The BEST Gluten Free Carrot Cake

5 from 1 vote

This Gluten Free Carrot Cake is a family recipe that's easy to make and perfect for springtime celebrations. From the moist cake layers to the creamy cream cheese frosting, every bite of this cake is pure bliss!

If you like gluten-free desserts, you'll love this gluten-free apple cake, gluten-free brownies, gluten-free peanut brittle, easy crock pot candy, and these soft gluten free pumpkin cupcakes.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: carrot, gluten free cake

Servings: slices

Calories: 705kcal

Cost: $15

Ingredients

Carrot Cake

1 cup walnuts chopped
1 ¼ cup brown sugar or coconut sugar
¾ cup vegetable oil
3 eggs
¼ cup raisins
1 ¾ cup gluten-free flour
1 tsp baking powder
½ baking soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp vanilla extract
2 cups grated carrots

Cream Cheese Frosting

8 ounces cream cheese at room temperature
3/4 cup unsalted butter at room temperature
3 teaspoons vanilla extract
1/4 teaspoon salt
4 ⅓ cups powdered sugar
1 to 2 tablespoons milk or heavy cream if necessary

Instructions

The Carrot Cake

Preheat the oven to 350 F degrees and grease and flour three 7-inch cake pans. Set aside.
In a large bowl, whisk the brown sugar, oil, eggs and vanilla extract together until combined.
In another large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined. Then, fold in the carrots and crushed walnuts.
Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
Bake the cakes on 350F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

The Cream Cheese Frosting

Beat the butter and cream cheese in a medium mixing bowl until smooth.
Beat in the vanilla and salt. With the mixer on low, gradually beat in the powdered sugar.
Once all the sugar is incorporated, turn the mixer to medium and mix until the frosting is smooth. If the frosting is too thick, add a splash of milk or heavy cream. If it’s too thin, add in more powdered sugar.
To assemble, stack the cakes, fill with cream cheese frosting, and spread a layer of frosting on top. Decorate with chopped walnuts and marzipan carrot candy decorations.

Notes

Pro tip: When grating your carrots, it's best to use large, washed carrots over baby carrots. Alternatively, you can place baby carrots or normal carrots in a food processor.

Recipe variations

- Gluten free carrot cupcakes: Like these apple cider cupcakes, turn this cake recipe into adorable little cupcakes by dividing the batter into lined muffin tins. Bake cupcakes until golden brown, frost with cream cheese frosting, and top with chopped nuts.

- Vegan carrot cake: You can easily make this recipe plant based by swapping the eggs with flax eggs and using dairy-free cream cheese and butter for the frosting.

- Regular cake: Feel free to make this a normal cake by using all purpose flour instead of a gluten free flour blend.

- Carrot cake bars: Spread the batter evenly in a prepared baking dish to create for easy carrot cake bars. Frost with homemade frosting, cut into squares, and serve.

Make ahead, storage, and freezing instructions

How to make ahead: You can prepare this cake a few days in advance or up to 3 months in advance. Follow the instructions below to save some time in the kitchen or store leftovers.

Storing: Once the cake is assembled, store in an airtight container in the fridge for up to 5 days.

Freezing: You can freeze individual cake layers for up to 3 months. Wrap them tightly in plastic wrap or store in an airtight container. Thaw in the fridge overnight when you're ready to serve and make the frosting fresh.

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