Gluten Free Carrot Cake: The Easiest Recipe EVER!

gluten free carrot cake. The words alone conjure up a symphony of warm spices, moist crumb, and tangy cream cheese frosting. This isn't just any cake; it's a comforting embrace, a slice of sunshine on a cloudy day. And this recipe? This gluten free carrot cake is a culmination of years spent perfecting the balance, ensuring everyone can enjoy a slice of this classic dessert. It's a recipe born from a desire to recreate my grandmother's baking magic, adapted for modern dietary needs.

Growing up, my grandma’s carrot cake was legendary. Now, I’m thrilled to share a version that honors her legacy while being entirely gluten free. Believe me, even gluten aficionados won’t be able to tell the difference!

Why You Will Love This gluten free carrot cake Recipe

This gluten free carrot cake recipe is a slice of pure happiness, plain and simple. What makes it so special? Well, for starters, it’s incredibly moist. The combination of finely grated carrots, almond flour, and pineapple ensures every bite is bursting with flavor and stays wonderfully tender.

Plus, it comes together surprisingly quickly. Forget fancy techniques; this recipe is straightforward and perfect for beginner bakers. Imagine the aromas of cinnamon and nutmeg filling your kitchen as this cake bakes to golden perfection. Think of the smiles on the faces of friends and family as they indulge in a slice of this delectable creation. It’s comfort food at its finest, made with love and designed to bring joy. And hey, if you’re looking for more cakes, maybe you would like our recipe for Gluten Free Muffins.

Ingredients Needed for This gluten free carrot cake Recipe

For the Cake:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, well drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk or cream (optional, for desired consistency)

How to Make This gluten free carrot cake Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or two 9 inch round cake pans). Using gluten free flour for this step will ensure the cake will release easily.
2. In a large bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. This will help to create a nice and fluffy texture for the cake.
5. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

9. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.

10. Gradually add the powdered sugar, beating until well combined.

11. Stir in the vanilla extract and milk (if using) until the frosting reaches your desired consistency.

12. Once the cake is completely cool, frost the top and sides with the cream cheese frosting.

How to Serve This gluten free carrot cake Recipe

This gluten free carrot cake is delicious served chilled or at room temperature. A generous dollop of extra frosting is always welcome! For an elegant touch, sprinkle the top with chopped walnuts or pecans.

Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or tea is the perfect complement to the rich flavors of the cake. For a truly special occasion, add a drizzle of caramel sauce or a sprinkle of toasted coconut. And don't forget to take a photo to share your creation with friends.

How to Store This gluten free carrot cake Recipe

To store your gluten free carrot cake, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.

For longer storage, you can freeze the cake. Wrap individual slices in plastic wrap and place them in a freezer safe bag or container. Frozen cake will keep for up to 2 months. Thaw completely in the refrigerator before serving. The frosting may soften slightly after freezing, but the flavor will remain delicious.

Tips to Make This gluten free carrot cake Recipe

• Ingredient Swap: If you don't have almond flour, you can use a gluten free all purpose flour blend, but the texture may be slightly different.
• Success Tip: Make sure your cream cheese and butter are completely softened before making the frosting to prevent lumps.
• Common Mistake to Avoid: Overmixing the batter can result in a tough cake. Mix until just combined.
• Pro Tip: Toast the nuts before adding them to the batter for a deeper, more nutty flavor.

Helpful Notes for This gluten free carrot cake Recipe

• Almond Flour: Almond flour provides a moist and slightly nutty flavor to the cake. Be sure to use finely ground almond flour for the best texture.
• Grated Carrots: Finely grated carrots will incorporate seamlessly into the batter and ensure a tender cake.
• Pineapple: Crushed pineapple adds moisture and sweetness to the cake. Be sure to drain it well before adding it to the batter to prevent the cake from becoming soggy. Would you like to know Is Orzo Gluten Free?

Variation of This gluten free carrot cake Recipe

• Seasonal Twist: Add a sprinkle of pumpkin pie spice to the batter for a fall inspired carrot cake.
• Optional Version: Incorporate raisins or dried cranberries for a chewy texture.
• Creative Modification: Make gluten free carrot cake cupcakes instead of a cake. Simply adjust the baking time accordingly.

Frequently Asked Questions

Gluten Free Carrot Cake: The Easiest Recipe EVER!

A moist and flavorful gluten free carrot cake topped with a tangy cream cheese frosting. A classic dessert reimagined for gluten free diets!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Cuisine: American
Diet: Vegetarian

Nutrition:
Calories: 350
Protein: 5g
Carbs: 40g
Fat: 20g

Ingredients

• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, well drained
• 1/2 cup chopped walnuts or pecans (optional)
• **For the Cream Cheese Frosting:**
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk or cream (optional, for desired consistency)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or two 9 inch round cake pans).
2. In a large bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, beating until well combined.
11. Stir in the vanilla extract and milk (if using) until the frosting reaches your desired consistency.
12. Once the cake is completely cool, frost the top and sides with the cream cheese frosting.

Notes

• For best results, use finely ground almond flour. Ensure the crushed pineapple is well drained to prevent a soggy cake. Soften cream cheese and butter fully for smooth frosting.