Description
An expertly crafted, incredibly moist gluten-free carrot cake topped with a silky, tangy cream cheese frosting.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 3 cups freshly grated carrots
- 1/2 cup chopped walnuts (optional)
- 16 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease two 8-inch cake pans.
- Whisk together dry ingredients: flour, sugars, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk eggs and oil, then combine with dry ingredients.
- Fold in freshly grated carrots and optional nuts.
- Pour into pans and bake for 35-40 minutes until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- Beat cream cheese, butter, vanilla, and powdered sugar until smooth to make the frosting.
- Frost the cooled layers and serve.
Notes
High in fiber from fresh carrots, completely gluten-free, and uses healthy fats for a superior texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 465 kcal