Vegetarian Gluten Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This layered carrot cake bakes up warm and spiced, with finely grated carrots and a mix of cinnamon, ginger, and nutmeg giving each bite that classic cozy flavor. A touch of vanilla and a fold of chopped walnuts add depth and crunch to the tender crumb. Once cooled, the layers get stacked and coated in a rich, fluffy frosting that spreads beautifully over the top and sides, finishing the cake with that signature tangy-sweet contrast. It slices clean and holds its shape, making it a great option for a celebration table or a weekend baking project. This one fits right into a vegetarian spread without any fuss, delivering all the nostalgic flavor of a classic carrot cake in every forkful.

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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
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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