No Gluten, No Problem
Carrot cake has always held a special place in my heart. Its moist crumb, warm spices, and creamy frosting make it a perennial favorite. But when I ventured into gluten-free baking, I was determined to recreate this classic without compromising on taste or texture.
After several trials and tweaks, I landed on a version that’s just as delightful as the traditional one. The secret? Using light olive oil for moisture and a blend of brown and granulated sugars for depth of flavor. Trust me, you won’t miss the gluten.
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This cake isn’t just for spring or Easter; it’s a year-round treat. Whether you’re gluten-free or not, this carrot cake is bound to become a staple in your dessert repertoire.
How To Make Gluten-Free Carrot Cake
The Cake
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 1/2 cups light olive oil
- 2 teaspoons pure vanilla extract
- 2 cups Bob’s All-purpose gluten-free flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups carrots, grated
- 1 cup chopped walnuts or pecans
Cream Cheese Frosting - 1/2 cup (1 stick) unsalted butter, softened (113g)
- 8 oz cream cheese, softened (226g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar (500g)
THE CAKE
Step 1:
Preheat oven to 350°.
Step 2:
Lightly grease two round 9-inch cake pans and place a circle of parchment paper on the bottom of the pan. A 13-inch sheet cake pan can also be used or 36 cupcake pan.
Step 3:
In a stand mixer, cream the sugar and eggs until light and fluffy.
Step 4:
Add oil and 2 teaspoons vanilla extract and beat until smooth.
Add oil and vanilla extract
Step 5:
In a separate bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
Step 6:
Add the dry ingredients to the wet ingredients and beat just until blended. Do not overmix.
Stir in grated carrots and walnuts
Ready for the oven
Step 7:
With a spatula or wooden spoon, stir in grated carrots and nuts. Pour the batter into prepared pans.
Step 8:
Bake for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For cupcakes, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
CREAM CHEESE FROSTING
Step 1:
Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free.
Step 2:
Add vanilla extract and salt and mix well to combine.
Step 3:
With the mixer on low, gradually add powdered sugar until completely combined
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Gluten-Free Carrot Cake
Description
Discover a moist and flavorful gluten-free carrot cake recipe that’s perfect for any occasion. Easy to make and sure to impress everyone at the table.
Ingredients
The Cake
Cream Cheese Frosting
How To Make Gluten-Free Carrot Cake
-
- Preheat oven to 350°F.
- Lightly butter two round 9-inch cake pans and place a circle of parchment paper on the bottom of the pan. A 13-inch cake pan can also be used, or 36 cupcake pan.
-
- In a stand mixer, cream the sugar and eggs until light and fluffy.
- Add the olive oil and 2 teaspoons vanilla extract and mix until smooth.
-
- In a separate bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
- Add dry ingredients to the wet ingredients and beat just until blended. Do not overmix.
-
- With a wooden spoon or spatula, stir in grated carrots and nuts. Pour the batter into prepared pans.
- Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. For cupcakes, reduce baking time to 30-35 minutes or until they pass toothpick test. Cool on wire rack.
-
Make the Icing
- Combine butter and cream cheese into a bowl of a stand mixer and beat until creamy, well-blended, and lump-free.
- Add vanilla extract and salt and mix well to combine.
- With the mixer on low, gradually add powdered sugar until completely combined.
Equipment
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Nutritional Value
Nutritional Value
Servings 4
- Amount Per Serving
- Calories 1661kcal
- % Daily Value *
- Total Fat 99g153%
- Saturated Fat 27g135%
- Trans Fat 1g
- Cholesterol 188mg63%
- Sodium 1211mg51%
- Potassium 443mg13%
- Total Carbohydrate 190g64%
- Dietary Fiber 8g32%
- Sugars 154g
- Protein 14g29%
- Calcium 242 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is a stiff icing. If you want a thinner icing, add milk or heavy cream, 1 tablespoon at a time until desired consistency.
