Gluten free Carrot Cake

Gluten-Free Carrot Cake:


For the Cake:

  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3-4 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
  3. Prepare Wet Ingredients: In a large mixing bowl, beat together melted butter, granulated sugar, and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, chopped nuts (if using), and crushed pineapple (if using) until evenly distributed.
  5. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

  1. Beat Cream Cheese and Butter: In a large mixing bowl, beat softened cream cheese and butter until smooth and creamy.
  2. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition, until the frosting reaches your desired consistency and sweetness. Stir in vanilla extract.
  3. Frost the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. Decorate (Optional): Decorate the cake with additional grated carrots or chopped nuts if desired.
  5. Chill (Optional): For best results, chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious gluten-free carrot cake! It’s perfect for any occasion, especially when you’re craving a moist and flavorful dessert.

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