Gluten Free Carrot Cake
Now you can have your cake and eat it too!
This isn’t your traditional carrot cake.
Better than Grandma used to make but just as moist and delicious.
This culinary treasure is easy to put together and full of secret goodness.
And the best part of all is that it is Gluten Free so you can enjoy a big piece!
This is one of the few two layer cakes you will see on this blog.
That is because I prefer the bundt style or a rectangular cake.
Decorating the cake is just not my forte so I ask my brilliant daughter-in law to do her magic after I bake the cake and prepare the frosting.
Every ingredient in the cake screams goodness and decadence.
The batter is made from flour, sugar, brown sugar, carrots, cinnamon, eggs, pecans and raisins and pecans. All that is missing is that ray of sunshine. Or is it?
these are the INGREDIENTS you will need:
Carrot Cake:
- 2 cups all-purpose or gluten free flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt, (about 1 1/4 teaspoons kosher salt.)
- 1.5 teaspoons ground cinnamon
- 1.25 cups canola or other vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated peeled carrots, 5-6 medium
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
Cream Cheese Frosting:
- 8 ounces cream cheese, at room Temperature
- 1.25 cups powdered sugar
- 1/3 cup heavy cream
- 1/2 cup coarsely chopped pecans, for topping cake
These are the INSTRUCTIONS For preparation:
- Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans
Cake:
- In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended.
- In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
- Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
- Stir in the carrots, nuts and raisins. Hold out a few nuts for garnishing the sides.
- Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
- Cool cakes in pans for 15 minutes then turn out onto cooling racks.
Cream Cheese Frosting:
- In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
- Chill covered until ready to frost cake.
- When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Frost the top and sides. .
- Scatter nuts on frosted sides.
NOTES:
- To Make Carrot Cake Cupcakes: Bake for 14 to 18 minutes.
Don’t get me started on the cream cheese frosting.
This particular recipe is smoother and a bit less sweet than most I have tried.
I love how she added the pecans on the outside of the cake.
And she piped that fingerling carrot instead of using the sugar one I bought at the store.
We served this cake to my sister on her birthday.
The look on her face was priceless.
And the look on my daughter-in-law’s face was even better as my sister asked what bakery it came from.
The cake was even more delicious than we hoped it would be.
Even with all the heavy ingredients the batter was light and the cake not chewy.
All I can say is…..Just Make It for the one you love.
Carrot Cake Gluten Free
Ingredients
Carrot Cake:
- 2 cups all-purpose or gluten free flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt, (about 1 1/4 teaspoons kosher salt.)
- 1.5 teaspoons ground cinnamon
- 1.25 cups canola or other vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated peeled carrots, 5-6 medium
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
Cream Cheese Frosting:
- 8 ounces cream cheese, at room Temperature
- 1.25 cups powdered sugar
- 1/3 cup heavy cream
- 1/2 cup coarsely chopped pecans, for topping cake
Instructions
- Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans
Cake:
- In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended.
- In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
- Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
- Stir in the carrots, nuts and raisins. Hold out a few nuts for garnishing the sides.
- Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
- Cool cakes in pans for 15 minutes then turn out onto cooling racks.
Cream Cheese Frosting:
- In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
- Chill covered until ready to frost cake.
- When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Frost the top and sides. .
- Scatter nuts on frosted sides.
Video
Notes
- To Make Carrot Cake Cupcakes: Bake for 14 to 18 minutes.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I cannot believe this is gluten free. It tasted just as wonderful as any other carrot cake I have mad. I did cut the white sugar in half and it was still plenty sweet. Definitely a keeper.
I am so glad you like the recipe Jennifer. The GF is great in the carrot cake since we dont want it to rise anyway. I will remember about the sugar. Thanks for that info. I love this tastes just as good ass the custom recipe. There is so much flavor coming from the other ingredients already. Thanks for trying the recipe and have a great week!
Oh, I love carrot cake, and it’s great that there’s a gluten free option. Thanks so much for sharing!
I am glad this carrot cake speaks to you Amy! I think it is a very pretty gluten free option as well as delicious! Enjoy.
Beautiful! Thanks for sharing at the What’s for Dinner party. Hope to see you every week!
Thank you Helen for the visit. Have a great day!
I love seeing gluten-free recipes more these days they’re much healthier, your carrot cake looks amazing. Thank you for sharing on #omhgww this week. Love your video great addition to your post! Hope you have a lovely week !?
