Go Back
Gluten Free Carrot Cake Recipe
Delilah Cooks

Gluten Free Carrot Cake Recipe

Gluten free carrot cake recipe is one of my favorite homemade desserts. This gluten free carrot cake recipe is moist, soft, and full of warm spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2 cups gluten-free all-purpose flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum if needed
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups finely grated carrots
  • 3 large eggs
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup crushed pineapple drained
  • For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Cooking Instructions for Gluten Free Carrot Cake Recipe
    Prepare the Oven
    1. Preheat the oven to 350°F. Line the cake pan with parchment paper. Lightly grease the sides to prevent sticking during baking.
    Mix the Dry Ingredients
    1. Add flour, baking powder, baking soda, cinnamon, nutmeg, salt, and xanthan gum to a bowl. Stir everything well until evenly combined.
    Whisk the Wet Ingredients
    1. In another bowl, beat eggs, oil, brown sugar, white sugar, and vanilla. Mix until the texture becomes smooth and fully blended.
    Add the Fresh Carrots
    1. Stir the grated carrots into the wet mixture. Add crushed pineapple and chopped walnuts. Mix gently so the ingredients stay evenly distributed.
    Combine Both Mixtures
    1. Slowly add the dry ingredients into the wet ingredients. Fold carefully with a spatula. Stop mixing once the batter looks smooth.
    Transfer to the Pan
    1. Pour the batter into the prepared cake pan. Spread the top evenly. Tap the pan gently to remove large air bubbles.
    Bake the Cake
    1. Place the pan in the oven. Bake for about forty minutes. Insert a toothpick into the center to check for doneness.
    Cool Completely
    1. Remove the cake from the oven. Let it cool in the pan for ten minutes. Transfer it to a cooling rack afterward.
    Make the Frosting
    1. Beat cream cheese and butter until creamy. Add powdered sugar slowly. Mix in vanilla extract and continue beating until fluffy.
    Frost and Serve
    1. Spread the frosting over the cooled cake. Add extra walnuts on top if desired. Slice and enjoy with family and friends.

    Notes

    • Grate fresh carrots instead of using packaged ones.
    • Drain pineapple well before adding it.
    • Let cream cheese reach room temperature.
    • Do not overmix the batter.
    • Check the cake five minutes early.
    • Allow complete cooling before frosting.
    • Store leftovers in the refrigerator.
    • Toast walnuts for deeper flavor.