Description
A moist and flavorful gluten free carrot cake topped with a creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups gluten free all purpose flour blend (with xanthan gum)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup unsweetened applesauce
- ½ cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together gluten free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat sugar, brown sugar, oil, eggs, and vanilla until combined.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in carrots, applesauce, and nuts (if using).
- Pour batter into pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- While cake cools, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then vanilla. Add milk if needed for consistency.
- Frost the cake when cooled
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: gluten free, carrot cake, gluten free dessert, baking