How To Make Gluten-Free Carrot Cake Recipe
A moist and delicious cake made with fresh carrots, gluten-free flour, and topped with a decadent cream cheese frosting.
Serves:
Ingredients
- 1 cup gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease an 8-inch round cake pan and set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a large bowl, beat together the oil, eggs, brown sugar, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until well blended.
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Fold in the grated carrots and chopped walnuts, if using.
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Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool completely before frosting.
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To make the cream cheese frosting:
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In a medium bowl, beat together the cream cheese and butter until light and fluffy.
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Gradually add the powdered sugar and vanilla extract, and beat until well combined.
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Spread the frosting evenly over the cooled cake and serve.
Nutrition
- Calories : 421kcal
- Total Fat : 27g
- Saturated Fat : 8g
- Cholesterol : 92mg
- Sodium : 526mg
- Total Carbohydrates : 44g
- Dietary Fiber : 3g
- Sugar : 30g
- Protein : 6g
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