We ship on Monday and Tuesdays to ensure you will receive your delicious baked goods as fresh as possible.
Order by Tuesday, 10am MT to receive your order within the same week.
East Coast orders ship on Monday please be sure to have your order in by Sunday midnight.

Gluten-Free Birthday Carrot Cake

carrot cake
Print Pin
No ratings yet

Birthday Carrot Cake

The perfect gluten-free birthday cake. Carrot cake at it's best!

Ingredients

For the Cake

  • 2 cups Outrageous Baking All Purpose Gluten-Free Flour Mix
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 8-ounce can crushed pineapple, drained
  • 1 3 1/2-ounce can flaked coconut
  • 1 cup chopped pecans or walnuts

For the Buttermilk Glaze

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting

  • 3/4 cup butter or margarine softened
  • 1 8-ounce package cream cheese, softened
  • 1 3-ounce package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

For the Cake

  • Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot and next 3 ingredients.
  • Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
  • Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

For the Buttermilk Glaze

  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
  • Boil, stirring often, 4 minutes.
  • Remove from heat, and stir in vanilla.

For the Cream Cheese Frosting

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Add powdered sugar and vanilla; beat until smooth.

Notes

Decorate as desired.
Adapted from Southern Living