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Lauren

Gluten-Free Carrot Cake

This gluten-free carrot cake is a wonderful way to enjoy a classic dessert while accommodating dietary needs. It's moist, flavorful, and topped with a luscious cream cheese frosting that’s sure to please everyone.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Ingredients Method

Ingredients
  

For the Cake:
  • 2 cups of gluten-free all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 4 large eggs
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 cup of vegetable oil or melted coconut oil
  • 1 teaspoon of vanilla extract
  • 2 cups of grated carrots
  • 1/2 cup of crushed pineapple drained
  • 1/2 cup of chopped walnuts or pecans optional
  • 1/2 cup of raisins optional
For the Cream Cheese Frosting:
  • 8 ounces of cream cheese softened
  • 1/4 cup of unsalted butter softened
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour, or line them with parchment paper.
Mix the Dry Ingredients:
  1. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Prepare the Wet Ingredients:
  1. In a large mixing bowl, beat the eggs until frothy. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until well combined.
Combine Wet and Dry Ingredients:
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add the Carrots and Extras:
  1. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using). Ensure the mixture is evenly distributed.
Bake the Cake:
  1. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
  1. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Assemble the Cake:
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate:
  1. If desired, decorate the cake with additional chopped nuts, shredded coconut, or a dusting of cinnamon.