Breastfeeding Friendly Gluten Free Carrot Cake
Total time2 hr 5 min
Prep time25 min
Cook time40 min
4.5(27)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups gluten free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups carrots, finely grated (about 4 medium carrots)
- 1 cup walnuts, roughly chopped (optional)
For the frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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