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