Can I use pre shredded carrots for carrot cake?

No. Your cake will be dry and the carrots may stay a bit hard. It is very important to use freshly shredded carrots for baking. You will get a moist and delicious dessert by shredding your own carrots.

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free carrot sheet cake the sour cream makes it moist and delicious. If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Gluten Free Carrot Sheet Cake with Cream Cheese Frosting

Name: Gluten Free Carrot Sheet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Gluten Free
Ingredients: 2 cups Gluten Free Flour; 1 tsp. Baking Powder; 1/2 tsp. Baking Soda; 1 tsp. Sea Salt; 2 tsp. Ground Cinnamon; 1/4 tsp. Ground Nutmeg; 3 large Eggs; 1 cup Granulated Sugar; 1/2 cup Brown Sugar; 1/2 cup Unsalted Butter, at room temperature; 1/2 cup Sour Cream; 1 tsp. Vanilla Extract; 2 cups Carrots, shredded; 1 cup Crushed Pineapple, drained; 1 cup Sweetened Coconut Flakes; 1 cup Walnuts, chopped; 8 ounces Cream Cheese, at room temperature; 1 cup Unsalted Butter, at room temperature; 2 tsp. Vanilla Extract; 2 Tbsp. Milk; 3 cups Powdered Sugar

Description

This easy recipe for gluten free carrot sheet cake with cream cheese frosting is moist and delicious! This classic dessert is made with crushed pineapple and shredded coconut flakes. It is a simple baking recipe that is always popular at gatherings and birthdays.

Ingredients

Scale

2 cups Gluten Free Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
3 large Eggs
1 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Unsalted Butter, at room temperature
1/2 cup Sour Cream
1 tsp. Vanilla Extract
2 cups Carrots, shredded
1 cup Crushed Pineapple, drained
1 cup Sweetened Coconut Flakes
1 cup Walnuts, chopped

Frosting:

8 ounces Cream Cheese, at room temperature
1 cup Unsalted Butter, at room temperature
2 tsp. Vanilla Extract
2 Tbsp. Milk
3 cups Powdered Sugar

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Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In the bowl of your stand mixer add the eggs, granulated sugar and brown sugar. Beat together 2-3 minutes. Add the unsalted butter, sour cream and vanilla to the mixture and mix together, about 1-2 minutes.

Add the dry ingredients to the wet ingredients and beat just until blended together.

Add the grated carrots, crushed pineapple, coconut flakes and walnuts to the mixture and fold in with a spatula.

Pour the cake batter into the greased 9x13 baking dish.

Bake at 350 degrees for 30 minutes. The cake will be browned and pulling away from the edges of the baking pan when done.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth. I suggest waiting a day for the cakes to cool before frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Cake
Method: Baking
Cuisine: Gluten Free