Spiced Carrot Cake Gluten Free
Indulge in the comforting flavors of this Spiced Carrot Cake that's not only gluten-free but also bursting with warm spices and natural sweetness. Made with finely shredded carrots, aromatic cinnamon, nutmeg, and ginger, this recipe delivers a perfectly moist and tender crumb. A hint of unsweetened applesauce adds extra softness while keeping the cake light, and optional mix-ins like chopped walnuts and raisins offer delightful texture. Quick to prepare in just 20 minutes and ready in under an hour, this gluten-free dessert is perfect for any occasion. Whether topped with luscious cream cheese frosting or served as-is, this one-pan wonder will be a hit with both gluten-free and traditional eaters alike!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 cups Shredded carrot
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 3 large Eggs
- 0.75 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan or two 9-inch round cake pans with non-stick spray or lined with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the shredded carrot, brown sugar, granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients into the wet mixture. Stir just until no streaks of flour remain, being careful not to overmix.
If using, gently fold in the chopped walnuts or pecans and raisins.
Pour the batter evenly into the prepared cake pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before serving or frosting.
Optional: Top the cooled cake with a cream cheese frosting or enjoy it plain as a spiced treat!
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 419.9 g | 153% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 369.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 486 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2149 mg | 46% | |
*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.
