Gluten-free Carrot Streusel Cake

Name: Carrot Streusel Cake
Prep time: 1 h
Cook time: 42 min
Total time: 3 h 42 min
Ingredients: 3/4 c. mashed carrots (1/2 lb. peeled and boiled); 1/2 c. canola or vegetable oil; 1 c. sugar; 1 egg + 1 egg yolk; 1 tsp. cinnamon; 1 1/2 c. GF flour blend, spooned and leveled (I use Bob's RedMill); 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/3 c. walnuts, chopped; 1/3 c. packed brown sugar; 1/4 tsp. cinnamon; 2 Tbsp. butter, melted; 1 1/2 c. powdered sugar; 1 Tbsp. butter, melted; 1-2 Tbsp. milk; 1/2 tsp. vanilla extract

Desserts

Oct 16

Written By Kali Terry

I love carrot cake and I know you'll love this carrot cake. It's made with simple ingredients, including boiled and mashed carrots -- not grated. The carrots keep the cake perfectly moist and delicious. The hint of cinnamon pairs perfectly with the buttery, brown sugar topping. Pure perfection.

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Gluten-Free Carrot Cake with Streusel Topping

This carrot cake recipe was my grandmother's. She used to make it in a large sheet pan and everyone loved it, so making this cake gluten free was a no-brainer for me. The brown sugar topping is delicious and perfect if you aren't a fan of icing. It is great with a steaming, hot cup of coffee in the morning...who doesn't love cake for breakfast.

This cake bakes up quickly and easily. I don't know about you, but this is the only carrot cake I know of that uses boiled and mashed carrots. I guess Grandma was a trendsetter. Once the carrots are ready, just mix up the batter, sprinkle on your glorious walnut topping, and drizzle with melted butter. Sweet cake perfection. So, gather your ingredients and...

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

-This cake uses boiled and mashed carrots, not grated. Peel the carrots, slice them up, boil until soft, then drain and mash. Let the carrots cool before using. It's fine to prep the carrots the day before, just keep them in the refrigerator in an airtight container. If you choose to do this, just bring the carrots to room temperature before using. This brings me to my next tip....

- All ingredients should be room temperature.

- Lightly drizzle the melted butter over the topping in a criss-cross pattern. The main thing is to keep a steady, light stream of butter as you drizzle.

- Wait until the cake is completely cool so the icing doesn't soak into the cake.