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

Easy Gluten Free Carrot Cake

A light fluffy carrot cake, not too sweet. You can't tell it's gluten free.
Course cake, cupcake, muffin
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 -24
Author Jodi Stewart

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 8 oz 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.