Why Make This Recipe
Making a Gluten-Free Carrot Cake is a great choice for those who need to avoid gluten but still want to enjoy a moist and flavorful dessert. This recipe is tested and perfected, ensuring you get the best taste and texture. Carrot cake is not only delicious but also packed with healthy ingredients like carrots and nuts. Plus, it’s easy to make and perfect for celebrations or just a simple treat at home.
How to Make Gluten-Free Carrot Cake
Ingredients :
- 2 large eggs
- 1/2 cup coconut oil or butter (melted)
- 1/4 cup apple sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/4 cups gluten-free all-purpose baking flour
- 2/3 cup almond flour
- 1/2 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1/4 cup butter (room temperature)
- 1/4 cup cream cheese (room temperature)
- 1 teaspoon vanilla
- 1 1/4 cup powdered sugar
- Pinch of salt
- 1-2 teaspoons milk (or as needed)
Directions :
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan with parchment paper and set it aside.
- In a mixing bowl, whisk together all the wet ingredients: eggs, coconut oil (or butter), apple sauce, white sugar, brown sugar, and vanilla extract.
- Whisk in the dry ingredients, making sure to spoon and level the gluten-free flour and almond flour.
- Fold in the grated carrots gently.
- Transfer the batter to the prepared loaf pan and spread the top smoothly.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 15 minutes. Then, lift the cake out of the pan and let it cool completely on a wire rack.
- For the frosting, beat the butter and cream cheese together until smooth, about 30 seconds.
- Add the powdered sugar and beat until smooth, then add the vanilla, salt, and milk as needed.
- Once the cake has cooled, spread the frosting on top. If you like, sprinkle crushed walnuts on top. Slice and enjoy!
How to Serve Gluten-Free Carrot Cake
Serve your Gluten-Free Carrot Cake slice with a cup of coffee or tea for a cozy treat. You can enjoy it plain or top it with extra frosting and chopped nuts for a little crunch. It’s perfect for birthdays, gatherings, or just a sweet snack.
How to Store Gluten-Free Carrot Cake
To store your Gluten-Free Carrot Cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week. You can also freeze the cake for up to three months. Make sure to wrap it well to keep it fresh.
Tips to Make Gluten-Free Carrot Cake
- Make sure all your ingredients are at room temperature before mixing for a better blend.
- Grate your carrots finely to ensure they mix well into the batter and provide moisture.
- Feel free to add in extras like raisins or chopped pineapple for additional flavor.
- Be careful not to over-mix the batter after adding the dry ingredients.
Variation
You can turn this classic recipe into a Gluten-Free Carrot Cake with a twist by adding nuts or dried fruits like raisins. You could also change the spices to suit your taste, such as adding allspice or cardamom for a different flavor profile.
FAQs
Can I use other types of flour?
Yes, you can try other gluten-free flours, but be careful as the texture may vary.
Is this cake suitable for kids?
Absolutely! It’s a great treat for kids, and they will love the sweet flavors of carrots and frosting.
Can I make this cake dairy-free?
Yes! You can replace the butter with a plant-based alternative and use dairy-free cream cheese for the frosting.
Gluten-Free Carrot Cake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan with parchment paper and set it aside.
- In a mixing bowl, whisk together all the wet ingredients: eggs, coconut oil (or butter), apple sauce, white sugar, brown sugar, and vanilla extract.
- Whisk in the dry ingredients, making sure to spoon and level the gluten-free flour and almond flour.
- Fold in the grated carrots gently.
- Transfer the batter to the prepared loaf pan and spread the top smoothly.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 15 minutes. Then, lift the cake out of the pan and let it cool completely on a wire rack.
- For the frosting, beat the butter and cream cheese together until smooth, about 30 seconds.
- Add the powdered sugar and beat until smooth, then add the vanilla, salt, and milk as needed.
- Once the cake has cooled, spread the frosting on top. If you like, sprinkle crushed walnuts on top. Slice and enjoy!
