Gluten Free Carrot Cake with Cream Cheese Frosting
This tender cake has a wonderfully soft texture with a little hint of spice. But what really sets this apart is the silky blanket of cream cheese frosting! Such a special dessert for gluten free guests - and I have a dairy free version too. Food allergy dessert lovers unite!
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 servings
- Category: dessert
- Method: bake
- Diet: Gluten Free
Ingredients
Scale
- 2 cups All-in-one flour blend
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 2 cup sugar
- 1 cup nonfat Greek yogurt
- 4 large eggs
- 3 cups carrots, finely shredded
Instructions
- Sift flour, baking soda, cinnamon, salt, and xanthan gum into a bowl, or just stir with a whisk until thoroughly blended.
- In a mixer, blend together the sugar, eggs, and yogurt.
- Add the shredded carrots and flour mixture.
- Blend on medium speed for 1-2 minutes to help the gluten free flours absorb the liquid ingredients.
- Cover and let the cake batter chill in the fridge for 30 minutes to an hour. This will allow the gluten free flours to get fully hydrated, resulting in a moist and tender cake with high loft.
- Preheat the oven to 350℉.
- Spray a 9 x 13 baking dish with cooking spray.
- Pour in the batter, and smooth the top to make it even.
- Bake for 35 minutes until the top springs back when lightly touched, and a toothpick inserted in the center of the cake comes out clean.
- Let cool thoroughly, and frost with cream cheese frosting.
Notes
This recipe makes 24 cupcakes (which bake for 15 - 20 minutes), or one 8 x 8 inch pan and 12 cupcakes.
Dairy Free version: Replace the Greek yogurt with 1 cup of unsweetened applesauce + 1/3 cup oil - coconut oil or a vegetable oil works well here.