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Gluten-Free Carrot Cake
Gluten-Free Carrot Cake
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Indulge guilt-free with this irresistible gluten-free carrot cake. Made with rice flour instead of all-purpose, and perfectly spiced with cinnamon, this ultra-moist cake is a must-try for all. Its tender crumb and homemade cream cheese frosting make it a crowd favorite, even for gluten lovers.
Ingredients:
  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 2 cups shredded carrots
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup butter, softened
  • 6 oz gluten-free cream cheese, softened
  • 3/4 teaspoon pure vanilla extract
  • 2 cups gluten-free powdered sugar
  • 1 to 2 tablespoons milk
Instructions:
  • Preheat oven to 350°F. Lightly grease the bottom of an 8- or 9-inch round cake pan, then line the bottom with parchment paper and grease the paper.
  • In a spacious bowl, use an electric mixer on medium speed to beat together granulated sugar and eggs until they turn light and fluffy. Mix in oil and 1 teaspoon of vanilla until smooth.
  • Combine flour blend, cinnamon, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Gradually add to egg mixture on low speed until well combined. Fold in carrots and nuts, then transfer the batter to the pan.
  • Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a cooling rack. Allow it to cool completely for about 1 hour.
  • In a medium bowl, use an electric mixer to blend softened butter, cream cheese, and 3/4 teaspoon of vanilla until creamy. Gradually mix in powdered sugar. Adjust the spreading consistency by adding milk slowly on low speed. Frost the sides and top of the cake on a serving plate with the prepared frosting.

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