Carrot Cake (Gluten-Free)

This GF Carrot Cake with cream cheese frosting is a classic dessert with a moist, tender crumb and rich flavor. The smooth cream cheese frosting adds the right balance of sweetness and tang, making it one of the best GF carrot cake recipes to bake at home. Whether you need a holiday dessert, a birthday cake, or just a reliable, easy GF carrot cake, this recipe is a total crowd-pleaser.

About this simple carrot cake with cream cheese frosting

This easy GF Carrot Cake is moist, soft, and has a tender crumb. It’s topped with a smooth cream cheese frosting that adds richness and is full of walnuts. For more versions of moist GF carrot cake recipes, here is the link to these carrot cake cookies or carrot cake muffins.

The cake is easy to make, and a perfect holiday dessert, a birthday cake, or just a reliable, easy GF carrot cake. This recipe is a total crowd-pleaser. You can also double the recipe and bake in two 9-inch pans for a bakery-style carrot cake with cream cheese frosting between the layers.

Can I make this gluten-free carrot cake ahead of time?
Yes, you can bake the cake in advance and store it covered at room temperature or in the refrigerator. Frost the cake and sprinkle the chopped toasted walnuts before serving.

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: natural oil, like sunflower oil.
• Walnuts: chopped toasted walnuts.
• Spices: ground cinnamon, ginger, and nutmeg.

How to make the best Gluten-Free Carrot Cake

Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9-inch Springform Cake Pan (23cm).

Whisk together the brown sugar, eggs, oil, and vanilla extract in a large bowl. 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.

Let cool before removing.

Top the cold cake with cream cheese frosting and sprinkle with chopped toasted walnuts.

For the cream cheese frosting:

Beat the softened cream cheese, softened butter, sifted powdered sugar, and lemon juice with an electric mixer until smooth and creamy in a medium bowl. Let it rest in the refrigerator for at least 20 minutes before spreading.

Storing

Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.

Variations

• Raisins: add raisins for natural sweetness.
• Baking pan: Place the batter into a loaf pan for a shape change.
• Spiced cake: increase all the spices for a strong flavor.
• Layer Cake: Double the recipe and bake in two 9-inch pans for a bakery-style carrot cake with cream cheese frosting between the layers.

For more gluten-free sweets recipes with vegetables

• Carrot Cake Muffins
• Carrot Cake Cookies
• Carrot Loaf Cake
• Zucchini Muffins
• Sweet Potato Cake

Easy Carrot Cake Recipe (Gluten-Free)

Josefina Almond Yes

This GF Carrot Cake with cream cheese frosting is a classic dessert with a moist, tender crumb and rich flavor. The smooth cream cheese frosting adds the right balance of sweetness and tang, making it one of the best GF carrot cake recipes to bake at home. Whether you need a holiday dessert, a birthday cake, or just a reliable, easy GF carrot cake, this recipe is a total crowd-pleaser.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cakes

Cuisine International

Servings 8 servings

Ingredients

  

For the cake:

• 1 cup light brown sugar
• 1 cup sunflower oil
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 and ⅔ 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 (200g)
• 1 cup walnuts, chopped and toasted

For the cream cheese frosting:

• 7 ounces cream cheese (200g), softened at room temperature
• ⅓ cup unsalted butter (80g), softened
• ½ cup and 2 tablespoons powdered sugar (100g)
• 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).
• Whisk together the brown sugar, eggs, oil, and vanilla extract in a large bowl. 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 it rest in the refrigerator for at least 20 minutes before spreading.

Notes

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.

 

Storing: Keep leftovers covered in the refrigerator. You can freeze it in an air-tight container or freezer bag.

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