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This is the BEST gluten free carrot cake you will ever make. It is deliciously moist, fluffy and full of flavour and so easy to make. I topped it with my favourite cream cheese icing, which promises this cake will be devoured.
This is everything that a carrot cake should be, moist, soft and fluffy, and packed with flavour from different spices, the carrot and the coconut sugar. It is also so easy to make and totally fool proof.
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This is an oil based recipe, which keeps it so light and fluffy. Because oil is a liquid fat, the cake is also lovely and soft straight from the fridge, unlike a butter-based cake, where you would need to bring it to room temperature to reach the perfect softness. (You do need to keep this carrot cake in the fridge if you are using the cream cheese frosting )
I know that Carrot cake isn’t the first thing you think about for Christmas, but I feel if you decorate it in a festive way, you can totally get away with it. At the end of the day, who doesn’t love carrot cake? I piped burgundy coloured icing around the bottom of the cake, and then using a an offset spatula, I pulled it up into the white icing at an angle. It created a pretty effect around the bottom of the cake.
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INGREDIENTS
Carrots: Obviously and they do create a good amount of moisture to the cake! I would recommend putting your carrots into a food processor or small blender to save time. Do not buy the pre grated carrot, it is too chunky for this recipe.
Oil: Oil is an essential ingredient when baking gluten-free. As gluten-free cakes tend to be much dryer than cakes containing gluten. Oil is going to create moisture in the cake and help keep it moist in the days to come.
Spices: The use of cinnamon, nutmeg and all spice give this cake its rich flavour.
Flour: Always use a quality 1:1 gluten-free flour.
Arrowroot: This helps to keep gluten-free baked goods soft and fluffy.
Sugar: I used coconut sugar, which gave the cake a rich brown sugar taste, but regular sugar can also be used.
Salt
Baking powder
Baking soda
Eggs: Eggs provide flavor, texture, tenderness, color, and structure/stability. They also help give this cake its rise.
Vanilla: I just used regular vanilla extract and it tasted great, however using a high quality vanilla will give the cake a richer flavour.
Frosting: Cream cheese icing is a must for carrot cake. I used lactose free cream cheese and butter in mine, however regular cream cheese and butter will work just fine. Click HERE for my go to, delicious and easy-to-make frosting.
INSTRUCTIONS
- First, preheat oven to 350 °F.
- Next, lightly grease 2 8×8 round cake pans, then cover the bottom of the pans with parchment paper, that’s been cut to size. I like to draw around my pan and then cut it out so it fits perfectly in the pan.
- Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
- Next, add oil and vanilla extract to the mixture. Mix on medium speed for 30 seconds.
- Add your dry ingredients to a bowl and stir well.
- Add half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined. Your batter will seem a little runny, this is normal.
- Lastly, evenly distribute into 2 8×8 round cake pans. I like to weigh mine out so they rise to the same size. Bake in the oven for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.
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NOTES
- This recipe could easily be turned into cupcakes.
- I made 1 1/2 x this recipe to make a 3 layer, 8″ cake.
- Store the cake in the fridge if you are using the cream cheese icing.
- This cake will freeze easily.
Happy Baking!
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EASY GLUTEN FREE CARROT CAKE
Ingredients
- 2 cups gluten free 1:1 flour
- 1 tablespoon arrowroot
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 ¾ cups coconut sugar
- 1 cup vegetable oil or olive oil
- 4 eggs room temperature
- 3 cups carrots grated
- 1 ½ teaspoon vanilla extract
Instructions
- First, preheat oven to 350 °F.
- Next, lightly grease 2 8×8 round cake pans, then cover the bottom of the pans with parchment paper, that’s been cut to size. I like to draw around my pan and then cut it out so it fits perfectly in the pan.
- Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
- Next, add oil and vanilla extract to the mixture. Mix on medium speed for 30 seconds.
- Add your dry ingredients to a bowl and stir well.
- Add half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined. Your batter will seem a little runny, this is normal.
- Lastly, evenly distribute into 2 8×8 round cake pans. I like to weigh mine out so they rise to the same size. Bake in the oven for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.
Notes
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- This recipe could easily be turned into cupcakes.
- I made 1 1/2 x this recipe to make a 3 layer, 8″ cake.
- Store the cake in the fridge if you are using the cream cheese icing.
- This cake will freeze easily.
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