Easy Gluten Free Carrot Cake with Frosting

Make a classic Gluten-Free Carrot Cake with Frosting, perfect for your upcoming holiday dinner! This Carrot Cake is a Depression-era recipe that has been adapted into a gluten-free option. It’s the perfect family treat!

Gluten-Free Carrot Cake is a classic cake that has been passed down for many generations. Carrot Cake came into existence in the Middle Ages; however, during the Great Depression and World War 2, the Carrot Cake that we are all familiar with, which includes spices, cream cheese, carrots, and nuts, became increasingly popular. It grew in popularity because while sugar was being rationed, carrots were in abundance, and the carrots added a natural sweetness to the cake.

This recipe is one that was passed down to me from the Great Depression Era, but I have now adapted it into a Gluten-Free Carrot Cake to fit our dietary needs.

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This recipe uses simple pantry ingredients with a quick prep time and is perfect for a holiday dinner such as Easter or weeknight dessert.

What ingredients do you need for Gluten-Free Carrot Cake Recipe?

• Granulated Sugar
• Vegetable Oil
• Hot Water
• Eggs
• Baking Soda
• Gluten-Free All Purpose Flour
• Cinnamon
• Baking Powder
• Nutmeg
• Pinch of Salt
• Grated Carrots
• Walnuts
• Unsalted Butter Softened
• Cream Cheese
• Vanilla Extract
• Powdered Sugar

What type of Gluten-Free Flour should you use?

This gluten-free flour should be an all-purpose gluten-free flour that is a 1:1 ratio. That means that you can evenly swap it for regular flour and vice versa. We use Gluten-Free King Arthur All-Purpose Flour, Better Batter, Cup 4 Cup, or Bob’s Red Mill.

This flour will also already have the Xanthan Gum, so no additional will be needed.

If you do not need this carrot cake to be made gluten-free, use regular all-purpose flour as normal.

Do you need fresh carrots for Carrot Cake?

Carrot Cake has grated carrots in it that get soft as they cook. This would be fresh, raw carrots and then you can grate the carrots with a handheld grater. Alternatively, you can also purchase pre-grated carrots if preferred.

Tips for making Gluten-Free Carrot Cake:

The most important part of the entire recipe is learning how to prepare the pans for baking well before cooking. To have the cake properly released from the pan, the pans must be well prepared.

If you are gluten-free it is not as easy as buying a baking spray because many of them include wheat. This post on how to grease and flour baking pans is a great tutorial on preparing the pans for baking.

If you do not follow the method above, then be sure to use parchment paper or nonstick cooking spray.

This recipe will be made with two 8-inch round cake pans. The cakes will then be layered on top of each other with cream cheese frosting in between the layers.

The granulated white sugar will be mixed with the wet ingredients of vegetable oil, water, and eggs. Then, the dry ingredients will be combined. This cake can be mixed in an electric stand mixer or by hand. If you prefer to mix by hand use a Danish Dough Whisk and a large mixing bowl.

The Carrots and Walnuts will be folded in last. The cake batter will be spreadable, it can be divided into two round cake pans, evenly spread the batter into each pan.

The cakes will bake at 350 degrees F in the oven for 35 minutes. Be sure to check in on the cake throughout baking time. It will be browned on top and when poked with a toothpick, it will come out clean when done.

Once the cakes are done, let them cool for 10 minutes before carefully releasing them from the pan. Once released, let them fully cool on a wire rack or cooling rack for 1-2 hours before frosting.

The texture of the cake will be dense but moist, the cream cheese frosting will pair wonderfully with the sweetness of the carrot cake.

Tips for Making the Cream Cheese Frosting Recipe:

The frosting recipe in the recipe card is the perfect amount to frost the cake; however, if you want to do a crumb coat first, then it is best to double the cream cheese frosting recipe. When making the frosting it’s best to keep the cream cheese and butter at room temperature, this will make it easy to stir or mix to create a smooth frosting.

The frosting can be mixed with the whisk attachment and stand mixer. The entire bowl of a stand mixer can be stored in the fridge until you are ready to frost the cake, wrap it with plastic wrap first. This will keep the prepared frosting chilled.

Alternatively, it can also be made with an electric mixer in a large bowl.

The top of the gluten-free carrot cake can be topped with fresh carrots and chopped walnuts. If you prefer pecans, the walnuts can be subbed out with pecans or nuts of choice.

How do you store leftover Gluten-Free Carrot Cake?

Once the cake is fully cooled, place the leftover carrot cake slices in an airtight container or wrap the slices in plastic wrap. These can be chilled in the fridge for up to 5 days.

It can also be stored in the freezer, wrap the individual slices in plastic wrap, and then placed in a freezer-safe storage bag. This will last in the freezer for up to 3 months, thaw slices before serving.

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If you enjoy this Gluten-Free Carrot Cake, be sure to try it in these Carrot Cake Cupcakes too! Carrot Cake Cupcakes use the same concept, but they are divided into cupcake size treats. If you need a Ninja Foodi Version, try this Ninja Foodi Carrot Cake!

Gluten-Free Carrot Cake will be the proven winner in your household when it comes to Easter Desserts or a special occasion! This recipe is a classic, depression-era recipe that has lasted throughout many generations and will to come. Enjoy the wonderful flavors of this easy carrot cake.