Gluten Free Carrot Cake with Orange Frosting
Indulge in the delightful flavors of this Gluten-Free Carrot Cake with Orange Frosting, a show-stopping dessert that’s both wholesome and irresistibly moist. Packed with warm spices like cinnamon and nutmeg, this recipe incorporates freshly grated carrots, crushed pineapple, and optional chopped walnuts for a cake that’s wonderfully textured and bursting with natural sweetness. Topped with a creamy, tangy orange-infused frosting made with cream cheese, butter, and fresh orange zest, each bite is a harmonious blend of zesty brightness and rich decadence. Perfect for special occasions or everyday indulgence, this gluten-free treat comes together in just under an hour and serves 12, making it an ideal crowd-pleaser. Whether you're catering to dietary restrictions or simply love a unique twist on a classic, this vibrant carrot cake is sure to captivate.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 1.5 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cups Crushed pineapple, drained
- 0.5 cups Chopped walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9x13-inch pan. Line with parchment paper if desired for easy removal.
In a large bowl, whisk together the gluten-free all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a separate large mixing bowl, beat the eggs with both the granulated and brown sugars until the mixture is light and creamy.
Gradually mix in the vegetable oil and vanilla extract to the egg mixture.
Fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared cake pans and spread it out with a spatula.
Bake in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake layers from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until fully combined and fluffy.
Mix in the orange zest, orange juice, and vanilla extract until incorporated.
Once the cake is completely cool, spread the orange frosting evenly over the top and sides of the cake layers. Assemble the layers if using two round pans.
Slice and serve your gluten-free carrot cake with orange frosting. Enjoy!
Nutrition Facts
Calories |
7254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.3 g | 500% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 939.9 g | 342% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 691.1 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 621 mg | 48% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1621 mg | 34% | |
*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.
