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Gluten Free Carrot Cake

Course Dessert
Calories 273 kcal

Equipment

  • 1 Large bowl
  • 1 Whisk
  • 2 8 inch round cake pans
  • 1 Spoon
  • Measure Spoons

Ingredients
  

  • 2 Cups Gluten Free Flour King Arthur's 1 to 1
  • 3/4 Cup Granulated Sugar
  • 2 tsp Gluten Free Baking Soda
  • 1 tsp Ground cinnamon
  • 1 tsp Salt
  • 1 8 oz Can crushed pineapple in juice, drained
  • 2 Large Eggs
  • 2 Egg Whites
  • 3 Cups Shredded Carrots
  • 1 tbsp Gluten Free Vanilla extract
  • Vegetable cooking spray

CREAM CHEESE FROSTING

  • 1/2 oz ½ (8-oz.) package 1/3-less-fat cream cheese
  • 2 tbsp Butter, softened
  • 1 tsp Gluten Free Vanilla extract
  • 3 Cups Powdered sugar
  • 1 or 2 tsp Fat-free milk (optional) I use lactose free skim milk ( it works well)

Instructions
 

Prepare Batter

  • Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
  • Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
  • Prepare Frosting
  • Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Notes

 
Prepare Batter:
Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
Prepare Frosting
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
 
Carrot Cake Muffins:
Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.