Every Monday night I am blessed to be able to open my home and host a ladies Bible study.
It’s a wonderful group of ladies who desire to learn and grow through the study of God’s word and to find friendship with other women who have the same passion as they do. We also love to laugh, have fun, and eat delicious treats together too.
This past week, I decided to try making a gluten-free carrot cake. One of my dear friends in our study is gluten-free and had said she had yet to find a gluten-free carrot cake that she liked. I had yet to find one that was dairy-free, so I knew this was going to be my next recipe to try.
First, let me say that I am not a great baker, let alone a great gluten and dairy-free baker, so I was a little nervous trying this recipe.
Yet, if you follow me on Instagram, you would have seen my excitement as this cake came together. I was tagging Cat Ruehel in my posts because it is her recipe. I reviewed her cookbook, Let Us All Eat Cake, awhile back, and it is my FAVORITE gluten-free dessert book. Every cake I have made out of this book has turned out really great.
The cakes were made the night before and I actually did a very exuberant happy dance when, after cooling, flipped the round pans over and they slid out perfectly.
The next day I put together a dairy-free ‘cream cheese like’ frosting. It uses a TON of powdered sugar, but it really worked well with the carrot cake.
After posting the pictures, I was asked a couple times for the recipe. I contacted Cat and she was so kind in letting me share this recipe with you.
In her book, Let Us All Eat Cake, Catherine pairs the cake with a Brown Sugar and Cinnamon Cream Cheese Icing (which sounds amazing), but I didn’t have the right ingredients to make this, so that’s why I have included the one I used.
Enjoy trying out this wonderfully light and delicious gluten-free carrot cake! Come back and let me know if you try it and how it turned out for you!
I would just like to say THANK YOU to Catherine Ruehle again for allowing me to post this recipe!
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