Carrot Cake with Cream Cheese Icing {Gluten-Free or Regular}

by Katie on January 20, 2015

Each of us have our cake of choice. I love all things chocolate and peanut butter, but I will never turn down a good carrot cake with cream cheese icing if it’s an option.

Unless it has nuts. Or raisins. Ick – gag me. If you are weirdo that likes nuts and raisins in your carrot cake go ahead and toss them in – you weirdo, you.

My Dad is a carrot cake fan, like me. Or – I guess it would be I’m a fan, like him, right? Since he’s older than me and all?  No need to get technical, I guess.  Bottom line is we like us some carrot cake.

Gluten Free Carrot  Cake - a great cake that nobody will know is gluten free! - www.cuttingbackkitchen.com

My mom always made it for us for Easter and special events and then she stopped making it because everyone developed food allergies and everything went to pot in the dessert world.

But since I’m the happiness-bringer (aka – allergy friendly dessert maker) I brought it back this year.

I made a nut free, soy free, gluten free carrot cake. And guess what? You couldn’t tell at all that it was anything-free – and we were all happy, happy, happy!

My sister loved it so much that she insisted that I make it for the family Thanksgiving. And because I’m the happiness-bringer I made it for her. When she asked for it at Christmas I had to draw the line…we can’t have it at EVERY party?!

Good news – now she and you can make it yourself because I finally got around to sharing it! If you aren’t gluten-free just make it as directed but use all-purpose flour (and if you’re a weirdo toss those nuts and raisins in).

Gluten Free Carrot  Cake - a great cake that nobody will know is gluten free! - www.cuttingbackkitchen.com

Gluten Free Carrot Cake with Cream Cheese Icing {Can be made regular too}

Ingredients

  • Cake
  • 2 cups sugar
  • 1 cup vegetable oil (I use canola to make soy-free)
  • 4 whole eggs
  • 2 cups gluten-free all purpose flour (I use Better Batter)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • butter, for greasing
  • Icing
  • 1 stick of butter, softened
  • 1 (8 oz.) package of cream cheese, softened
  • 1 pound powdered sugar
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 350 degrees. Mix together the sugar, oil, and eggs in a large bowl. In another bowl stir together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Add the carrots and mix.
  2. Pour batter into pan of choice that has been greased and floured. I normally use a 9x13 and bake for 35-45 minutes or until a toothpick comes out clean and bounces back in the middle when you gently push it. You can also use a sheet cake pan (25 minutes) or bundt pan (50 minutes).
  3. Cool cake and make icing. Mix the butter and cream cheese until smooth. Add in the sugar and vanilla and mix until smooth. Spread on the cooled cake.
  4. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
http://www.cuttingbackkitchen.com/2015/01/20/carrot-cake-with-cream-cheese-icing-gluten-free-or-regular/

Slightly adapted from The Pioneer Woman

{ 4 comments… read them below or add one }

Cherie January 20, 2015 at 6:47 pm

Heeey….quit calling me names!!!

HeeHee….I guess I am a weirdo…cuz I like me some MAJOR nuts in my carrot cake AND even in the icing…MMMMMMMMM

Raisins? Not sure about them in carrot cake…although I like them in oatmeal and pumpkin spice muffins!!!

Now you’ve gone and made me want a carrot cake!!!!

Maybe I will fix it this weekend if I get ambitious enough!!!

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Katie January 20, 2015 at 7:16 pm

I used to be a weirdo who liked nuts. And then one day I just didn’t like them anymore…so maybe I’m the weirdo changing my mind on things. ;) But raisins…ick…never really like them.

You should make it. You will LOVE it!! And it’s super easy to make!!
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Misty January 22, 2015 at 10:15 am

I have always known I am a weirdo, I embrace my inner weirdo… I like NUTS in my carrot cake. Cherie and I will just unite! :) This looks DELICIOUS!!!! Next time I make desserts, I will be making this. :)

Reply

Katie January 22, 2015 at 11:42 am

Believe me, I have to embrace my inner weirdo in most areas of life. ;) Who knows…if everyone likes nuts maybe I AM the weirdo? I’m going to stay with you are the weirdo, though…makes me feel better. ;)

I love it because it’s SO delicious, but you don’t have to fool with making a layer cake and all that jazz. A 9×13 is so much quicker and easier. You will love it – and toss those nuts in the icing!
Katie recently posted…Carrot Cake with Cream Cheese Icing {Gluten-Free or Regular}My Profile

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