Easy gluten-free carrot cake recipe makes a moist and delicious cake. Add pineapple for an extra treat. Make the best cupcakes or muffins for the carrot lover in your life.
For the carrot cake, preheat oven to 350° F. Grease two 8-inch round cake pans with nonstick cooking spray and set aside.
Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Add the oil, eggs and vanilla extract. Whisk until smooth. Stir in the carrots, drained pineapple, pecans, and raisins, if using.
Allow cakes to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. When cool, frost with Cream Cheese Frosting.
Combine cream cheese, butter and vanilla extract in a large bowl. Cream until light and smooth. Add powdered sugar. Mix until smooth.
To use your own flour blend, replace the Bob's Red Mill Flour with:
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/2 teaspoon xanthan gum
Whisk together in a small bowl before using.
Pineapple and Sweetness
Because pineapple adds sweetness, you can reduce the brown sugar by 2 tablespoons if desired.