Why Make This Recipe

Gluten-Free Carrot Cake is a delightful option for those following a gluten-free diet. It is moist, flavorful, and full of spices that enhance the natural sweetness of carrots. This cake is perfect for celebrations, gatherings, or just a sweet treat at home. Its creamy frosting and crunchy pecans add the perfect finishing touch, making it irresistible for everyone—even those who do not need to eat gluten-free!

How to Make Gluten-Free Carrot Cake

Ingredients

2 1/2 cups gluten-free measure-for-measure flour
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
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
4 large eggs
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled, grated carrots
1 cup finely chopped toasted pecans
1 pound full-fat cream cheese, softened
3/4 cup butter, softened
5 cups powdered sugar
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup chopped toasted pecans

Directions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract.
Slowly combine the wet ingredients with the dry ingredients until well mixed. Fold in the grated carrots and chopped pecans.
Pour the batter evenly into the prepared pans. Bake for about 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing until combined and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top of the frosting. Spread frosting over the top and sides of the cake. Decorate with chopped toasted pecans on the top and sides.

How to Serve Gluten-Free Carrot Cake

Serve the Gluten-Free Carrot Cake at room temperature. It pairs well with a cup of tea or coffee. You can slice it into pieces and add a dollop of whipped cream or a scoop of ice cream on the side for an extra treat.

How to Store Gluten-Free Carrot Cake

To store the Gluten-Free Carrot Cake, keep it covered at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for up to a week. If you want to freeze it, wrap individual slices or a whole cake tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months.

Tips to Make Gluten-Free Carrot Cake

Make sure to use a gluten-free flour blend that measures cup-for-cup like regular flour.
Grate the carrots finely to ensure they blend well into the batter.
Toast the pecans lightly before adding them for a deeper flavor.
Allow the cakes to cool completely before frosting to prevent melting.

Variation

For a twist on the traditional recipe, you could add crushed pineapple or shredded coconut to the batter. These ingredients will add sweetness and texture to the cake.

FAQs

Can I use a different type of nut instead of pecans?
Yes, you can use walnuts or even skip the nuts if preferred.

Is there a dairy-free option for the frosting?
You can use dairy-free cream cheese and margarine for a dairy-free frosting.

Can I make this cake in advance?
Yes, you can bake the cake ahead of time and store it in the fridge or freezer until you are ready to frost and serve.