Description
This cherished gluten-free carrot cake recipe was born out of a mom’s desperate attempt to get her picky son, Leo, to eat vegetables. It’s since been refined into a deliciously moist, flavorful, and tender cake that no one will ever guess is gluten-free.
Ingredients
2 ½ cups Gluten-free all-purpose flour blend (with xanthan gum)
1 cup Granulated sugar
¾ cup Light brown sugar, packed
2 teaspoons Baking soda
2 teaspoons Ground cinnamo
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves (optional)
1 teaspoon Salt
4 Large eggs
1 ½ cups Vegetable oil (or other neutral oil)
2 teaspoons Vanilla extract
3 cups Finely grated carrots (about 4–5 medium carrots)
1 cup Chopped pecans or walnuts (optional)
8 ounces Full-fat cream cheese, softened
½ cup Unsalted butter, softened
3–4 cups Powdered sugar (confectioners’ sugar, sifted)
1 teaspoon Vanilla extract
¼ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans with gluten-free flour
- In a large bowl, whisk together the dry ingredients: the gluten-free flour blend, both sugars, baking soda, cinnamon, nutmeg, cloves (if using), and salt until thoroughly combined
- In a separate medium bowl, whisk the eggs, oil, and vanilla extract until well combined
- Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer, or by hand with a spatula, until just combined. Be careful not to overmix the batter
- Fold in the finely grated carrots and the optional chopped nuts. Distribute the batter evenly between the two prepared cake pans
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clea
- Cool the cakes in their pans on a wire rack for about 10-15 minutes. Afterward, invert the cakes onto the wire rack to cool completely
- While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy
- Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth after each additio
- Finally, beat in the vanilla extract and salt
- Once the gluten free carrot cake layers are completely cool, frost your cake. Stack one cake layer, spread a generous amount of frosting, top with the second layer, and then frost the top and sides of the entire gluten free carrot cake
- Serve immediately or chill until ready to enjoy
Notes
Always use room temperature eggs and butter for both the cake batter and the frosting to ensure proper emulsification and a smooth texture.
Resist the urge to overmix the cake batter once wet and dry ingredients are combined; mix just until no dry streaks remain to avoid a dense cake.
Grate your carrots finely using a food processor for maximum moisture and seamless integration into the cake.
Ensure your oven temperature is accurate by using an oven thermometer, as variations can impact the cake’s texture.
Allow cake layers to cool completely before frosting; attempting to frost a warm cake will lead to melted frosting.
For the cream cheese frosting, use full-fat, well-softened cream cheese and a pinch of salt to balance the sweetness.
To make this recipe dairy-free, substitute plant-based butter and a dairy-free cream cheese alternative.
For nut allergies, omit pecans/walnuts or replace them with shredded unsweetened coconut or raisins.
Applesauce can replace half of the oil for a lighter version, but for best results, stick to the specified oil.
Adjust spice amounts (cinnamon, nutmeg, cloves) to your taste, or add ginger for an extra kick.
If your gluten-free all-purpose flour blend doesn’t contain xanthan gum, add ½ teaspoon per cup of flour.
Consider adding citrus zest (orange or lemon) to the cake batter to brighten the flavor.
Store frosted cake in an airtight container in the refrigerator for up to 5 days. Unfrosted layers can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.
For longer storage, freeze individual slices (wrapped tightly) or the entire frosted cake (flash freeze first, then wrap) for up to 2-3 months. Thaw in the refrigerator overnight.
Allow refrigerated cake to sit out for about 30 minutes before serving for the best texture and flavor.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575 kcal
- Sugar: 42.5 g
- Sodium: 375 mg
- Fat: 37.5 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 57.5 g
- Fiber: 2.5 g
- Protein: 5.5 g
- Cholesterol: 85 mg
Keywords: gluten free, carrot cake, dessert, baking, cream cheese frosting, moist, easy, spiced cake, family recipe