My dear, dear friend Emily was kind enough to make my favorite gluten-free carrot cake for my 30th birthday this year. The recipe has been in her family for some time and she recently altered it to make it g-free friendly. Win. And Win.
The goods news? I think it tastes even better than the original. And this is coming from a chick who really, really is never that excited by cake.
Emily is an amazing chef herself – all while working an intense “9-to-5er” and running a personal farm on the side (check out @blueprintfarms on instagram!). Her ingredients are as fresh as they come – and I trust her when it comes to baking/cooking pretty much anything.
Emily notes that the key to this g-free dessert is Pamela’s all-purpose flour. Why this particular brand? Because it can be substituted 1:1 for any recipe that uses flour. No adjustments, no adding other ingredients. Pamela’s has a great line of products and can be found at Whole Foods.
The other best part about her recipes? They are ALWAYS made with love. And I swear that ingredient is the most delicious of them all!
Gluten-Free Carrot Cake
What You’ll Need:
- 1 1/2 cup of white sugar
- 1 1/2 cup of cooking oil
- 4 large eggs
- 2 cups of Pamela’s baking flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups of finely grated organic carrots
What You’ll Do:
- Preheat over to 300 degrees
- In a bowl, mix sugar and oil. Add eggs and whisk together.
- Sift together dry ingredients and carefully add into bowl.
- Once everything is mixed together, stir in grated carrots.
- Pour mixture into a greased pan (she used a 13″x9″ pan; can also use two round cake pans if you want to attempt a tiered cake!)
- Bake for approx. 45 min or until a knife inserted in the middle comes out clean; let cool
For the Frosting*:
- 1 8oz package of cream cheese
- 1 cube of grass fed butter or ghee
- 1 lb powdered sugar
- 1 tsp of vanilla
What You’ll Do:
- Mix together the cream cheese and butter until they’re soft (not lumpy). Patiently sift in the sugar.
- Gently fold in vanilla and a sprinkle of sea salt to balance out the flavor.
**To get the best texture for the frosting, Emily INSISTS that both the cream cheese and butter are at room temperature
A big THANK YOU to EMILY!!!