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Gluten-Free Carrot Cake with Cashew Frosting Awaits You!

Gluten-Free Carrot Cake with Cashew Frosting
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A delicious and moist gluten-free carrot cake topped with creamy cashew frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the grated carrots and crushed pineapple.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. If using, fold in the chopped walnuts.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For the frosting, blend soaked cashews, maple syrup, and vanilla extract until smooth and creamy.
  12. Once the cakes are cool, spread the cashew frosting between the layers and on top of the cake.

Notes

  • Make sure to use gluten-free certified ingredients.
  • Soak cashews in water for at least 4 hours before making the frosting.
  • This cake can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://bibodo.com/gluten-free-carrot-cake-cashew-frosting-recipe/