Gluten-Free Carrot Cake (Moist & Fluffy)


INGREDIENTS

  • 1 cup white sugar
  • ½ cup brown sugar, packed
  • 1 cup canola oil or vegetable oil
  • 3 eggs
  • 2 cups Pamela's artisan gluten-free flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 2-3 cups carrots, finely shredded (I used a little over 2 cups)
  • ½ cup pureed carrots (optional but great!)
  • ½ cup sweet coconut flakes, finely shredded
  • FROSTING (double the recipe if you like a thick layer of frosting)
  • 8 oz cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cup confectioners sugar (may need more to thicken if desired)
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts, chopped


INSTRUCTIONS

  • Preheat oven to 350 F.
  • Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
  • In a large bowl cream together oil, sugars, and eggs. Set aside.
  • In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
  • Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
  • Mix just until fully combined. (careful not to over mix)
  • Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
  • Pour batter evenly into prepared pans.
  • Bake for 20-25 minutes until center is set. (do not over bake!)
  • Place pans directly into freezer to cool.
  • While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
  • Add in the confectioners sugar and vanilla extract.
  • Mix until silky and creamy. Add more sugar if a thicker texture is needed.
  • When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

NOTES
This carrot cakes tastes even better the next day!

source: divascancook

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