Ingredients
The Cake
- 1¼ cups vegetable oil
- 2 cups granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1½ teaspoons baking powder
- ½ teaspoon baking powder
- ¼ teaspoon Xanthan gum (only use if there is none in the flour)
- 8.5 oz gluten free, one-to-one baking flour
- 3 cups carrots (grated)
- 1½ cups chopped pecans (or walnuts, toasted if possible)
The Frosting for one 9"x13" cake
- 8 tablespoons unsalted butter (room temperature)
- 8 oz cream cheese (1 package, room temperature)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3½ cups confectioners sugar
- 1 teaspoon milk (or heavy cream, if needed to thin frosting)
The Frosting for a two-layer 9" round cake
- 12 tablespoons unsalted butter (room temperature)
- 12 oz cream cheese (room temperature)
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 4½ cups confectioners sugar
- 1 teaspoon milk (or heavy cream to thin frosting if needed)
Instructions
The Cake
- Preheat the oven to 350°. Lightly grease two 9" round layer pans or one 9x13 pan. If using round layer pans, cover the bottom with wax or parchment paper.
- With an electric mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda. Beat for one minute
- Add the flour, and beat for another one minute
- Add the carrots and nuts, and mix until blended. Pour into the prepared pan(s)
- Bake the cake(s) for 50-60 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Allow the cake(s) to cool completely before frosting
To make the frosting
- Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar., and add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
- Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake
- Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.
Nutrition Facts
Gluten Free Carrot Cake
Amount per Serving
Calories
1359
% Daily Value*
Fat
85
g
131
%
Saturated Fat
27
g
169
%
Trans Fat
1
g
Polyunsaturated Fat
26
g
Monounsaturated Fat
26
g
Cholesterol
204
mg
68
%
Sodium
688
mg
30
%
Potassium
355
mg
10
%
Carbohydrates
148
g
49
%
Fiber
7
g
29
%
Sugar
122
g
136
%
Protein
12
g
24
%
Vitamin A
9299
IU
186
%
Vitamin C
3
mg
4
%
Calcium
183
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.