Gluten-Free Carrot Cake Recipe

Name: Gluten-Free Carrot Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Yield: 12 servings
Cuisine: American
Ingredients: Cooking spray; 4 large eggs; 1 1/4 cups light brown sugar; 3/4 cup granulated sugar; 1 cup plus 2 tablespoons neutral oil, such as grapeseed or avocado; 1/3 cup buttermilk; 2 teaspoons pure vanilla extract, divided; 2 1/4 cups gluten-free all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 3 cups grated carrots, from about three medium carrots, patted dry; 1/2 cup coarsely chopped walnuts, optional; 1/2 cup coarsely chopped raisins, optional; 16 ounces cream cheese, softened to room temperature; 1 cup (8-ounces) unsalted butter, room temperature; 3 1/2 cups confectioners' sugar, more as needed

A gluten-free carrot cake features moist, spiced layers topped with a traditional cream cheese frosting.

⭐ 4 (8 reviews) Prep: 25 minCook: 30 minTotal: 85 minYields: 12 servings

Category Tags:

Dessert Cake

Cuisine Tags:

American

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Instructions

Preheat the oven to 350F and prepare two 9-inch round cake pans by spraying and lining with parchment paper.
Beat eggs, brown sugar, and granulated sugar in a large bowl for 3 minutes until light and fluffy.
Mix in oil, buttermilk, and 1 teaspoon vanilla on low speed, scraping the bowl occasionally.
Add flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt; beat on low for 20 seconds until just combined.
Fold in carrots, then walnuts and/or raisins if desired.
Divide the batter evenly into the prepared pans.
Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in their pans for a few minutes, then transfer to a cooling rack to cool completely.
For the frosting, whip cream cheese and butter with an electric mixer for 2 minutes until creamy and light.
Beat in the remaining 1 teaspoon vanilla extract, then gradually add confectioners' sugar, beating after each addition; adjust consistency with more sugar if needed.
Chill cakes in the refrigerator for about 30 minutes before frosting and serving.

Nutritional Info (per serving)

Calories: 843 kcal

Carbohydrate: 92 g

Cholesterol: 141 mg

Fiber: 2 g

Protein: 7 g

Saturated Fat: 20 g

Sodium: 439 mg

Sugar: 66 g

Fat: 51 g

Unsaturated Fat: 0 g