Pay just $7.50 for postage
to get a
$10 Store Credit.
Folks who TRY gfJules,
come to RELY on gfJules.
SEE FOR YOURSELF!Try NOW!
A good carrot cake recipe is one of life’s great necessities, don’t you think? And the same holds true for a gluten free carrot cake recipe – if you’re living without gluten, you shouldn’t have to live without great gluten free carrot cake recipe so you can enjoy this treat any time you like!
I’ve been making this wonderful gluten free carrot cake recipe ever since Kim Bouldin shared it with me in 2011. She says it’s taken from a Betty Crocker cookbook and modified to be gluten free using my gfJules™ All Purpose Gluten Free Flour.
That’s one of the things I hear all the time that people like best about my flour — you can truly use it in a regular recipe from a cookbook or family recipe box with great results. It makes things so much easier that way … like this yummy gluten free carrot cake!
As I always tend to do though, I can’t leave a recipe alone, so I’ve made a couple of little tweaks in my version, but if you happen to have an old Betty Crocker cookbook in your cupboard, apparently you can feel free to just use my gfJules Flour in that original carrot cake recipe.
Either way, I do hope you try this recipe one day soon (Easter is a great time for carrot cake … just sayin’). It’s moist and bursting with flavor and just divine when served for brunch or dessert or even (squint and blur:) breakfast!
Fair disclosure that mine is a cake-loving household and we’ll find any excuse to have cake for breakfast, especially when there’s something healthy inside like 3 CUPS of carrots — wowza!
Many thanks to Kim for sharing this recipe with me; I’m glad to finally be sharing it with you, too.
A good carrot cake recipe is one of life’s necessities, and this gluten free carrot cake recipe fits the bill: moist, full of flavor, and totally yummy.
Preheat oven to 350º F static or 325º F convection.
Lightly oil two 8 or 9-inch pans then dust with more gfJules™ Gluten Free All Purpose Flour (note: you may use one lightly oiled 13×9-inch pan or 12 jumbo cupcake tins instead.) If using round pans, wrap in cake belts to ensure they bake flat; otherwise slice the crowns off the baked cakes with a bread knife once cooled, so that they are flat for stacking as a layer cake.
Shred the carrots in a food processor then measure.
Whisk together sugar, oil, applesauce and eggs in a large mixing bowl until slightly frothy.
In a separate bowl, whisk together dry ingredients through spices. Slowly stir into large mixing bowl with liquids. Beat another minute once added. Fold in carrots until the batter is uniform, then stir in pecans and raisins, if using.
Bake for 30 – 35 minutes for the round pans or jumbo cupcakes or 40 – 45 minutes for the sheet pan. Check for done-ness with a toothpick inserted into the middle of the cake; it is done when the toothpick is clean or has only some dry crumbs attached.
Remove to cool in the pans for 10 minutes, then gently remove and cool on wire racks before frosting.
Frost with this vegan cream cheese frosting recipe: hop to it here.
Don’t wait for a special occasion to bake this cake. It will make any occasion special!
And when you do make this recipe, people will start asking you to make it again and bring to the next party! Here’s how I traveled with my latest gluten free carrot cake to an Easter gathering (precious cargo!). Good thing I wasn’t the driver!
Pin for later!