Gluten Free Carrot Cake

This is the perfect classic carrot cake. Great for get togethers or for a birthday!

This recipe is very popular in our family. Often it'll be requested for a birthday cake or just as a regular dessert to enjoy after dinner. The cream cheese frosting is divine, and the actual cake itself is so moist. The pecans add a nice dimension and a little crunch to the cake. Usually I put it in a 9x13 pan, and that'll last us for a while. If you don't want that much cake, you can half the recipe.

I took out the granulated sugar and substituted with coconut sugar. There's also some brown sugar, as well as icing sugar in the frosting. All in all, there isn't a huge amount of processed sugar in this recipe compared to most cakes. It is also perfect for anyone who prefers or has to eat gluten free.

Gluten Free Carrot Cake

Ingredients

1 and 1/2 cups white rice flour
1/4 cup tapioca starch
1/4 cup potato starch
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup coconut sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup olive oil
1 tsp vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans (optional)

Icing:
1 8 oz package cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup icing sugar

Directions

Preheat your oven to 350 degrees F. Grease a 9 x 13 glass pan and set aside
In a large bowl, whisk together flour, starches, baking powder, baking soda, cinnamon, and nutmeg.
In a separate bowl, whisk or beat together coconut sugar, brown sugar, eggs, oil, and vanilla until smooth.
Pour the wet ingredients over the dry ingredients and whisk/beat together until incorporated.
Add the carrots, crushed pineapple, and pecans and stir together.
Spread into your prepared pan
Bake in your preheated oven for 40 minutes or until toothpick comes out clean. Let cool in the pan on a rack.

Icing