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Gluten-Free Carrot Cake Recipe

Gluten-Free Carrot Cake Recipe

Learn how to make the best homemade gluten-free carrot cake that's incredibly moist and flavorful. This easy baking recipe uses a special blend of gluten-free flours, fresh carrots, and warm spices for perfect texture. Topped with tangy cream cheese frosting, it's a foolproof dessert everyone will love!
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An overhead shot of a rustic gluten-free carrot cake with a generous layer of smooth cream cheese frosting swirled artistically on top. Natural light streams through to highlight the moist, speckled interior crumb revealed by a missing slice. Orange-hued cake layers studded with visible carrot shreds and chopped walnuts create beautiful texture contrast against the pure white frosting. Decorative carrot fronds and a light dusting of cinnamon frame the cake, which rests on a weathered wooden cake stand. Scattered walnut pieces and tiny carrot decorations around the base add dimension and reinforce the cake's natural ingredients.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g gluten-free flour blend</li><li class="ingredients-single-item">1 tsp xanthan gum (omit if your flour blend contains it)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">250ml vegetable oil</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300g carrots, finely grated</li><li class="ingredients-single-item">100g walnuts, chopped (optional)</li><li class="ingredients-single-item">75g raisins (optional)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">200g cream cheese, room temperature</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake tins (2)</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Box grater or food processor with grating attachment</li><li class="equipment-single-item">Offset spatula for frosting</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease two 23cm (9-inch) round cake tins and line the bottoms with parchment paper. This prevents the cake from sticking and ensures easy removal.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This thorough mixing is crucial for gluten-free baking to ensure leavening agents are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat together the brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth and well incorporated, about 2 minutes. The oil instead of butter will keep your gluten-free cake moist for days.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Over-mixing can make your cake dense, so use a gentle hand here—it's better to have a few small lumps than to overmix!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the grated carrots, chopped walnuts (if using), and raisins (if using) until evenly distributed. The carrots provide essential moisture that helps combat the sometimes-dry nature of gluten-free baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter equally between the prepared cake tins, smoothing the tops with a spatula. Tap the tins gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Gluten-free cakes can brown more quickly than regular cakes, so check at the 25-minute mark. If the tops are browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely. The cakes need to be completely cool before frosting to prevent the cream cheese frosting from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 3 minutes. This creates a stable base for your frosting without lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sifted icing sugar, beating well after each addition. This prevents lumps and creates a silky-smooth texture. Add the vanilla extract and lemon juice, beating until the frosting is light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cakes are completely cool, place one layer on a serving plate. Spread about 1/3 of the frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For an elegant finish, you can decorate with additional chopped walnuts around the edge or create swirls in the frosting with an offset spatula. For the best flavor, let the cake rest at room temperature for 30 minutes before serving, allowing the spices to fully develop.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Carrot Cake?

This cake requires gluten-free flour blend, xanthan gum, leavening agents, spices (cinnamon, nutmeg, ginger), sugars, eggs, oil, vanilla, fresh grated carrots, optional nuts and raisins, plus cream cheese, butter, icing sugar and lemon juice for the frosting.

How to cook Gluten-Free Carrot Cake at home?

Learn how to cook Gluten-Free Carrot Cake by mixing dry ingredients first, then combining wet ingredients separately before combining them. Fold in grated carrots and nuts, divide between tins and bake at 180°C for 30-35 minutes. Cool completely before topping with tangy cream cheese frosting for a professional finish.

Why does carrot cake need xanthan gum when making it gluten-free?

Xanthan gum replaces the binding properties naturally found in gluten. It provides structure and elasticity to gluten-free bakes, preventing the cake from crumbling apart. Without it, gluten-free carrot cake would lack the moist, cohesive texture that makes it so satisfying.

Can I make this carrot cake dairy-free as well as gluten-free?

Yes! Replace the cream cheese and butter in the frosting with dairy-free alternatives like coconut cream and vegan spread. The cake itself is already dairy-free. For best results, choose a plant-based cream cheese specifically designed for baking to maintain proper frosting consistency.

How long will gluten-free carrot cake stay fresh?

When stored in an airtight container, this gluten-free carrot cake stays wonderfully moist for 3-4 days at room temperature. For longer freshness, refrigerate for up to a week. The oil in the recipe (rather than butter) helps maintain moisture longer than many gluten-free bakes.

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I've been searching for a carrot cake recipe that doesn't taste like cardboard, and this is absolutely it. The cream cheese frosting is divine too!", "name": "Perfect Gluten-Free Option", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-06-12", "reviewBody": "Made this for my brother's birthday who can't have gluten, and everyone was raving about it! Nobody could tell it was gluten-free, and they were all asking for the recipe. Will definitely make again!", "name": "Birthday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Jørgensen", "datePublished": "2024-06-08", "reviewBody": "This carrot cake stayed wonderfully moist for days after baking! The spice balance is perfect - not too overwhelming but definitely flavorful. My wife has celiac disease and this made her day!", "name": "Stays Fresh For Days", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-01", "reviewBody": "Even my picky eaters loved this cake! I was nervous about baking something gluten-free but the instructions were clear and the result was spectacular. The tangy cream cheese frosting paired perfectly with the spiced cake.", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefano Russo", "datePublished": "2024-05-27", "reviewBody": "My husband requested this again immediately after trying it! I added a bit more cinnamon as we love spiced cakes. The texture was incredible - you would never know it's gluten-free. Absolutely worth the effort!", "name": "Instant Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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