Gluten-Free Carrot Cake

why make this recipe

Gluten-Free Carrot Cake is a wonderful dessert that everyone can enjoy, even those who need to avoid gluten. This cake is moist, flavorful, and packed with warm spices and fresh carrots. Making a gluten-free version means you don’t have to miss out on this classic treat. Plus, it’s a great way to add some veggies to your dessert!

how to make Gluten-Free Carrot Cake

Ingredients:

• 2 1/2 cups gluten-free measure-for-measure flour, weighed or scooped & leveled (300 grams)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil or canola oil (240 ml)
• 1 1/2 cups packed brown sugar (300 grams)
• 1/2 cup granulated sugar (100 grams)
• 4 large eggs
• 3/4 cup unsweetened applesauce (133 grams)
• 1 teaspoon vanilla extract
• 3 cups peeled, grated carrots (260 grams) – lightly packed
• 1 cup finely chopped toasted pecans (130 grams)
• 1 pound full-fat cream cheese (2 blocks/452 grams), softened to room temperature
• 3/4 cup butter (1 1/2 sticks/170 grams), softened to room temperature
• 5 cups powdered sugar (600 grams)
• 1 1/2 teaspoons vanilla extract or vanilla bean paste
• 1 cup chopped toasted pecans (130 grams)

Directions:

1. Bake The Cakes: Preheat your oven to 350°F (175°C). Grease and flour two cake pans. In a bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another large bowl, beat the oil, brown sugar, and granulated sugar. Add the eggs, applesauce, and vanilla, mixing until smooth. Gradually add the flour mixture and mix well. Stir in the grated carrots and chopped pecans. Divide the batter between the two pans and bake for 25 to 30 minutes. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. When The Cake Is Cool, Make The Frosting: In a large bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract or vanilla bean paste.
3. Frost & Decorate The Cake: Place one layer of the cake on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Finally, sprinkle chopped toasted pecans on top for decoration.

how to serve Gluten-Free Carrot Cake

Slice the cake into generous pieces and serve it on individual plates. It pairs nicely with a hot cup of tea or coffee. This cake is perfect for birthdays, celebrations, or as a cozy dessert at home.

how to store Gluten-Free Carrot Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Be sure to wrap it tightly in plastic wrap before freezing.

tips to make Gluten-Free Carrot Cake

• Measure the gluten-free flour correctly to avoid a dense cake. Use a scale for accuracy.
• Grate the carrots finely for better texture.
• Ensure that all ingredients are at room temperature for easier mixing and better results.
• You can add raisins or pineapple for extra flavor if you like.

variation

You can substitute the pecans with walnuts if you prefer a different nut flavor. Additionally, adding crushed pineapple can keep the cake moist and adds a nice fruity taste.

FAQs

1. Can I use another type of flour instead of gluten-free flour?

No, this recipe is specifically designed for gluten-free measure-for-measure flour. Other flours may alter the texture and taste.

2. How can I make the cake healthier?

You can reduce the sugar or use a sugar substitute. Also, consider adding more grated carrots or even using whole wheat flour if gluten is not a concern.

3. Can I make this cake ahead of time?

Yes! You can bake the cakes a day ahead and store them in the refrigerator. Frost them on the day you plan to serve for the best texture.