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On the Menu: Gluten Free Carrot Cake

Last week, I decided to host a last minute surprise birthday party for my mom. I have to admit I’m not a baker – Eric has always been the baker in our family but with him off at work I turned to Grant to come up with something special. I mean you can’t have a birthday dinner without cake! Without knowing what he was going to bake he arrived at the door with a beautiful Carrot cake. As we sang happy birthday to my mom and began eating the cake Grant asked how we liked it – I proclaimed I was having a second piece. He then tells all of us that it’s gluten free – say what!


Gluten Free Carrot Cake


Ingredients:

1 ½ cups sugar

4 eggs

1 ½ cup vegetable oil or a light olive oil

2 cups gluten free flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

2 tablespoons bourbon

4 cups of grated carrots

1 teaspoon sea salt

2 teaspoon vanilla extract

1 cup of toasted chopped pecans or walnuts


Frosting Ingredients:

1 teaspoon lemon zest

8 ounces of reduced fat cream cheese

1 teaspoon of vanilla extract

8 tablespoons of butter

2 cups of powdered sugar


Directions:
1. Preheat oven to 350F degrees or 176C


2. Use two round 9- inch cake pans (I like the non-stick pans).  Spray cooking spray or butter pans. You could also make cupcakes with this recipe – this recipe will make around 32 cupcakes.


3. Place sugar and eggs in a large bowl and beat with hand mixer or stand mixer.  Add in oil and vanilla.  Beat until smooth.


4. In a separate bowl mix the GF flour and baking soda and powder and salt.  Add this dry mixture to the wet and beat until blended.


5. Stir in the grated carrots and nuts.  Divide batter into cake pans.


6. Bake in preheated oven for 45 minutes or until  toothpick inserted into the middle of the cake comes out clean.  (If making cupcakes make for 30 mins)


7. While cakes or cupcakes are cooling, place butter, cream cheese and vanilla in a large mixing bowl and beat with hand mixer or stand mixer until smooth.  Add in powdered sugar and lemon zest until smooth and creamy.


8. Frost when cake is cool.


Recipe & Food Prep by Grant Gibson / Photography & Styling by Claire Giffen

18 responses to On the Menu: Gluten Free Carrot Cake

  • I love carrot cake and this one sounds great!

  • Kathy Polo says:

    Wow, that looks delicious!! And I can’t help but add that the dinnerware is on point as well :)

    Madebygirl.blogspot.com
    MadeByGirl.com

  • This looks absolutely delicious!
    xx lexi

  • Alex says:

    Am I missing something? when do you add the bourbon and cinnamon?

    • geneva says:

      I added the cinnamon to the dry ingredients, the bourbon to the wet and the cake came out great. Hope this helps.

  • Jamie says:

    What do you use for the gluten free flour?

  • Denise says:

    I made this cake for my mother who has celiac disease. The cake was delicious and she thoroughly enjoyed the treat. The only thing I did differently was to use extra-large eggs and 1/2 cup of applesauce and reduced the oil. Thanks for sharing!

  • Jessica says:

    I tried making this but instead of using 1 1/2 cups oil, I used 3/4 cup oil and 3/4 cup apple sauce. It still came out a little dry, but I may need to shorten the cooking time slightly. Any suggestions? Thanks for the recipe!

    • Sandra says:

      I did what the recipe asks . 40 mins on 350c and it was awesome !

  • Christina says:

    I made cupcakes with this recipe a few weeks ago and they were delicious! Light and fluffy – just as they should be. Thank you so much!

  • Kathryn says:

    What kind of flour did you use? I know it says gluten free, but is there a particular brand or mixture that works best? I’m not a huge baker, but I’d like to try to make something I can eat for my own birthday.

  • ana says:

    i made this gf cake tonight… it was incredible!!! My boyfriend loved it. it is so moist and fluffy, you cannot even tell its gluten free.

    thank you so much for the posting this recipe!

    p.s. i used the King Arthur all purpose gf flour… worked great!

  • Sandra says:

    This cake was one of the best carrot cakes ever! It was moist and soft, fluffy, and very yummy! The family didn’t even see the difference that it was gluten free. Thanks for this awesome recipe.

  • JK says:

    This looks great, but can anyone advise me approx how many (number, size, weight, any of these) carrots it takes to make 4 cups when grated? Also, are they packed in or sort of loose in the cup measure?
    Thank you

  • Lea h says:

    What bourbon were you using that is gluten free? Celiacs are not able to drink bourbon. It is the one strict no no of alcohol consumption.

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