Gluten-free Carrot Cake: A Healthy and Delicious Treat
Carrot cake is a classic dessert that is popular all around the world. However, for individuals with celiac disease or gluten intolerance, traditional carrot cakes can be harmful to their health. Fortunately, it is easy to make a gluten-free carrot cake that is equally tasty and healthy.
– 2 cups of gluten-free all-purpose flour
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– 1 teaspoon of cinnamon
– 1/2 teaspoon of ground ginger
– 1/4 teaspoon of nutmeg
– 1/4 teaspoon of salt
– 3 eggs
– 3/4 cup of vegetable oil
– 1 cup of brown sugar
– 2 teaspoons of vanilla extract
– 2 cups of shredded carrots
– 1/2 cup of chopped nuts (optional)
1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a medium-sized bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, beat the eggs, vegetable oil, brown sugar, and vanilla extract until light and fluffy.
4. Add the dry ingredients to the wet mixture and stir until well blended.
5. Fold in the shredded carrots and chopped nuts (if using).
6. Pour the batter into the greased cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to complete the cooling process.
8. For the frosting: Beat 8 oz. of softened cream cheese, 1/2 cup of softened unsalted butter, and 1 tsp of vanilla extract until creamy. Gradually add 2 cups of powdered sugar and continue to beat until light and fluffy.
9. Once the cake has completely cooled, spread the frosting on top of it.
– Gluten-free carrot cake is a healthy and delicious dessert that is easy to make.
– Key ingredients include gluten-free all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, eggs, vegetable oil, brown sugar, vanilla extract, shredded carrots, and chopped nuts (optional).
– Preheat the oven to 350°F (175°C) and bake for 35-40 minutes.
– Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to complete the cooling process.
– Beat 8 oz. of softened cream cheese, 1/2 cup of softened unsalted butter, 1 tsp of vanilla extract, 2 cups of powdered sugar until light and fluffy and use it as frosting.
Enjoy your homemade gluten-free carrot cake!