Introduction

This Gluten-Free Carrot Cake is moist, flavorful, and packed with warm spices and crunchy pecans. It’s a perfect treat for those who want a classic dessert without gluten, featuring a creamy cream cheese frosting that complements the tender cake beautifully.

The image shows a two-layer carrot cake with a creamy white frosting covering the entire cake. Between the two layers of moist, brownish-orange carrot cake is a thick, even layer of the same white frosting. The top of the cake is decorated with chopped pecans scattered across the frosting. A slice is being lifted from the white plate by a metal spatula, revealing the carrot cake’s dense, textured interior. In the background, a soft orange and white checkered cloth is slightly blurred, and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups 1-to-1 gluten free flour (300 grams) (recommended: King Arthur Flour Measure for Measure)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2/3 cup lightly packed light brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup applesauce
2 1/2 cups shredded carrots
3/4 cup chopped pecans (lightly toasted)
8 oz cream cheese (at room temperature; non-dairy if needed)
1/2 cup unsalted butter (at room temperature; vegan butter if needed)
5 cups powdered sugar (sifted)
1 teaspoon vanilla extract
1/2 cup chopped pecans (for decoration, lightly toasted)

Instructions

Step 1: Preheat the oven to 350°F. Grease and line two 9-inch cake pans.
Step 2: In a large bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until well combined.
Step 3: In the bowl of an electric mixer, beat the vegetable oil, granulated sugar, and brown sugar on medium speed for 2-3 minutes. Scrape down the bowl.
Step 4: Add the vanilla extract, then add the eggs one at a time, beating for 60 seconds after each addition.
Step 5: On low speed, add half of the flour mixture followed by half of the applesauce. Repeat with the remaining flour mixture and 1/4 cup of applesauce.
Step 6: Remove the bowl from the mixer and fold in the shredded carrots and chopped pecans by hand until evenly distributed.
Step 7: Divide the batter evenly between the prepared pans and bake for 25-28 minutes, or until the top springs back when gently pressed.
Step 8: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
Step 9: To make the frosting, beat the cream cheese and butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the bowl.
Step 10: Add the powdered sugar and vanilla extract. Start the mixer on low speed to incorporate the sugar, then beat on high speed for 5 minutes until the frosting is fluffy and light in color.
Step 11: If needed, level the cake rounds before frosting.
Step 12: Place one cake round on a plate and spread about one third of the frosting evenly to the edges.
Step 13: Top with the second cake round and spread half of the remaining frosting over the top and sides in a thin layer.
Step 14: Chill the cake for 30 minutes in the refrigerator.
Step 15: Remove the cake and apply the remaining frosting decoratively.
Step 16: Decorate the top and/or sides with the remaining chopped pecans if desired.

Tips & Variations

Lightly toasting the pecans enhances their flavor and crunch.
You can substitute applesauce with mashed bananas for a different fruity twist.
For a dairy-free version, use vegan cream cheese and vegan butter in the frosting.
Adding a pinch of cloves or cardamom can deepen the spice profile if you like.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and frost after thawing if preferred.

How to Serve

A close-up of a slice of carrot cake on a white plate with ridged edges, showing two thick layers of moist, brown cake filled with small pieces of carrot and nuts. Between the layers is a smooth, thick white cream cheese frosting, which also covers the sides of the cake. The frosting on the side is decorated with chopped walnuts, adding texture and color contrast. A silver fork is cutting into the cake, holding a small piece with frosting on it. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

Is this carrot cake suitable for nut allergies?

The recipe includes pecans, but you can omit them or substitute with seeds like sunflower or pumpkin seeds if nut allergies are a concern.