Gluten-Free Carrot Cake with frosting and a bite taken out of it

Gluten-Free Carrot Cake

Recipe Adapted From: JarOfLemons.com
Tested to perfection, this Gluten-Free Carrot Cake is light, fluffy, moist, and SO delicious! Every bite is full of that warm carrot cake flavor and topped with sweet cream cheese frosting. It's easy to make and perfect for dessert, snacking, or a sweet breakfast or brunch treat. You'd never even guess that this scrumptious carrot cake loaf is gluten-free!

Ingredients 

  • 2 Eggs Large
  • ½ cup Butter Melted, or coconut oil
  • ¼ cup Apple Sauce
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • 2 teaspoons Vanilla Extract
  • cups Gluten-Free All-Purpose Flour
  • cups Almond Flour
  • ½ teaspoon Ginger
  • teaspoons Cinnamon
  • ¼ teaspoon Nutmeg
  • teaspoons Baking Powder
  • ½ teaspoon Salt
  • cup Carrots Grated

Frosting

  • ¼ cup Butter Room temperature
  • ¼ cup Cream Cheese Room temperature
  • 1 teaspoon Vanilla Extract
  • cup Powdered Sugar
  • 1 pinch Salt
  • 1-2 teaspoons Milk Or as needed

Equipment

  • Oven
  • Large Mixing Bowl
  • Loaf Pan
  • Small Mixing Bowl

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a standard loaf pan with parchment paper and set aside.
  • In a mixing bowl, whisk together all wet ingredients.
  • Whisk in the dry ingredients, making sure to spoon and level the flours.
  • Fold in the grated carrots.
  • Transfer to the prepared pan and spread the top smoothly.
  • Bake for 55-65 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool for 15 minutes, then lift out of the pan and let cool on a wire rack until completely cooled.
  • For the frosting, beat the butter and cream cheese until smooth, about 30 seconds.
  • Add in the powdered sugar and beat until smooth, then add in the vanilla, salt and milk as needed.
  • Once the cake has cooled, top with the frosting, then crushed walnuts if desired, slice and enjoy!

Video

Notes

Chef’s Tips
  • Making for Later (Brunch, Gatherings) – Easily make this Gluten-Free Carrot Cake recipe ahead of time! Let the loaf cool completely, then place in an airtight container and keep in the fridge. You can also make the cream cheese icing and store it in a separate container. When ready to serve, add the icing over the entire cake and slice!
  • Storing Leftovers – Leftover carrot cake slices should be stored in an airtight container in the refrigerator for up to 3-4 days. This recipe can also be frozen for up to 3 months! When ready to enjoy, simply thaw the slices in the fridge for a few hours.

Nutrition

Nutrition Facts
Gluten-Free Carrot Cake
Amount per Serving
Calories
 
401
Calories from Fat 189
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
75
mg
25
%
Sodium
 
341
mg
15
%
Potassium
 
109
mg
3
%
Carbohydrates
 
52
g
17
%
Fiber
 
3
g
13
%
Sugar
 
38
g
42
%
Protein
 
5
g
10
%
Vitamin A
 
3760
IU
75
%
Vitamin C
 
1
mg
1
%
Calcium
 
95
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Flour, Apple Sauce, Baking Powder, Brown Sugar, Butter, Carrots, Cinnamon, Eggs, Ginger, Gluten Free All-Purpose Flour, Nutmeg, Salt, Sugar, Vanilla Extract