Best 7 Homemade Gluten Free Carrot Cake Recipes

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**Indulge in a Symphony of Flavors with our Gluten-Free Carrot Cake Delights**

Immerse yourself in a culinary adventure with our tantalizing gluten-free carrot cake recipes, meticulously crafted to satisfy your sweet cravings without compromising on dietary restrictions. Embark on a journey of taste as you explore a variety of options, each offering a unique twist on this classic dessert. Dive into the moist and tender texture of our classic gluten-free carrot cake, enhanced with a symphony of carrots, spices, and a velvety cream cheese frosting. Experience the delightful crunch and nutty flavor of our gluten-free carrot cake with walnuts, adding a textural contrast that elevates every bite. For a healthier indulgence, try our gluten-free carrot cake with coconut oil, where the subtle sweetness of coconut complements the earthy notes of carrots. And for those seeking a vegan delight, our gluten-free vegan carrot cake offers a rich and flavorful experience without sacrificing any of the delectable qualities of a traditional carrot cake. Prepare to be captivated by the moist crumb, vibrant colors, and harmonious blend of spices that make these gluten-free carrot cakes an irresistible treat that caters to various dietary needs and preferences.

Here are our top 7 tried and tested recipes!

FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE



Family-Favorite Gluten-Free Carrot Cake image

I have been making this recipe for over 20 years and it is a hit among family and friends.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

cooking spray
1 ½ cups white sugar
½ cup canola oil
½ cup applesauce
3 large eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 pound carrots, peeled and shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
  • Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 148.8 mg, Sugar 28.7 g

GLUTEN-FREE CARROT CAKE



Gluten-Free Carrot Cake image

Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 20

1-1/2 cups sugar
2 cans (8 ounces each) unsweetened crushed pineapple, drained
4 large eggs
3/4 cup reduced-fat mayonnaise
1-1/2 cups white rice flour
1/2 cup potato starch
1/2 cup soy flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon ground ginger
1/4 teaspoon salt
3-1/4 cups shredded carrots
1 cup sweetened shredded coconut
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat butter, softened
2-1/2 cups confectioners' sugar
3/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

GLUTEN-FREE CARROT CAKE RECIPE



Gluten-Free Carrot Cake Recipe image

A moist, carrot-laden cake marries with a classic cream cheese frosting for a gluten-free take on carrot cake that's as fabulous as the original

Provided by Ariane Resnick

Categories     Dessert     Cake

Time 1h25m

Number Of Ingredients 22

For the cake:
4 large eggs
1 1/4 cups light brown sugar
3/4 cup granulated sugar
1 cup plus 2 tablespoons neutral oil such as grapeseed or avocado
1/3 cup buttermilk
1 teaspoon vanilla
2 1/4 cups gluten free all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cups carrots, shredded and patted dry (about three medium)
1/2 cup chopped walnuts, optional
1/2 cup chopped raisins, optional
For the frosting:
16 ounces cream cheese, softened to room temperature
1 cup butter, softened to room temperature
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Position a rack in the lower portion of the oven and heat to 350 F. Generously spray two 9-inch round cake pans with cooking spray and line the bottoms with circles of parchment paper.
  • Combine the eggs, brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 3 minutes. Alternatively, whisk by hand or use and electric hand mixer.
  • Add the oil, buttermilk, and 1 teaspoon vanilla. Mix on low until well combined, scraping down the bowl occasionally.
  • Add the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Beat on low until ingredients are just combined, about 20 seconds.
  • Fold in the carrots with a rubber spatula until well combined. Fold in the walnuts and/or raisins, if using, until well combined.
  • Divide the cake batter evenly between the prepared pans.
  • Bake until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them, about 30 minutes. Let the cakes cool in the pan for a few minutes before removing to a cooling rack to cool completely.
  • To make the cream cheese frosting, whip the cream cheese and butter with an electric mixer until creamy and light, about 2 minutes.
  • Add the remaining 1 teaspoon vanilla extract and beat to incorporate. Add the confectioners' sugar one cup at a time, beating after each addition.
  • If the frosting feels thin, add more confectioners' sugar one tablespoon at a time until reaching desired consistency.
  • Chill the cakes in the refrigerator for about 30 minutes before frosting and serving.

