Classic Carrot Cake (Gluten-Free) ©

This Classic Gluten Free Carrot Cake is my take on a beloved family favorite — carefully adapted to be gluten free without losing the soft texture and rich flavor we all remember. Made with "Inspiration Baking-All Purpose Flour Blend. It’s moist, warmly spiced, and filled with sweet shredded carrots, just like the original. Whether for holidays, birthdays, or simple get-togethers, this cake brings back sweet memories while making sure everyone at the table can enjoy a slice. Top it with your favorite creamy (dairy-free, if you like) frosting, and it’s a treat no one will guess is gluten free!

If you love this recipe, be sure to check out my gluten-free recipes for more classic favorites made gluten free! Check out our recipes!

SERVINGS: 16 pieces

PREP TIME: 20 MIN

COOK TIME: 50-55 MIN

TOTAL TIME: 1 HR and 15 MIN

INGREDIENTS for Cake

• 2 1/2 Cups "Inspiration Baking-All Purpose Flour Blend

• 2 1/2 cup grated carrots or 10 oz bag of grated carrots

• 2 Cups granulated sugar

• 1 1/2 Cups cooking oil (not coconut oil)

• 1 1/2 Teaspoons ground cinnamon

• 1 Teaspoon baking soda

• 6 eggs

• One 8 oz can of crushed pineapple drained

  Optional:

• 1 cup chopped walnuts (other nuts can be used)

INGREDIENTS FOR BUTTER CREAM CHEESE FROSTING

• 4+ Cups powdered sugar

• 1/2 Cup softened butter

• 2 Teaspoons vanilla extract

• One 8 oz package of softened cream cheese

DIRECTIONS

1. Preheat oven to 350°F

2. Use two 8 or 9-inch cake pans. Do not grease. You can also use a 9x13-inch pan. I recommend using parchment paper on the bottom of each round cake pan.

3. In a bowl, whisk "Inspiration Baking-All Purpose Flour Blend, baking soda and cinnamon together Set a-side.

4. In a large bowl whisk eggs, sugar and oil together.

5. Add the dry ingredients to the wet ingredients and whisk together until smooth.

6. With a large spoon, fold in nuts, pineapple and carrots until blended. Scrap the bowl several times if needed.

7. Spread the batter evenly into each pan.

8. Bake for 35-40 minutes if using round cake pans. Bake 50-55 minutes is using a 9x13-inch pan. Check with a toothpick to make sure the cake is done.

9. Remove pan(s) from the oven and place on a wire cooling rack for 10 minutes.

10. If using round cake pans, turn the cake out onto parchment paper placed on the cooling rack until completely cool. If using a 9x13-inch cake pan, leave cake in the pan.

11. Once the cake is completely cool, the cake is ready to frost.

DIRECTIONS TO MAKE THE BUTTER CREAM CHEESE FROSTING

1. Place softened cream cheese in a mixer. Beat on medium high until light and fluffy.

2. Add softened butter to the cream cheese and blend together.

3. Add vanilla extract. Blend on low for about for about 30 seconds.

4. Add half of the powdered sugar. Mix on low until it is nicely combined in the cream cheese and butter mixture.

5. Add the other half of the powdered sugar. Blend on low for about 30 seconds. Then blend on medium high until the frosting is light and fluffy.

6. Add more powdered sugar if needed. Consistency will be soft and creamy.

7. Spread on the cooled cake.

8. Place the cake in the refrigerator uncovered for at least an hour before serving.

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NOTES:

• You won't need a mixer. The batter is easy to stir with a large spoon.

• You can also pipe decorative carrots on top of the cake for each slice.