Prepare a deliciously baked gluten-free treat with this Gluten-Free Carrot Cake. It contains all the right ingredients and makes the best ever super moist gluten-free carrot cake.
Do you want to prepare a delicious dessert but need it to be gluten-free? Those with celiac disease typically need to avoid gluten. Even if you do not have the condition, you may prefer to avoid gluten as much as possible simply because going gluten-free is known to increase energy levels naturally.
While most carrot cakes contain gluten, this Gluten-Free Carrot Cake does not. It is a healthy and delicious alternative recipe that will surely impress you and anyone else who tries it, such as your closest family members and friends.
Gluten-Free Carrot Cake
Carrot cake is such a great dessert to have after a meal. You can prepare it, eat a slice of it each night, share it with the family, and even bring it to different parties and events. It is one of those treats that people will look forward to seeing when you bring it to various events, including holiday parties and family get-togethers.
What You’ll Need to Make the Gluten-Free Carrot Cake
If making this Gluten-Free Carrot Cake sounds like a good idea to you, grab these ingredients, and get started:
- All-Purpose Flour. As with most cakes, you will need all-purpose flour, but make sure to grab the gluten-free kind before you get started.
- Grated Carrot. The grated pieces of carrot are an important component in the recipe and should not be skipped.
- Ground Cinnamon. Cinnamon is just one of several spices used to add flavor to carrot cake.
- Ground Nutmeg. Like cinnamon, ground nutmeg adds something extra to the cake, creating bold flavors that blend perfectly together.
- Ground Ginger. A small amount of ginger goes well with the cinnamon and nutmeg.
- Vanilla Extract. You cannot forget to include a splash of vanilla extract to add notes of vanilla to the cake.
- Brown Sugar. Be sure to have plenty of brown sugar available to use in this recipe to make it sweeter.
- Pecan Nuts. Include some chopped pecans in your recipe to give your cake the perfect crunch.
These are the primary ingredients needed to make a Gluten-Free Carrot Cake.
How to Make Gluten-Free Carrot Cake
Set your oven to 350F and wait for it to get hot when you want to prepare the Gluten-Free Carrot Cake. In the meantime, mix all the dry ingredients in one bowl and the wet ingredients in another.
When both bowls get combined, you can put the dry ingredients into the wet ones and then add a few extra ingredients, including the grated pieces of carrot and the chopped pecans.
You can set the batter in your cake pan and let it bake in the oven for around an hour.
How to Make Cream Cheese Frosting
The trick to a good fluffy and lump-free cream cheese frosting is making sure all the ingredients are at room temperature. Making the frosting is as simple as beating all the ingredients until light and fluffy.
Start off by Beat the cream cheese and butter together until fluffy then add the powdered sugar a little at a time along with vanilla extract and beat until the frosting is light and creamy.
Lastly, all that’s left is to assemble the cake. Make sure to allow the cake sufficient time to cool before adding the frosting or the frosting will melt as it is added to the cake.
To assemble the cake: Place cake on a turntable or cake stand and layer with frosting using a spatula, then place another disc of cake and cover with frosting evenly.
Variations of the Gluten-Free Carrot Cake
While this recipe is easy to follow and perfect the way that it is, there are some variations of the Gluten-Free Carrot Cake that you can make. For example, instead of using chopped pecans, you can use chopped peanuts or chopped macadamia nuts. You can add cocoa powder to the dry ingredients to create a chocolate version of the Gluten-Free Carrot Cake.
Gluten-Free Carrot Cake
- 1 ¾ cups gluten free all-purpose flour
- 1 tsp baking powder
- 3 large eggs room temperature
- 1 cup oil neutral flavor
- 1 cup grated carrot
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- ¾ cup brown sugar
- ½ cup pecan nuts (chopped)
For the cream cheese frosting
- 8 ounces cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1 ½ cup powdered sugar/ icing sugar
- 1/2 tsp vanilla extract
- Pre-heat oven to 350*F. Prepare a 7” springform pan, line with parchment paper; set aside.
- In a medium bowl, add gluten-free all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger and mix roughly using a whisk.
- In a large bowl, beat together eggs, oil, brown sugar, and vanilla extract until well combined.
- Sift the dry ingredients into the wet ingredients and fold until just combined. Finally, add grated carrots and chopped pecans (reserve a few pecans for topping) and fold to mix.
- Pour the cake batter into the prepared 7” springform cake pan. Bake for 60 minutes or until a toothpick comes out clean.
- Once the cake is done, allow to cool completely on a wire rack, then slice the cake into two discs
- Meanwhile, prepare the cream cheese frosting. Beat the cream cheese and butter together until fluffy.
- Add powdered sugar a little at a time along with vanilla extract and beat until the frosting is light and creamy.
- Place cake on a turntable or cake stand and layer with frosting using a spatula, then place another disc of cake and cover with frosting evenly. Top with remaining pecans, slice, and serve.
I have to ask. I was surprised there was no salt in this recipe. Nothing but baking soda for leavening. My cake did not rise much at all. It was also very dry. It was hard to get two layers. Any ideas?