Easy Gluten-Free Carrot Cake

This recipe from ‘Meaningful Eats’ is hands down the best gluten-free carrot cake around! Easy to make with everyday ingredients and topped with a blanket of fluffy cream cheese frosting.

Nobody will guess this is gluten-free! This carrot cake is surprisingly easy to make – it’s made with simple ingredients, and it’s no different than making a regular carrot sheet cake.

Watch the video below and scroll down to find the full recipe x

GLUTEN-FREE CARROT CAKE

• AUTHOR: Erin Collins
• PREP TIME: 20minutes mins
• COOK TIME: 40minutes mins
• TOTAL TIME: 1hour hr
• SERVINGS: 12 -14 servings

INGREDIENTS:

FOR THE CAKE:
▢310g gluten-free flour
▢55g almond flour
▢1 1/4 teaspoons baking powder
▢1 teaspoon baking soda
▢1 teaspoon cinnamon
▢1/2 teaspoon nutmeg
▢1/4 teaspoon cloves
▢1/2 teaspoon salt
▢450g of carrots, peeled and grated
▢4 eggs
▢200g granulated sugar
▢200g brown sugar
▢3/4 cup vegetable oil
▢1 cup pecans toasted and chopped (optional – plus more for topping the finished cake if desired)

FOR THE CREAM CHEESE FROSTING:
▢452 grams of cream cheese, softened to room temperature
▢140g butter, softened to room temperature
▢2 tablespoons sour cream
▢1 teaspoon vanilla extract
▢340g powdered sugar

RECIPE:

For the Cake:

1. Preheat the oven to 180C. Spray a 9×13 pan with cooking spray and set aside.
2. Grate the carrots in a food processor (this way is the easiest!) or by hand. In a medium bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
3. In a large bowl or bowl of a stand mixer, add the eggs, granulated sugar, and brown sugar. Using a hand or stand mixer, beat until frothy and combined. Slowly pour in the oil while mixing and whip until light and fluffy, about 1-2 minutes.
4. Add the flour mixture, carrots, and nuts and mix everything together with a spatula until well combined. Pour the mixture into the prepared pan and spread out evenly.
5. Bake for 40-45 minutes until set and a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting.

For the Frosting:

1. Mix the cream cheese, butter, and sour cream at medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) until well combined, about 30 seconds, scraping down the bowl with a rubber spatula as needed.
2. Add the vanilla and powdered sugar and beat on low speed for 10-15 seconds, then increase the speed to medium-high and whip for 1-2 minutes until very fluffy. Spread the frosting over the cooled cake and top with more pecans if desired.
3. Refrigerate until serving if needed. Let the cake come to room temperature for about 20 minutes before serving. Enjoy!

Moms, will you be trying this delicious gluten-free carrot cake recipe? Comment below to let us know x