Gluten-Free One Layer Carrot Cake (Edit recipe)

An easy to make gluten-free one layer carrot cake with a butter and cream cheese frosting. Perfect for small gatherings and celebrations.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	343
Fat:	18 g
Carbohydrates:	45 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	215 mg
Fiber:	2 g
Sugars:	32 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 8

Ingredients

For The Cake

.75 cup Gluten Free Flour, make sure the Gluten-Free flour has xanthan gum in the blend)
.5 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Salt
.5 tsp Ground Cinnamon
.5 cup Granulated White Sugar
.75 cup Carrots, grated (1 -2 medium sized carrots)
.333 cup Vegetable Oil
1 Egg, large
1 tsp Vanilla Extract
.25 cup Pecans, Chopped (make sure they are small to medium pieces and not large chunks), Chopped
.25 cup Raisins, (I like to use the dark ones)

For The Frosting

1.5 oz Full Fat Cream Cheese, softened
2 Tbsp Salted Butter, (If using unsalted butter add a very small pinch of salt)
.25 tsp Vanilla Extract
1.125 cup Powdered Sugar
.25-.5 tsp Milk
.25 cup Coconut, shredded and sweetened (Optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the cake

Pre-heat the oven to 350F.
Line the bottom with parchment paper and then grease an 8-inch round cake pan.
Combine the first six ingredients in a medium size mixing bowl.
Combine the grated carrots, vegetable oil, egg, and vanilla extract in a separate bow, mixing well.
Add the wet ingredients to the dry ingredients and beat on medium speed until just combined.
Add in the raisins and the pecans, stir gently to combine.
Pour into the prepared 8-inch cake pan, the batter will be thick. Spread it into an even layer. Bake for 20 minutes or until a tester inserted in the center comes out clean.
Cool the cake for 5 minutes then remove to the serving platter to cool completely before frosting.
While the cake is cooling, remove the cream cheese and butter from the refrigerator to soften.
If using the coconut flakes, add them to a dry skillet and toast them on medium-low heat until lightly browned, stirring and keeping an eye on them so they don't burn. Once toasted remove them to a small bowl to cool.

Make the frosting

Beat the softened butter and cream cheese in a medium size bowl.
Add in the vanilla extract and the powdered sugar and beat until smooth, scrapping down the sides of the bowl as needed. If the frosting is too thick for your liking you can add 1/4-1/2 tsp of milk to loosen it up and make it a bit easier to spread on the cake.
Sprinkle on the coconut flakes if using.

Notes

Store the cake covered in aluminum foil in the refrigerator up to 3 days. If your frosting becomes a bit to runny to due too much milk or a hot kitchen it will thicken up once cooled in the refrigerator. This recipe can easily be made using regular all-purpose flour.