I actually remember the very first time I had carrot cake – I was in my twenties, which is ridiculous. How can anyone go on for so long without trying it? Carrot cake has been around for centuries, but this one will knock your shoes off.
Don’t let the gluten-free title fool you, this one has no lack in flavor or texture. By using buttermilk and loads of finely shredded carrots, the moisture seals in. Additionally, by doubling the amount of cinnamon and spices from non-gluten free recipe counterparts, this cake gets a well-deserved flavor boost.
Enjoy the silky smooth cream cheese frosting topped with crunchy walnuts for a mouth full of sweet heaven.
Recipe courtesy of Divas Can Cook
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