Gluten Free Carrot Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Best Gluten Free Carrot Cake
Ingredients
  • INGREDIENTS 1:
  • 2 cups Cup4Cup Multipurpose Flour - gluten free
  • 1 teaspoon Arm & Hammer Baking Soda - gluten free
  • 1½ teaspoon Clabber Girl Baking Powder - gluten free
  • 1 teaspoon McCormick Ground Cinnamon - gluten free
  • ½ teaspoon salt
  • INGREDIENTS 2:
  • 2 cups grated carrots
  • 1 cup Baker's Sweetened Angel Flake Coconut - gluten free
  • 1 cup toasted pecans, chopped
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • 1 can 8 oz Dole Crushed Pineapple in Juice - naturally gluten free
  • INGREDIENTS 3:
  • 3 (3.9) oz Mott's Unsweetened Apple Sauce - gluten free
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • FROSTING:
  • 1 stick butter, softened
  • 8 oz Philadelphia Original Cream Cheese - gluten free
  • 1 teaspoon vanilla
  • 1 pound Domino Powdered Sugar - gluten free
  • ¼ cup toasted pecans, chopped
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine ingredients number 1, then add the number 2 ingredients and lastly the 3rd ingredients.
  3. Butter up a 9 inch spring form pan. Pour the batter and bake from 55 minutes to 1 hour. Insert a toothpick in the middle to check. If it comes clean then the cake is done. Remove from oven and let it cool completely.
  4. Beat the frosting ingredients except the toasted pecans until smooth. Apply frosting generously over the cake including the sides. Top with chopped pecans. Place in the fridge for 1 hour before serving. Yummy!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-carrot-cake/