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Easy Gluten-free Carrot Cake Recipe

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★★★★★

4.2 from 30 reviews

This easy gluten-free carrot cake is moist, flavorful, and perfectly spiced with warm cinnamon, nutmeg, cloves, and allspice. Made with a blend of gluten-free flour and shredded carrots, it’s topped with a creamy, smooth cream cheese frosting. Ideal for those avoiding gluten without sacrificing the classic carrot cake taste and texture.

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose gluten-free flour*
  • 3/4 tsp xanthan gum
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 1 1/4 cups sugar
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1/3 cup unsweetened applesauce
  • 2/3 cup canola oil (or vegetable oil or melted coconut oil)
  • 1/2 cup melted unsalted butter (or oil)
  • 3 cups finely shredded carrots (about 1 lb carrots)

Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 5 Tbsp butter, softened to room temperature
  • 2 1/2 – 3 cups powdered sugar
  • 2 Tbsp heavy cream or half and half
  • 2 tsp pure vanilla extract

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with cooking spray to prevent sticking. A glass Pyrex pan is recommended for even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set this dry mixture aside.
  3. Combine sugars and eggs: In the bowl of your stand mixer, beat the sugar, brown sugar, and eggs on medium-high speed for about 45 seconds until fully combined and slightly fluffy.
  4. Add wet ingredients: Reduce the mixer speed to low and slowly add the applesauce, oil, and melted butter. Then, increase the speed to high and mix for about one minute until the batter is light in color and well combined.
  5. Incorporate dry ingredients and carrots: Turn off the mixer and gently fold in the finely shredded carrots and dry ingredient mixture by hand until no loose flour remains and the batter is evenly mixed.
  6. Bake the cake: Pour the batter evenly into the prepared pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The tested bake time was 37 minutes.
  7. Cool the cake: Let the cake cool completely in the pan on a wire rack before frosting.
  8. Prepare the frosting: Using a hand mixer, beat the softened cream cheese and butter together for about 3 minutes until soft and creamy.
  9. Add powdered sugar: Gradually add 2 cups of powdered sugar to the cream cheese mixture and beat until well combined.
  10. Mix in cream and vanilla: Add the heavy cream or half and half, plus the vanilla extract. Beat on medium speed for 2 minutes to create a smooth frosting.
  11. Adjust frosting consistency: Incorporate an additional 1/2 to 1 cup of powdered sugar as needed until the frosting reaches your desired thickness and sweetness.
  12. Frost and serve: Spread the frosting evenly over the cooled carrot cake. Slice into 15 large pieces or smaller servings if desired. Serve and enjoy!

Notes

  • Use a trusted all-purpose gluten-free flour blend that works well for baking.
  • Xanthan gum helps provide structure and elasticity in gluten-free baked goods, so do not omit.
  • For a dairy-free version, substitute butter with coconut oil and use a vegan cream cheese alternative.
  • Ensure carrots are finely shredded to distribute moisture evenly and ensure tender cake texture.
  • Store leftover cake covered in the refrigerator for up to 5 days.
  • Bring cake to room temperature before serving for best flavor and texture.

Keywords: gluten-free carrot cake, carrot cake recipe, easy carrot cake, gluten free dessert, cream cheese frosting, homemade carrot cake

Find it online: https://foodiecara.com/easy-gluten-free-carrot-cake-recipe/