Ahh, carrot cake. One of those desserts you either love or hate. I am definitely a huge fan of carrot cake, so when I ran across a great recipe for gluten free carrot cake, I figured I had to share! There are two mixes you’ll need to buy, which can easily be purchased at GlutenFree.com.
Gluten Free Carrot Cake Ingredients
- 3/4 cup oil
- 2 eggs
- 3/4 cup sugar
- 1-1/2 cups grated carrots
- 1 teaspoon vanilla
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 2 cups Pamela’s Baking & Pancake Mix
- 1/2 cups walnuts (optional)
Baking Directions
- Beat oil, eggs, and sugar together.
- Mix in the rest of the ingredients. Batter will be thick.
- Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.
- Frost (if desired) with a cream cheese frosting (instructions below).
Cream Cheese Carrot Cake Frosting Ingredients
- 1 bag Pamela’s Vanilla Frosting Mix
- 2 Tablespoons butter or margarine, room temp/no melted
- 6 ounces cream cheese, room temp
- 1 teaspoon water
Directions
- Soften butter or margarine.
- Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add mire water one teaspoon at a time.
As a reminder, you can easily purchase both the Pamela’s Baking and Pancake mix and frosting at GlutenFree.com.
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