Hello, Food Lovers! If you’ve been let down by dry, dense gluten-free cakes in the past, your search for a perfect recipe ends today. This is the gluten free carrot cake that will restore your faith in baking.
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This recipe delivers an incredibly moist crumb, packed with sweet carrots, crunchy walnuts, and warm spices. It is topped with a tangy, luscious cream cheese frosting that makes every bite truly unforgettable.
The batter is so reliable, you could even adapt it for Gluten Free Carrot Cake Muffins. This is, without a doubt, the only gluten free carrot cake recipe you will ever need. Here are a few more gluten-free meal ideas you might like Gluten Free Blueberry Muffin, Gluten-Free Street Corn Chicken Bowl.
About This Cake
For years, I avoided ordering carrot cake at cafes. My experiences with gluten-free versions were always so disappointing. They were either heavy as a brick or so dry they crumbled at the touch of a fork. I was convinced that a truly great gluten free carrot cake was just a myth.
My mission became to create a recipe that wasn’t just “good for gluten-free” but was genuinely, objectively delicious. I tested countless flour blends and spice combinations, searching for that perfect balance. The moment of truth came when I served this cake at a family gathering without telling anyone it was gluten-free.
My brother-in-law, a notorious dessert snob, took one bite and declared it the best carrot cake he had ever had. That was the ultimate victory. This recipe is not a compromise; it’s a celebration, proving that you never have to miss out on your favorite desserts. Take a look at these for some other gluten-free meal inspiration Buckwheat Ramen recipe and Gluten-Free Sausage Rolls.
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The Ultimate Gluten Free Carrot Cake: Incredibly Moist & Spiced to Perfection
- Total Time: 90
- Yield: 12 servings 1x
Description
This gluten free carrot cake is unapologetically moist, rich, and loaded with warm spices and sweet carrots. The texture is so tender, no one will ever guess it’s gluten-free. It’s topped with a tangy, luscious cream cheese frosting that balances the sweetness perfectly.
Ingredients
FOR THE GLUTEN FREE CARROT CAKE
225 g (1 cup + 2 tbsp) light brown soft sugar
120 g (½ cup + 1 tbsp) sunflower or vegetable oil
3 large eggs, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
200 g (1⅔ cups) plain gluten-free flour blend (without xanthan gum)
¾ tsp baking powder
¾ tsp baking soda
½ tsp xanthan gum (Omit if your flour blend already contains it)
¼ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
225 g (about 2¼ cups) peeled and coarsely grated carrots
90 g (about ¾ cup) walnuts, roughly chopped
FOR THE CREAM CHEESE FROSTING
170 g (¾ cup) cream cheese, cold from the fridge
175 g (¾ cup) heavy/double cream, cold from the fridge
80 g (⅔ cup) powdered/icing sugar, sifted
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Extra chopped walnuts, for decoration
Instructions
1. Position the oven rack in the center, preheat to 350ºF (180ºC), and line a 9-inch square baking pan with parchment paper, leaving an overhang to act as handles.
2. In a large bowl, whisk together the light brown sugar, oil, room-temperature eggs, and vanilla until the mixture is smooth and well combined.
3. Sift the gluten-free flour, baking powder, baking soda, xanthan gum, salt, and all spices directly into the wet ingredients. Whisk until you have a smooth batter with no flour clumps.
4. Switch to a spatula and fold in the coarsely grated carrots and roughly chopped walnuts until they are evenly distributed.
5. Pour the batter into the lined pan and smooth the top. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
6. Let the cake cool in the pan for 15 minutes, then use the parchment handles to lift it onto a wire rack to cool completely.
7. To make the frosting, beat the cold cream cheese in a large bowl with a mixer until smooth. Add the cold heavy cream, sifted powdered sugar, and vanilla. Whip until soft, thick peaks form.
8. Once the cake is COMPLETELY cool, spread the cream cheese frosting evenly over the top. Create decorative swirls with a spatula and sprinkle with extra chopped walnuts. Slice and enjoy!
