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Gluten Free Carrot Cake 1

Gluten Free Carrot Cake Recipe

Gluten free carrot cake that tastes so much like wheat, your family will never know!

Keyword gluten free, healthy, whole grain
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 337 kcal

Ingredients

Instructions

  1. Mix flour with buttermilk. Cover and leave on the counter or other warm place for 12 to 24 hours.

  2. Cream butter with sucanat. Beat in eggs, one at a time, baking soda, cinnamon, vanilla and salt. Gradually add flour mixture. Fold in pineapple (with juice, drain off a little) and carrots.

  3. Grease 3 – 9 inch baking pans with butter, coconut oil, or lard. Sprinkle some buckwheat flour on bottom and sides of pans. Bake in 350F degree oven for approximately 35 minutes or until a knife inserted in the center comes out clean. Cool.

  4. To make the icing for this gluten free carrot cake recipe, blend cream cheese, butter, sucanat, and vanilla until smooth. This can take a few minutes as sucanat is granulated.

  5. Remove the first cake layer and place carefully on serving platter. Ice the top. Repeat with the second and third layers. Decorate the top and sprinkle the gluten free carrot cake with sprouted or soaked walnuts if desired.

Recipe Notes

*Please note this recipe will not work with buckwheat flour from the store as commercial buckwheat flour tends to be bitter tasting.

You may substitute raw soured milk for the buttermilk as desired. Do not use buttermilk powder.

Nutrition Facts
Gluten Free Carrot Cake Recipe
Amount Per Serving (1 slice)
Calories 337 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 50mg17%
Sodium 150mg6%
Potassium 80mg2%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 750IU15%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.