Carrot Cake / Cupcake - Cloud 9 Gluten Free
post-template-default,single,single-post,postid-858,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,qode-child-theme-ver-1.0.0,qode-theme-ver-13.5,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Carrot Cake / Cupcake

Carrot Cake / Cupcake

Dry Ingredients:

228g               1 Cup                                     APBM
3g                    ½ Tsp                                     Salt
7g                    1 ½ Tsp                                  Baking Soda
4g                    1 Tsp                                      Cinnamon

Wet Ingredients:

200g               ½ + ⅓ Cup                            Sugar
160g               ⅔ Cup                                    Canola Oil
150g               3                                              Eggs
5g                    1 Tsp                                      Vanilla
200g               ½ + ⅓ Cup                            Carrots, grated

Batch Yield: – Two 5” round cake pans or 10 Cupcakes


  • Preheat oven to 350°F
  • In a small bowl sift together dry ingredients, set aside
  • In a medium bowl, mix the sugar and eggs until the sugar has dissolved
  • Add in the oil and vanilla to the eggs and sugar mixture
  • In three stages, incorporate the dry ingredients, until fully incorporated
  • Gently fold in grated carrots
  • Scoop batter evenly into two pans or prepared lined cupcake pan.
  • Bake for 21-27 minutes, or until an inserted skewer comes out clean