Gluten Free Carrot Cake

Carrot cake is a classic cake staple, and one of those desserts that is a bonus because it is made of veggies! This gluten free carrot cake is full of high-quality, nourishing ingredients. This gluten free carrot cake with cream cheese frosting is a moist and delicious spice cake that is sure to wow!

Course Bread, Pastries

Keyword gluten free cake recipe, gluten free carrot cake, gluten free carrot cake with cream cheese frosting

Prep Time 20 minutes

Cook Time 35 minutes

Servings

Calories 251kcal

Author Abbey Rodriguez

Ingredients

2 ¼ cups gluten free measure-for-measure flour
½ cup fine almond flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup coconut sugar
¾ cup brown sugar
4 eggs
1 teaspoon vanilla extract
⅔ cup unsweetened applesauce (cinnamon flavored preferred but not necessary)
⅓ cup vegetable oil
½ cup unsalted butter (melted)
3 cups finely shredded carrots

Cream Cheese Frosting

8 oz cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
1 teaspoon pure vanilla extract
⅛ teaspoon salt
3 cups powdered sugar

Instructions

Gluten Free Carrot Cake Instructions

Preheat your oven to 350 degrees Fahrenheit.
In a medium bowl, add the gluten free flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine. Set aside.
In a large bowl, add the coconut sugar, brown sugar, and eggs. Use an electric hand mixer to beat until light and fluffy (about 30-40 seconds)
Add the vanilla, applesauce, vegetable oil, and melted butter to the cake as well. Use the electric hand mixer to beat again until light and fluffy (about 60 seconds).
Add the dry mixture and the shredded carrots into the bowl. Mix by hand until fully combined.
Grease a glass 9x13 pan and pour the batter into the pan. Bake in the oven for about 35-40 minutes or until a toothpick comes out clean.

Cream Cheese Frosting Instructions

Add the cream cheese and butter into a large bowl. Use an electric hand mixer to beat until smooth and creamy.
Add the vanilla and salt into the bowl and beat again.
Add the powdered sugar 1 cup at a time, beating fully after each addition. Beat until fully combined.
Allow the cake to cool completely, then coat with the frosting. Enjoy!

Notes

Do not wring out the carrots before adding them to the cake. The extra liquid is necessary to get the right texture.
You can add raisins, walnuts, or pineapple into your cake if desired.
Feel free to use melted vegan butter to make the cake dairy free (you will have to make another frosting).
You can bake this into 2 9” cake pans instead. Check the cakes after 25 minutes.
You can use a stand mixer instead of an electric hand mixer if desired.
If you like a different consistency for your Cream Cheese Frosting, you can add 1 tablespoon of milk at a time to thin it out. You can also add more powdered sugar if you’d like a thicker frosting.
Not all gluten free flours are the same. Try to use the King Arthur brand if possible.
Cake must be stored in the fridge. Can stay good in the fridge for up to 5 days.

Nutrition