I love the gluten free also. I dont have a gluten problem, but I still feel much better when I change my diet around. Enjoy the recipe Karren. Have a stress free week!
Hi Marilyn,
What a lovely presentation for your Gluten Free Carrot Cake. We have family members that are GF and we are always looking for great recipes for them, this is sure one that we will pass along to them! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Thank you. I am trying to eat a bit heart healthier but find it best to do one thing at a time. Sugar and carbs are last! LOL.
Hi Marilyn this is to pretty to each, it should be in a magazine!!!
Wishing you a Happy New Year!!!
Thank you Karren. You just made my day. Have a great week!
Love that it is gluten free and the frosting design is wonderful! Thanks for linking up with Funtastic Friday!
Thank you Heidi! See you next Friday.
I love a good carrot cake, and yours looks divine! Thanks for sharing it at #MerryMonday!
Thank you Megan! I will see you on Monday! Have a great week.
I love all the fancy stripes you added for its presentation! And I had to laugh at Nikki saying it wasn’t just for breakfast, because carrot cake totally qualifies for a breakfast food around here! Thanks for joining us again at #FridayFrivolity!
Thanks Lisa. It is totally breakfast. It has grains, dairy, fruit and veggies. All the food groups are represented. No better way to start your day! Thanks for stopping by! See you at the party next week.
Thanks for sharing this yummy-looking carrot cake recipe at the Funtastic Friday linky party 🙂 I hope we see you again soon!
You bet Debra! And thanks for stopping to comment.
This carrot ake looks amazing. I love carrot cake but don’t make it often, not sure why. Pinning this. You always make your pictures look so incredible, I want to take a bite.
Hugs,
Bev
Thank you so much Bev. You are aslways so generous with your comments! Talk to you soon.
Wow! This sound soo good! #fridayfrivolity
Thank you so much Su! It is god to see your comment. Have a great week!
Hi Marilyn:
This looks delicious. Carrot cake is such a crowd please. Finding a recipe that is gluten free will be great for guests with special dietary needs. Yum.
Thank you for posting at the #HomeMattersParty
Happy New Years Lady!! Leanna
Thank you Leanna. It is good to hear I amputting out posts that folks can use! Have a great week.
I love carrot cake. I love it so much I had the very top layer made from carrot cake just so I could eat it on my wedding day. I didn’t share it with anyone but my husband- and he should consider himself lucky he got any!
What a great story. He was a very lucky man. He got some cake and YOU too!
pinned and shared xox
Thank you for the share love!
Gluten free never looked so good!
Thought I would start getting healthier. Now to go cake free!
Mmm…I love me some carrot cake! Thanks for linking up to the Creative K Kids’ Tasty Tuesday – I can’t wait to see what you create next week!
Thank you Amanda. I will be there.
Marilyn, I am jumping for joy! Did you make this just for me? LOL I have not had carrot cake for so long! Now I can eat it to my heart’s content! Carrot Cake’s not just for breakfast anymore!
Gluten Free! You betcha. Let me know if you give it a go.
Marilyn – this is beautiful!! And it sounds so delicious! Thanks for sharing on the What’s for Dinner Link up!
Thank you for the kind words.They are much appreciated.
That looks really good! I haven’t had a carrot cake in so long! Have you tried it without the addition of the cream cheese frosting?
Actually not really. I did make it in a rectangular pan once but used a spice frosting. That was good. I often make a box cake with no frosting since my family doesn’t like the added sweetness. I will defintely give it a go next time I make it just for “us”! Thanks for the suggestion! See you soon.
Looks so yummy – I want to devour it!
Thanks so much Carol!! Happy New Year.
It looks delicious and I love the way you presented it!
So pretty!
Kate | The Organized Dream
Thanks Kate! Happy New Year!
love that this is gluten free my daughter is always in search of recipes that are gluten free. This one sounds so yummy and looks so pretty
come see us http://shopannies.blogspot.com
Thank you Angie! I am going to (hopefully) be doing more diet restriction friendly recipes in the future. I am glad you found this one worth checking out! Have a great week.
This looks so good! I would love you to come share this at Smell Good Sunday!
http://jaytriedandtrue.blogspot.com/2017/01/smell-good-sunday-1.html
Thank you Jay! I will definitely check it out!
That looks and sounds yum-deli-um-cious.
Thank you Maria! Merry Christmas!!