Gluten Free Carrot Cake With Cream Cheese Frosting

I am the queen of multi-tasking! I can talk on the phone, prepare dinner, and wipe a bottom all in one fell swoop. Just for clarification it was my kid’s bottom, not mine. And yes, I wash my hands thoroughly before making dinner.

Note:  Sometimes I don’t posses a filter. The above paragraph is quite a lovely example!

But I digress. I am working on pulling together the contents of my next Hold The Gluten podcast (to be recorded this week, so stay tuned), but could not wait another millisecond to share my latest creation. In preparation for Easter Dinner, I wanted to experiment in making my first gluten free cake. This August will mark my four year “gluten free” anniversary, however, I have yet to delve into the cake arena. After a huge success using buttermilk in my baking, I felt mentally prepared to work on a gluten free carrot cake. I cannot stress this enough — this cake was the moistest cake I have ever eaten! I sang songs of praise about my carrot cake. I made up a dance about my carrot cake.  I ate with wild abandon not caring about calories or using a fork.  Shhh, I think the secret is the combination of buttermilk, applesauce, and grated carrots.

Tonight I finished the last of the cake. In four shorts days, I ate an entire two layer carrot cake by myself. What the heck, I was making up for lost time!

Gluten Free Carrot Cake

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet flour
1 teaspoon xanthan gum
1 tablespoon baking soda
2 teaspoons cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
4 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 cups sugar
6 ounces of applesauce
2 teaspoons vanilla extract
2 cups grated carrot
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease bottom and sides of two 9 inch cake pans with shortening (I used Spetrum Organic). Sift first eight ingredients in a bowl. Set aside. Using an electric mixer, beat eggs, buttermilk, canola oil, sugar, applesauce, and vanilla extract on low speed until combined. Slowly add sifted dry ingredients into bowl until incorporated (continue to beat on low speed). Fold in carrot, coconut, and pecans. Pour batter into greased cake pans. Bake 30 minutes (or until wooden tester inserted into center of cakes comes out clean).

Cream Cheese Icing

2 8-ounce packages of cream cheese (softened)
1/2 cup butter (softened)
2 teaspoons vanilla extract
2 cups sifted confectioners sugar

Using an electric mixer, cream butter and cream cheese until smooth. Add in the vanilla extract. Continue mixing on low speed while slowly adding the sifted confectioners sugar.

*Note: The Cream Cheese Icing is from Janni on allrecipes.com. I changed the amount of vanilla extract, but kept all else the same (why mess with a great frosting recipe!).

17 Replies to “Gluten Free Carrot Cake With Cream Cheese Frosting”

  1. Yummy! Why leave any carrots for the Easter Bunny? We celiacs need all the carrots we can to make this cake! I can’t wait to try this… it looks so good! Thanks so much!

    Be Free!
    Kathleen =)

  2. I love dancing and carrot cake, you did an awesome job with this one, it’s my fav cake next to red velvet :D! 4 years this August — congrats!

  3. 4 days, eh? i finished my newest jar of pb in 6 🙂 this looks amazing, i LOVE me some carrot cake!!

  4. You are too funny! 🙂
    I LOVE carrot cake! Had some for my birthday earlier this week. But I had to share, so it’s all gone. 🙁 I’ve got a good recipe, but I’m going to try this one next time.

  5. I’m glad you don’t have a filter. That was pretty funny! I have tagged you on my blog if you don’t mind!

  6. LOL on no filter … hmmm, I think the same could be said of me often. 😉

    Yummy looking carrot cake! I love the addition of coconut. And, a layered carrot cake … those are best–more icing!

    Shirley

  7. Pingback: Gluten Free Cake Round-Up | Strawberries are Gluten Free
  8. Hey,

    The carrot cake you made looks delicious. I am also a fan of using buttermilk instead of just using the plain one. A bit expensive compare to the lather but its all worth it. At least I get to have my kids carrots (which they don’t like when cooked or prepared raw in salads)

  9. Hmmmn!!! Just looking the photo, I could feel my stomach was starving, he he.☺…I’ll try to bake during my free time.

  10. MY GOODNESS!! The picture just simply took me away!!! I will try this tom!! And I mean it!!! Thanks for your post..i hope I bring justice to this recipe though..haha but anyway, can I change the cream cheese to maybe melted Blue Stilton Cheese or Gruyere cheese perhaps?

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