Indulge in this crowd pleasing old-fashioned carrot cake recipe made with fresh carrots and cinnamon. This moist, delicious, and allergen-friendly carrot cake will quickly become your new favorite.
If moist is in your vocabulary when looking for a carrot cake, then this recipe is definitely for you! While I have had celiac disease for 10 years now, I was making this exact cake for 10 years prior to being diagnosed! Imagine my disappointment when I thought I could no longer indulge in it during the holidays. I knew it was something I was going to have to convert over to gluten-free. With just a few small tweaks I was able to keep that same delicious, moist, and fluffy carrot cake a part of my holiday traditions and now you can, too!
For the first few years of being gluten-free, I made this with my regular cream cheese frosting, but over time I was able to tell just how much dairy was affecting not only myself but my children. That’s when I perfected the frosting to a dairy-free cream cheese frosting. And I guarantee you, no one will ever know this carrot cake with cream cheese frosting is gluten and dairy free. (I’ve fooled many!)
Gluten-free moist cake but without nuts!
With so many today having a nut allergy, I’ve made it a point to keep this recipe nut free as well. The only nuts in this carrot cake are the ones added to the top which were for aesthetic purposes. So, if you or a loved one suffers from a nut allergy, feel 100% safe that you can also enjoy this carrot cake recipe. On the other side, if nuts are not an issue for you, feel free to add half a cup of nuts to this recipe.
This carrot cake with cream cheese frosting is the best carrot cake you will ever have. It has a rich and fluffy texture, is not over-spiced, and is paired up with a smooth, creamy cream cheese frosting.
Ingredients
Carrots: While this just wouldn’t be a carrot cake if we didn’t use them, they do lend a good amount of moisture to the cake!
Oil: Oil is an essential ingredient when baking gluten-free. As gluten-free cakes tend to be much dryer than gluten-containing cakes, oil is going to lend moisture to the cake AND help it to retain moisture in the days to come.
Cinnamon: While many carrot cakes use spices like cloves, nutmeg, and ginger, I enjoy the simplicity of this carrot cake using just cinnamon.
Flour: Always use a quality 1:1 gluten-free flour such as Bobs Red Mill 1:1. Not all gluten-free flours weigh the same and the results of your cake can differ depending upon the flour used.
Corn starch: Corn starch helps to keep gluten-free baked goods soft and fluffy. A little goes a long way.
Sugar
Salt
Baking powder
Baking soda
Eggs: Eggs provide flavor, texture, tenderness, color, and structure/stability. They also help give this cake its rise.
Vanilla: Using quality vanilla will certainly make a difference in the taste of your cake. I use Singing Dog Vanilla for years and I’m hooked on its quality and flavor.
Frosting: The flavor in cream cheese frosting is unique all in itself and is deeply missed when not present with certain desserts.
Instructions
- First, preheat oven to 350 °F.
- Next, lightly grease 2 8×8 round cake pans. Cover the bottom of the pans with parchment paper.
- Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
- Next, add oil and vanilla extract to the mixture. Using a mixer, mix on medium speed for 30 seconds.
- 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.
- Lastly, evenly distribute into 2 8×8 round cake pans. Bake in the oven for 30-35 minutes.
- Assemble the cake with this delicious frosting.
- Fold in the carrot cake with a rubber spatula.
Storage Tips
- Allow the gluten-free vanilla cake to cool completely before storing it. If you try to store a cake that is still warm, it can create condensation inside the storage container, which can make the cake soggy.
- Wrap the cake tightly with plastic wrap. Make sure to cover the entire cake and press the wrap firmly against the surface to prevent air from getting in.
- Place the wrapped cake in an airtight container. This will help keep the cake fresh and prevent it from drying out. Make sure the container is large enough to fit the cake without squishing it.
- Store the cake in the refrigerator. A moist cake can spoil quickly at room temperature, so it’s best to store it in the fridge. Make sure to take the cake out of the fridge about an hour before serving to allow it to come to room temperature.
Equipment
Grater in place of a food processor
Measuring cups
Mixer
Parchment Paper rounds
Top Tips
- Use high-quality gluten-free flour like Bob’s Red Mill Gluten Free 1:1 Flour.
- Do not buy bags of pre-shredded carrots, this was a mistake I made many years ago. Those carrots are not grated small enough its always buy regular carrots and grate them down nice and small. I like to use a food processor for this step. My favorite food processor is Cuisinart, not only for the good quality, but because I have had the same one for 16 years, and it still works like a pro.
- Don’t overmix the batter! Over-mixing the batter can cause the cake to be dense and heavy. Mix until ingredients are combined, then stop.
- Let the cake cool completely before frosting. Gluten-free cakes can be more fragile than wheat-based cakes, so it is important to make sure the cake cools completely before frosting. This will allow the frosting to set properly and not go sliding off of the cake.
FAQ
Can it be made into cupcakes?
Yes! This carrot cake can be made into cupcakes with no substitutions or adjustments.
Is this recipe nut free?
Yes! This carrot cake recipe does not include nuts. The only nuts here are the ones I used to garnish the icing.
How long does carrot cake last?
The shelf life of carrot cake can vary depending on factors such as how it was stored In general, a freshly baked carrot cake that has been properly stored can last for 3-4 days at room temperature.
Can I freeze carrot cake?
Yes, you can freeze carrot cake. Freezing is a great way to extend the shelf life of your carrot cake and keep it fresh for longer.
