Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with gluten-free flour or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure all the spices are evenly distributed. If your gluten-free flour blend doesn't contain xanthan gum, add ½ teaspoon of xanthan gum to this mixture.2 cups all-purpose gluten-free flour blend, 1 teaspoons baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- In a separate medium bowl, whisk together the granulated sugar and vegetable oil until well combined.1 ½ cups, ¾ cup vegetable oil
- Add the eggs, one at a time, to the sugar and oil mixture, whisking well after each addition. Stir in the vanilla extract until everything is smooth and emulsified.4 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to a tougher cake, even with gluten-free flour.
- Gently fold in the grated carrots. If you're using them, add the chopped nuts and raisins/cranberries at this stage. Use a spatula to ensure they are evenly distributed throughout the batter.1 ½ cups, ½ cup chopped walnuts or pecans, ½ cup raisins or dried cranberries
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Thicker cakes might take longer, so keep an eye on it. Avoid overbaking, as this can dry out the cake.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth and fluffy. Stir in the vanilla extract.8 ounces cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract, 3-4 cups powdered sugar
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For a festive touch, you can sprinkle a few extra chopped nuts or a dusting of cinnamon on top.
Notes
This cake is proof that gluten-free baking can be absolutely divine. Approachable, incredibly satisfying, and sure to become a go-to recipe.
