Carrot Cake (Gluten-Free)
Gluten-Free Carrot Cake is moist, and tender, and has a perfect cream cheese frosting that adds richness. It’s easy to make and delicious, everyone will love it. A GF cake for a celebration, tea time, or just because.
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About this recipe
GF Carrot Cake is a classic everyone loves, like this version of carrot cake cookies or muffins.
This cake is super moist, tender, and delicious. It´s topped with cream cheese frosting and walnuts. If you like carrot cake you will love this recipe.
It’s super easy to make and perfect for celebrations or any occasion. A basic recipe to always have on hand.
Ingredients
The main ingredients of this recipe are:
- Carrots: fresh grated carrots.
- Flour: gluten-free all-purpose flour.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil.
- Walnuts: chopped toasted walnuts.
- Spices: ground cinnamon, ginger and nutmeg.
How to make Carrot Cake
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9-inch Springform Cake Pan (23cm).
In a large bowl whisk together the brown sugar, eggs, oil, and vanilla extract. Mix well.
Add sifted dry ingredients: gluten-free all-purpose flour, baking powder, salt, and spices (ground cinnamon, ginger and nutmeg). Mix until well incorporated.
Add the grated carrots and the chopped toasted walnuts, and incorporate well.
Pour the mixture into the prepared pan.
Bake for 45 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the bread, it should come out clean, with no streaks of batter.
Let cool before removing.
Top the cold cake with cream cheese frosting and sprinkle with chopped toasted walnuts.
For the cream cheese frosting:
In a medium bowl beat the softened cream cheese, softened butter, sifted powdered sugar, and lemon juice with an electric mixer until smooth and creamy. Let rest in the refrigerator until the cake is ready.
Storing
Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.
For more related recipes
- Carrot Cake Cookies
- Carrot Loaf Cake
- Carrot Cake Muffins
- Zucchini Muffins
- Chocolate and Beetroot Cake
Carrot Cake (Gluten-Free)
Ingredients
For the cake:
- 1 cup light brown sugar
- 1 cup sunflower oil
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 and 2/3 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups grated carrots (200gr)
- 100 gr walnuts chopped and toasted
For the cream cheese frosting:
- 7 ounces cream cheese (200gr) softened at room temperature
- ⅓ cup unsalted butter (80gr) softened
- ½ cup and 2 tablespoons powdered sugar (100gr)
- 1 tablespoon lemon juice
Instructions
For the cake:
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9-inch Springform Cake Pan (23cm).
- In a large bowl whisk together the brown sugar, eggs, oil, and vanilla extract. Mix well.
- Add sifted dry ingredients: gluten-free all-purpose flour, baking powder, salt, and spices (ground cinnamon, ginger, and nutmeg). Mix until well incorporated.
- Add the grated carrots and the chopped toasted walnuts, and incorporate well.
- Pour the mixture into the prepared pan.
- Bake for 45 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Top the cold cake with cream cheese frosting and sprinkle with chopped toasted walnuts.
For the cream cheese frosting:
- In a medium bowl beat the softened cream cheese, softened butter, sifted powdered sugar, and lemon juice with an electric mixer until smooth and creamy. Let rest in the refrigerator until the cake is ready
Very very good!!