Carrot Cake Despite using a vegetable as a main ingredient, carrot cake is one of the richest recipes out there, owing in part to the (optional) cream cheese frosting. Even without the frosting, this spice-heavy sweet is a wonderful treat. Just be sure to grate the carrots small enough!
This recipe was provided by our friends at the Gluten-Free Palate .
Carrot Cake Ingredients This recipe is suitable for one 9×13 inch baking pan, two 9 inch round cake pans, or 24 cupcakes.
1 ½ cups granulated sugar 4 eggs 1 cup oil (vegetable, oil, etc.) 2 teaspoons vanilla extract 2 cups gluten-free flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon allspice ¼ teaspoon nutmeg ¼ teaspoon ground cloves ½ teaspoon salt 2 cups grated carrots Optional: ½ cup nuts, such as pecans or walnuts, chopped
Instructions Position the oven rack in the center of the oven, then preheat oven to 350°F (180°C). Grease pan(s) and/or line with parchment paper. In a large mixing bowl, cream sugar and eggs together. Add oil and vanilla, and then beat just until smooth. In a medium bowl, mix gluten-free flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Mix the dry ingredients into the wet ingredients. Stir in grated carrots and, if adding, the chopped nuts. Spoon batter into your choice of baking pan(s). Bake for 35–40 minutes, or until a toothpick/fork/knife inserted into the middle of the cake comes out clean. Remove from oven and let cool for 5–10 minutes, then gently remove from pan and let cool on a rack. Once cool, frost the top and sides with cream cheese frosting (recipe below) if desired. Serve and enjoy! This cake can be refrigerator for no more than five days, or in a sealed container in the freezer for no more than three months.
Cream Cheese Frosting Ingredients 8 oz. cream cheese, room temperature ½ cup butter, room temperature 2 teaspoons vanilla extract 4½ cups gluten-free powdered sugar Instructions In a medium mixing bowl, beat together all ingredients except powdered sugar until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. Use to frost cakes and pastries, or refrigerate in a sealed container for no more than a week. 
