Best Gluten-Free Carrot Loaf Cake
This gluten-free carrot loaf cake is incredibly soft, moist, and full of warm spices, with plenty of freshly grated carrots in every bite. Topped with a smooth cream cheese frosting and toasted walnuts, it’s the kind of homemade cake that’s hard to resist.
Ingredients
For the cake
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 3 eggs, room temperature
- 2 and ½ cups grated carrots
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ cup walnuts, chopped and toasted
Instructions
- Preheat oven to 350˚F (180°C). Line a 9x5 loaf pan, or similar, with parchment paper or lightly grease.
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and spices in a medium bowl. Set aside.
- In a separate bowl, whisk together the sugars, oil, eggs, grated carrots, milk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts, mixing only until evenly distributed. Do notovermix.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the loaf is completely cool, spread the cream cheese frosting over the top.
Notes
Carrots: Freshly grated carrots work best here, and a large-hole grater works best because it gives the loaf more texture. If the grated carrots release a lot of liquid, lightly squeeze them before adding them to the batter.