Nutrition Facts : Calories 843 kcal, Carbohydrate 92 g, Cholesterol 141 mg, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, Sodium 439 mg, Sugar 66 g, Fat 51 g, UnsaturatedFat 0 g

EASY GLUTEN-FREE CARROT CAKE



Easy Gluten-Free Carrot Cake image

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Provided by SueAnne McInnis

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup white sugar
1 cup vegetable oil
3 eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
  • Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
  • Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 50.2 g, Cholesterol 66.9 mg, Fat 27.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 400.5 mg, Sugar 37.8 g

GLUTEN FREE CARROT CAKE



Gluten Free Carrot Cake image

This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.

Provided by Cookie-Monster

Categories     Dessert

Time 1h10m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 15

3 eggs
1 1/2 cups sugar
1 cup sunflower oil
2 teaspoons vanilla
2 cups carrots, shredded
10 ounces crushed pineapple in juice
1 cup shredded coconut
1 cup raisins, soaked in tea, drained
1 cup walnuts, chopped
2 cups white corn flour
4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon xanthan gum

Steps:

  • In a large bowl beat eggs and sugar until pale yellow.
  • Beat in sunflower oil and vanilla.
  • Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
  • In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
  • Add the dry ingredients to the wet and mix together well.
  • Pour into a large bundt pan or a 9x11 baking pan.
  • Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
  • Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).

Nutrition Facts : Calories 509.6, Fat 29.4, SaturatedFat 5.9, Cholesterol 46.5, Sodium 669.1, Carbohydrate 60.6, Fiber 3.7, Sugar 40.4, Protein 5.3

GLUTEN-FREE CARROT CAKE



Gluten-free carrot cake image

Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h15m

Yield Serves 8

Number Of Ingredients 12

140g unsalted butter , softened, plus extra for greasing
200g caster sugar
250g carrots , grated
140g sultanas
2 eggs , lightly beaten
200g gluten-free self-raising flour
1 tsp cinnamon
1 tsp gluten-free baking powder
50g mixed nut , chopped
75g butter , softened
175g icing sugar
3 tsp cinnamon , plus extra for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
  • Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
  • Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
  • Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

Nutrition Facts : Calories 599 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

GLUTEN-FREE CARROT CAKE



Gluten-Free Carrot Cake image

Going gluten-free doesn't mean you can't indulge in your favorite treats! This gluten-free carrot cake has everything you love about the original, except it's made with rice flour instead of all purpose. Perfectly spiced with cinnamon and ultra moist thanks to the addition of freshly shredded carrots, this tender-crumbed carrot cake will quickly become a repeat recipe for the gluten-free person in your life. Even if you're not following a no-gluten diet, this cake is destined to win over everyone! Plus, a homemade cream cheese frosting takes this gluten-free masterpiece over the top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 17

1 cup granulated sugar
2 eggs
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup chopped pecans or walnuts
1/3 cup butter, softened
6 oz gluten-free cream cheese, softened
3/4 teaspoon pure vanilla extract
2 cups gluten-free powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
  • In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
  • In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 60 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2580 mg, Sugar 37 g, TransFat 0 g

Tips:

  • Use almond flour and tapioca flour: These gluten-free flours create a moist and tender cake crumb.
  • Grate the carrots finely: This will help them distribute evenly throughout the batter and prevent large chunks of carrot in the cake.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Use fresh spices: Ground cinnamon, nutmeg, and ginger add warmth and flavor to the cake. Freshly grated spices provide the best flavor.
  • Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: Overbaking will dry out the cake.
  • Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.
  • Use a cream cheese frosting: A classic cream cheese frosting is the perfect complement to carrot cake. Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
  • Decorate the cake with chopped walnuts, grated carrots, or a sprinkle of cinnamon: This will add a festive touch to your cake.

Conclusion:

This gluten-free carrot cake is a delicious and moist cake that is perfect for any occasion. With its tender crumb, warm spices, and creamy frosting, this cake is sure to be a hit with everyone. Whether you are gluten-free or not, this cake is a must-try!

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