No results to search

Gluten Free Carrot Cake Recipe

Name: Gluten Free Carrot Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: 2 ¼ cups (315 g) all purpose gluten free flour blend, (See Recipe Notes for choices) (use only 2 cups (280 g) flour blend if making cupcakes); 1 teaspoon xanthan gum, omit if your blend already contains it; 1 teaspoon baking soda; 1 ½ teaspoons baking powder; ½ teaspoon kosher salt; 2 teaspoons ground cinnamon; ¾ cup (150 g) granulated sugar; ½ cup (109 g) packed light brown sugar; ½ cup (112 g) neutral oil, (like sunflower or grapeseed oil); 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten; 1 teaspoon apple cider vinegar; ½ cup (4 fluid ounces) milk, at room temperature; ½ cup (55 g) chopped pecans, plus more for decorating (optional); ½ cup (3 ounces) white chocolate chips, (See Recipe Notes if omitting pecans); 3 cups (270 g) peeled and grated carrots, (from about 3 large carrots); For the cream cheese frosting:; 8 ounces cream cheese, at room temperature; 8 tablespoons (112 g) unsalted butter, at room temperature; ¼ teaspoon kosher salt; 4 cups (460 g) confectioners’ sugar, plus more as necessary

Prep 25m

Cook 35m

Total 1h

This gluten free carrot cake is impossibly moist and tender, with a fluffy crumb, just the right sweetness, and warm cinnamon spice. Frost it with tangy cream cheese frosting and serve it as a two-layer cake or as cupcakes!

Gluten Free Cake

Cream Cheese

Carrot Cake

glutenfreeonashoestring.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

2 ¼ cups (315 g) all purpose gluten free flour blend, (See Recipe Notes for choices) (use only 2 cups (280 g) flour blend if making cupcakes)

1 teaspoon xanthan gum, omit if your blend already contains it

1 teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¾ cup (150 g) granulated sugar

½ cup (109 g) packed light brown sugar

½ cup (112 g) neutral oil, (like sunflower or grapeseed oil)

4 (200 g (weighed out of shell)) eggs, at room temperature, beaten

1 teaspoon apple cider vinegar

½ cup (4 fluid ounces) milk, at room temperature

½ cup (55 g) chopped pecans, plus more for decorating (optional)

½ cup (3 ounces) white chocolate chips, (See Recipe Notes if omitting pecans)

3 cups (270 g) peeled and grated carrots, (from about 3 large carrots)

8 ounces cream cheese, at room temperature

8 tablespoons (112 g) unsalted butter, at room temperature

¼ teaspoon kosher salt

4 cups (460 g) confectioners’ sugar, plus more as necessary

Nutrition Facts

Calories

430kcal

21%
Fat

25g

1%
Saturated Fat

10g

0%
Carbohydrates

52g

2%
Fiber

2g

0%
Sugar

35g

1%
Protein

5g

0%
Cholesterol

165mg

8%
Sodium

300mg

15%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Choosing a flour blend:
Use one of my recommended all purpose gluten free flour blends (like Better Batter original blend or Nicole’s Best multipurpose). If you use Bob’s Red Mill 1-to-1, add an extra heaping ½ teaspoon xanthan gum to avoid a crumbly cake. I don’t recommend Cup4Cup anymore—it’s changed and no longer performs reliably. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Making cupcakes instead of a layer cake:
Reduce the flour blend by ¼ cup (35 g). You may also want to halve the frosting, unless you love a generous swirl (I do!).

Skipping the pecans?
If you leave out the pecans, use 6 ounces of white chocolate chips instead of 3 to make up the difference.

Gluten Free Carrot Cake Recipe

Ingredients

For The Cream Cheese Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts