Gluten Free Carrot Pound Cake

Need a sweet treat??? This gluten free carrot pound cake is sweetened with grated carrots and only 1/2 a cup of brown sugar. Dare I say, this may be one of the healthiest pound cake recipes you've ever seen!

Prep:
10
minutes
Cook:
40
minutes
TOtal:
60
minutes

Ingredients

  • 1 stick of butter, softened
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 large carrot, finely grated (about 3/4 c.)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. yogurt (can use dairy-free)
  • 1/4 c. milk (can use dairy-free)
  • 1 1/2 c. gluten free flour blend (I used oat, almond, and white rice)

GLAZE

  • 1/2 c. powdered sugar
  • 1+ Tbsp. cream/milk

Instructions

  • Preheat the oven to 350 degrees. In a large mixing bowl, beat the butter until smooth. Then, cream the butter and brown sugar. Next, beat in the eggs well. Add the vanilla, grated carrots, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Beat until combined. Then, beat in the yogurt, milk, and flour.
  • Pour into a greased loaf pan. Bake for 55-60 minutes, until a toothpick comes out clean. I spread the batter among three mini loaf pans, which only took about 40 minutes to bake.
  • In a small bowl, whisk the powdered sugar and cream/milk until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Use a spoon to drizzle over the pound cake. If desired, top with sprinkles or finely chopped nuts.