Description
Gluten Free Carrot Cake – a moist, fluffy, two-layer dessert that’s packed with freshly grated carrots and warm cinnamon, finished with a rich dairy-free cream cheese frosting. Perfect for Easter, celebrations, or whenever you crave a comforting gluten-free treat.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated fresh carrots
- ½ cup unsweetened applesauce
- ½ cup chopped walnuts (optional)
- 8 oz dairy-free cream cheese, softened
- ¼ cup dairy-free butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, mixing until fully combined. Stir in applesauce.
- Fold in grated carrots and nuts if using.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat dairy-free cream cheese and dairy-free butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Frost between layers and over the top and sides of the cooled cake. Slice and serve.
Notes
- Tip: Use finely grated carrots for the best texture.
- Ensure the cake is completely cooled before frosting to prevent melting the icing.
- Store leftovers covered in the refrigerator for up to 4 days.
- If you prefer a sweeter frosting, add an extra 1–2 tablespoons of powdered sugar to taste.
- Prep Time: 20 minutes
- Cook Time: 28–32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approximately 520 kcal
- Sugar: Approximately 38 g
- Sodium: Approximately 180 mg
- Fat: Approximately 32 g
- Saturated Fat: Approximately 12 g
- Unsaturated Fat: Approximately 20 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 62 g
- Fiber: Approximately 3 g
- Protein: Approximately 7 g
- Cholesterol: Approximately 170 mg
Keywords: Gluten Free Carrot Cake, dairy-free frosting, gluten-free dessert, carrot cake recipe, 2-layer carrot cake, dairy-free cream cheese frosting, Easter dessert