Best Carrot and Cardamom Cake (Gluten-Free)
A cozy gluten-free cake with comforting fall flavors of carrot and fragrant cardamom, perfect for tea or coffee.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp ground cardamom Adjust to taste if new to cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp fine sea salt
Wet Ingredients
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 3 large eggs
- 0.5 cup neutral oil (canola or light olive oil)
- 0.5 cup plain yogurt (or lactose-free yogurt)
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 0.5 cup chopped walnuts or pecans (optional)
- zest of 1 orange (optional, for brightness)
Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch round pan or 9x13-inch pan with parchment.
Mix Dry Ingredients
- Whisk together gluten-free flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl.
Combine Wet Ingredients
- In a large bowl, beat the brown sugar, granulated sugar, eggs, oil, yogurt, and vanilla until smooth.
Fold and Add Carrots
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in grated carrots, nuts, and orange zest if using.
Bake
- Pour batter into prepared pan and smooth the top.
- Bake 30–40 minutes for a 9-inch round (40–45 minutes for a 9x13), until a toothpick in the center comes out clean.
Cool and Finish
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
Measure accurately: spoon and level the flour; do not overmix; store covered at room temperature for up to 2 days; refrigerate for up to 5 days; freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 1.5gSodium: 150mgFiber: 2gSugar: 20g
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