Gluten Free Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Freshly grated carrots keep every layer of this cake incredibly moist, while warm cinnamon, ginger, and nutmeg give it that classic spiced backbone. A quick fold of chopped walnuts or pecans adds a satisfying crunch against the tender crumb, and the whole thing bakes up tall and even in two rounds before getting sliced level. The frosting is where this cake really shines — a rich, tangy cream cheese blend beaten until light and fluffy, spread thick between the layers and swept over the top and sides. A short chill in the fridge sets everything firmly in place, so each slice holds its shape and shows off those beautiful layers. It's a stunning, crowd-pleasing dessert to bring to any table, and it fits neatly into a gluten free spread without missing a beat.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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