Best Gluten Free Carrot Cake
This one-bowl gluten-free Carrot Cake is very soft and moist and it has a cream cheese frosting that combines perfectly. It is super easy and it comes together very quickly!! Carrot cake is always a good option, you can’t go wrong with it.
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About this recipe
Super moist and flavorful cake, with a hint of an orange flavor!! It´s a very easy recipe and it comes together very quickly.
For this post, I chose to cover it with cream cheese frosting but most of the time I do it alone and it is delicious too. If you want a full butter-free recipe you can replace the cream cheese frosting with orange icing.
Ingredients
- Corn starch: makes the cake fluffy.
- Buckwheat flour: gives texture.
- Grated carrot: this recipe calls for fresh carrot, not canned.
- Brown sugar: you can also use white sugar but you should check the amount.
- Oil: I used sunflower oil, but you can also use coconut oil. I haven’t tried it.
- Eggs: is better room temperature eggs.
- Spices: I used ground cinnamon and nutmeg but feel free to mix it up a little if you like.
- Orange: zest only.
- Walnuts or pecans: chopped toast walnuts (optional).
- Butter: softened butter.
- Cream cheese: full-fat cream cheese chilled.
How to make carrot cake
Preheat the oven to 350F (180C). Line a loaf pan with parchment paper or lightly oil it. Set aside.
In a large bowl mix oil with sugar and orange zest. Add the eggs one by one, mixing well after each addition, and the grated carrot. Finally add the corn starch, buckwheat flour, baking powder, and spices. Fold in the walnuts (optional). Mix well.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until cooked. 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.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
For the cream cheese frosting, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract and icing sugar and mix until the icing is smooth and thick.
When the cake is completely cooled spread the cream cheese frosting on the top.
Storing
If the Carrot Cake is iced it should be stored in the fridge for five days, or you can freeze it for 3 months. Iced also freezes well, you may prefer to slice the loaf cake and wrap the slices individually.
Top Tips
Carrots: they need to be grated and I found that a large-holed grater is better. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
For more recipes with vegetables…
Best Gluten Free Carrot Cake
Ingredients
For the cake
- 1 cup corn starch
- 2 tbsp buckwheat flour
- 1 cup brown sugar
- 1 tsp baking powder
- 2 cups grated carrots
- 2 eggs
- 1/2 cup oil (120gr)
- Pinch of salt
- Cinnamon
- Nutmeg
- Orange Zest
- Chopped toast walnuts or pecans (optional)
For the cream cheese frosting
- 1/2 cup full-fat cream cheese (110gr)
- 2 tablespoon unsalted butter (28gr)
- Vanilla extract
- 3 tablespoons icing sugar (25gr)
Instructions
- Preheat the oven to 350F (180C).
- Line a loaf pan with parchment paper or lightly oil it. Set aside
- In a large bowl mix oil with sugar and orange zest. Add the eggs one by one, mixing well after each addition, and the grated carrot. Finally add the corn starch, buckwheat flour, baking powder, and spices. Fold in the walnuts. Mix well.
- Pour the mixture into the prepared pan.
- Bake for 40 minutes or until cooked. 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.
- Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
- For the cream cheese frosting beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract and icing sugar and mix until the icing is smooth and thick.
- When the cake is completely cooled spread the cream cheese frosting.