An easy and versatile family recipe that works equally well for cupcakes or cake
Great texture, a hint of cinnamon & yummy!
No dessert says Spring more than a great carrot cake! And carrot cake with cream cheese frosting happens to be one of my personal favorites. This super easy recipe is a family favorite (recipe from my sister in law) that I’ve adapted to be gluten-free and I love its versatility!
It works equally well as cupcakes, a single layer cake or a double layer cake. So depending on your tastes, event or how many people you’re serving you can switch it up.
The cake itself is just 9 simple ingredients you probably have in the house already (except maybe if you prefer to use already shredded carrots like I do) and has a great texture, cinnamon flavor and is delicious on its own. Top with a creamy and decadent tasting cream cheese frosting and it’s a dreamy dessert!
Perfect for all your Spring entertaining or celebrating!
An easy, delicious and versatile carrot cake recipe that works well for cupcakes, a single layer cake of a double layer cake. Topped with a creamy cream cheese frosting, it is yummy no matter how you make it. Family recipe adapted to be gluten-free. Make cake recipe twice for a double layer cake.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Baking
Cuisine: Gluten-free, Vegetarian
Serves: 12 cupcakes or 1 9 inch round cake
Cake (makes 12 full size cupcakes or 1, 9 inch round cake)
1½ teaspoons cinnamon (can use up to 2 teaspoons if you like it more cinnamon flavor)
½ cup canola oil
4 eggs, room temperature
3½ cups grated carrots (I purchased already shredded), room temperature
Frosting (Enough to frost a double layer cake, so you may have extra depending on how much frosting you like on cupcakes or single cake)
1 16oz box confectioners sugar
8 oz cream cheese, room temperature
½ cup (1 stick) butter, room temperature
2 teaspoons vanilla
Cupcakes or cake
Preheat oven to 350 degrees F
If making cupcakes, line 12 cupcake baking tins with baking cups. If making cake, grease a 9 inch Springform pan
In a medium bowl combine dry ingredients with a pastry cutter or fork. Set aside.
In a large mixing bowl, add eggs and oil. Mix until well combined and a light yellow color.
Add dry ingredients. Mix to combine.
Stir in carrots to combine.
Divide batter evenly among cupcake tins or pour batter into cake pan and spread until evenly distributed.
Baking time: Cupcakes: Bake for 25-30 minutes or until toothpick comes out of the center clean. If toothpick doesn't come out clean but the topped is cooked to your liking,cover with foil and bake an additional 5 minutes. Cake: Bake 30 minutes. Cover with foil, bake an additional 20-25 minutes, until toothpick comes out of center clean. When removing foil, if top seems too moist, bake an additional 5 minutes without foil.
Cream all ingredients together and spread on cupcakes or cakes, once cupcakes/cake are baked and cooled.