Gluten-Free Carrot Cake

Every bit as good as the cake you grew up eating, but gluten-free for your gluten-free friends. This recipe is not dairy-free, but can be made dairy-free with a simple, one-to-one substitution of sesame oil for butter.

With an electric mixer, cream 1 cup of softened butter with 2 cups of sugar. Beat in 4 eggs.

In a separate bowl, sift together 2 cups of buckwheat flour, 3 teaspoons of cinnamon, 1 teaspoon of cloves, 1 teaspoon of nutmeg, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder. You may add 1/4 teaspoon of salt; I generally use salted butter, so I don’t add salt separately.

Add the dry ingredients to the wet ingredients and combine with the mixer, then pour in 2 cups of shredded carrots and mix at a very low speed until combined. Pour into two greased (I like to use butter, but you can use olive oil spray if you eat dairy-free) 8×8-inch Pyrex dishes and bake, uncovered, for 45 minutes at 350 degrees. Verify done-ness with a toothpick and cool in the Pyrex on wire racks for 15 minutes; then carefully remove the cakes onto the wire racks to cool down to room temperature.

Frost with a simple cream cheese icing: 2 8-ounce packages of softened cream cheese mixed with 3 cups of sugar. Frost between the two layers as well as on the top and sides of the whole cake. Enjoy!