Gluten Free Carrot Cake Recipe with Frosting
This Gluten Free Carrot Cake is fluffy, moist and decadent in every bite. The cake is filled with finely shredded carrots to provide some sweetness while also creating that perfectly moist texture. When the cake is paired with a luscious and smooth cream cheese frosting, it is absolutely flawless!
Ingredients
Carrot Cake
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup salted butter, melted
- 1 cup avocado oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/4 cup gluten-free all purpose flour, or regular all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups shredded carrots
Cream Cheese Frosting
- 1/2 cup salted butter, softened
- 8 oz plain cream cheese , softened
- 1/2 tsp vanilla extract
- 4 cups powdered sugar, sifted (to avoid clumps)
Equipment
- 2 9x9 circular pans square will work as well
- parchment paper
Instructions
- Preheat the oven to 350 degrees F
- Prepare the pans with nonstick spray and/or with parchment paper on the bottom for easy removal
- In a large mixing bowl, combine both sugars with the melted butter and avocado oil
- Whisk until combined
- Add in the eggs and vanilla extract
- Whisk again until combined then fold in all the dry ingredients
- Once combined, fold in the shredded carrots
- Transfer the batter to the prepared pans
- Bake for 37-40 minutes or until a toothpick comes out of the center clean
- Remove the cake from the oven to cool in the pan for 1 hour, then transfer to a cooling rack
- Once the cake is cooled, transfer to the fridge and make the frosting
- Add the butter and cream cheese to a bowl, blend until smooth and creamy
- Next, add 2 cups of powdered sugar and blend until incorporated
- Add the remaining powdered sugar and vanilla extract
- Blend until fully incorporated
- Remove the cakes from the fridge and pans
- Frost the cake as desired
- Slice and enjoy!
Nutrition
Serving: 1slice, Calories: 573kcal, Carbohydrates: 71g, Protein: 4g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 91mg, Sodium: 337mg, Potassium: 108mg, Fiber: 2g, Sugar: 57g, Vitamin A: 3371IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg