Gluten Free Carrot Cake with Cream Cheese Frosting

square of iced carrot cake with a bite missing.

5 from 2 votes

Gluten Free Carrot Cake with Cream Cheese Frosting

This gluten-free carrot cake is moist, fluffy, and perfect for spring! Topped with a tangy cream cheese icing, this is an easy yet impressive sheet cake that your family will love. No need to stress about stacking cake layers with this recipe. The cake is naturally dairy-free and nut-free.

Prep Time25

Cook Time35

Cooling Time2

Total Time3

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings:

Calories: 452kcal

Author: Olivia Parsons

Equipment

8x8" baking pan
Stand or hand mixer

Ingredients

For the carrot cake

⅓ cup melted coconut oil or any liquid oil
½ cup unsweetened applesauce
¾ cup granulated sugar
⅓ cup packed brown sugar
3 eggs
2 teaspoon vanilla extract
1½ cups + 2 tablespoon gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
1½ teaspoon baking powder
¾ teaspoon baking soda
1½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon nutmeg
⅛ teaspoon ginger
⅛ teaspoon cloves
2 cups finely grated carrots 3-4 large carrots. I prefer to grate on the second smallest holes of a box grater.

For the cream cheese icing

¼ cup softened butter I use salted. Add a pinch of salt if using unsalted.
1½ cups powdered sugar
½ teaspoon vanilla extract
4 oz softened cream cheese half a brick, cubed

Instructions

Preheat the oven to 350°F. Grease and line an 8"x8" (or 9"x9") baking pan with parchment paper.
In a stand mixer or a large bowl, beat together the coconut oil, applesauce, and both sugars until thoroughly combined. Whisk in the eggs and vanilla extract until smooth.
Add the gluten-free flour, baking soda, baking powder, salt, and spices to the bowl. Use a spatula to gently stir them together on top, then fold the wet and dry ingredients together just until combined. Fold in the grated carrots.
Pour the batter into the prepared baking pan. Bake for 30-40 minutes, until a toothpick inserted in the centre comes out clean. Mine usually takes 35-40 minutes. If using a 9"x9" pan, begin to check the cake with a toothpick around 30 minutes as it may bake quicker.
Allow the cake to cool in the pan for at least 30 minutes, or until it is cool enough for you to lift it out of the pan with the parchment paper. Place on a wire rack to cool completely, about 2 hours.
While the cake cools, make the cream cheese icing. Place the softened butter in the bowl of a stand mixer and beat with the paddle attachment (or in a large bowl using a hand mixer) for 2-3 minutes until fluffy. Slowly add the icing sugar and beat until combined. Add the vanilla extract and scrap the sides with a spatula. While running the mixer on medium speed, add the cream cheese cubes one at a time. Mix until they are just incorporated. Over-mixing cream cheese icing will cause it to break down and have a runnier texture.
Place the completely cooled carrot cake on a serving board. Use an offset spatula to spread the cream cheese icing all across the top of the cake. It will be a thick layer of icing. Top with candy or crushed nuts. Use a sharp knife to slice the cake into 9 large pieces or 16 smaller pieces. Be sure to wipe the knife after each cut for clean edges. Enjoy!

Notes

Dairy-free: This carrot cake is naturally dairy-free. To make the icing dairy-free, use your favourite brick-style dairy-free butter and cream cheese. Alternatively, make a glaze with icing sugar and water or dairy-free milk.
Mix-ins: Some people like to add texture to their carrot cake with mix-ins. Try ½ cup chopped nuts, raisins, coconut flakes, or pineapple if you're adventurous.
Make ahead: You could absolutely make the elements or the whole cake the day before you plan to serve it. Keep it covered in the fridge and bring to room temperature to serve.
Storage: Carrot cake must be stored in the fridge. I recommend bringing it to room temperature for 30 minutes before eating. It can be left out at room temperature for 2 hours. Store leftover slices in the fridge for up to 3 days.
Freezing: Place slices in an air-tight container with parchment paper between them and freeze for up to 2 months. To defrost, place the container in the fridge overnight, or on the counter for a few hours. Note that the icing may "melt" slightly while defrosting as condensation forms, but it will still taste amazing.

Nutrition facts are an estimation.

Nutrition