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Gluten-Free Carrot Cake Recipe

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★★★★★

5 from 123 reviews

A moist and flavorful gluten-free carrot cake made with a blend of warm spices, shredded carrots, and toasted pecans, layered with a creamy cream cheese frosting. Perfect for those seeking a delicious gluten-free dessert without sacrificing taste or texture.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Additional Cake Ingredients

  • 2 1/2 cups shredded carrots
  • 3/4 cup chopped pecans (lightly toasted)

Frosting Ingredients

  • 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 (lightly toasted, for decoration)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans to prevent sticking and help with easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until well combined.
  3. Cream Sugars and Oil: In the bowl of an electric mixer, add vegetable oil, granulated sugar, and light brown sugar. Beat on medium speed for 2 to 3 minutes until the mixture is smooth and well combined. Scrape down the sides of the bowl.
  4. Add Vanilla and Eggs: Add vanilla extract followed by the eggs one at a time, beating each egg into the mixture for about 60 seconds before adding the next.
  5. Incorporate Flour and Applesauce: On low speed, add half of the dry flour mixture followed by half of the applesauce. Repeat this with the remaining flour mixture and 1/4 cup of applesauce, mixing until just combined.
  6. Fold in Carrots and Pecans: Remove the bowl from the mixer and gently fold in the shredded carrots and chopped pecans by hand to ensure even distribution without overmixing.
  7. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25 to 28 minutes or until the top springs back when lightly pressed or a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
  9. Make Frosting: Beat cream cheese and butter (both at room temperature) on medium speed for 2 to 3 minutes until smooth and creamy. Add powdered sugar gradually along with vanilla extract, starting mixer on low to incorporate the sugar. Once combined, beat on high speed for 5 minutes until frosting is fluffy and lighter in color.
  10. Level Cakes: If needed, level the tops of the cake rounds to create flat surfaces for stacking and frosting.
  11. Assemble Cake: Place one cake round on a serving plate and spread about one-third of the frosting evenly up to the edges.
  12. Add Second Layer: Place the second cake round on top and apply about half of the remaining frosting on the top and sides, smoothing to a thin even layer.
  13. Chill Cake: Refrigerate the cake for 30 minutes to firm the crumb coat.
  14. Final Frosting Layer: Remove the cake from the fridge and use the remaining frosting to create a decorative final layer all over the cake.
  15. Decorate: Sprinkle the top and sides with the remaining chopped toasted pecans if desired for added texture and appearance.

Notes

  • Ensure all wet ingredients like cream cheese and butter are at room temperature for smooth frosting.
  • Gluten-free flour blend should be a 1-to-1 baking blend for best results in texture.
  • Lightly toasting pecans enhances their flavor and crunch.
  • Applesauce replaces some of the oil and adds moisture while keeping the cake tender.
  • Chilling between frosting layers helps achieve a neat, professional finish.
  • This cake can be stored covered in the refrigerator for up to 5 days.
  • For dairy-free or vegan options, substitute cream cheese and butter with suitable non-dairy alternatives.

Keywords: gluten-free carrot cake, gluten free dessert, carrot cake recipe, dairy-free carrot cake, easy carrot cake, cream cheese frosting, healthy carrot cake

Find it online: https://amayaharis.com/gluten-free-carrot-cake-recipe/