Gluten free carrot cake recipe
15:50
One of my favorite gluten free cake recipes, this gluten free carrot cake keeps well -- if it lasts long enough!
One of the things I love about this cake is that it freezes well, lasts a good long while (if you don't eat it all up!) staying fresh and softly textured even over a few days. Gluten free cake recipes can sometimes dry out more quickly than wheat recipes. But not this one!
My children didn't like the idea of carrots in a cake so we renamed it Golden Nugget Cake. It became a favorite even after they found out about the carrots. Maybe I shouldn't have told them because they love it now and there's not so much for me!
Gluten free carrot cake recipe
Ingredients
Why mashed yam?I add mashed yam to most of my gluten free cake recipes because it makes a richer, moister cake which lasts longer without drying out.
- 1/2 cup butter
- 1 1/2 cup sugar
- 4 eggs
- 1 cup cooked mashed yam
- 1/2 teaspoon vanilla
- 2 teaspoons guar or xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice or cloves
- 1/2 teaspoon ground cinnamon
- 2 cups grated carrot
- 2 cups brown rice flour
Directions for making gluten free carrot cake
- Cream the butter and sugar until smooth.
- Add the vanilla and the eggs one at a time and continue beating.
- Add the guar gum, baking powder, baking soda and spices and continue mixing.
- Gradually add the brown rice flour. When the batter is well mixed, add the grated carrot a little at a time and continue mixing until it's all evenly coated and distributed through the batter.
- Pour into 2 greased 8x8 inch cake pans and bake at 325 degrees for about 40 minutes or until a toothpick inserted in the middle of the gluten free carrot cake comes out clean.
- Let cool 10 to 15 minutes, then turn out onto a wire rack to finish cooling. If you choose to frost your cake, it's better to leave it in the pan until after you've spread the frosting - the cake will hold together better. See below for a cream cheese frosting recipe.
Notes for this gluten free carrot cake recipe
Handy Hint for pain-free cake removal. Cut a piece of baker's parchment paper to fit inside your cake pan with enough extra paper sticking up on two sides so you can pull the cake out with minimal sticking. Run a knife along the two sides without the parchment paper to release the cake from the pan.If you didn't use parchment paper, run a knife around all four sides of the cake pan and then stick your widest spatula under the edge of the cake and gently pry it up from the bottom. You may have to work your way around the whole cake like this until you feel it release.
Cream cheese frosting
- 2 packages cream cheese (16oz) softened
- 1 cup butter
- 4 cups icing sugar (adjust to taste) Note: some icing sugars may have wheat as filler - if you're worried, use fine berry sugar.
- 4 teaspoons vanilla (or to taste)
Cream the butter and cream cheese together. Add the vanilla, then the sugar and beat until the frosting is completely smooth and soft. Any leftover frosting should be disposed of using a spoon and your mouth :)
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