Easy Carrot Cake Recipe (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.
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.