Make a classic Gluten-Free Carrot Cake with Frosting, perfect for your upcoming holiday dinner!
Where are my carrot cake lovers?! This delicious carrot cake recipe was passed down to me by my great-great aunt from the Depression era. She made this regularly, and I love that now I do too!
This recipe uses simple ingredients along with a buttery, cream cheese frosting.
This is an easy recipe that you’re whole family will enjoy, and a great addition to your Easter desserts too!
What type of Gluten-Free Flour should you use?
This gluten-free flour should be an all-purpose gluten-free flour that is a 1:1 ratio. That means that you can evenly swap it for regular flour and vice versa.
This flour will also already have the Xanthan Gum, so no additional will be needed.
We prefer to use Better Batter or King Arthur Gluten-Free All-Purpose Flour. Cup 4 Cup and Bob’s Red Mill work well too.
If you do not need this gluten-free, you can make it with regular flour as well, so it’s totally up to you and your dietary needs.
Ninja Foodi Carrot Cake
Want to make this in the Ninja Foodi instead? Check out this Ninja Foodi Carrot Cake Option too!
Do you need fresh carrots for Carrot Cake?
Carrot Cake has grated carrots in it that get soft as they cook. This would be fresh, raw carrots and then you can grate them or you can use pre-grated carrots as well.
What texture does Gluten-Free Carrot Cake have?
Carrot Cake is naturally a dense cake, which makes it a great one to make gluten-free because typically gluten-free baking yields dense baked goods.
This will be a moist gluten-free carrot cake, with a creamy frosting.
Tips for making Gluten-Free Carrot Cake:
The most important part of the entire recipe is learning how to prepare the pans for baking well before cooking. To have the cake properly released from the pan, the pans must be well prepared.
If you are gluten-free it is not as easy as buying a baking spray because many of them include wheat. This post on how to grease and flour baking pans is a great tutorial on preparing the pans for baking.
If you do not follow the method above, then be sure to use parchment paper or nonstick cooking spray.
This recipe will be made with two 8-inch cake pans.
The granulated white sugar will be mixed with the wet ingredients of vegetable oil, water, and eggs. Then, the dry ingredients will be added. This can be mixed with a stand mixer or an electric mixer.
If you prefer to mix by hand use a large mixing bowl and a Danish dough whisk.
Lastly, the carrots and walnuts will be folded in.
The cake batter will be spreadable and easily spread into the cake pan. Be sure to divide the cake batter into each pan.
The cakes will bake at 350 degrees F for 35 minutes. Be sure to check in on the cake throughout baking time. It will be browned on top and when poked with a toothpick, it will come out clean when done.
Once the cakes are done, let them cool for 10 minutes before carefully releasing them from the pan. Once released, let them fully cool on a wire rack or cooling rack for 1-2 hours before frosting.
Tips for Making the Cream Cheese Frosting Recipe:
The frosting recipe in the recipe card is the perfect amount to frost the cake; however, if you want to do a crumb coat first, then it is best to double the frosting recipe.
The frosting can be mixed with the whisk attachment and stand mixer. The entire bowl of a stand mixer can be stored in the fridge until you are ready to frost the cake, wrap it with plastic wrap first. This will keep the prepared frosting chilled.
Alternatively, it can also be made with an electric mixer in a large bowl.
The top of the gluten-free carrot cake can be topped with fresh carrots and chopped walnuts.
How do you store Gluten-Free Carrot Cake?
Leftover Carrot Cake can be stored in an airtight container for up to 5 days in the refrigerator.
This is the best gluten-free carrot cake and it’s a delicious way to make a regular cake gluten-free!
If you enjoy this Gluten-Free Carrot Cake, be sure to try it in these Carrot Cake Cupcakes too!
Gluten Free Carrot Cake
Ingredients
Cake
- 1 ½ Cups Granulated Sugar
- 1 Cup Vegetable Oil
- 2 ½ Tbsp Hot Water
- 3 Eggs
- 1 Tsp Baking Soda
- 1 ½ Cups Flour or Gluten Free All Purpose Flour
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- ¼ Tsp Nutmeg
- Pinch of Salt
- 1 Cup Grated Carrots
- 1 Cup Walnuts
Frosting (Double if Preferred – See Note)
- 1 Stick Unsalted Butter Softened
- 1 Package Cream Cheese Softened
- 1 Tsp Vanilla
- 3 ½ Cups Powdered Sugar
- 1/2 Cup Walnuts
Instructions
- Preheat the oven to 350°F and grease two 8 inch round cake pans. Grease these well or use parchment paper and baking spray. See the post for the how-to on preparing the pans.
- Mix the cake ingredients in order, stopping after the carrots; a stand mixer works best for mixing this.
- Fold in the walnuts.
- Pour ½ the batter in one cake pan and the rest in the other. This will be a thick batter, may need to spread it into the pan.
- Bake in the oven at 350°F for 35 minutes or until poked in the center with a toothpick, the toothpick comes out clean.
- Let the cakes cool for 5-10 minutes and carefully release the cake and place it on a wire rack for 1-2 hours to cool completely.
- While the cakes are cooling, prepare the icing; begin by creaming together the butter and cream cheese.
- Add in the vanilla and powdered sugar, whisking on high with a stand mixer until the icing is formed.
- Fold in the walnuts.
- Release one of the cakes from the cake pan, and then ice the top of it with a portion of the icing.
- Place the second cake on top and then continue icing the entire cake.
- If you prefer, this can be the crumb coat and make a second batch of icing for a final coat.
- This can be chilled in the fridge and served cold or served at room temperature.
Video
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Meghan says
This looks delicious! I am a sucker for carrot cake and a gluten free option makes my day 🙂 Do you think it would work to substitute apple sauce for all or some of the oil?
Kathy says
Made last night and frosted this morning. Yummy!
A gluten free baking success! Used Better Batter flour.
Mommy Hates Cooking says
Yay!! So glad to hear that!
angie says
love this I know many that will as well with it being gluten free it is one that I will be passing along
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Donna @ Modern on Monticello says
I have been switched to gluten free in the last couple of months and I’m still learning how to cook and bake in a new way. Thanks for sharing a new favorite with us. #HomeMattersParty
Denise says
This recipe looks really good but I have a question. The recipe says “1 Cup Grated Carrots 1 Carrot, Grated”. Is the former or the latter correct? Thanks!
Mommy Hates Cooking says
You’ll need 1 cup of grated carrots which ends up being about 1 large carrot if you are grating whole carrots. I’m going to update to clarify. Thanks!!