Notes
Use a Kitchen Scale: For the most consistent and best results in gluten-free baking, weighing your ingredients (especially flour and carrots) is highly recommended.
Ingredient Temperatures are Key: Use room temperature eggs for the cake batter and cold cream cheese/heavy cream for the frosting to ensure perfect textures.
Cupcake/Muffin Version: To make Gluten Free Carrot Cake Muffins, line a muffin tin, fill liners 2/3 full, and bake for 18-22 minutes.
Storage: The frosted cake keeps well in an airtight container in the fridge for 3-4 days.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Get Ready to Bake! (A Quick Overview)
What to Expect
Making this gluten free carrot cake is a wonderfully simple process. The cake itself is a classic quick bread, meaning you’ll mix the wet and dry ingredients separately and then combine them. You’ll need about 20 minutes to prepare the batter and about 35 minutes for it to bake. The delicious cream cheese frosting whips up in just a few minutes while the cake cools. It’s a perfect baking project for any skill level.
Before You Begin
For flawless results, a few small details are key. First, make sure your eggs are at room temperature. This helps them mix more evenly into the batter, creating a lighter, more tender cake. Second, grate your carrots on the coarse side of a box grater for the best texture. Most importantly, your cake must be completely cool before you even think about frosting it. A slightly warm cake will melt the frosting into a soupy mess, so patience is essential
The Heart of the Dish: Ingredients You’ll Need
This sensational gluten free carrot cake is built from two main components: the spiced cake and the luscious frosting. For the best results, using a kitchen scale for weighing ingredients is highly recommended.
| Ingredient | Amount | Notes |
| FOR THE GLUTEN FREE CARROT CAKE | ||
| Light Brown Soft Sugar | 225 g (1 cup + 2 tbsp) | Provides unbeatable moisture and molasses flavor. |
| Sunflower or Vegetable Oil | 120 g (½ cup + 1 tbsp) | The secret to a consistently moist crumb. |
| Large Eggs | 3 | Make sure they are at room temperature. |
| Vanilla Bean Paste or Extract | ½ tsp paste or 1 tsp extract | |
| Plain Gluten-Free Flour Blend | 200 g (1⅔ cups) | Use a blend without xanthan gum, as we add it separately. |
| Baking Powder & Baking Soda | ¾ tsp of each | Provides a light, airy lift. |
| Xanthan Gum | ½ tsp | Omit if your flour blend already includes it. |
| Salt | ¼ tsp | Balances all the flavors. |
| Ground Spices | Varies | Cinnamon, ginger, and nutmeg for that classic carrot cake warmth. |
| Carrots | 225 g (about 2¼ cups) | Peeled and coarsely grated for the best texture. |
| Walnuts | 90 g (about ¾ cup) | Roughly chopped, plus extra for decorating. |
| FOR THE CREAM CHEESE FROSTING | ||
| Cream Cheese | 170 g (¾ cup) | Must be cold, straight from the fridge. |
| Heavy or Double Cream | 175 g (¾ cup) | Also must be very cold for proper whipping. |
| Powdered/Icing Sugar | 80 g (⅔ cup) | Sift it to avoid lumps in your frosting. |
| Vanilla Bean Paste or Extract | ½ tsp paste or 1 tsp extract |
Let’s Get Cooking! Step-by-Step Guide
It’s time to create the most delicious gluten free carrot cake you have ever tasted. This batter also makes a fantastic Gluten Free Cupcake Recipe!
Step 1: Prep Your Oven and Pan
First, position your oven rack in the center and preheat it to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, leaving some excess paper hanging over the sides. These “handles” will make it much easier to lift the cake out later.
Step 2: Create the Flavor Base
In a large bowl, combine the light brown sugar, oil, room-temperature eggs, and vanilla. Whisk everything together vigorously until the mixture is smooth, glossy, and well-combined.
