My family absolutely loves this gluten-free carrot cake. It is moist and flavorful. In fact, two of my boys always ask for it for their birthday.
After having it for a birthday dessert recently one of them said, “Can we have this cake every night after dinner? I’m pretty sure I wouldn’t get tired of it if I only ate one piece every night.”
That’s how good it is.
This cake was one of the first things I posted on this blog, but I only included a link and not the recipe itself. This recipe is adapted from the one by Marlene Herron at GF Utah. However, I wanted to give you the recipe with the exact ingredients I use and more specific instructions.
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 pound carrots
- 2 cups white rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- 1½ teaspoons xanthan gum
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- Preheat oven to 350°.
- Trim and peel the carrots then grate them. (Store bought shredded carrots will be too thick. I use the shredding disk on my food processor.)
- In a small bowl, whisk together the rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, baking soda, and salt.
- In the bowl of your mixer, beat together the sugar, oil, and eggs for about one minute.
- Add the shredded carrots and mix until combined.
- With the mixer on low, slowly add the dry ingredients and mix just until moistened.
- Spoon the batter into two greased 9 inch round cake pans.
- Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
If you are looking for information about the gluten-free diet, How to Be Gluten Free (affiliate link) is a very practical guide to getting started. It covers 10 steps to help you become happily gluten free.