Easy Gluten Free Carrot Cake

My daughter made the most amazing carrot cake yesterday.

She always loves to take regular gluten recipes and “experiment” with them to see if she can make a gluten free version that’s as good as the original. This time she totally hit the nail on the head. The carrot cupcakes she made were light and fluffy with none (absolutely none) of the gluten free taste you can sometimes get with homemade baked goods. Her recipe uses Bob’s Red Mill All Purpose Gluten Free Flour, which means it’s more affordable, (We buy it in bulk on Amazon – you can get it here) plus it’s rice and corn free. The cupcakes themselves are dairy free, but she topped them with a cream cheese icing.

This is what I had for lunch yesterday. I’m so thankful that my college kids are home for the holiday.

easy gluten free carrot cake using Bob's Red Mill All Purpose Gluten Free Flour from knowguten.me Follow Me on Pinterest

 

Easy Gluten Free Carrot Cake
 
Author:
Recipe type: cake, cupcake, muffin
Cuisine: Gluten Free
Serves: 18-24
Prep time:
Cook time:
Total time:
 
A light fluffy carrot cake, not too sweet. You can't tell it's gluten free.
Ingredients
Cake
  • 4 medium carrots
  • 3 eggs
  • ¾ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp rum extract
  • 1-2 T cinnamon
  • 2 cups Bob’s Red mill all purpose gf
  • 1 ½ cups sugar
  • 1 ¼ T baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt
Frosting
  • 1 8oz block of cream cheese softened
  • 1 ⅓ cup brown sugar
  • ½ tsp rum extract
Instructions
Cake
  1. In a powerful blender, combine carrots, eggs, oil, vanilla and rum extracts and blend until carrots are completely puréed (if you don't think your blender is powerful enough to puree carrots, grate your carrots before this step) and set aside.
  2. Mix together dry ingredients in a large bowl.
  3. Pour blender contents into dry ingredients and mix until completely combined (3-5 minutes).
  4. Spoon into lined muffin tins, ⅔ full.
  5. Bake at 350F for 20-25 minutes or until the tops spring back when lightly touched and a skewer comes out clean.
  6. Cool completely before frosting.
Frosting
  1. Mix all ingredients together with an electric mixer until soft.
  2. Pipe onto cooled cupcakes.

Products used in this Recipe

Wondering where to get the gluten free ingredients listed in this post? I order alot of my supplies from Amazon. I’ve included some links below to make things a little easier for you. These are affiliate links, so I earn a small commission on them. (You know, small black coffee small, not “one million dollar loan” small.)
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Gluten Free, Dairy Free, Maple Banana Bread from knowgluten.me - Easier to make than pancakes! Great breakfast idea! Follow Me on Pinterest

Looking for less sugar? Try this cake instead!
click the picture to go to the recipe.