Tried and True GF Carrot Cake Recipe
Tested to perfection, this Gluten-Free Carrot Cake is light, fluffy, moist, and SO delicious! Every bite is full of that warm carrot cake flavor and topped with sweet cream cheese frosting. It's easy to make and perfect for dessert, snacking, or a sweet breakfast or brunch treat. You'd never even guess that this scrumptious carrot cake loaf is gluten-free!
Servings 10 Slices
Calories 403kcal
Equipment
Ingredients
- 2 large eggs
- 1/2 cup coconut oil or butter melted
- 1/4 cup apple sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/4 cups gluten-free all-purpose baking flour
- 2/3 cup almond flour
- 1/2 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
Frosting
- 1/4 cup butter room temperature
- 1/4 cup cream cheese room temperature
- 1 teaspoon vanilla
- 1 1/4 cup powdered sugar
- pinch of salt
- 1-2 teaspoons milk or as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan with parchment paper and set aside.
- In a mixing bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients, making sure to spoon and level the flours.
- Fold in the grated carrots.
- Transfer to the prepared pan and spread the top smoothly.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 15 minutes, then lift out of the pan and let cool on a wire rack until completely cooled.
- For the frosting, beat the butter and cream cheese until smooth, about 30 seconds.
- Add in the powdered sugar and beat until smooth, then add in the vanilla, salt and milk as needed.
- Once the cake has cooled, top with the frosting, then crushed walnuts if desired, slice and enjoy!
Video
Notes
Making for Later (Brunch, Gatherings) - Easily make this Gluten-Free Carrot Cake recipe ahead of time! Let the loaf cool completely, then place in an airtight container and keep in the fridge. You can also make the cream cheese icing and store it in a separate container. When ready to serve, add the icing over the entire cake and slice!
Storing Leftovers - Leftover carrot cake slices should be stored in an airtight container in the refrigerator for up to 3-4 days. This recipe can also be frozen for up to 3 months! When ready to enjoy, simply thaw the slices in the fridge for a few hours.
Nutrition
Serving: 1Slice | Calories: 403kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 339mg | Potassium: 111mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3767IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg