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Gluten Free Carrot Cake

Gluten Free Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 4 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • ½ cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 8 ounces full-fat cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Method
 

  1. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.
  2. In another bowl, whisk the eggs, sugars, oil, and vanilla until smooth.
  3. Fold the dry ingredients into the wet, then fold in the carrots, pineapple, and walnuts.
  4. Divide between two greased 9-inch pans and bake at 350°F until a toothpick comes out clean, 25 to 30 minutes. Cool completely.
  5. Beat the cream cheese and butter, then add powdered sugar, vanilla, and salt. Frost the cooled cake and serve.

Notes

If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients. Let the cakes cool fully before frosting, or the cream cheese layer will slide.