Gluten-Free Carrot Cake (Moist & Fluffy)

Hi guys, today on Divas Can Cook, we are making the best ever gluten-free carrot cake. It is moist and fluffy and it doesn't even taste gluten-free. I'm going to show you exactly how to make it. So let's go. Okay, so the first step is we're going to get our carrots grated up. I'm using baby carrots because they are so doggone cute. And I like the sweetness of them. I like the texture of them. But hey, that could just be me and they're already peeled. So hey, I'm kind of lazy. Go ahead and grate up some carrots. I use the small side of my grater and the larger side. I have different type of textures in my carrot cake. And I also take some of the carrots and blend them up into like a little pulpy puree type mixture. It makes for a really, really moist carrot cake when you kind of blend them up a little bit. But that's optional. Okay, so our carrots are ready to go. Now we're going to move on to our wet ingredients, alright? Into a large bowl, we're going to add some canola oil. Next, we're going to throw in a little bit of white sugar. Okay, sprinkle that right on in. And then we're going to add in some brown sugar. I don't normally add brown sugar in my carrot cake. But for gluten-free cakes, you got to throw in the moisture wherever you can get it. And brown sugar is great for adding moisture to cakes. So go ahead and just mix that up until it's well combined. And it kind of looks like applesauce, doesn't it? It looks like applesauce to me. Go ahead and just stir that up. We're going to throw in our egg. We're going to mix these up until they are well combined. This is my first gluten-free cake recipe on Divas & Cook. I was really excited about that. I've been having a blast playing around with gluten-free recipes. Alright, that's perfect. Now we're going to move on to our flour mixture. Because this is gluten-free, we're going to use a special flour. I'm using Pamela's artesian flour. It looks like regular flour, you know, but it's kind of sandy a little bit in texture. Go ahead and throw this into a bowl. Next, we're going to add in lots of cinnamon. Lots and lots of cinnamon. We're going to throw in some baking powder. And now we're going to add in a little bit of salt and some baking soda. This will get nice and fluffy and high, which is what we want. A nice fluffy carrot cake, okay? Go ahead and spend some time making sure that all of this is mixed in really, really good. Get your whisk. Get it going and mix it up really, really well. Okay, now we're going to add our dry ingredients into our wet ingredients a little bit at a time. We're going to stir this up just until it is combined. Do not over-stir. Add in some buttermilk. We're going to sneak that in for added moisture, okay? Add that buttermilk in there. And then add in the rest of your flour mixture. Stir it up. Be really gentle here. We don't want to overwork this dough. Now I have some carrots and some coconut. I kind of pureed my coconut because my husband hates the texture of coconut. So I pureed that coconut. Going to add in all those carrots. Get all those carrots. Yum, honey. Throw the whole garden in there. I love a lot of carrots in a carrot cake. So go ahead and just stir that in. We're going to add in a little bit of vanilla extract as well. Okay, that's pure vanilla extract. Lots of vanilla. And now we're pretty much done with this batter. It looks great. It smells great. It tastes great. We're going to pour this into our prepared pan. Okay, I just greased them and floured them with the artesian flour. We're going to place them evenly into the pan. Give it a little shake, okay? I have my oven at 350. I'm going to bake these for 20 minutes. And when they come out of the oven, they'll look like this. Nice and fluffy and soft. We're going to pop these into the freezer to finish cooling off. When they're nice and cool, go ahead and plop them out the pan. This should come out really easy if you generously grease and flour the pans. Voila! Okay, now it's time to make some cream cheese frosting. Go ahead and add some softened cream cheese and softened butter into a large bowl. We're going to mix this up until it is creamy. Okay, now if you are also gluten-free and dairy-free, I will put that recipe on my blog on how you can make this recipe gluten-free and dairy-free, okay? Didn't forget about you. Alright, so now we're going to add our powdered sugar in there. Okay, just go ahead and throw that right into the bowl. And we're also going to add in a little bit of pure vanilla extract for extra flavor. Go ahead and mix this up until it is creamy and silky and smooth. Now if you prefer a more thicker type icing, go ahead and add in some more powdered sugar to kind of thicken it up a little bit because it was, you know, kind of thin. Now we're going to frost this cake. Now if I was making this cake for someone else, I probably would double the frosting recipe. That way you get that nice thick layer of frosting. But this was just for us at the house. I was not about to go through that. Mm-mm, honey, my thighs, they do not need any more frosting, okay? So go ahead and spread this frosting right onto the cake. Add on that last layer. And spread it on. You can make it look all pretty and stuff, but y'all know me, I'm not good at frosting cakes. I just threw it on there, okay? Voila. Now when you're done frosting it, you can add in some walnuts. Sprinkle it on top, whatever. I really love walnuts in carrot cake. All right, now it's time for the moment of truth. Let's cut into this baby. Oh, look at that, y'all. I can just tell that it's going to be moist. It's made cut. Oh, isn't she pretty? Oh my gosh, she's our queen! Mm, gorgeous, gorgeous cake. This is unlike any other gluten-free cake I have ever had. The texture is just perfect. I almost like it better than regular carrot cake. Really, I cannot tell the difference at all. It is soft, it's fluffy, it is moist. The crumb texture is perfect. I could cry. It's so perfect. Don't forget, you guys, you can find this recipe on my blog, TheBusinessCook.com, with a ton of other recipes. So go on over there and check it out. That's it, you guys. Thank you so much for watching. Bye.