Dairy Free Gluten Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This warmly spiced layer cake gets its cozy depth from cinnamon, ginger, and nutmeg, with finely grated carrots keeping every bite moist and tender. Chopped walnuts fold in for a bit of crunch against the soft, fine crumb, and a splash of vanilla rounds out the batter before it bakes into two even, springy layers. Once cooled, the cake gets swept in a thick, sweet, tangy frosting that spreads smoothly over the top and sides for that classic bakery-style finish. It's a showstopper for a holiday table or birthday spread, and it's a great pick to add to your dairy free baking rotation.

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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
½ cup packed light brown sugar
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
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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