Warm spices, sweet grated carrots, and a cloud of cream cheese frosting — this is the kind of cake that disappears fast at any gathering, and it generously serves 12. The swap to a gluten free flour blend is seamless here because the recipe leans on eggs, oil, and plenty of moisture from three cups of freshly grated carrots to keep every slice tender and rich. Cinnamon, ginger, and nutmeg do the heavy lifting on flavor, so nobody at the table will be thinking about what's missing. The two-layer build looks impressive, but the steps are genuinely straightforward — mix the dry ingredients, whisk the wet, fold everything together, and bake. Cream cheese frosting made from scratch with softened butter, powdered sugar, and a pinch of salt takes it completely over the top in the best way. Optional walnuts add a little crunch if you want it, but the cake holds its own without them. Whether you're baking for a birthday, a holiday, or just a Tuesday that calls for something special, this one delivers every single time.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
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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