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Gluten-free carrot cake topped with cream cheese frosting and walnuts

Gluten Free Carrot Cake

A moist and spiced gluten-free carrot cake perfect for autumn, topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Baked Goods, Dessert
Cuisine American, Gluten Free
Servings 12 pieces
Calories 350 kcal

Ingredients
  

Cake Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1.5 cups granulated sugar (or 1 cup sugar + 1/2 cup brown sugar)
  • 1 cup neutral oil (vegetable or light olive oil)
  • 3 large eggs Room temperature
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 2 cups finely grated carrots (about 4 medium carrots) Grated finely for even moisture distribution
  • 0.5 cups crushed pineapple, drained
  • 0.5 cups chopped walnuts or pecans (optional)
  • 1 tsp vanilla extract
  • 1 zest of one orange (optional)

Cream Cheese Frosting

  • 8 oz cream cheese, softened Room temperature for better blending
  • 0.25 cups unsalted butter, softened Room temperature for better blending
  • 2-3 cups powdered sugar To taste
  • 1 tsp vanilla

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan or prepare cupcake tins.
  • In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a large bowl, whisk oil and sugar until combined. Add eggs one at a time, whisking after each. Stir in vanilla and orange zest.

Baking

  • Slowly fold the dry mixture into the wet until just combined. Stir in grated carrots, crushed pineapple, and nuts if using—avoid overmixing.
  • Pour batter into prepared pan(s). For a 9-inch cake bake 35–40 minutes; cupcakes need about 18–22 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs.
  • Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting

  • Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until you reach your desired sweetness and texture.
  • Frost the cooled cake and sprinkle with additional nuts or a light dusting of cinnamon.

Notes

For best results, measure flour accurately, use room temperature ingredients, and avoid overmixing to maintain cake texture. Refrigerate for 30-60 minutes before serving if it seems dry.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 4gFat: 14gSaturated Fat: 7gSodium: 240mgFiber: 2gSugar: 30g
Keyword carrot cake, Dessert Recipe, gluten free carrot cake, gluten free desserts
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