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Easy Gluten-Free Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 116 reviews
  • Author: Alvarez
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 60-65 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Easy Gluten-Free Carrot Cake is a moist, flavorful dessert made with a blend of gluten-free flours, warm spices, and fresh grated carrots. Topped with a creamy, fluffy cream cheese frosting and optional toasted pecans, it’s perfect for anyone craving a classic carrot cake without gluten. Simple to prepare with everyday ingredients, it’s sure to impress family and friends with its rich taste and perfect texture.

Ingredients

Scale

Cake

  • 2 cups gluten-free measure-for-measure flour
  • 1/2 cup almond flour (55 grams, or substitute with 1/4 cup more measure-for-measure flour)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 pound carrots (450 grams, peeled and grated)
  • 4 eggs
  • 1 cup granulated sugar (200 grams)
  • 1 cup brown sugar (200 grams)
  • 3/4 cup vegetable oil
  • 1 cup pecans (toasted and chopped, optional, plus more for topping if desired)

Frosting

  • 16 ounces brick-style cream cheese (452 grams, softened to room temperature)
  • 10 tablespoons butter (140 grams, softened to room temperature)
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (340 grams)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with cooking spray and set it aside to be ready for the batter.
  2. Grate Carrots: Using a food processor for efficiency or a box grater by hand, grate the peeled carrots finely. This will ensure they blend well into the cake batter for moisture and texture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until thoroughly combined.
  4. Beat Eggs and Sugars: In a large bowl or the bowl of a stand mixer, add the eggs, granulated sugar, and brown sugar. Beat on medium to high speed until the mixture becomes frothy and well combined.
  5. Add Oil and Whip: Slowly pour the vegetable oil into the egg and sugar mixture while beating continuously. Continue to whip for 1-2 minutes until the batter is light and fluffy.
  6. Combine Dry Ingredients and Carrots: Fold the dry flour mixture, grated carrots, and optional toasted pecans into the wet batter using a spatula until just combined, ensuring not to overmix.
  7. Pour Batter and Bake: Transfer the batter evenly into the prepared 9×13 pan and spread it out smoothly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. Cooling fully is crucial for the frosting to spread smoothly without melting.
  9. Prepare Frosting: In a stand mixer fitted with a paddle attachment, or using a hand mixer and large bowl, beat the softened cream cheese, butter, and sour cream together on medium-high speed for about 30 seconds until well combined and creamy. Scrape down sides as needed.
  10. Add Vanilla and Powdered Sugar: Add the vanilla extract and powdered sugar to the cream cheese mixture. Begin mixing on low speed for 10-15 seconds to prevent sugar clouds, then increase to medium-high speed and whip for 1-2 minutes until the frosting is very fluffy and smooth.
  11. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula. If desired, sprinkle additional toasted pecans over the top for added texture and decoration.
  12. Chill and Serve: Refrigerate the cake if not serving immediately to set the frosting. Before serving, let the cake sit at room temperature for about 20 minutes for optimal flavor and texture. Enjoy your delicious gluten-free carrot cake!

Notes

  • This carrot cake is the best gluten-free version you’ll find, moist and packed with flavor.
  • Using a food processor to grate carrots makes the preparation quick and easy.
  • Toasted pecans add a lovely crunch, but they are optional and can be omitted or substituted with walnuts.
  • Make sure the cake is completely cooled before frosting to avoid melting the cream cheese frosting.
  • For best results, bring the cake to room temperature before serving to enhance flavor and texture.
  • Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of cake)
  • Calories: 692
  • Sugar: 68 g
  • Sodium: 447 mg
  • Fat: 46 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 86 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 122 mg

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