Best Gluten Free Carrot Cake Recipe with Cream Cheese Icing
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Yield: 10 slices
This gluten-free carrot cake recipe turns out perfectly moist and fluffy. Zested carrots combine with the crumb, making them undetectable. The perfect balance of spices such as nutmeg, cinnamon, clove, and allspice. Topped with homemade cream cheese icing.
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Equipment
Ingredients
Dry Ingredients:
- 2 cups high quality gluten-free all-purpose flour containing xanthan gum* I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 1 cup granulated sugar or golden coconut sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ginger
- ¼ teaspoon freshly grated whole nutmeg or ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts, pecans, or raisins
Wet Ingredients:
- 4 large eggs
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 2 teaspoon pure vanilla extract
- 1 cup freshly zested carrots (about 2-3 medium-sized carrots) or sub ½ cup zested carrots + ½ cup grated carrots
For the Homemade Cream Cheese Icing:
- 8 oz. cream cheese room temp
- 1 stick butter room temp
- 2 teaspoon pure vanilla extract
- 1-2 teaspoon milk I use almond milk
- 4 ½ cups powdered sugar
Instructions
- Zest carrots and set aside.
- Preheat the oven to 350 F with the rack positioned in the center. Grease two 9-inch round cake pans with butter, nonstick cooking spray, or line with parchment paper cut into circles. Alternatively, you can use a 9x13 cake pan or a cupcake tray.
- In a large mixing bowl or bowl of a stand-mixer fitted with a paddle attachment, cream the sugar and eggs together.1 cup granulated sugar, ½ cup light brown sugar, 4 large eggs
- Add in the vanilla, oil, and yogurt, and beat until just combined.½ cup Greek yogurt, 2 teaspoon pure vanilla extract, ½ cup vegetable oil
- In a medium mixing bowl, add the dry ingredients. Whisk until combined. Add the dry ingredients to the wet ingredients, and beat until just combined.2 cups high quality gluten-free all-purpose flour containing xanthan gum*, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ginger, ¼ teaspoon freshly grated whole nutmeg or ground nutmeg, ¼ teaspoon ground cloves
- Stir in the zested carrots, and fold in the chopped nuts and/or raisins.1 cup freshly zested carrots (about 2-3 medium-sized carrots), ½ cup chopped walnuts, pecans, or raisins
- Pour the cake batter evenly into the prepared cake pans and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes before setting the cake layers on a wire cooling rack.
- For the Cream Cheese Icing: Beat room temperature cream cheese and butter with vanilla extract in a large bowl until fluffy. Add in the powdered sugar one cup at a time. Beat in 1-2 teaspoons of milk until the icing reaches your desired consistency.8 oz. cream cheese, 1 stick butter, 2 teaspoon pure vanilla extract, 1-2 teaspoon milk, 4 ½ cups powdered sugar
- To Assemble: Frost your layer cake by placing one of the layers on a cake plate and frosting or piping the top. Place the second layer over top and frost the top and sides until smooth. Decorate with more chopped nuts and shavings of carrot.
- Enjoy!
Notes
*I always avoid using gluten-free flour that contains ingredients such as chickpea/garbanzo bean flour, pea protein, or lentil flour in desserts. It can leave a strange aftertaste.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!