Gluten Free Carrot Cake

Nutriscore Rating: 44/100

Indulge in the perfect balance of sweetness, spice, and texture with this Gluten-Free Carrot Cake—a moist and tender dessert that's naturally loaded with flavor! Made with gluten-free all-purpose flour, freshly grated carrots, and a touch of unsweetened applesauce for added moisture, this cake remains light yet satisfyingly rich. Warm spices like cinnamon and nutmeg lend a cozy aroma, while optional additions like chopped walnuts or pecans add a delightful crunch. Topped with a silky cream cheese frosting, this cake is a show-stopper for any celebration or a treat-yourself moment. Easy to make and ready in just about an hour, this gluten-free masterpiece is one you'll want to bake again and again. Perfect for those following a gluten-free diet without sacrificing a hint of indulgence!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 1 cup Neutral oil (e.g., vegetable or canola)
• 0.5 cup Unsweetened applesauce
• 2 teaspoons Vanilla extract
• 3 cups Grated carrots
• 0.75 cup Chopped walnuts or pecans (optional)
• 8 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)

📝 Instructions

11 steps

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans with a gluten-free flour blend, or line them with parchment paper for easy removal.

2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

3. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and slightly frothy. Add the oil, applesauce, and vanilla extract, and mix until well combined.

4. Gradually stir the dry ingredients into the wet ingredient mixture, mixing until just combined. Do not overmix.

5. Fold in the grated carrots and chopped nuts (if using). Make sure the ingredients are evenly distributed.

6. Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula if needed.

7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

9. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually beat in the powdered sugar, one cup at a time, until fully incorporated. Add the vanilla extract and mix until evenly combined.

10. Once the cakes are fully cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top, and frost the top and sides of the assembled cake with the remaining frosting.

11. Slice and serve the cake. Refrigerate any leftovers for up to 5 days.

Nutrition Facts

1 serving (189.5g)

Calories		694
% Daily Value*
Total Fat		41.1 g	53%
	Saturated Fat	11.4 g	57%
	Polyunsaturated Fat	0.0 g
Cholesterol		104 mg	35%
Sodium		386 mg	17%
Total Carbohydrate		78.3 g	28%
	Dietary Fiber	2.5 g	9%
	Total Sugars	60.1 g
Protein		6.3 g	13%
Vitamin D		0.5 mcg	2%
Calcium		61 mg	5%
Iron		1.3 mg	7%
Potassium		191 mg	4%

*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.

Source of Calories

Fat: 4444 cal (52.3%%)

Protein: 297 cal (3.5%%)

Carbs: 3758 cal (44.2%%)