Gluten-Free Carrot Cake with Cream Cheese Icing

Carrot cake was always the moistest cake at the party, and it converts to gluten-free with zero apology — oil-based crumb, freshly grated carrots, warm spice, and the mandatory cream cheese icing in luxurious quantity.

Yield: One 9×13 or 2-layer cake · Time: 1 hr 30 min

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 2 tsp baking powder + 1 tsp baking soda
• 2 tsp cinnamon + 1/2 tsp each ginger and nutmeg
• 3/4 tsp salt
• 4 eggs
• 1 cup (240 ml) neutral oil
• 1 cup (200 g) brown sugar + 1/2 cup (100 g) sugar
• 2 tsp vanilla
• 3 cups finely grated carrots
• 3/4 cup chopped toasted walnuts (optional)
• Icing: 12 oz cream cheese, 3/4 cup butter, 3 1/2 cups powdered sugar, 1 tsp vanilla

Directions

1. Whisk the dry ingredients; separately whisk eggs, oil, sugars, and vanilla.
2. Combine, then fold in the carrots and walnuts.
3. Bake in a lined 9×13 at 350°F (175°C) for 40–45 minutes (or two 8-inch rounds, 30–34); cool fully.
4. Beat the icing until fluffy.
5. Frost thickly and chill 30 minutes for clean slices.

Pro tip: Grate the carrots on the fine side of a box grater — pre-shredded bagged carrots stay woody in the crumb.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.