Gluten Free Carrot Cake Recipe
This Gluten Free Carrot Cake recipe makes a carrot cake that is unbelievably moist, perfectly spiced, and so delicious no one will ever guess it’s gluten free! Made with simple ingredients and topped with rich cream cheese frosting, it’s an easy dessert that proves gluten-free baking can taste just as amazing as the classic!
Ingredients
1 gluten free yellow cake mix
Ingredients listed on the cake mix (usually eggs, oil, and water)
1 1/2 tsp. cinnamon
1 1/2 cups shredded carrots
1/2-1 cup crushed pecans
Instructions
- Preheat oven to 350°F (175°C).
- Grease and lightly flour your pans (with gluten-free flour).
- Mix the gluten free yellow cake mix according to the package directions.
- Add the cinnamon, shredded carrots, and crushed pecans to the yellow cake batter.
- Mix until combined.
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Bake until a toothpick inserted in the center comes out clean.
Baking Times
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Three 8-inch pans: 23–28 minutes
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Two 9-inch pans: 30–35 minutes
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9×13-inch pan: 40–45 minutes
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30 cupcakes: 20–25 minutes
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- Cool completely before frosting. Frost with Italian cream cake frosting.
Italian Cream Cake Frosting Recipe
- Beat cream cheese and butter until smooth and fluffy.
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Add vanilla.
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Gradually beat in the powdered sugar.
- Fold in pecans and coconut.
- Frost the cooled cake.
- Sprinkle additional pecans and coconut on top.
Find it online: https://www.livingonadime.com/gluten-free-carrot-cake-recipe/
