Low Sugar Gluten Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This layered carrot cake leans on warm cinnamon, ginger, and nutmeg alongside heaps of freshly grated carrot for natural sweetness and moisture in every bite. Roughly chopped walnuts fold into the batter for a little crunch, and the two rounds bake up tender with a fine, even crumb thanks to the gluten free flour blend. Once cooled, the layers get sandwiched and coated in a rich cream cheese frosting, beaten until light and spreadable with just a touch of vanilla. It's an easy make-ahead dessert that slices beautifully for a crowd, with that classic spiced-carrot flavor front and center. This one's a solid pick for an added sugar free spread, letting the carrots, spices, and creamy frosting do all the work without missing a beat.

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
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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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 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 cup vegetable oil
2 tsp vanilla extract
3 cups carrots, finely grated (about 4 medium carrots)
1 cup walnuts, roughly chopped (optional)

For the frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

Instructions

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

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