Description
This Easy Gluten-Free Carrot Cake is a moist, flavorful dessert that combines gluten-free flours with fragrant spices and shredded carrots. Topped with a rich, fluffy cream cheese frosting and optional toasted pecans, it is perfect for anyone seeking a delicious, allergy-friendly treat that doesn’t compromise on taste.
Ingredients
Scale
Cake Ingredients
- 2 cups gluten-free measure-for-measure flour
- 1/2 cup almond flour (55 grams, or substitute with 1/4 cup more measure-for-measure flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 pound carrots (450 grams, peeled and grated)
- 4 eggs
- 1 cup granulated sugar (200 grams)
- 1 cup brown sugar (200 grams)
- 3/4 cup vegetable oil
- 1 cup pecans (toasted and chopped) – optional
Frosting Ingredients
- 16 ounces brick-style cream cheese (452 grams, softened to room temperature)
- 10 tablespoons butter (140 grams, softened to room temperature)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (340 grams)
- Additional toasted pecans for topping – optional
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray and set it aside to ensure the cake doesn’t stick.
- Grate the carrots: Using a food processor for ease and speed, grate the peeled carrots finely. Alternatively, you can grate them by hand for a more rustic texture.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine wet ingredients: In a large bowl or stand mixer bowl, beat the eggs with granulated sugar and brown sugar until frothy and well combined. Gradually stream in the vegetable oil while continuing to beat, whipping for 1-2 minutes until the mixture is light and fluffy.
- Incorporate flour mixture and carrots: Fold the dry flour mixture, grated carrots, and toasted pecans (if using) into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before frosting.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer in a large bowl), beat the cream cheese, softened butter, and sour cream on medium-high speed until smooth and combined, about 30 seconds. Scrape down the bowl as needed.
- Add flavor and sweetness: Mix in the vanilla extract and powdered sugar on low speed for 10-15 seconds, then increase to medium-high speed and whip for 1-2 minutes until the frosting is very fluffy and light.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled carrot cake. Optionally, sprinkle more toasted pecans on top for added crunch and decoration.
- Chill and serve: Refrigerate the frosted cake if you prefer it chilled. Before serving, allow the cake to come to room temperature for about 20 minutes to enhance flavor and texture. Enjoy your homemade gluten-free carrot cake!
Notes
- Hands down the best gluten-free carrot cake around! Easy to make with everyday ingredients and topped with a blanket of fluffy cream cheese frosting.
- Use fresh, peeled carrots for the best texture and sweetness.
- Toasting pecans enhances their flavor if you choose to include them.
- Let the cake cool completely before frosting to prevent melting the frosting.
- Refrigerate leftovers and bring to room temperature before serving for the best taste experience.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
- Measure gluten-free flour carefully to maintain texture and moisture balance.
Nutrition
- Serving Size: 1 slice
- Calories: 692 kcal
- Sugar: 68 g
- Sodium: 447 mg
- Fat: 46 g
- Saturated Fat: 25 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 86 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 122 mg
