Gluten Free Carrot Cake
Master the art of baking gluten free carrot cake with this simple gluten-free carrot cake recipe.Explore variations, tips, and enjoy gluten and dairy free treats
Ingredients
- 2 cup Gluten-Free Flour Blend 240 g Gluten-free flour mix (with xanthan gum) Structure and texture Almond or oat flour can be partially substituted.
- 2 teaspoon Baking Powde makes the cake rise Double-check gluten-free certification.
- 1 teaspoon Baking Soda Certified gluten-free baking soda Leavening for light texture Balances acidity from carrots and sugar.
- ½ teaspoon Salt Regular or Himalayan pink salt Enhances overall flavor Use sparingly to avoid overpowering sweetness.
- 1½ teaspoon Cinnamon Gluten-free ground cinnamon Warm spice flavor Essential for carrot cake flavor.
- ½ teaspoon Nutmeg Gluten-free ground nutmeg Adds depth to spice profile Optional but recommended.
- ¼ teaspoon Ginger Gluten-free ground ginger Adds subtle heat and complexity Fresh ginger can be used for a stronger flavor.
- 3 large Eggs Adds structure and binds ingredients Replace with flax eggs for a vegan option.
- 1 cup Brown Sugar 200 g Coconut sugar or raw sugar Sweetener Adjust quantity for less sweetness if needed.
- ½ cup White Sugar optional ½ cup (100 g) Cane sugar Adds sweetness and balance Can be replaced with additional brown sugar.
- ¾ cup Vegetable Oil 180 ml Canola, coconut, or avocado oil Adds moisture Coconut oil gives a slightly tropical flavor.
- 2 teaspoon Vanilla Extract Pure vanilla extract Flavor enhancer Use gluten-free vanilla extract for safety.
- 2 cup Carrots 250 g, freshly grated Fresh carrots Moisture and natural sweetness Avoid pre-shredded carrots; they're too dry.
- ½ cup Optional Add-ins: each of Raisins nuts, shredded coconut, and pineapple chunks Customize flavor and texture Adjust or omit as desired.
- ¼ cup Butter (60 g) melted or softened Plant-based butterfor dairy-free options Add richness Substitute with additional oil if needed.
- 2 tbsp Milk (optional) Almond, oat, orcoconut milk Used in some variations for added moisture Regular milk is fine ifdairy-free isn't needed.
CreamCheese Frosting
- 8 ounces 225 grams, Cream cheese, softened
- 4 oz 115 g unsalted butter (softened)
- 2 cups 250 g powdered sugar
- 1 teaspoon of pure vanilla extract
Instructions
Preparation
- 1-Gather Ingredients and Tools:
- - Mixing bowls, whisk, spatula, measuring cups, and cake pans.
- - Preheat your oven to 350°F (175°C).
- 2-Prepare Your Pans:
- - Line cake pans with parchment paper or grease them with butter or cooking spray.
Mixing the Batter
- 1-Combine Dry Ingredients:
- - In a big basin, combine the gluten-free flour blend, baking powder, salt, baking soda, and spices (ginger, cinnamon, nutmeg).
- 2-Mix Wet Ingredients:
- - In a separate bowl, beat eggs, sugar, oil, and vanilla extract until well combined.
- 3-Blend:
- - Incorporate the dry ingredients into the liquid mixture gradually. Stir gently to combine, being careful not to overmix.
- 4-Add Carrots and Extras:
- - Fold in the grated carrots and any optional add-ins like raisins or nuts.
Baking
- 1-Pour the batter evenly into your prepared pans.
- 2-Bake for 30–35 minutes for cakes or 20–25 minutes for cupcakes/muffins.
- 3-Test for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Frosting
- - Allow the cakes to cool fully in the pans before transferring them to a wire rack.
- - Once cooled, frost with cream cheese frosting or a dairy-free alternative.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar while mixing.
- Stir in vanilla extract and mix until creamy and spreadable
