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Gluten-Free Carrot Cake

A moist and flavorful gluten-free carrot cake topped with creamy frosting and crunchy pecans, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups gluten-free measure-for-measure flour Use a blend that measures cup-for-cup like regular 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 Grate finely for better blend.
  • 1 cup finely chopped toasted pecans Toast for deeper flavor.
For the Frosting
  • 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 For decoration.

Method
 

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

Notes

Serve at room temperature. Pairs well with tea or coffee. Consider adding whipped cream or ice cream on the side.