Gluten-Free Carrot Cake
A homemade gluten-free carrot cake that is moist, tender, and layered with a tangy cream cheese frosting, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups gluten-free all-purpose flour blend (1:1 blend with xanthan gum recommended) Tap before measuring.
- 1.5 teaspoons baking powder For lift.
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon Use fresh spices.
- 0.25 teaspoon ground nutmeg Use fresh spices.
- 1 cup light brown sugar, packed Swap coconut sugar for a less refined sweetener.
- 0.5 cup granulated sugar Omit for more molasses flavor.
- 3 large eggs, room temperature For structure and richness.
- 0.75 cup vegetable oil or melted coconut oil Substitute 1/2 cup applesauce and 1/4 cup oil to cut fat.
- 0.5 cup plain Greek yogurt or sour cream Keeps the crumb tender.
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots) Squeeze out excess moisture if necessary.
- 0.5 cup chopped toasted walnuts or pecans Optional.
- 0.5 cup crushed pineapple, drained Optional, keeps cake moist.
Frosting Ingredients
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2-3 cups powdered sugar To taste.
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the brown sugar and granulated sugar with the eggs until glossy. Whisk in the oil, yogurt, and vanilla until smooth.
Mixing
- Fold the dry ingredients into the wet mixture gently until just combined. Overmixing can make gluten-free batter dense.
- Fold in the grated carrots, nuts, and pineapple if using.
Baking
- Divide the batter between your prepared pans and smooth the tops.
- Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
Frosting
- For the frosting, beat the cream cheese and butter until creamy.
- Slowly add powdered sugar until you reach your desired sweetness and thickness.
- Stir in vanilla and a pinch of salt. For a lighter frosting, fold in 1/4 cup whipped cream.
Assembly
- Layer and frost the cake, decorating with chopped nuts or a light dusting of cinnamon.
- Refrigerate for 20–30 minutes to firm the frosting before slicing for neat pieces.
Notes
For different presentations, bake this batter in a bundt pan. Ensure to let the cake cool completely before frosting and refrigerate if needed for better slices.