Amazing Carrot Cake with GF Option

In Recipes on April 8, 2013 at 9:51 am

Here in St. Louis there is an amazing cupcake bar called Jilly’s Cupcakes. They are awesome and she has been featured on Food Network’s Cupcake Wars. One of my favorite things to get is her 24-Karat Cupcake which is carrot cake with cream cheese filling and the icing has gold dust on it. Ever since trying it I have been determined to replicate it. This is the closest I have come and I am almost 100% happy with it. It’s been modified from this original recipe.

Amazing Carrot CakeCarrot Cake (1)

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar (The bigger the sugar granules the fluffier your cake will be. Keep that in mind if you are substituting for a different sugar)

2 teaspoons vanilla extract

2 cups all-purpose flour (For GF brown rice flour works amazing well)

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground Vietnamese cinnamon (this cinnamon has a much richer taste and already has a sweetness to it)

4 cups grated carrots (If you want less of a carroty taste use 3 cups)

1 cup finely chopped walnuts

  1. Preheat oven to 350 degrees F (175 degrees C). Put cupcake liners in cupcake pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into cupcake liners.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.

This makes about 30 cupcakes.

Even if you are not a fan of carrot cake, give this a try. It is so fresh tasting and yummy!


  1. […] I made my carrot cake for Easter with my family I wanted to do an icing with whipped cream and cream cheese in it. I was […]

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