Gluten-Free Carrot Cake

Gluten-Free Carrot Cake

Shredded carrots and just the right amount of sugar and spice make this cake a gluten-free delight.

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

12

servings

Cake
1
cup granulated sugar
2
eggs
2/3
cup vegetable oil
1
teaspoon gluten-free vanilla
1
cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon ground cinnamon
1/2
teaspoon xanthan gum
1/2
teaspoon baking soda
1/2
teaspoon gluten-free baking powder
1/4
teaspoon salt
2
cups shredded carrots
1/2
cup chopped pecans or walnuts
Frosting
1/3
cup butter, softened
6
oz gluten-free cream cheese, softened
3/4
teaspoon gluten-free vanilla
2
cups powdered sugar
1
to 2 tablespoons milk
  1. Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
  2. In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
  3. In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
  4. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  5. Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
For easiest cutting, use a long, sharp knife and wipe clean between slices.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 240mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 1g,
    • Sugars 38g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.