Recipe: Gluten-Free Carrot Cake
Subscribe Form
RSS

Get Notified When We Update!

Jan 10 2011

Recipe: Gluten-Free Carrot Cake

I write all the time about how much I love chocolate – chocolate candy, chocolate ice cream, chocolate cake – but I have neglected to mention that I do have one other love when it comes to cakes – Carrot Cake. If I had both to choose from, I am not sure that I could make a choice, I would probably have a little of each.

I have never made a carrot cake from scratch (or a mix, for that matter).  My mother-in-law made one a few years ago for my birthday and it was amazing.  This year, I decided to tackle the task myself and made a carrot cake to celebrate my birthday this past weekend with my mom (who happens to have the same birthday and love carrot cake!).

After scouring the internet for recipes, deciding if I wanted to add raisins, nuts, pineapple or which combination of those ingredients, I finally settled on one from a tried-and-true source – Betty Crocker.  I have an old Betty Crocker cookbook that I consulted for the recipe.  I modified the recipe to be gluten-free and it was nothing short of spectacular!


Carrot Cake

**Recipe courtesy of Betty Crocker’s New Cookbook, modified to be gluten-free by me

1.5 cups sugar

1/2 cup canola oil

1/2 cup applesauce

1 large egg, 4 egg whites

2 cups Jules Gluten Free All Purpose Flour

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

1/4 tsp ground nutmeg

3 cups shredded carrots (5-6 medium)

1/2 cup chopped pecans

1/2 cup raisins

Cream Cheese Frosting (recipe to follow)

1.  Preheat oven to 350 degrees.  Spray 2 8 or 9-inch pans with Pam.  **You could use a 13 x 9 inch pan if you like.

2.  Shred the carrots in a food processor (messy job, but so worth it)

3.  Mix sugar, oil, applesauce and eggs in a large bowl until blended and then beat for 1 minute.

4.  Mix in remaining ingredients, except the raisins & nuts.  Beat for 1 minute.

5.  Stir in carrots & nuts and pour into pan or pans.

6.  Bake for 30 – 35 minutes or the round pans or 40 – 45 minutes for the rectangle.

7.  Frost and enjoy!

Cream Cheese Frosting

*****recipe courtesy of the same Betty Crocker cookbook

1 package low-fat cream cheese

1/4 cup of butter (1/2 stick)

2 tsps skim milk

1 tsp vanilla

4 cups powdered sugar

1.  Beat the first 4 ingredients together until smooth.

2.  Start to mix in the powdered sugar a little at a time.  The frosting is ready when it is smooth & spreadable.

This cake turned out way better than I had ever imagined.  In fact, I have been sharing this with everyone that I know so that I don’t devour the rest of the cake myself!

  • RSS

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow @KBouldin on Twitter

Related Posts

    No related posts.

  • http://www.gluten-freeatlanta.com Tiffany

    Belated happy birthday, Kim! I have to make this as I LOVE carrot cake more than any other type. I had birthday cake made with Jules’ flour at her cooking class. It was the best plain white cake I’ve ever had – with or without gluten in it. I’m sure carrot cake made with her flour must be outstanding. Thanks for sharing!

    • http://glutenfreeislife.com/ Kimberly Bouldin

      Thank you, Tiffany! Please let me know how you like the carrot cake if you do try it. I can only imagine how good the white cake is….ooh! I used to make a white cake with strawberry preserves as the filling layer before going gluten-free….now I think I want some! LOL!

  • Pingback: Five Year Anniversary of My Gluten-Free Diet « Gluten-free is Life

  • Pingback: Weekly Menu Plan–January 16, 2011 « Gluten-free is Life

  • http://blog.julesglutenfree.com jules

    How did I miss this posting?! This looks divine!!!! You’re so smart to pick carrot cake for your birthday cake … I might have to switch over for my next birthday!!!

  • Teresa

    Just made the carrot cake using this recipe and with great disappointment- it is awful. It is too gummy/wet. The nutmeg just isn’t enough or there needs to be some cinnamon and Allspice…or maybe substitute brown sugar for the horrendous amount of white sugar. Either way- don’t waste your flour on this. Carrot cake from Whole Foods is outstanding compared to this and that only suffices when you have a massive carrot cake craving.