Description

A moist, tender, and easy one-bowl gluten-free carrot cake topped with a tangy cream cheese frosting. This recipe uses simple pantry ingredients and requires no fancy equipment.

Ingredients

Scale

2 cups (250g) gluten-free flour blend (with xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¾ cup (180ml) vegetable oil
1 cup (200g) granulated white sugar
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 cups (about 3 medium) finely grated fresh carrots
½ cup (60g) chopped walnuts or pecans (optional, toasted)
8 oz (225g) full-fat block cream cheese (softened)
½ cup (115g) unsalted butter (softened)
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensure there are no lumps.
To the same bowl, add the vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
Add the finely grated carrots and chopped nuts (if using) to the batter. Fold them in gently with a spatula until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, lemon juice, and salt. Beat on low until combined, then increase to medium speed and beat for 2-3 minutes until fluffy.
Spread the frosting over the completely cooled cake. Garnish with extra chopped nuts if desired. Serve at room temperature.

Notes

Use freshly grated carrots, not pre-shredded, for best moisture. Ensure cream cheese and butter are softened but not melted for the frosting. Gluten-free cakes dry out faster, so do not overbake. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 380
Sugar: 32
Sodium: 250
Fat: 20
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: gluten-free carrot cake, one-bowl recipe, cream cheese frosting, dairy-free option, easy baking, moist carrot cake