Gluten Free Carrot Cake Recipe
This Gluten Free Carrot Cake is perfectly moist, lightly spiced, and topped with creamy frosting. Easy to make with simple gluten free ingredients and full flavor.
Ingredients
- 2 cups gluten-free 1-to-1 baking flour
- ½ cup almond flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon xanthan gum
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup pure cane sugar
- ¾ cup coconut sugar
- ¼ cup molasses
- 4 eggs
- 1 cup light extra virgin olive oil
- ½ cup vegan butter melted
- 3 cups carrots grated (approximately 6 medium carrots)
- ½ cup walnuts chopped (optional)
Frosting Suggestion:
Instructions
- Prep: Preheat oven to 350℉ and grease a 9x13 baking pan; set aside.
- Dry Ingredients: Combine 2 cups gluten-free 1-to-1 baking flour, ½ cup almond flour, 2 teaspoons ground cinnamon, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon xanthan gum, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves in a medium bowl; Set aside.
- Wet Ingredients: Add 1 cup pure cane sugar, ¾ cup coconut sugar, ¼ cup molasses and 4 eggs to a separate large mixing bowl. Beat with a hand mixer to combine. Add 1 cup light extra virgin olive oil and melted butter. Beat with a hand mixer for one minute.
- Combine: Stir dry ingredients into the wet ingredients until just combined. Add grated carrots and ½ cup walnuts (if using); Stir to combine
- Bake: Pour batter into prepared baking pan and bake (middle rack) for 35-40 minutes. Let cool before cutting or frosting.
- Serve: Cut and enjoy!
Notes
- Frosting: I used this Dairy-Free Cream Cheese Frosting (so good!).
- Nuts: I used chopped walnuts but pecans also go well with carrot cake or feel free to leave the nuts out all together if you prefer it to be nut-free.
- Storage: After being frosted it can be kept for 4-5 days in the fridge, but again it will start to dry out a bit.
- Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape. Once it is cooled it will be light and fluffy on the inside!
Nutrition
Calories: 394kcal | Carbohydrates: 40g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 299mg | Potassium: 202mg | Fiber: 3g | Sugar: 25g | Vitamin A: 4629IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
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