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Gluten-Free Carrot Cake

A moist and delicious gluten-free carrot cake that’s easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour King Arthur or Bob's Red Mill recommended.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
Wet Ingredients
  • 1/2 cup light olive oil or canola oil Oil makes the cake moist.
  • 4 large eggs Flax eggs can be used for egg-free.
  • 1 cup brown sugar White sugar can be used in a pinch.
  • 1 tsp vanilla extract
Main Ingredients
  • 2 cups shredded carrots Do not use pre-shredded carrots.
  • 1/2 cup chopped walnuts or pecans Optional.
  • 1/2 cup raisins Optional.
Frosting
  • 8 oz cream cheese Use vegan cream cheese for dairy-free.
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan.
  2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk together the oil, eggs, sugar, and vanilla.
  4. Add the shredded carrots to the wet mixture.
  5. Combine the dry ingredients with the wet mixture; mix until just combined.
  6. Fold in nuts and raisins if using.
Baking
  1. Spread the batter evenly into the prepared pan.
  2. Bake in the preheated oven for about 35 minutes, or until a toothpick comes out clean with some crumbs.
Cooling and Frosting
  1. Cool the cake completely in the pan.
  2. In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
  3. Spread the frosting generously over the cooled cake.

Notes

This cake keeps well in the fridge covered with foil. Can be frozen unfrosted for a month.