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
- 2 cups gluten-free all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with gluten-free cooking spray or line with parchment paper.
- 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.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
- Fold in grated carrots and drained crushed pineapple, stirring gently until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan on a wire rack for about 1 hour.
- For the cream cheese frosting, beat softened cream cheese in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Optional: Garnish with chopped nuts or a sprinkle of cinnamon if desired.
- Slice into squares and serve. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Use fresh, finely grated carrots for the best texture and moisture
- Ensure all ingredients are at room temperature for smoother mixing
- Don't overmix the batter - this can make the cake tough
- Check your gluten-free flour blend for best results with this recipe
- Allow the cake to cool completely before frosting to prevent melting
- For extra moisture, you can add a tablespoon of applesauce to the batter
- 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
