I made this recipe recently for a family BBQ and didn’t tell anyone I used gluten free flour. No one had any idea. It came out moist, tender, very tasty. I’m not really completely a gluten free eater. I just stopped eating wheat a few years ago and have realized that when I do eat it, my stomach hurts! The side benefit is that I don’t feel bloated after I eat anymore and I’ve lost a few pounds.
Here’s the funny thing…. I forgot to put in the raisins and had already put the cake in the oven! I took a risk and mixed them in after 5 minutes of baking. It made no difference whatsoever. I love forgiving recipes!
With this carrot cake, you don’t feel deprived at all. It is very satisfying and full of healthy ingredients! Well, and sugar too!
I hope your family enjoys it as much as mine did.
Gluten Free Carrot Cake
Active Time: 30 Minutes
Total Time: 1 hour 10 minutes plus 1 hour cooling time
1, 20oz can crushed pineapple
2 cups gluten free AP flour (such as Bob’s Red Mill)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 ½ cups granulated sugar
¾ cup buttermilk
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
¼ cup flaked coconut
½ cup chopped walnuts
12 oz cream cheese at room temperature
½ cup powdered sugar
1 ½ teaspoons vanilla extract
To prepare cake: Preheat oven to 350 F. Spray a 9×13” pan with cooking spray. Drain pineapple over a bowl, press to remove as much juice as possible. Reserve pineapple and ¼ cup juice. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Mix eggs, sugar, buttermilk, oil, vanilla and ¼ cup pineapple juice in mixer with paddle attachment. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix just until blended. Stir in walnuts and raisins. Pour batter into pan, spread evenly. Bake the cake until the top springs back when touched lightly, and a toothpick inserted comes out clean. 40-45 minutes. Let cool completely.
To prepare frosting & finish: Beat cream cheese, powdered sugar, and vanilla with mixer until smooth and creamy. It’s very important your cream cheese is a room temperature for a smooth blend. Spread the frosting over the cooled cake.