Family-Favorite Gluten-Free Carrot Cake


  • cooking spray
  • 1 ½ cups white sugar
  • ½ cup canola oil
  • ½ cup applesauce
  • 3 large eggs
  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 pound carrots, peeled and shredded
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line with parchment paper.


  • Step 2

    Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.

  • Step 3

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  • Cook's Notes:

    You can use two 9-inch round baking pans if you’d like. Baking time would be 35 minutes.

    Substitute vegetable oil for canola oil if preferred.

    I frost this with Cream Cheese Frosting II from this site.

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