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    Recipe: Gluten-Free Carrot Cake

    Easter is less than a week away now.  What better way to celebrate than with a gluten-free carrot cake?  This cake does take a bit of time to make, but I promise it is well worth it! 


    Carrot Cake

    **Recipe courtesy of Betty Crocker’s New Cookbook, modified to be gluten-free by me

    • 1.5 cups sugar
    • 1/2 cup canola oil
    • 1/2 cup applesauce
    • 1 large egg, 4 egg whites
    • 2 cups Jules Gluten Free All Purpose Flour
    • 1 tsp baking soda
    • 1 tsp vanilla
    • 1/2 tsp salt
    • 1/4 tsp ground nutmeg
    • 3 cups shredded carrots (5-6 medium)
    • 1/2 cup chopped pecans
    • 1/2 cup raisins

    Cream Cheese Frosting (recipe to follow)

    1.  Preheat oven to 350 degrees.  Spray 2 8 or 9-inch pans with Pam.  **You could use a 13 x 9 inch pan if you like.

    2.  Shred the carrots in a food processor (messy job, but so worth it)

    3.  Mix sugar, oil, applesauce and eggs in a large bowl until blended and then beat for 1 minute.

    4.  Mix in remaining ingredients, except the raisins & nuts.  Beat for 1 minute.

    5.  Stir in carrots & nuts and pour into pan or pans.

    6.  Bake for 30 – 35 minutes or the round pans or 40 – 45 minutes for the rectangle.

    7.  Frost and enjoy!

    Cream Cheese Frosting

    *****recipe courtesy of the same Betty Crocker cookbook

    • 1 package low-fat cream cheese
    • 1/4 cup of butter (1/2 stick)
    • 2 tsps skim milk
    • 1 tsp vanilla
    • 4 cups powdered sugar

    1.  Beat the first 4 ingredients together until smooth.

    2.  Start to mix in the powdered sugar a little at a time.  The frosting is ready when it is smooth & spreadable.

    So good! 

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