Go Back Email Link
–+ servings
A double layer carrot cake on a wooden cake plate, with a layer of cream cheese frosting in the middle of the layers of cake, and on top, with walnuts around the edges of the top of the cake.
Print Recipe
5 from 2 votes

Gluten Free Carrot Cake

Gluten Free Carrot Cake is rich and moist, made with crushed pineapple, brown sugar, shredded carrots, and walnuts topped with a rich cream cheese frosting, perfect for springtime!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 444kcal
Author: Jacqui

Equipment

  • 2 9-inch round cake pans
  • 1 stand mixer with whisk attachment or electric hand mixer

Ingredients

For the Cake

  • 2 1/2 cups gluten free all purpose flour 1:1
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder double-acting
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple drained
  • 1 tablespoon vanilla extract
  • 3 cups shredded carrots peeled first
  • 1 cup chopped walnuts

For the Frosting

  • 16 ounces cream cheese 2 x 8 oz blocks, softened
  • 1/2 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioner's sugar

Instructions

For the Cake

  • Preheat the oven to 350°F. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt until well combined.
  • Whisk in the vegetable oil, eggs, sour cream, applesauce, pineapple, and vanilla extract, mixing until well-combined. Stir the walnuts and shredded carrots into the cake batter.
  • Grease two 9-inch round cake pans with butter. Pour cake batter evenly into the two cake pans and place onto the middle rack of the oven.
  • Bake cake for 40-50 minutes, or until golden brown on top and a toothpick comes out clean. Remove from oven and let cool completely before frosting.

For the Frosting

  • In a stand mixer or with a handheld mixer, combine cream cheese and butter on medium mixing speed. Mix until there are no lumps and the cream cheese is smooth, but don’t over-mix.
  • Add vanilla extract and salt to the mixing bowl. Still mixing on medium speed, slowly add confectioners sugar, a little at a time until all sugar is completely mixed in.
  • Turn the mixer on high and let it beat for 1-2 minutes, until the frosting has a lighter texture. Decorate the carrot cake.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an air-tight container or wrapped in plastic wrap. 
Freeze for 2-3 months in a freezer-safe container. 
Cooking Tips
  • Make sure to scrape the bottom and sides of the bowl, to make sure everything is well-mixed together.
  • Your cake is done when the top is slightly firm to the touch, golden brown, and a toothpick comes out clean.
  • You can make this using a stand mixer, electric hand mixer, or an old-fashioned whisk. 
  • Place your cake on the rack in the center of the oven for even cooking.
  • Place a small amount of icing on the cake plate to prevent the cake from sliding while decorating.

Nutrition

Calories: 444kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 190mg | Potassium: 301mg | Fiber: 5g | Sugar: 40g | Vitamin A: 5537IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg