Gluten-Free Carrot Cake with Nut Icing

This might feel redundant to the carrot cake inspired muffins, but I recently entered into a recipe contest on Pinterest for a ‘Golden Recipe’. The contest called for home cooks to share their time-honored dishes, desserts, or drinks on Pinterest. So, I had to get back into the kitchen to get the full experience of a gluten-free carrot cake with the nut icing.

This was also my first time making my own gluten-free flour blend, and it was great! I think this may become my go to blend for certain cakes and dessert items. Although this is a gluten-free cake, it tastes very similar to the cakes my grandmother made. I hope you enjoy this as much as I did!

Ingredients for the Gluten-Free Carrot Cake

Gluten-Free Flour Mix

• 1 cup of whole grain brown rice flour
• 1/4 cup of almond flour
• 1 & 1/2 tbsp. of potato starch
• 1/4 cup of sweet white rice flour
• 1/4 cup of tapioca flour
• 1 tsp. Xanthan gum
• 1/2 tsp. Baking powder
• 1/2 tsp. Baking soda
• 1/2 tsp. Salt

Wet Ingredients 

• 1/2 cup of unsalted butter softened
• 1 cup or granulated sugar
• 2 eggs
• 2 cups of grated carrots

Optional Ingredients

• Chopped walnuts

Nut Icing Ingredients

• 1/4 softened unsalted butter
• 4 oz. cream cheese
• 8 oz. confectioner’s sugar
• 1 tsp. vanilla extract
• 1/2 cup of chopped walnuts

Instructions for the Gluten-Free Carrot Cake

Pre-heat the oven to 350°F. Combine the dry ingredients. In a separate bowl, cream butter and sugar until light and fluffy. Add the eggs mixing well after each one. Slowly add the dry ingredients. Then add the carrots. Mix well, but don’t over mix. Gluten free flours are sensitive. Lastly, fold in the walnuts. Bake for 30 minutes or until a toothpick comes out clean.

To make the nut icing, mix butter and cream cheese until light. Slowly add the confectioner’s sugar and mix. Add the vanilla extract. Finally, add in the walnuts. Mix well! I hope you enjoy!

Gluten-Free Carrot Cake

A golden recipe for gluten-free carrot cake with nut icing, inspired by my late grandmother. Baked to perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Dry Ingredients

• 1 cup whole grain brown rice flour
• ¼ cup almond flour
• 1 & ½ tbsp. potato starch
• ¼ cup sweet white rice flour
• ¼ cup tapioca flour
• 1 tsp. xanthan gum
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 cups grated carrots

Additonal

• 1 cup chopped walnuts

Nut Icing Ingredients

• ¼ cup unsalted butter, softened
• 4 oz. cream cheese
• 8 oz. confectioner's sugar
• 1 tsp. vanilla extract
• ½ cup chopped walnuts

Instructions

 

Gluten-Free Carrot Cake Instructions

• Pre-heat the oven to 350°F.
• Combine the dry ingredients.
• In a separate bowl, cream butter and sugar until light and fluffy. Add the eggs mixing well after each one.
• Slowly add the dry ingredients. Then add the carrots. Mix well, but don't over mix.  Gluten free flours are sensitive.
• Lastly, fold in the walnuts.
• Bake for 30 minutes or until a toothpick comes out clean.

Nut Icing Instructions

• To make the nut icing, mix butter and cream cheese until light.
• Slowly add the confectioner's sugar and mix.
• Add the vanilla extract.
• Finally, add in the walnuts. Mix well!

Video

Keyword cake, dessert, gluten-free, snack