Carrot Cake with Cream Cheese Frosting Gluten Free
Indulge in the ultimate gluten-free dessert with this moist and flavorful Carrot Cake with Cream Cheese Frosting. Packed with freshly shredded carrots, warm spices like cinnamon and nutmeg, and the optional crunch of chopped walnuts or pecans, this cake is a celebration of texture and taste. The rich and creamy frosting, made with velvety cream cheese and just a hint of vanilla, perfectly complements the cake’s sweetness. Whether you're following a gluten-free lifestyle or simply seeking a crowd-pleasing treat, this recipe delivers in spades. Easy to prepare and ideal for any occasion, this cake is sure to be a standout addition to your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 teaspoons Baking powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 cups Shredded carrots
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
- 1 tablespoons Milk (if needed for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease or line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the gluten-free flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the eggs and vanilla extract to the sugar mixture and beat until well combined.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the shredded carrots and optional chopped nuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add in the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract. If needed, add 1 tablespoon of milk to achieve a spreadable consistency.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate as desired, slice, and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.9 g | 506% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 928.5 g | 338% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 678.7 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 704 mg | 54% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1767 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
