Gluten Free Carrot Cake Recipe | Yummly

Gluten Free Carrot Cake

Heather Arendt: "Very delicious. A keeper." Read More
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  • 2 cups all purpose gluten free flour
  • 1 cup sugar
  • 1 cup brown sugar (packed)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 8 ounces crushed pineapple
  • 2 tablespoons juice
  • 2 cups organic carrots (shredded)
  • 3/4 cup golden raisins
  • 16 ounces cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups confectioners' sugar
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    NutritionView More

    Sodium19% DV450mg
    Fat55% DV36g
    Protein10% DV5g
    Carbs19% DV56g
    Fiber4% DV1g
    Calories560Calories from Fat320
    Total Fat36g55%
    Saturated Fat11g55%
    Trans Fat0.5g
    Calories from Fat320
    Total Carbohydrate56g19%
    Dietary Fiber1g4%
    Vitamin A80%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Heather Arendt a year ago
    Very delicious. A keeper.
    Hoey 2 years ago
    Amazing gluten free carrot cake! Moist and delicious! I have made it twice. Second time I used low fat cream cheese, which I do not recommend as the icing was very thin and did not stay on the cake at room temperature.
    lyn 2 years ago
    I cooked this for my GF friend last weekend...went down a treat. I omitted the raisins which weren't really needed as there was more than enough moisture in this cake. Thank you for a great recipe.
    Cropper 2 years ago
    Moist and good texture. Added 3/4 cup coconut. Used canned frosting. Loved it!
    Mickey Claus 2 years ago
    Amazing flavor! And moist! Wow! Light as a feather. i made mine in small loaf pans. kind of like a dessert for 2. I didn't use any icing. i used vanilla ice cream instead. Well worth it!!
    Sharon B. 2 years ago
    Delicious!! Didn't have raisins so substituted with coconut. Made a 8" round cake and a dozen cupcakes. Made 1/2 the icing which was enough. Used namaste flour and added 1 tsp baking powder. Also added a third tbsp of juice. A very moist cake. Definitely will make again.
    Ron S. 2 years ago
    First time trying gluten free baking, turned out really well nice and moist. Used apple sauce instead of oil and chose not to frost. Very good taste.
    almaha a. 3 years ago
    very good cake , tasty and light, easy to make , every one loved it, but i reduce the amount of sugar
    Bolton 4 years ago
    Made it yesterday and everyone LOVED iit. Will definately make it again. I served it warm from the oven as a dessert and then not a crumb was left by the next day. It is really hard to find a gluten free LIGHT and not grainy cake and this was perfect. Thanks

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