Gluten Free Carrot Cake

Why You’ll Love This Gluten Free Carrot Cake

Carrot cake is a classic favorite for many, and this gluten-free carrot cake has a lot to offer! Not only does it have a moist and fluffy texture that rivals the best traditional versions, but it’s also perfect for anyone with gluten sensitivities. You won’t have to worry about missing out on flavor here, as this cake is infused with warm spices and just the right touch of sweetness. Plus, the recipe is easy to follow, requiring only accessible ingredients you can find at any grocery store. So, whether you’re gluten-free or simply looking for a delicious carrot cake recipe, this one will hit the spot!

What is a Gluten Free Carrot Cake

A gluten-free carrot cake provides a delightful twist on the traditional version by using gluten-free flour. This means you can enjoy all the classic flavors and the moistness you love without any gluten. Finished with a rich cream cheese frosting and perhaps some nuts or extra toppings, this cake can be as simple or as fancy as you like. Everyone at your table will be reaching for seconds!

Ingredients for Gluten Free Carrot Cake

• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canola oil or vegetable oil
• 3 large eggs, room temperature
• 2 cups Pamela’s artisan gluten-free flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup buttermilk
• 1 tablespoon pure vanilla extract
• 2-3 cups finely shredded carrots
• 1/2 cup pureed carrots (optional but enhances moisture)
• 1/2 cup finely shredded sweet coconut flakes
• 8 oz cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 2 cups confectioners’ sugar (adjust for thickness)
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts

Making Your Gluten Free Carrot Cake

Preheat and Prepare the Pans

First things first, you need to preheat your oven to 350°F (175°C). To ensure your cakes come out easily, grease and flour two 9-inch cake pans using Pamela’s gluten-free flour. Set these aside for later.

Cream the Wet Ingredients

In a large bowl, cream together the canola oil, granulated sugar, brown sugar, and eggs. Make sure they are well combined. You want a smooth mix that looks light and fluffy.

Combine the Dry Ingredients

Now, grab a separate bowl to whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Incorporate these dry ingredients thoroughly to ensure even distribution.

Mix the Wet and Dry Ingredients

Next, it’s time to blend the two mixtures. Gradually add the dry ingredients into the wet mixture while alternating with the buttermilk. This step is crucial—mix until just combined. Overworking the batter can lead to a tough cake, and we definitely want to avoid that!

Fold in Carrots and Coconut

Here comes the fun part! Gently fold in the finely shredded carrots, pureed carrots (if you’re using them), coconut flakes, and vanilla extract. You want everything mixed evenly without losing the lightness of the batter.

Bake the Cakes

Pour the batter equally into the prepared pans. Bake them for 20-25 minutes, or until the center is set. It’s important to keep an eye on them to avoid overbaking; nobody wants a dry cake!

Cool the Cakes

Once baked, place the pans directly into the freezer for a quick cooling process. This helps them cool evenly and saves time.

Prepare the Cream Cheese Frosting

After the cakes are cool, you can start making the frosting. In a mixing bowl, cream together the butter and cream cheese until smooth. Gradually add in the confectioners’ sugar and vanilla extract. Mix until the texture is silky and smooth, adding more sugar if you want a thicker consistency.

Frost and Serve

Once your cakes have completely cooled, remove them from the pans. Spread a generous amount of cream cheese frosting between the layers and on top of the cake. If you’re feeling fancy, garnish with chopped walnuts for extra texture and visual appeal.

Serving Suggestions

This gluten-free carrot cake pairs wonderfully with a cup of coffee or tea, making it a perfect afternoon treat. You can also serve it alongside fresh fruit for a balanced dessert plate. It’s an ideal choice for birthdays, holiday gatherings, or any special occasion, bringing joy to your table.

Tips for Success

• Make sure all ingredients are at room temperature for optimal mixing.
• Using freshly shredded carrots also helps retain moisture.
• Keep a watchful eye on your baking time to prevent a dry cake—nobody wants that!

Variations

Feel free to get creative! You can add raisins or crushed pineapple for a tropical twist. If you prefer other nuts, swap out walnuts for pecans or leave them out altogether for a nut-free version. You might also try experimenting with different spices like ginger or nutmeg for added flavor.

Storage Tips

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers, refrigerate them to extend their shelf life. Frosted cakes can be frozen too, so you can enjoy them later.

Pairing Ideas

Enjoy your gluten-free carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgent treat, consider a drizzle of caramel sauce on top!

FAQs

1. Is gluten-free carrot cake as tasty as traditional carrot cake?
Absolutely! This gluten-free carrot cake maintains the same moist texture and rich flavors you know and love.

2. Can I make this cake vegan?
Yes, just substitute the eggs with flax eggs and use a dairy-free frosting.

3. How do I store leftovers?
You can keep it in an airtight container at room temperature, or refrigerate for a longer freshness.

4. Can I use another type of gluten-free flour?
While Pamela’s works great, other all-purpose gluten-free blends can be used with good results.

5. What can I add for extra flavor?
Consider integrating crushed pineapple, shredded coconut, or spices like nutmeg or ginger for an extra kick.

This gluten-free carrot cake is more than just a dessert; it’s a celebration of flavors and comfort, perfect for gatherings or a personal treat. With handy tips and delightful variations, this recipe ensures everyone can enjoy a slice of joy—gluten-free! Whether baking for yourself or sharing with friends, this cake is sure to leave a lasting impression.

More Easy Desserts Recipes:

• No-Bake Chocolate Éclair Cake
• Bakery Buttercream Frosting
• White Buttermilk Texas Sheet Cake
• Chocolate Covered Peanut Butter Balls with Rice Krispies

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Gluten Free Carrot Cake

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This gluten-free carrot cake offers classic flavors with a moist and fluffy texture. Easy to make, it’s perfect for gatherings or a special treat.

• Total Time: 45 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canola oil or vegetable oil
• 3 large eggs, room temperature
• 2 cups Pamela's artisan gluten-free flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup buttermilk
• 1 tablespoon pure vanilla extract
• 2–3 cups finely shredded carrots
• 1/2 cup pureed carrots (optional but enhances moisture)
• 1/2 cup finely shredded sweet coconut flakes
• 8 oz cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 2 cups confectioners' sugar (adjust for thickness)
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts

Instructions

• Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
• Cream together oil, granulated sugar, brown sugar, and eggs in a large bowl.
• In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
• Gradually mix dry ingredients into the wet mixture, alternating with buttermilk.
• Fold in shredded carrots, pureed carrots, coconut flakes, and vanilla extract gently.
• Pour batter into prepared pans and bake for 20-25 minutes, or until set.
• Cool cakes in the freezer for a quick cool down.
• Cream butter and cream cheese, then add confectioners' sugar and vanilla extract for frosting.
• Frost cooled cakes generously and top with chopped walnuts if desired.

Notes

Ensure all ingredients are at room temperature for proper mixing.
Freshly shredded carrots help retain moisture for the cake.
Monitor baking time closely to avoid a dry cake.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25
• Sodium: 150
• Fat: 18
• Saturated Fat: 6
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 42
• Fiber: 2
• Protein: 5
• Cholesterol: 60