Gluten Free Carrot Cake with Cream Cheese Frosting

Because it’s my birthday and because it’s almost always better to give than receive, I’m giving you something really special today.

This is the carrot cake my husband and I dream about. This is the kind of cake that will make you invent special occasions just so you’ll have a good reason to make it. My mom made it for my birthday last year. Then she made three of them at Christmas time. THREE. The best part is that it’s gluten free but you would never know it. P.S. If you don’t need to be gluten free, just swap out the gfree flour for regular flour.

Happy birthday from me! Enjoy this one. Or two. Or three… (Scroll down to the bottom for a text only recipe)

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Pre-heat oven to 375°

In a large mixer, mix the eggs and sugar. Add oil and vanilla, mix together.
2 cups sugar
4 eggs
1 1/2 cups light olive oil or vegetable oil
2 tsp real vanilla extract (gluten free)

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In a separate bowl combine:
2 cups gluten free all purpose flour (I use King Arthur)
2 tsp baking powder

2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Whisk together then add to wet ingredients. Mix well.
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Add:
3 cups grated carrots (I used a food processor)
1/2-1 cup of chopped walnuts (optional, feel free to adjust more or less)
1 can (12-14oz) crushed pineapple, drained

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Carrots and pineapple. It’s practically a salad.

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Mix together and pour into 2  greased round (9 inch) pans OR 9 inch springform pan (I spray them with original Pam), for best results line bottom of pans with parchment paper (trace and cut).

Bake 45-55 minutes (the springform pan will take closer to 55) or until toothpick comes out clean.
*The trick to keeping this cake super moist is to watch the cake toward the end so it doesn’t over bake.

Cream Cheese Frosting:

4 Tablespoons softened butter
4 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar

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Cream together using mixer and then try not to eat all of it before frosting the cake. 🙂

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When the cake has cooled take off the springform ring and invert the cake onto a plate or 10 inch cardboard cake circle.

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My frosting skills are not the greatest, but who cares? This cake ROCKS.

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Serve right away or wrap tightly in plastic wrap and refrigerate.

Gluten Free Carrot Cake with Cream Cheese Frosting

Pre-heat oven to 375°

In a large mixer, mix the eggs and sugar. Add oil and vanilla, mix together.
2 cups sugar
4 eggs
1 1/2 cups light olive oil or vegetable oil
2 tsp real vanilla extract (gluten free)

In a separate bowl combine:
2 cups gluten free all purpose flour (I use King Arthur)
2 tsp baking powder

2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Whisk together, then add to wet ingredients. Mix well.

Add:
3 cups grated carrots
1/2-1 cup of chopped walnuts (optional, feel free to adjust more or less)
1 can (12-14oz) crushed pineapple, drained

Mix together and pour into 2  greased round (9 inch) pans OR 9 inch springform pan (I spray them with original Pam), for best results line bottom of pans with parchment paper (trace and cut).

Bake 45-55 minutes (the springform pan will take closer to 55) or until toothpick comes out clean.

Cream Cheese Frosting:

4 Tablespoons softened butter
4 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar

Cream together using mixer and then try not to eat all of it before frosting the cake.

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