I have a fantastic recipe to share with you today for a gluten free dessert that is actually delicious. I usually tend to stick with recipes that don’t require using a flour substitute, like this fudge or these muffins, but this one does and it totally works! I used Bob’s Red Mill 1 to 1 Baking flour to make this Gluten Free Carrot Cake. The consistency of the cake is exactly what you would expect of a carrot cake and the flavor is on point. I dare say it is the most delicious gluten free recipe I have ever made!
2 c Bob’s Red Mill 1 to 1 Gluten Free baking flour
1 c Sugar
1/2 c Brown Sugar
1 c Vegetable Oil
1.5 t Baking Powder
1 t Baking Soda
1/2 t Salt
1 T Cinnamon
1/2 c Buttermilk
1 T Vanilla
2 1/2 c Shredded Carrots
1/2 c Shredded Coconut (sweetened)
Chopped Walnuts to garnish, about 1/2 c
Preheat oven to 350.
Grease and flour two 9 inch cake pans.
Mix together oil, eggs and sugars in a large bowl.
Whisk together dry ingredients (flour, baking powder, baking soda, salt and cinnamon).
Add the dry ingredients into the oil, egg and sugar bowl.
Add the buttermilk.
Add the shredded carrots, coconut and vanilla.
Pour the batter into the baking pans.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
6 T of Butter
8 oz package of Cream Cheese
1.5 c Powdered Sugar
1 t vanilla
*Buttermilk, if necessary, to correct consistency
Beat the cream cheese and sugar together.
Add the vanilla.
Slowly add the powdered sugar.
If necessary, to thin the frosting, add a small amount of buttermilk to the frosting. Alternatively, if the batter is too thin, add more powdered sugar.
Stack the cakes and frost after they have cooled completely. Garnish with chopped walnuts.