Gf Carrot Cake Recipe
This GF Carrot Cake recipe is a moist, gluten-free dessert made with almond flour, shredded carrots, and warm spices like cinnamon. It’s naturally sweetened with maple syrup and topped with a creamy dairy-free frosting. Easy to make and perfect for any occasion, this wholesome cake is both delicious and allergy-friendly, ideal for gluten-sensitive or health-conscious eaters.
Equipment
- 2 large mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- 9×13 inch baking pan
- Grater (for carrots)
- Cooling rack
- Measuring cups and spoons
- Sifter (for icing sugar)
Ingredients
For the Cake:
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 cups gluten-free baking flour make sure it contains xanthan gum or add 1 tsp separately
- 3 cups grated carrots freshly grated for best texture
- 1 cup coarsely chopped pecans
- 4 large eggs
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup canola oil or other neutral vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 cup heavy double cream, cold
- 1 cup cream cheese cold
- 2 cups powdered icing sugar, sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- Walnuts roughly chopped, for topping
Instructions
Step 1: Get the oven and pans ready
- Set your oven to 350°F (175°C). Lightly grease 9×13-inch pan. For easier release after baking, place parchment paper on the bottom of each pan.
Step 2: Mix the dry ingredients
- In a large bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir everything together and set the bowl aside.
Step 3: Prepare the wet ingredients
- In another large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract. Beat until the mixture is smooth and slightly thickened.
Step 4: Bring it all together
- Slowly add the dry ingredients to the wet mixture. Stir gently using a spatula or mix on low speed until everything is just combined. Avoid over mixing.
Step 5: Add the carrots and pecans
- Fold in the grated carrots and chopped pecans until evenly spread throughout the batter.
Step 6: Time to bake
- Pour the batter into the prepared pan(s) and level the surface. Bake for 45 to 50 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, it’s ready. Allow the cake to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Step 7: Make the frosting
- Whip cold heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat cold cream cheese, sifted icing sugar, and vanilla bean paste until smooth. Fold in the whipped cream gently, mixing just enough to create a light, fluffy frosting.
Step 8: Frost and finish
- Once the cake has fully cooled, spread the frosting over the top (and sides, if layering). Sprinkle chopped walnuts over the top for decoration. Slice and serve.