Description
A comforting and nostalgic Gluten-Free Carrot Cake filled with warm spices and topped with cream cheese frosting.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar or maple syrup
- 1 cup neutral oil (grapeseed or light olive oil) or melted coconut oil
- 2 teaspoons pure vanilla extract
- 2 cups finely shredded carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans, toasted
- 1/2 cup crushed pineapple, drained (optional)
- For the frosting: 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Zest of half an orange
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round pans, or prepare a 9×13 pan.
- Toast the nuts on a sheet pan for 6–8 minutes until fragrant; set aside to cool.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, whisk the eggs and sugars until just combined. Add the oil, vanilla, and maple syrup if using.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in the shredded carrots, toasted nuts, and drained pineapple if using.
- Divide the batter evenly into prepared pans and smooth the tops. Bake for 30–35 minutes for rounds, or 45–50 minutes for the 9×13, until a toothpick in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely.
- Make the frosting: beat cream cheese and butter until smooth, add powdered sugar, vanilla, and orange zest, and whip until silky.
- Once cool, level the rounds if needed, spread frosting between layers and over the top.
Notes
Use freshly shredded carrots for superior moisture and texture. For a nut-free version, swap walnuts for sunflower seeds or omit entirely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: gluten-free, carrot cake, dessert, baking