Go Back
A slice of gluten-free carrot cake with cream cheese frosting and pecans on a white plate.
Maryam

Gluten-Free Carrot Cake

Moist, warmly spiced carrot cake with a tender crumb that nobody will guess is gluten-free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups gluten-free 1-to-1 flour blend with xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups carrots finely grated, about 1 lb
For the Cream Cheese Frosting
  • 8 oz cream cheese full-fat, softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt

Equipment

  • Two 9-inch round cake pans
  • Parchment Paper
  • Large mixing bowls
  • Electric Mixer or Whisk
  • Box Grater or Food Processor

Method
 

Prep
  1. Heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and grease the parchment. Peel and finely grate carrots on the small holes of a box grater until you have 3 cups. Set aside.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt until well combined. Gluten-free flours clump easily, so whisk thoroughly.
  3. In a large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla. The mixture should look glossy and emulsified.
  4. Add dry ingredients to wet and stir with a rubber spatula until just combined with no dry streaks. Fold in grated carrots until evenly distributed. The batter will be thick and moist.
  5. Divide batter evenly between prepared pans and smooth tops. Bake 32-36 minutes until cakes spring back when lightly pressed and a toothpick comes out clean. Cool in pans 15 minutes, then turn out onto wire racks to cool completely.
  6. Beat cream cheese and butter on medium speed until completely smooth and fluffy, about 3 minutes. Add powdered sugar 1 cup at a time, beating well after each addition. Beat in vanilla and salt until light and spreadable, about 2 more minutes.
  7. Place one cake layer on a platter. Spread with 1 cup frosting. Top with second layer and spread remaining frosting over top and sides. For a naked cake look, leave sides partially exposed. Chill 30 minutes before slicing for clean cuts.

Notes

For the best texture, use a high-quality 1-to-1 gluten-free flour blend like King Arthur or Bob's Red Mill. Do not use almond or coconut flour here. The cake stays moist for 3 days refrigerated; bring to room temperature before serving for best flavor. Unfrosted layers can be wrapped and frozen up to 2 months.