My family absolutely loves this gluten-free carrot cake. It is moist and flavorful, and it is the most requested birthday cake in my family.
After having it for a birthday dessert, one of my kids 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 amazing carrot cake has been on my blog for some years, but it’s so good, it’s worth reposting. The recipe was adapted from the one by Marlene Herron at GF Utah. However, it’s not longer available at that website. Plus, I wanted to give you the recipe with the exact ingredients I use and more specific instructions.
I rarely use refined vegetable oil and sugar these days, but I do make occasional exceptions. This cake is one of them. I thought about experimenting with healthier ingredients, but I know my family would be a little bit disappointed. So I let them have it for a special occasion such as a birthday, and sometimes I sneak a piece too.
I often use a pre-made gluten-free and dairy-free frosting, but homemade would work just as well. Cream cheese frosting goes great with carrot cake. But if I want the frosting to be dairy free, I go with vanilla.
- Preheat oven to 350° F.
- 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.