Gluten Free Carrot Cake with Cream Cheese Frosting

Gluten Free Carrot Cake with Cream Cheese Frosting

Imagine sinking your fork into a moist, decadent slice of carrot cake that's not only gluten-free but also bursting with incredible flavor! This isn't just any ordinary dessert - it's a game-changing recipe that proves dietary restrictions never mean compromising on taste. With a perfect blend of sweet carrots, tangy pineapple, and a luxurious cream cheese frosting, this cake will have everyone begging for seconds, regardless of their gluten tolerance.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 2 cups gluten-free all-purpose flour
  2. 1 ½ cups granulated sugar
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1 tsp ground cinnamon
  6. ½ tsp salt
  7. 1 cup vegetable oil
  8. 4 large eggs
  9. 3 cups grated carrots
  10. 1 cup crushed pineapple, drained
  11. 8 oz cream cheese, softened
  12. 4 cups powdered sugar
  13. 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with gluten-free cooking spray or line with parchment paper.
  2. In a large mixing bowl, whisk together gluten-free all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
  3. In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
  5. Fold in grated carrots and drained crushed pineapple, stirring gently until evenly distributed throughout the batter.
  6. Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from oven and let the cake cool completely in the pan on a wire rack for about 1 hour.
  9. For the cream cheese frosting, beat softened cream cheese in a mixing bowl until smooth and creamy.
  10. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  11. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  12. Optional: Garnish with chopped nuts or a sprinkle of cinnamon if desired.
  13. Slice into squares and serve. Store any leftovers in the refrigerator for up to 5 days.

Tips

  1. Use fresh, finely grated carrots for the best texture and moisture
  2. Ensure all ingredients are at room temperature for smoother mixing
  3. Don't overmix the batter - this can make the cake tough
  4. Check your gluten-free flour blend for best results with this recipe
  5. Allow the cake to cool completely before frosting to prevent melting
  6. For extra moisture, you can add a tablespoon of applesauce to the batter
  7. Store the cake in the refrigerator to maintain its freshness and prevent the cream cheese frosting from spoiling

Nutrition Facts

Calories: 580kcal

Carbohydrates: 75g

Protein: 6g

Fat: 32g

Saturated Fat: 8g

Cholesterol: 95mg

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