Step 3: Sift and Whisk the Dry Ingredients
Directly over your bowl of wet ingredients, sift in the gluten-free flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg. Whisk the dry ingredients into the wet until you have a smooth, thick batter with no lumps of flour.
Step 4: Fold in the Carrots and Walnuts
Switch to a spatula and add the coarsely grated carrots and roughly chopped walnuts to the batter. Gently fold them in until they are evenly distributed throughout. Your perfect gluten free carrot cake batter is now ready.
Step 5: Bake to Perfection
Pour the batter into your prepared baking pan and use the spatula to smooth the top. Bake for about 35 minutes. Your cake is done when it has risen, appears golden-brown, and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with foil for the last 10 minutes of baking.
Step 6: Cool the Cake Completely
Let the cake cool in the pan for about 15 minutes before using the parchment paper handles to lift it onto a wire rack. It is absolutely crucial that you let the cake cool completely to room temperature before frosting.
Step 7: Whip Up the Cream Cheese Frosting
While the cake cools, make the frosting. In a large bowl (using a hand or stand mixer), beat the cold cream cheese until it is smooth and has a looser consistency. Add the cold heavy cream, sifted powdered sugar, and vanilla. Now, whip everything together until soft, luscious peaks form. The frosting should be thick enough to hold its shape but not stiff.
Step 8: Frost and Decorate
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Use the back of a spoon or a small spatula to create beautiful swirls. Finish by sprinkling more chopped walnuts over the top. Slice, serve, and enjoy your masterpiece
Here are some additional gluten-free meal ideas for you to consider The Ultimate Gluten Free Lasagna and Gluten Free Zucchini Banana Bread.
Mastering the Dish: Pointers for Perfection & How to Store
For a truly flawless gluten free carrot cake, precision is your best friend. Using a kitchen scale to weigh your flour and carrots will yield far more consistent results than measuring cups. It’s the number one secret to perfect gluten-free baking.
Remember the temperature rules: room temperature eggs for the cake batter ensure a smooth, uniform emulsion, while dairy ingredients for the frosting must be cold from the fridge to whip up properly. This recipe is perfect for making classic Gluten Free Carrot Cake Muffins; however, it is not designed to be a Keto Carrot Cake Muffins or Paleo Carrot Cake Muffins recipe, as it relies on a traditional flour blend and sugar for its signature texture and moisture.
To store your cake, place it in an airtight container in the refrigerator. Thanks to the oil and brown sugar, it will stay wonderfully moist and delicious for 3 to 4 days. If you’re interested in more gluten-free meals, check these out The Ultimate Gluten Free Lasagna and Gluten Free Blueberry Muffin.
Your Burning Questions Answered! (FAQ)
Can I make these into cupcakes or muffins?
Absolutely! This batter is perfect for making a Gluten Free Cupcake Recipe. Simply line a muffin tin with paper liners, fill them about two-thirds full, and bake at 350°F (180°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. This will make about 18 Mini Carrot Cake Cupcakes.
Why does this recipe use oil instead of butter?
Oil is a liquid fat, which provides superior moisture in cakes compared to the solid fat of butter. In gluten-free baking, where moisture is paramount, oil coats the flour particles more effectively, resulting in a consistently tender and moist crumb that stays fresh for days.
Can I leave out the walnuts?
Of course. If you have a nut allergy or simply don’t prefer them, you can omit the walnuts entirely. For a different texture, you could substitute them with raisins, sultanas, or even shredded coconut.
Dig In & Enjoy!
You are now ready to bake a gluten free carrot cake that is truly second to none. It’s moist, perfectly spiced, and so decadent that it’s guaranteed to impress everyone, whether they eat gluten-free or not.
This isn’t just a recipe; it’s a celebration in a cake pan. It’s proof that you never have to sacrifice flavor or texture. So go ahead, bake this masterpiece, and get ready for the rave reviews.
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