This is my favorite recipe for the BEST gluten-free carrot cake with cream cheese frosting – lactose-free too!

This carrot cake recipe cake is quite simple to make and is delicious and moist, you can’t even tell it’s gluten-free. The moist cake and homemade cream cheese frosting are perfect for anyone, even those with lactose intolerance!

Arguably the best part of the cake might be the easy homemade cream cheese frosting. I use lactose-free cream cheese as I’m also lactose intolerant… but you can use regular cream cheese instead. The cream cheese frosting complements the carrot cake perfectly and adds an extra layer of creaminess and sweetness to this dessert.

The recipe includes ingredients that are easy to find and the steps are straightforward, making it a great option for anyone looking for a gluten-free cake that’s still delicious and satisfying.

How to Make the Best Gluten-Free Carrot Cake with Cream Cheese Frosting

Ingredients

For the carrot cake:

• 2 cups gluten free flour blend – I do 1/2 cup each brown rice, sorghum, almond, and tapioca flours with ½ teaspoon Xanthan Gum
  Note:  *I buy my gluten-free flours from Bulk Barn
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup grapeseed oil
• 4 large eggs, room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots, lightly packed

For the cream cheese frosting:

• 1 (8-ounce) package (brick) cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 2 cups icing sugar
• 1 teaspoon pure vanilla extract

Method

To make the carrot cake:

1. Preheat oven to 350°F (177°C). Oil two 9-inch round cake pans well, or spray with non stick cooking spray. Set aside.
2. In a large bowl, add flours and xanthan gum, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.  
3. In a mixing bowl of a stand mixer, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
4. Add half of the dry ingredients and mix until combined; add half of the grated carrots and mix until combined. Repeat with remaining dry ingredients and carrots, only until combined – don’t overmix.
5. Pour the cake batter evenly between both prepared cake pans.
6. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
7. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes.
8. Once the cakes have cooled, remove from the pans, and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

When cake is completely cool, top one layer with about 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with walnuts.

It’s best to refrigerate the cake once assembled as it has cream cheese frosting.

Enjoy!

 

Yield: 10

How to Make the best Gluten-Free Carrot Cake with Cream Cheese Frosting

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This is my favorite recipe for homemade gluten-free carrot cake! This cake is quite simple to make and is delicious and moist, you can’t even tell it’s gluten-free. Arguably the best part of the cake might be the
easy homemade cream cheese frosting. I use lactose-free cream cheese as I’m also lactose intolerant… but you can use regular cream cheese instead.

Prep Time 2 hours

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 2 hours 45 minutes

Ingredients

• For the carrot cake:
• 2 cups gluten free flour blend (1/2 cup each brown rice, sorghum, almond, and tapioca flours with ½ teaspoon Xanthan Gum) *I buy my gluten-free flours from Bulk Barn
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup grapeseed oil
• 4 large eggs, room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots, lightly packed
• For the cream cheese frosting:
• 1 (8-ounce) package (brick) cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 2 cups icing sugar
• 1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:

1. Preheat oven to 350°F (177°C). Oil two 9-inch round cake
   pans well, or spray with non stick cooking spray. Set aside.
2. In a large bowl, add flours and xanthan gum, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.  
3. In a mixing bowl of a stand mixer, whisk together the oil,
   eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
4. Add half of the dry ingredients and mix until combined; add half of the grated carrots and mix until combined. Repeat with remaining dry ingredients and carrots, only until combined – don’t overmix.
5. Pour the cake batter evenly between both prepared cake pans.
6. Bake at 350°F for 30-35 minutes.
7. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20 minutes.
8. Once the cakes have cooled, remove from the pans, and return the cakes to the wire rack to finish cooling.
   
   

To make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the whisk
   attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth.
2. Add the butter and whisk for under a minute until well
   combined and smooth.
3. Add the icing sugar and vanilla extract and continue whisking until fluffy.

To assemble the cake:

1. When cake is completely cool, top one layer with about 1/2 cup of the frosting, and smooth it out into one even layer.
2. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with walnuts.
   
   

Notes

It’s best to refrigerate the cake once assembled as it has
cream cheese frosting.

Enjoy!

https://amotherworld.com/food/how-to-make-easy-authentic-italian-traditional-tiramisu/