Grandma Jean's Carrot Cake
Hands down the BEST gluten-free carrot cake you’ll ever make, whether its a cake or cupcakes! Some recipes are more than just dessert, they’re family traditions and Grandma’s Famous Carrot Cake is just that. It’s perfectly moist, packed with flavor and warm spices, fresh carrots, topped with fluffy cream cheese frosting, and it’s incredibly easy to make. It's completely gluten-free and can easily be made dairy-free, so everyone can enjoy a slice of this classic favorite.
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup oil (I use avocado oil)
- 2 cups carrots shredded
- 2 cups gluten-free flour
- 2 tbsp cinnamon
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 12 oz can of crushed pineapple drained
- 1 1/2 cups coconut shredded
- 1/2 cup raisins
- 1 cup walnuts (optional)
Cream Cheese Frosting:
- 16 oz cream cheese at room temp (dairy-free works too)
- 1 tbsp butter at room temp (dairy-free works too)
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350F and grease a 9x13 baking dish. Also, let the cream cheese come to room temperature on the counter for the frosting later.
- In a large mixing bowl, cream the eggs, oil, and sugar together until well combined. Then, stir in the carrots, flour, cinnamon, baking powder, baking soda, and salt.. Lastly, add the raisins, pineapple, coconut, and walnuts stirring well until the entire mixture is well combined.
- For a cake: Bake for about 45 minutes or until a toothpick entered into the center comes out clean. Let cool completely on a wire rack.For cupcakes: line a cupcake pan with liners and bake at 350F for about 25 minutes or until a toothpick comes out clean.
- While the cake or cupcakes cool, start the frosting. Cream the cream cheese and butter together. Next, mix in the vanilla extract and 1 cup of powdered sugar at a time. Once the cake or cupcakes are completely cooled, evenly spread the cream cheese frosting over the top.
Notes
Gluten free: Use gluten free flour (I love Pamela's or King Arthur)
Dairy free: Use dairy free cream cheese & butter (I love Philadelphia cream cheese & Earth Balance butter)
Storage: Store in an airtight container in the fridge for up to a week or freeze for a few months. Thaw on the counter and enjoy!
Liked this recipe?Let us know how it was!
This post may contain affiliate links. Please read our disclosure policy.
