Desserts
Gluten-Free Carrot Cake with Cream Cheese Frosting
Gluten-free carrot cake with a cream-cheese and butter frosting.
- Prep
- 30 min
- Cook
- 35 min
- Rest
- 1 hr
- Total
- 2 hr 5 min
- Makes
- 1 two-layer cake (8-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 two-layer cake (8-inch)
You’ll Need
- Two 8-inch round cake pans
- Box grater
- Two mixing bowls
- Whisk
- Mixer or sturdy spoon for the frosting
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Combine Sugars and Wet Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, and oil (or melted butter) until smooth. Add the eggs one at a time, beating well after each addition. Stir in the two teaspoons of vanilla for the cake.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until just blended. Avoid overmixing to keep the cake tender.
Add Carrots and Nuts
Fold in the grated carrots and nuts (if using) until evenly distributed.
Bake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Make Frosting
Beat the eight ounces of cream cheese with the quarter-cup of softened butter. Gradually add the two cups of powdered sugar and one teaspoon of vanilla. If needed, add milk or cream a teaspoon at a time, up to the listed amount, until spreadable.
Assemble and Frost
Once cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake on top and frost the top and sides evenly. Decorate with extra chopped nuts if desired.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Keep the cake ingredients separate from the frosting ingredients. The cake uses two teaspoons of vanilla; the frosting uses one teaspoon. Cool completely before frosting, then refrigerate the cream-cheese-frosted cake.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
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Storage and Leftovers
Cover the frosted cake and keep it in the refrigerator because of the cream-cheese frosting; use within 3 to 4 days. Unfrosted layers can be wrapped airtight and frozen for up to 3 months.
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