We love this gluten-free carrot cake recipe. It's moist, tender, and studded with freshly grated carrot and chopped walnuts. It makes an excellent breakfast cake, and an even better dessert!
To make the cake: Preheat the oven to 350°F. Lightly grease a standard-size bundt-style pan, and set it aside. Don't have a Bundt-style pan? See "tips," below.
Beat together the oil, eggs, sugar, spices, and salt.
Mix the flour with the baking soda and xanthan gum, and stir into the wet ingredients.
Fold in the carrots and nuts, blending just until combined. Pour the batter into the prepared pan.
Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven.
Allow the cake to cool for 5 minutes in the pan, then loosen the edges with a knife and carefully turn it out onto a rack. Cool completely before frosting.
To make the frosting: Beat the butter and cream cheese together at low speed until smooth.
Add the salt and vanilla, then beat in the sugar.
Stir in 4 tablespoons milk or cream, adding enough additional milk/cream to make the frosting thin enough to drizzle.
Frost the cake by drizzling the frosting along the top and letting it drip down the sides.
Don't have a Bundt-style pan? Bake this cake in a 9" x 13" pan, or two 8" x 2" round or 9" round cake pans. You'll want to adjust the baking time for both — 35 to 40 minutes should be fine. Reduce the cream in the frosting, to turn it from a thin glaze into something more spreadable.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
