As I think of the cakes we had at home when I was a kid growing up, for some reason two in particular stand out: 1) Maple Walnut Cake, and 2) Carrot Cake. However, I never really loved carrot cake until I started experimenting with how to make it. I think you’ll like this one as well.

This gluten-free carrot cake is a 1:1 recipe which means anyone can make it, and it’ll be delicious either way!

Ingredients

This recipe makes 1 eight-inch (8″) layer cake.

For your cake:

1. 1 cup shredded carrots
2. ⅔ cup white sugar
3. ¾ teaspoon baking powder
4. ¾ teaspoon baking soda
5. 1 tablespoon cinnamon
6. 1 ¾ cup gluten-free flour (or regular if you are not gluten-free)
7. ¾ cup oil – I used canola
8. 1 tablespoon vanilla
9. 1.5 tablespoon ras el hanout
10. 2 eggs
11. ½ cup brown sugar

For the icing:

1. 8 oz low fat cream cheese
2. ½ cup butter (8 tbsp)
3. 3 cups icing sugar
4. 1 tablespoon butterscotch syrup

Topping:

Shredded carrots rolled up

I also used mint leaves for decoration.

For the full recipe and instructions go to Sift. 

tagscake recipesCarrot Cakedessert recipesgluten-freeSift