Gluten-Free Carrot Cake
This gluten-free carrot cake is tender, warmly spiced, and finished with cream cheese frosting. It is a simple, dependable dessert for birthdays, brunch, or everyday baking.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 25 minutes
Total: 1 hour
Ingredients
Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup neutral oil such as avocado or canola
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Instructions
Instructions
- Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
- Whisk the flour blend, baking powder, baking soda, cinnamon, and salt in a bowl.
- In a second bowl, whisk the eggs, sugar, oil, and vanilla until smooth. Stir in the grated carrots and walnuts if using.
- Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain.
- Spread the batter in the pan and bake for 32 to 35 minutes, until the center springs back and a tester comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack and cool completely.
- Beat the cream cheese and butter until smooth. Beat in the powdered sugar and frosting vanilla, then spread over the cooled cake.