Best 3 Carrot Cake With Cream Cheese Frosting Gluten Free Recipes

Searching for a gluten-free carrot cake recipe that satisfies your sweet cravings without compromising on taste or texture? You've come to the right place! In this article, we'll guide you through the process of creating a delectable carrot cake with a creamy and tangy cream cheese frosting, all while ensuring it's gluten-free. Get ready to indulge in a moist, flavorful carrot cake that's not only gluten-free but also a delight for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GLUTEN-FREE CARROT CAKE

Easy Gluten-Free Carrot Cake image

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Provided by SueAnne McInnis

Categories Desserts Cakes Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup white sugar
1 cup vegetable oil
3 eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 50.2 g, Cholesterol 66.9 mg, Fat 27.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 400.5 mg, Sugar 37.8 g

FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE

Family-Favorite Gluten-Free Carrot Cake image

I have been making this recipe for over 20 years and it is a hit among family and friends.

Provided by My Hot Southern Mess

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
1 ½ cups white sugar
½ cup canola oil
½ cup applesauce
3 large eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 pound carrots, peeled and shredded

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 148.8 mg, Sugar 28.7 g

GLUTEN FREE CARROT CAKE WITH CREAM CHEESE FROSTING

Gluten Free Carrot Cake With Cream Cheese Frosting image

Make and share this Gluten Free Carrot Cake With Cream Cheese Frosting recipe from Food.com.

Provided by Kristina

Categories Dessert

Time 1h5m

Yield 1 9, 12 serving(s)

Number Of Ingredients 17

Ingredients

2 cups sugar
4 eggs
1 1/2 cups olive oil
2 teaspoons vanilla
2 cups gluten-free flour, mix (I use Bob's Red Mill GF Pizza Crust)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon, ground
3 cups carrots, grated
1 (8 ounce) can pineapple, crushed
1 cup walnuts, chopped
1 cup coconut
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups sugar, powdered

Steps:

Preheat oven 350f.
Use two 9" rounds, 1 9X13, or 36 cupcakes.
Note--If using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. I use Bob's Red Mill GF Pizza crust, which does contain gum.
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
In a separate bowl combine gluten-free flour mix, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots, nuts, pineapple, and coconut. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
When cake is cool frost.

Nutrition Facts : Calories 756.8, Fat 46.7, SaturatedFat 13.2, Cholesterol 82.6, Sodium 578.4, Carbohydrate 84.7, Fiber 3.2, Sugar 79.5, Protein 5.1

Tips:

Prep Your Ingredients: Before you start baking, measure and prep all the ingredients to ensure a smooth and organized baking process.
Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for a moist and tender carrot cake. If using vegan butter, ensure it's softened to room temperature beforehand.
Whisk Dry Ingredients: To avoid lumps, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl before adding them to the wet ingredients.
Grate Carrots Finely: Finely grating the carrots helps them distribute evenly throughout the batter, ensuring a moist and flavorful cake.
Combine Wet and Dry Ingredients Gradually: Add the dry ingredients to the wet ingredients in three additions, alternating with milk or buttermilk, and mixing well after each addition.
Don't Overmix the Batter: Overmixing the batter can result in a tough cake, so mix only until the ingredients are combined.
Bake at the Right Temperature: Bake the carrot cake at 350℉ (175℃) for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the Cake Cool Completely: Before frosting the cake, let it cool completely on a wire rack. This helps prevent the frosting from melting.
Make the Cream Cheese Frosting While the Cake Cools: For the best results, prepare the cream cheese frosting while the cake is cooling. This allows the frosting to chill and thicken slightly.
Frosting the Cake: Spread the frosting evenly over the cooled carrot cake. You can create decorative patterns with a spatula or piping bag if desired.
Chill the Frosted Cake: After frosting, chill the cake for at least 30 minutes to allow the frosting to set properly.
Enjoy Fresh: Carrot cake is best enjoyed within a few days of baking. Store leftovers in an airtight container in the refrigerator.

Conclusion:

With this comprehensive guide, you're well-equipped to bake a delicious and moist gluten-free carrot cake with cream cheese frosting. Remember to follow the tips mentioned above to ensure a successful baking experience. The tender texture, aromatic spices, and creamy frosting make this cake a delightful treat for any occasion. Indulge in a slice of homemade carrot cake, knowing that it's both delicious and gluten-free.