2. Whisk the Bases: In a large bowl, whisk together the eggs and both sugars until smooth. Slowly stream in the oil and vanilla while whisking.

3. Combine Dry: In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and spices.

4. Fold it Together: Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the grated carrots, drained pineapple, and any nuts or raisins.

5. Bake: Pour the batter evenly into your prepared pans.

• Round pans: Bake for 30–35 minutes.

• 9×13 pan: Bake for 40–45 minutes.

• Test with a toothpick—it should come out clean or with just a few moist crumbs.

6. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

The Cream Cheese Frosting:

Note: Do not skip the salt in the frosting; it cuts through the sweetness of the sugar!

• 8 oz Cream Cheese (softened)

• ½ cup Unsalted Butter (softened)

• 3 cups Powdered Sugar

• 1 tsp Vanilla Extract

• Pinch of salt

Pro-Tip for Gluten-Free Baking

GF flours need a little extra time to hydrate. If you have the patience, let the batter sit in the pans for about 15 minutes before putting them in the oven. This prevents a “gritty” texture.