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Carrot Cake

This is the most amazing carrot cake recipe I have ever tried. Hands down, my absolute favorite cake that Renée makes. -Jessica

Servings	Prep Time
12slices	30minutes

Cook Time	Passive Time
35-45minutes	15minutes

Servings	Prep Time
12slices	30minutes

Cook Time	Passive Time
35-45minutes	15minutes

Ingredients

Instructions

Preheat oven to 350 degrees. Spray desired pan(s) with cooking spray and flour with gluten free all purpose flour mix. If making cupcakes, use cupcake liners.
In a stand mixer, add granulated sugar and eggs. Mix on low until blended. Once eggs and sugar are blended, turn speed to medium high and blend until the mix because light in color and fluffy.
On low speed, slowly add olive oil and vanilla until blended.
In a separate bowl, add all purpose gluten free flour mix, xanthan gum (only if not in gf flour mix) baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well combined.
With stand mixer on low, slowly add dry mix into wet mix. Blend until well combined. Remove bowl from stand.
Fold in grated carrots. Mix until the carrots are well integrated throughout the cake mix.
Pour cake mix into prepared pan(s). Bake in a 350 degree oven until a tester inserted in the center comes out clean and the edges of the cake just begin to pull away from the pan.
Place pan(s) on a cooling rack and allow to cool for 15 minutes.
Run knife along edge of pan and then invert cake onto a cooling rack. Allow cake to cool completely.
Ice cake with a dairy free frosting. If desired, after frosting, cover the sides of the cake with chopped walnuts.

Recipe Notes

If your gluten free flour mix does not contain xanthan gum, add 2 teaspoons of xanthan gum to your flour mix.

This Carrot Cake recipe is gluten free, dairy free and vegetarian.