This delectable recipe from King Arthur Flour doubles as a wonderful dessert or an excellent breakfast cake. So flavorful, moist and tender, no one will guess it is gluten-free, making it a perfect option when family and friends gather together.


1 1/4 cups vegetable oil
5 large eggs
2 cups granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
2 cups King Arthur Gluten-Free Flour
2 teaspoons baking soda
1/2 teaspoon xanthan gum
3 1/2 cups finely grated carrots
1 1/2 cups chopped walnuts
1/4 cup (4 tablespoons) unsalted butter
1/2 cup cream cheese
1/8 teaspoon salt
1 teaspoon gluten-free vanilla extract
1 1/2 cups glazing sugar or confectioners’ sugar
4 to 6 tablespoons milk or cream


To make the cake: Preheat the oven to 350°F. Lightly grease a standard-size bundt-style pan, and set it aside. 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.

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