The BEST Gluten Free Carrot Cake
Gluten Free Carrot Cake - a moist and delicious carrot cake recipe that is dairy-free and refined sugar free! Easy and delicious!
Ingredients
- 2 cups gluten-free 1-to-1 baking flour
- 1/2 cup almond flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup coconut sugar
- 1 cup pure cane sugar
- 1/4 cup molasses
- 4 eggs
- 1 cup light extra virgin olive oil
- 1/2 cup vegan butter melted
- 3 cups carrots grated (approximately 6 medium carrots)
- optional 1/2 cup walnuts, chopped
- Frosting Suggestion: Dairy-Free Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees F.
- Grease 9x13 baking pan; set aside.
- Combine gluten free flour, almond flour, xanthan gum, baking soda, baking powder, ground cloves, ground nutmeg, ground cinnamon and salt in a medium bowl; Set aside.
- Add coconut sugar, pure cane sugar, molasses and eggs to a large mixing bowl. Beat with a hand mixer to combine. Add oil and melted butter. Beat with a hand mixer for one minute.
- Stir dry ingredients into the wet ingredients.
- Add carrots and walnuts; Stir to combine.
- Pour into prepared baking pan and bake (middle rack) for 35-40 minutes.
- Let cool before cutting or frosting.
Notes
- Frosting: I used this Dairy-Free Cream Cheese Frosting (so good!).
- Nuts: I used chopped walnuts but pecans also go well with carrot cake or feel free to leave the nuts out all together if you prefer it to be nut-free.
- Storage: After being frosted it can be kept for 4-5 days in the fridge, but again it will start to dry out a bit.
- Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape. Once it is cooled it will be light and fluffy on the inside!
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