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Gluten-Free Carrot Cake

A moist and flavorful dessert that combines the natural sweetness of carrots with warm spices, perfect for gluten-free diets!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups gluten-free measure-for-measure flour Make sure to measure correctly to avoid a dense cake.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1 cup vegetable oil or canola oil
  • 1 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 3/4 cup unsweetened applesauce For extra moisture, you can add a bit more.
  • 1 teaspoon vanilla extract
Main Ingredients
  • 3 cups peeled, grated carrots
  • 1 cup finely chopped toasted pecans Toasting enhances flavor.
Frosting Ingredients
  • 1 pound full-fat cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 3/4 cup butter, softened Ensure it's at room temperature for easy mixing.
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup chopped toasted pecans For topping.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a large bowl, mix gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, whisk together oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla.
  4. Combine wet ingredients with dry ingredients, then fold in grated carrots and chopped pecans.
Baking
  1. Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let cakes cool in the pans for 10 minutes, then transfer to wire racks.
Frosting
  1. For frosting, beat cream cheese and butter until smooth, gradually add powdered sugar and vanilla until fluffy.
  2. Once cakes are cool, frost the top of one layer, place the second layer on top, then frost the top and sides of the cake.
  3. Decorate with chopped pecans.
Serving
  1. Serve slices on dessert plates, optionally with vanilla ice cream or whipped cream.

Notes

To keep your Gluten-Free Carrot Cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap before freezing to prevent freezer burn. You can experiment by adding pineapple for extra sweetness or swapping out the pecans for walnuts if desired. Adding raisins or coconut can also create a fun variation.