Easy Gluten Free Carrot Cake With Cream Cheese Frosting Recipe

Easy Gluten Free Carrot Cake With Cream Cheese Frosting Recipe:- Carrot cake is a time-honored classic that balances the natural sweetness of carrots with the warm flavours of cinnamon and nutmeg. Carrot cake is a recipe that has been passed down from generation to generation.


Easy Gluten Free Carrot Cake With Cream Cheese Frosting Recipe

Those persons who are sensitive to gluten will be able to indulge in this scrumptious treat without having to make any sacrifices in terms of either the flavor or the texture if they make use of this gluten-free variant. It is a terrific choice for any event, from birthday celebrations to informal get-togethers, since the cake, which is covered with a cream cheese frosting that is both creamy and tangy, is a great option.



For the Carrot Cake:

  • 2 cups gluten-free all-purpose flour blend
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)


For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


Also see : The Very Best Granola Recipe – Step by Step Guide



For the Carrot Cake: 

Set the Oven to 350 degrees Fahrenheit (175 degrees Celsius) and preheat it. You can either line two round cake pans measuring 9 inches in diameter with parchment paper or grease and flour them with gluten-free flour. Prepare the dry ingredients by combining the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large basin using a whisk.

Put the Wet Ingredients Together: In a separate, larger bowl, combine the granulated sugar, brown sugar, and vegetable oil by beating them together until they are thoroughly incorporated. One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. Extract of vanilla should be stirred in.


Combine the Dry Ingredients with the Wet Ingredients: While mixing, gradually add the dry ingredients to the wet mixture until they are just blended. Take care not to over mix the items. Carrots and Pineapple Should Be Added: The shredded carrots, crushed pineapple, and chopped walnuts (if used) should be folded in until they are uniformly distributed throughout the mixture.

To bake the cakes, divide the batter in an even manner between the pans that have been prepared. The cake should be baked for thirty to thirty-five minutes, or until a toothpick inserted into the center comes out clean. After allowing the cakes to cool for ten minutes in the pans, move them to a wire rack to finish cooling fully.


For the Cream Cheese Frosting:

Cream Cheese and Butter Should Be Beaten: In a large bowl, combine the butter and cream cheese that has been softened and beat them together until they are smooth and creamy.

Adding Sugar and Vanilla: One cup at a time, gradually add the powdered sugar, making sure to whisk the mixture thoroughly after each addition. Incorporate the vanilla extract into the frosting, and continue to beat it until it is fluffy and creamy.


Assemble the Cake:

One layer of the cakes should be placed on a serving dish once they have been allowed to totally cool, and then a large amount of frosting should be applied on top of that layer. Frost the top of the cake as well as the sides, and then place the second layer on top of the cake.

It is possible to decorate the dish with additional chopped walnuts or a sprinkle of cinnamon, if desired. Use a slicer to serve the food. I hope you enjoy your wonderful carrot cake that is gluten-free!



  • Calories: 450
  • Total Fat: 23 g
  • Saturated Fat: 8 g
  • Cholesterol: 75 mg
  • Sodium: 300 mg
  • Total Carbohydrates: 58 g
  • Dietary Fiber: 2 g
  • Sugars: 40 g
  • Protein: 5 g



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