This moist and flavorful dessert, topped with a creamy dairy-free frosting, is sure to impress both friends and family. Let’s dive into every step, from ingredients to baking techniques!

Gluten-Free Carrot Cake

Essential Ingredients

1. Gluten-Free Flour Blend

For the best results, we recommend using Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. This blend provides a light and fluffy texture, perfect for cakes. Alternatively, you can use your preferred gluten-free blend, but weigh the flour to ensure consistency. Each blend varies slightly, so adjustments may be necessary.

2. Baking Powder & Baking Soda

These leavening agents are essential for lifting the heavy batter, ensuring the cake is airy and soft. The combination works wonders in gluten-free baking, creating a tender crumb that’s never dense.

3. Spices for Warmth and Flavor

Classic carrot cake spices include:

• Cinnamon: Adds a sweet warmth.
• Ginger: Offers a subtle kick.
• Nutmeg: Provides depth. For a shortcut, substitute these with 1 ¾ teaspoons of apple pie spice or pumpkin spice. Avoid cloves unless you prefer a bolder flavor.

4. Oil

Using oil instead of butter keeps the cake moist and tender, even after refrigeration. Light oils like olive oil or melted coconut oil are ideal. Avoid substituting with butter, as its water content can affect the texture.

5. Light Brown Sugar

This adds a caramel undertone and enhances the cake’s moistness. If needed, dark brown sugar can be used, but steer clear of white sugar for this recipe.

6. Eggs

Eggs bind the batter, giving structure to the cake. While we haven’t tested egg-free versions, flax or chia egg substitutes may work for those on vegan diets.

7. Applesauce

A surprising yet vital ingredient, applesauce keeps the cake moist and adds a subtle fruity note that pairs perfectly with carrots.

8. Vanilla Extract

A small amount enhances the overall flavor profile.

9. Freshly Shredded Carrots

Grate fresh carrots for the best taste and texture. Using a food processor simplifies this step and ensures even shredding.

10. Nuts (Optional)

Walnuts or pecans add crunch and complement the spiced cake. If you prefer a nut-free version, omit them without adjusting the recipe. Alternatively, incorporate shredded coconut or raisins for a twist, keeping mix-ins under 1 cup.

Step-by-Step Baking Instructions

1. Mix Wet Ingredients

In a large mixing bowl, beat together the oil and brown sugar for about two minutes. This creates a creamy base. Add vanilla and mix for 30 seconds before incorporating eggs, one at a time, mixing well between each addition.

2. Combine Dry Ingredients

In a separate bowl, sift together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mixing these ensures even distribution of leavening agents and spices.

3. Alternate Wet and Dry Ingredients

With the mixer on low, gradually add the dry mixture to the wet ingredients, alternating with applesauce. Start and end with the dry mix. Avoid overmixing; stir until just combined to maintain a light texture.

4. Add Carrots and Nuts

Fold in shredded carrots and chopped walnuts using a spatula. Ensure even distribution without overmixing.

5. Bake the Cake

Divide the batter evenly into prepared cake pans. Bake at 350°F for 25-30 minutes, depending on the pan size. Use a toothpick to check doneness—it should come out clean.

Pro Tips for Success

Choosing the Right Pan

This recipe works for various pan sizes:

• Three 6-inch pans
• Two 8-inch or 9-inch pans
• A single bundt pan
• 24 cupcakes
• A 9×13-inch sheet pan Adjust the baking time accordingly.

Storage

Store the cake in the refrigerator due to the cream cheese frosting. Wrap it loosely with plastic wrap to maintain freshness for up to 5 days.

Freezing Tips

Wrap unfrosted cake layers in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.