Delicious Gluten Free Carrot Cake
Moist, flavorful, and completely gluten-free, this Delicious Gluten Free Carrot Cake is a sweet indulgence that doesn’t compromise on texture or taste. Made with almond flour and gluten-free all-purpose flour, this cake is perfectly spiced with cinnamon and nutmeg, while grated carrots lend natural sweetness and moisture. Optional add-ins like chopped pecans and raisins bring extra texture and flavor for customizable enjoyment. Finished with a luxuriously creamy homemade cream cheese frosting, this cake is perfect for birthdays, holidays, or any special occasion. With easy-to-follow instructions and just 20 minutes of prep time, this gluten-free masterpiece is guaranteed to delight every guest at your table.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Brown sugar (packed)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Vegetable oil
- 2.5 cups Grated carrots
- 0.5 cups Chopped pecans (optional)
- 0.5 cups Raisins (optional)
- 8 ounces Cream cheese (room temperature)
- 0.5 cup Unsalted butter (room temperature)
- 2.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for thinning frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, whisk the brown sugar and eggs until well combined. Add the vanilla extract and vegetable oil, and mix until smooth.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; do not overmix.
Gently fold in the grated carrots, chopped pecans, and raisins (if using).
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, and mix until light and fluffy. Stir in the vanilla extract. Add milk if the frosting is too thick.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Optional: Decorate with additional chopped pecans or a sprinkle of cinnamon.
Refrigerate the cake for 30 minutes to set the frosting before serving. Enjoy your Delicious Gluten Free Carrot Cake!
Nutrition Facts
Calories |
8157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.8 g | 628% | |
| Saturated Fat | 148.6 g | 743% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 916.2 g | 333% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 723.5 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1350 mg | 104% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2599 mg | 55% | |
*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.
