Gluten-Free Carrot Cake
Moist and flavorful, this gluten free carrot cake combines fresh grated carrots and warm cinnamon with creamy dairy-free frosting for a delicious treat. Simple to prepare with everyday ingredients, it’s perfect for holidays, family dinners, or any time you want an allergy-friendly dessert.
Servings: 15
Calories: 310kcal
Ingredients
Dry ingredients
- 2 cups gluten free 1:1 flour
- 1 tablespoon corn starch
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
Wet ingredients
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 4 eggs room temperature
- 3 cups carrots grated
- 1 ½ teaspoon organic vanilla extract singing dog
Assembly and Serving
- cream cheese frosting use dairy free or your favorite
Instructions
- First, preheat oven to 350 ℉
- Start by placing all of your dry ingredients into a large bowl. Next, lightly grease 2 8x8 round cake pans. Cover the bottom of the pans with parchment paper.
- Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
- Next, add oil and vanilla extract to the mixture. Using a mixer, mix on medium speed for 30 seconds.
- Add in half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined. Fold in the grated carrots using a rubber spatula.
- Lastly, evenly distribute into 2 8x8 round cake pans. Bake in the oven for 30-35 minutes. Cool completely.
- Assemble the cake with cream cheese frosting. Fold the frosting on the carrot cake with a rubber spatula or metal paddle.
Video
Notes
- Make Ahead: The cake layers can be made the night before and stored overnight. Simply let the cake rounds cool completely, then cover in saran wrap tightly and place in the fridge. Be sure to place them on a plate therefore they don't crumble.
- Test for doneness: Be sure to check the cake with a toothpick. If the toothpick placed in the center comes out clean, the cake is done.
- Flour: Use a trusted gluten-free 1:1 flour blend for a reliable texture—no need to adjust the measurements. Regular flour can be used instead.
- Cool completely: Cool the cake completely before frosting to keep layers stable and prevent sliding.
- Storage: For easy storage, wrap slices tightly and refrigerate for up to 5 days or freeze for longer shelf life.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 117mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4340IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
