Gluten-Free Carrot Cake
Carrot cake is a classic dessert that's loved by many, and this gluten-free version is just as delicious as the original. This gluten-free carrot cake is moist, flavorful, and perfect for any occasion. Try it out and see how it compares to the traditional version!
Equipment
- 9-inch cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Grater
Ingredients
- 2 cups of gluten-free flour a blend of rice flour, tapioca starch, and potato starch works well
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- 1/2 tsp of salt
- 3/4 cup of vegetable oil
- 1 cup of granulated sugar
- 3 large eggs
- 1 tsp of vanilla extract
- 2 cups of grated carrots
- 1 cup of chopped walnuts optional
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, spices, and salt.
- In a separate large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until well combined.
- Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
- Once the cake has cooled, you can frost it with your favorite cream cheese frosting recipe or serve it plain.
Notes
Give this cinnamon a try!