Gluten Free Carrot Cake Recipe

Recipe By Slurrp

Indulge in a moist and flavorful Gluten Free Carrot Cake. Made with a blend of gluten-free flours, grated carrots, and warm spices, this carrot cake is a delicious treat for those with gluten sensitivities. The cake is perfectly spiced and studded with sweet raisins and crunchy walnuts. Topped with a creamy cream cheese frosting, this gluten-free carrot cake is a crowd-pleasing dessert that everyone can enjoy.

4.8
13 Rating -
Rate
Eggdiet
1hr 55minstotal
15minsPrep
45minsCook
1hr 55m.total
15m.Prep
45m.Cook
Gluten Free Carrot Cake
plan
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ingredients serve

Ingredients for Gluten Free Carrot Cake Recipe

  • 2 cup Gluten Free Flour Blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 3 Large Eggs
  • 1 cup Granulated Sugar
  • 3/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cup Grated Carrots
  • 1/2 cup Raisins
  • 1/2 cup Chopped Walnuts
  • as required Cream Cheese Frosting
  • as needed Additional Walnuts Or Grated Carrots, For Garnish

Directions: Gluten Free Carrot Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven and prepare a cake pan by greasing and lining it with parchment paper.
  • STEP 2.In a mixing bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • STEP 3.In a separate bowl, beat together eggs, sugar, oil, and vanilla extract.
  • STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • STEP 5.Fold in grated carrots, raisins, and chopped walnuts.
  • STEP 6.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 7.Bake until a toothpick inserted into the center comes out clean.
  • STEP 8.Allow the cake to cool completely before frosting it with cream cheese frosting.
  • STEP 9.Garnish with additional walnuts or grated carrots, if desired.
  • STEP 10.Slice and serve.

Cooking Tips

  • Make sure to grate the carrots finely to ensure even distribution throughout the cake.
  • For added moisture, you can soak the raisins in warm water or orange juice before adding them to the batter.
  • To prevent the cake from sticking to the pan, make sure to grease and line it properly.

Storage and Serving

  • Store the carrot cake in an airtight container in the refrigerator for up to 5 days.
  • Bring the cake to room temperature before serving for the best texture and flavor.
  • Serve slices of carrot cake as is or with a dollop of whipped cream or vanilla ice cream.
Nutrition
value
9312
calories per serving
736 g Fat120 g Protein572 g Carbs61 g FiberOther

Current Totals

  • Fat
    736g
  • Protein
    120g
  • Carbs
    572g
  • Fiber
    61g

MacroNutrients

  • Carbs
    572g
  • Protein
    120g
  • Fiber
    61g

Fats

  • Fat
    736g

Vitamins & Minerals

  • Calcium
    1190mg
  • Iron
    35mg
  • Vitamin A
    14978mcg
  • Vitamin B1
    4mg
  • Vitamin B2
    3mg
  • Vitamin B3
    19mg
  • Vitamin B6
    3mg
  • Vitamin B9
    682mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    46mg
  • Vitamin E
    79mg
  • Copper
    7mcg
  • Magnesium
    687mg
  • Manganese
    12mg
  • Phosphorus
    2363mg
  • Selenium
    205mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp