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.

The Ultimate Gluten Free Carrot Cake: Incredibly Moist & Spiced to Perfection

Name: The Ultimate Gluten-Free Carrot Cake: Incredibly Moist & Spiced to Perfection
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 225 g light brown soft sugar; 120 g sunflower or vegetable oil; 3 large eggs, room temperature; ½ tsp vanilla bean paste (or 1 tsp vanilla extract); 200 g plain gluten-free flour blend; ¾ tsp baking powder; ¾ tsp baking soda; ½ tsp xanthan gum; ¼ tsp salt; 1½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; 225 g peeled and coarsely grated carrots; 90 g walnuts, roughly chopped; 170 g cream cheese, cold; 175 g heavy cream, cold; 80 g powdered sugar, sifted

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

Scale

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

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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