Name: Gluten-Free Carrot Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: PT-485450H50M50S
Total time: PT-485450H50M50S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose gluten-free flour (King Arthur or Bob’s Red Mill 1-to-1); 3/4 tsp xanthan gum (omit if already in flour blend); 1 1/4 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1/4 tsp ground allspice; 1/2 tsp salt; 1 1/4 cups sugar; 3/4 cup brown sugar; 4 large eggs; 1/3 cup unsweetened applesauce; 2/3 cup oil (canola, vegetable, or melted coconut oil); 1/2 cup melted unsalted butter (or additional oil); 3 cups finely shredded carrots (about 1 lb); 8 oz cream cheese, softened; 5 tbsp butter, softened; 2 1/2 to 3 cups powdered sugar; 2 tbsp heavy cream or half-and-half; 2 tsp pure vanilla extract

Description

This gluten-free carrot cake is incredibly moist, rich, and packed with warm spices. Topped with creamy, smooth cream cheese frosting, it’s perfect for birthdays, holidays, or any time you’re craving a delicious dessert.

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose gluten-free flour (King Arthur or Bob’s Red Mill 1-to-1)
3/4 tsp xanthan gum (omit if already in flour blend)
1 1/4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt
1 1/4 cups sugar
3/4 cup brown sugar
4 large eggs
1/3 cup unsweetened applesauce
2/3 cup oil (canola, vegetable, or melted coconut oil)
1/2 cup melted unsalted butter (or additional oil)
3 cups finely shredded carrots (about 1 lb)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
5 tbsp butter, softened
2 1/2 to 3 cups powdered sugar
2 tbsp heavy cream or half-and-half
2 tsp pure vanilla extract

Instructions

Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a medium bowl, combine flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Whisk well.
Mix Wet Ingredients: In a large bowl, beat sugar, brown sugar, and eggs for 45 seconds. Add applesauce, oil, and melted butter, and beat until smooth and fluffy.
Combine & Fold: Stir in shredded carrots, then add dry ingredients. Mix until just combined.
Bake: Pour batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted comes out clean. Let cool completely.
Make Frosting: Beat cream cheese and butter for 3 minutes. Add powdered sugar, heavy cream, and vanilla, then beat until creamy. Adjust consistency with more powdered sugar if needed.
Frost & Serve: Spread frosting over the cooled cake. Slice and enjoy!

Notes

Freshly shredded carrots are best for moisture.
Allow the cake to cool completely before frosting.
Store leftover cake in the refrigerator for up to 5 days.

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American