Gluten Free Carrot Cake: Light, Tender, Crowd-Pleaser
This gluten free carrot cake is a tasty, crowd-pleasing dessert that's light and tender and topped with an easy cream cheese frosting. A hefty serving of carrots and optional toasted pecans makes this cake a true winner - plus it's dairy free!
Servings: 12 slices
Calories: 675kcal
Ingredients
For carrot cake:
- 310 grams King Arthur Measure for Measure gluten free flour mix about 2 ½ cups
- 55 grams almond flour about ½ cup
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 16 ounces carrots
- 4 large eggs
- 200 grams granulated sugar about 1 cup
- 200 grams brown sugar about 1 cup
- ¾ cup vegetable oil
- 1 cup pecans chopped and toasted
For the frosting:
- 8 ounces cream cheese dairy free
- 8 Tablespoons vegan butter
- 700 grams powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Prepare the carrots by peeling and slicing into ½ inch slices. Place in a food processor and process for a few seconds until they are finely chopped. Set aside,
- In a medium bowl, add the King Arthur flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk until thoroughly mixed.
- In the bowl of a stand mixer, add the eggs, granulated sugar and brown sugar. Beat on medium speed for 30 seconds, until light.
- Slowly add in the vegetable oil, while mixing on low. Once oil has been added, turn mixer speed to medium and beat on medium speed for 2 minutes.
- Add the flour mixture and mix on low for 15 seconds. Scrape down the bowl and mix again for 30 seconds on medium speed.
- Fold in the grated carrots and toasted pecans until well mixed.
- Set batter aside to rest for 30 minutes.
- Toward the end of the 30 minutes, preheat oven to 350 F. Prepare two 9" baking pans by lining with parchment paper. Spray the paper with cooking spray.
- Scrape rested batter into baking pans and bake for 45-55 minutes. Checking with a toothpick after 40 minutes of bake time.
- Remove from the oven and let cool on wire racks for 15 minutes.
- Turn out of the pans and remove the parchment. Let cool completely before frosting.
For cream cheese frosting:
- In a large bowl, add the cream cheese and butter. Mix on medium speed for 30 seconds.
- Add 200 grams of the sifted powdered sugar and mix on medium speed for 30 seconds. stop the mixer.
- Add another 200 grams of powdered sugar and mix again for 30 seconds.
- Add another 200 grams of powdered sugar and mix again on medium speed.
- Add the final 100 grams and mix on medium speed for 1 minute until light and fluffy.
- Add in the vanilla extract and mix for another minute.
- Frost the cooled cake.
Notes
- This recipe was tested with King Arthur Measure for Measure gluten free flour mix.
- See the post about grating the carrots for easier prep.
- The granulated and brown sugars can be substituted with Swerve sweeteners. A powdered sugar substitute has not been tested.
- Melted coconut oil can be substituted for the vegetable oil.
- Let the batter rest the full 30 minutes.
- Baking time may vary. Start checking at 40 minutes and add time as needed. A toothpick inserted into the middle of a cake should come out batter-free.
- Cake can be made as a sheet cake or cupcakes.
- For sheet cake: Follow the instructions after the resting time. Pour the batter into a 9"x13" pan coated with baking spray. Bake at 350F for 40 - 55 minutes. Checking at 40 minutes and adding time as necessary.
- For cupcakes: Place cupcake liners in 24-30 muffin cups. Pour the rested batter into cups, about ⅔ full. Bake at 350F for 20 - 35 minutes, checking with a toothpick.
- Frosting may seem like a lot, but it will frost and decorate a 2-layer cake or 24-30 cupcakes. For a 9"x13" sheet cake, cut the frosting recipe in half.
- Store the baked and frosted cake covered in the refrigerator for up to 2 days.
