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Easy Gluten-free Carrot Cake

A deliciously moist gluten-free carrot cake featuring the warmth of cinnamon and the sweetness of carrots, perfect for everyone to enjoy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 15 servings
Course: Dessert, Tea time
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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)
For the Frosting
  • 8 ounces cream cheese softened to room temperature
  • 5 Tbsp. butter softened to room temperature
  • 2 1/2 cups powdered sugar
  • 2 Tbsp. heavy cream or half-and-half
  • 2 tsp. pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9×13 pan with cooking spray. A glass Pyrex pan works great.
  2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  3. 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.
  4. 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.
  5. Turn off the mixer and stir in the carrots and dry ingredients by hand until no loose flour is visible.
  6. 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).
  7. Allow the cake to cool in the pan on a wire rack.
Frosting
  1. 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.
  2. Add 2 cups of powdered sugar and beat until well mixed.
  3. Incorporate the heavy cream and vanilla extract, and beat on medium speed for 2 minutes.
  4. Add more powdered sugar until the frosting reaches your desired thickness and taste.
  5. Use a spatula or icing knife to spread the frosting evenly over the cooled cake.
  6. Slice into 15 large pieces, or cut smaller slices if you prefer.

Notes

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. 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.