Actually, I should call this the best Carrot Cake ever – gluten free or not!! My brother’s family has Celiac Disease, which means they cannot have wheat/gluten in their diet. Over the years my sister-in-law has nearly perfected the art of baking gluten-free. Her cakes, cookies, and treats would never even be detected as gluten-free if you didn’t know better – especially her Carrot Cake!

She uses Pamela’s Products Baking Mix to make pancakes and waffles every week and she thought she’d give the cake a try. The actual recipe is at the Pamela’s site – Carrot Cake.

She doubled the recipe to make a layered 9″ cake and used a different cream cheese frosting (below). She baked the cakes together for 30 min, switching them halfway through the baking. They baked very evenly. And even though they looked a little brown around the edges, they were very moist. The cake serves 16.

Cream Cheese Frosting

No need to double this recipe. It was plenty to frost the whole layered cake. Plus, she reserved a little of it to color green and orange for decorations. (If you do use it for decorations or piping, be sure to add more confectioners’ sugar until
you get a firmer texture.)

16 oz. cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cake and store in the refrigerator until ready to serve.

This really was one of the best Carrot Cakes I have ever had and it looked beautiful, too!

You can find all of Pamela’s Baking mixes at Amazon and GlutenFree.com.

Posted on April 6th, 2008 by Char
Filed under: Gluten Free, Recipes