Gluten free baking can be tricky. Somethings I make turn out great and some...well...not so much. I am always on the look out for a different recipe that makes people say "I can't tell the difference!". This recipe is awesome, and you really can't tell the difference. Moist and flavorful cake with creamy cream cheese frosting..yum. I made this sweet treat to end our Easter meal and everyone loved it! I am toying with a few different gluten free cake ideas, but if you have and success stories to share I would love it! Enjoy the cake!
Gluten Free Carrot Cake
2 cups sugar
1 1/2 cups light olive oil OR your favorite vegetable oil
2 cups all-purpose gluten-free flour mix (I used Bob's Red Mill Gluten-Free Pizza Crust Mix in this recipe)
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts (but extra if you want to put them on the outside too)
3 cups freshly grated carrots
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and nuts. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
When cake is cool frost.