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Gluten Free Carrot Cake: The Best Recipe Ever Made

gluten free carrot cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 54 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 585

Ingredients  

For the Cake:
  • 300 g 2½ cups gluten-free flour blend (containing xanthan gum - see notes)
  • 200 g 1 cup granulated sugar
  • 100 g ½ cup packed light brown sugar
  • 10 g 2 teaspoons baking soda
  • 5 g 1 teaspoon baking powder
  • 8 g 2 teaspoons ground cinnamon
  • 3 g 1 teaspoon ground nutmeg
  • 2 g ½ teaspoon ground ginger
  • 1 g ¼ teaspoon ground cloves
  • 5 g 1 teaspoon fine sea salt
  • 240 ml 1 cup neutral oil (vegetable or canola)
  • 4 large eggs room temperature
  • 480 ml 2 cups buttermilk, room temperature
  • 10 ml 2 teaspoons pure vanilla extract
  • 300 g 3 cups finely grated carrots, packed (about 6 medium carrots)
  • 120 g 1 cup chopped walnuts or pecans (optional)
  • 75 g ½ cup raisins (optional, soaked in warm water for 10 minutes, then drained)
For the Cream Cheese Frosting:
  • 225 g 8 oz cream cheese, room temperature
  • 115 g ½ cup unsalted butter, room temperature
  • 480 g 4 cups powdered sugar, sifted
  • 10 ml 2 teaspoons pure vanilla extract
  • 2 g ¼ teaspoon fine sea salt
  • 30-45 ml 2-3 tablespoons heavy cream or milk, as needed

Instructions

1. Preparation Phase (5 minutes)

  • Preheat oven to 175°C (350°F). Grease two 9-inch round cake pans with butter and dust with gluten-free flour, tapping out excess. Line the bottom with parchment paper for foolproof release.
    gluten free carrot cake

2. Dry Ingredient Foundation (3 minutes)

  • In a large mixing bowl, whisk together the gluten-free flour blend, both sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Ensure no lumps remain - this gluten free carrot cake depends on perfectly distributed leavening agents for proper rise.

3. Wet Ingredient Emulsion (5 minutes)

  • In a separate bowl, whisk together oil, eggs, buttermilk, and vanilla extract until completely smooth. The room temperature ingredients create a stable emulsion that prevents the dense texture common in failed gluten free desserts.
    gluten free carrot cake

4. Batter Assembly (4 minutes)

  • Pour the wet ingredients into the dry mixture and stir until just combined - the batter will look slightly lumpy, which is perfect. Gently fold in the grated carrots, nuts, and drained raisins if using. Avoid overmixing, which can activate the xanthan gum too much and create a gummy texture.
    gluten free carrot cake

5. Baking Process (35 minutes)

  • Divide batter evenly between prepared pans, smoothing tops gently. Bake for 32-38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched. This gluten free carrot cake continues cooking from residual heat, so slight underbaking prevents dryness.
    gluten free carrot cake

6. Cooling Protocol (45 minutes)

  • Cool in pans for 10 minutes, then run a knife around edges and turn out onto wire racks. Cool completely before frosting - warm cake will melt the cream cheese frosting and create a mess.

7. Final Assembly & Perfect Cake Completion (15 minutes)

  • Beat cream cheese and butter until fluffy (3-4 minutes). Gradually add powdered sugar, vanilla, and salt until smooth. Add cream 1 tablespoon at a time for desired consistency. Place first layer on serving plate, spread 1 cup frosting on top, add second layer. Frost top and sides with offset spatula. Press chopped walnuts around bottom edge and dust top with cinnamon. Rest 30 minutes before slicing for clean cuts. Your perfect gluten free carrot cake is ready to serve
    gluten free carrot cake
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