why make this recipe
Who doesn’t love a deliciously moist carrot cake? It’s a classic favorite that combines the warmth of cinnamon with the sweetness of carrots. Plus, this gluten-free version allows everyone to enjoy it, whether you have dietary restrictions or not. With the perfect balance of flavors and textures, this easy carrot cake is sure to become a staple in your dessert repertoire.
how to make Easy Gluten-free Carrot Cake
Ingredients:
- 2 1/2 cups all-purpose gluten-free flour* (see note)
- 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 melted coconut oil
- 1/2 cup melted unsalted butter (or extra oil)
- 3 cups finely shredded carrots (from about 1 lb. carrots)
- 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
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Directions:
- Preheat your oven to 350°F (175°C). Spray a 9×13 pan with cooking spray. A glass Pyrex pan works great.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
- In the bowl of your standing mixer, beat together the sugar, brown sugar, and eggs on medium-high speed until combined thoroughly, taking about 45 seconds.
- Reduce the mixer speed to low and slowly incorporate the applesauce, canola oil, and melted butter. Mix on high speed for one minute, until the mixture is well combined and light in color.
- Turn off the mixer and stir in the carrots and dry ingredients by hand until no loose flour is visible.
- Pour the batter into the prepared 9×13 pan, and bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean (for me, it took 37 minutes).
- Allow the cake to cool in the pan on a wire rack.
- In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, until soft, creamy, and thoroughly combined.
- Add 2 cups of powdered sugar and beat until well mixed.
- Incorporate the heavy cream and vanilla extract, and beat on medium speed for 2 minutes.
- Add more powdered sugar until the frosting reaches your desired thickness and taste.
- Use a spatula or icing knife to spread the frosting evenly over the cooled cake. Slice into 15 large pieces, or cut smaller slices if you prefer.
how to serve Easy Gluten-free Carrot Cake
Slice the carrot cake into generous servings and enjoy it at room temperature. It pairs beautifully with a cup of tea or coffee, making it the perfect afternoon treat or dessert after a hearty meal.
how to store Easy Gluten-free Carrot Cake
Keep the cake in an airtight container in the refrigerator for up to one week. If you plan to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. Thaw them in the fridge overnight before enjoying.
tips to make Easy Gluten-free Carrot Cake
- Make sure your gluten-free flour contains xanthan gum, or else add it separately, as it helps with texture.
- Grate your carrots finely for a smoother cake; this also helps to keep it moist.
- For added flavor, you can mix in crushed pineapple or raisins if you like a little twist.
variation
Feel free to add nuts like walnuts or pecans for added crunch and flavor. You can also substitute some of the sugar for honey or maple syrup for a different sweetness profile.
FAQs
Can I use a different type of flour?
Yes, you can experiment with other gluten-free flour blends, but keep in mind that they may alter the texture slightly.
Can I make this cake vegan?
Yes, you can replace eggs with flaxseed meal or applesauce and use dairy-free butter and a vegan cream cheese alternative for the frosting.
How do I know when my cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready!
Easy Gluten-free Carrot Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Spray a 9×13 pan with cooking spray. A glass Pyrex pan works great.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
- In the bowl of your standing mixer, beat together the sugar, brown sugar, and eggs on medium-high speed until combined thoroughly, taking about 45 seconds.
- Reduce the mixer speed to low and slowly incorporate the applesauce, canola oil, and melted butter. Mix on high speed for one minute, until the mixture is well combined and light in color.
- Turn off the mixer and stir in the carrots and dry ingredients by hand until no loose flour is visible.
- Pour the batter into the prepared 9×13 pan, and bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean (for me, it took 37 minutes).
- Allow the cake to cool in the pan on a wire rack.
- In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, until soft, creamy, and thoroughly combined.
- Add 2 cups of powdered sugar and beat until well mixed.
- Incorporate the heavy cream and vanilla extract, and beat on medium speed for 2 minutes.
- Add more powdered sugar until the frosting reaches your desired thickness and taste.
- Use a spatula or icing knife to spread the frosting evenly over the cooled cake.
- Slice into 15 large pieces, or cut smaller slices if you prefer.