Ingredients
Scale
For the Cake:
- 2 cups shredded carrots (about 4 medium carrots, peeled)
- 1 ½ cups gluten-free all-purpose flour (make sure your blend contains xanthan gum, or add ½ teaspoon if it doesn’t)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional, but I recommend it for crunch)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles. This ensures the cake doesn’t stick and makes it easier to remove once baked.
- Shred the carrots: If you haven’t already, grab a box grater or food processor and shred your carrots. You want about 2 cups of shredded carrots. No need to peel them if you like, but I always do for a smoother texture.
- Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt. The spices are what make this carrot cake sing, so don’t skimp on them!
- Mix the wet ingredients: In another bowl, beat together the oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well-combined. The oil ensures that your cake stays wonderfully moist.
- Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix! You want to keep the texture light and airy.
- Fold in the carrots: Gently stir in the shredded carrots and the nuts (if using). This step is key to getting all those delicious, moist bits evenly distributed throughout the cake.
- Divide the batter: Evenly divide the batter between the two prepared cake pans. Use a spatula to smooth out the tops.
- Bake the cakes: Place the pans in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). You’ll start to smell that irresistible scent of cinnamon and vanilla wafting through the kitchen!
- Cool the cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here—don’t frost the cakes until they’re completely cooled, or the frosting will melt!
- Make the frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Add the vanilla extract and a pinch of salt, and beat again until the frosting is light and creamy.
- Frost the cake: Once the cakes are completely cooled, spread a generous layer of frosting on top of one of the cakes. Place the second cake on top, and frost the top and sides of the cake. Smooth it out as best as you can.
- Decorate (optional): If you’re feeling fancy, you can sprinkle some chopped walnuts or shredded coconut on top, or even dust a bit of cinnamon over the frosting for extra flair.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 10
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 3g