Description
A delightful Gluten-Free Carrot Cake that’s moist, flavorful, and perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 2 cups grated carrots
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt.
- In another bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Serve with whipped cream, vanilla ice cream, or cream cheese frosting.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg