Gluten-Free Carrot Cake

Vegetarian
Gluten Free
Health score
7%
Gluten-Free Carrot Cake
45 min.
6
1301kcal

Suggestions


If you’re looking for a delightful dessert that’s both gluten-free and irresistibly delicious, look no further than this Gluten-Free Carrot Cake! Perfectly moist, bursting with the natural sweetness of grated carrots, and enriched by the warm spices of cinnamon and nutmeg, this cake promises to be a showstopper at any gathering.

Featuring a luscious cream cheese frosting that adds a rich and creamy element to each bite, this cake is not only a treat for the taste buds but also a feast for the eyes. With layers of fluffy cake that are light yet satisfying, and the added crunch of finely chopped walnuts, this recipe is sure to impress both gluten-free aficionados and traditional dessert lovers alike.

In just 45 minutes, you can whip up this delightful dessert, serving up to six people, making it an ideal choice for family gatherings, dinner parties, or simply a weekend treat. Each slice of this carrot cake comes in at approximately 1301 calories, but don’t let that deter you—every ingredient is thoughtfully chosen to create a balanced, vegetarian indulgence.

So roll up your sleeves and let your inner baking enthusiast shine! Whether enjoyed as a simple dessert or dressed up for special occasions, this Gluten-Free Carrot Cake is bound to become a favorite in your recipe collection.

Ingredients

  • tablespoon double-acting baking powder 
  • teaspoons baking soda 
  • cups carrots grated peeled ( two large carrots)
  • teaspoons cinnamon 
  • 0.5 cup cream cheese at room temperature
  • large eggs at room temperature
  • 15 ounces flour blend gluten free
  • cups granulated sugar 
  • tablespoons lemon zest 
  • 0.5 teaspoon nutmeg 
  • cups powdered sugar sifted
  • teaspoon salt 
  • 0.5 cup butter unsalted at room temperature
  • cup coconut shredded unsweetened
  • teaspoon vanilla extract 
  • 1.5 cups vegetable oil 
  • cup walnut pieces finely chopped
  • 1.5 teaspoons xanthan gum 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • mixing bowl
  • wire rack
  • hand mixer
  • toothpicks
  • stand mixer
  • spatula
  • offset spatula

Directions

  1. For the cake: Adjust oven rack to center position and preheat oven to 350ºF. Generously butter two 8-inch round cake pans and set aside.
  2. Combine gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
  3. Whisk until thoroughly combined. Set aside.
  4. Add sugar, oil, and eggs to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use a handheld electric mixer. Beat until smooth, about one minute.
  5. Add vanilla and beat for another minute. Slowly add the flour mixture and beat at medium-low speed for 1 minute. Fold in carrots, walnuts, and coconut with a spatula.
  6. Pour batter into prepared pans.
  7. Bake until a toothpick inserted in the middle comes out clean, about 50 minutes.
  8. Transfer pans to a cooling rack and allow to cool for 10 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto rack, peel off paper and allow to cool completely.
  9. For cream cheese frosting: Beat butter and cream cheese in stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer until light and fluffy.
  10. Add powdered sugar and beat at low speed until well blended. Beat in vanilla, lemon zest and juice until smooth.
  11. Place one cooled cake on a platter.
  12. Spread a thick layer of frosting onto the top of the cake, covering the entire surface evenly, then set the other cake on top. Use an offset spatula to spread more icing around the top and sides of the cake. If you like, pipe small rosettes of icing around the cake's edges for a decorative touch. (See here for a photo slideshow on how to frost a cake.)

Nutrition Facts

Calories1301kcal
Protein4.83%
Fat40.53%
Carbs54.64%

Properties

Glycemic Index
55.15
Glycemic Load
49
Inflammation Score
-10
Nutrition Score
21.857826004858%

Flavonoids

Cyanidin
0.53mg
Luteolin
0.05mg
Kaempferol
0.1mg
Myricetin
0.02mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:1300.56kcal
65.03%
Fat:61.15g
94.08%
Saturated Fat:26.37g
164.8%
Carbohydrates:185.51g
61.84%
Net Carbohydrates:172.93g
62.88%
Sugar:132.09g
146.76%
Cholesterol:183.78mg
61.26%
Sodium:1132.56mg
49.24%
Alcohol:0.23g
100%
Alcohol %:0.07%
100%
Protein:16.4g
32.79%
Vitamin A:8041.71IU
160.83%
Manganese:1.29mg
64.67%
Fiber:12.59g
50.35%
Vitamin K:28.28µg
26.93%
Phosphorus:251.99mg
25.2%
Copper:0.5mg
24.94%
Calcium:249.22mg
24.92%
Iron:4.46mg
24.77%
Selenium:16.72µg
23.89%
Vitamin B2:0.3mg
17.56%
Vitamin E:2.35mg
15.67%
Magnesium:57.6mg
14.4%
Vitamin B6:0.28mg
14.14%
Folate:46.97µg
11.74%
Potassium:395.27mg
11.29%
Zinc:1.59mg
10.62%
Vitamin B5:1mg
10%
Vitamin B1:0.12mg
8.31%
Vitamin C:5.61mg
6.8%
Vitamin D:0.95µg
6.34%
Vitamin B12:0.37µg
6.17%
Vitamin B3:0.8mg
4.02%