Gluten Free Carrot Cake

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Are you ready to bite into the most decadent and moist Gluten Free Carrot Cake ever? Pegs latest recipe will truly bring the wow factor to your next celebration or holiday gathering. What could be more wonderful than sharing a slice of a heavenly rich and luscious orange scented cream cheese frosted carrot cake for dessert! Your family and friends will thank you!

Pegs used well drained crushed pineapple, raisins, and avocado oil to keep your cake moist for days. Ditch the seed oils please… In fact, this cake gets better with age, and can be made a few days ahead if you wish. Simply keep it well covered in the fridge and have your icing ready to go the day you will serve it.

Now it’s time to enjoy the art of cake decorating. Have fun using some of Pegs ideas below, she shares what got her own creative juices flowing! She even added a twist to her frosting, thanks to Poppa Tim who suggested making the cream cheese frosting scented with orange! Well, heck yes! What a lovely new idea, and the fact that Tim suggested it, made Pegs heart melt!

Also, when it comes to buying your carrots, TAKE A WHIFF.  That’s right, smell your carrots. If they smell like carrots, that’s a good sign. If not, well…It’s important to note, that the sweeter the smell of your carrots the tastier the cake can be. Sadly, most store-bought carrots do not smell. So, make sure you take a sniff to ensure a great tasting cake!

Did you know room temp eggs are better for baking? Yes, in fact since there’s much science when it comes to baking! Eggs at room temperature will in fact have an effect to the ultimate success of your baked goods. When at room temp, they are easier to incorporate with the butter and other ingredients. I learned a long time ago from my egg farmer, leave your eggs out! When fresh from the farm, it is safe! It’s another reason, I always crack an egg into a separate bowl to insure it is in fact a good egg. You will know a bad egg, as it smells funky and sometimes looks bad too.

When it comes to over indulging in sugar Pegs is super mindful for her own health and that of her family’s. Yet, when it comes to celebrations, its full monte time! She wants her desserts to look and taste delicious! Especially when it’s not an everyday occurrence.  She try’s her best not to use highly processed refined white sugar and mostly chooses coconut sugar or Monkfruit. In this recipe she chose both a regenerative organic cane sugar and coconut sugar. If you need to pay attention to your sugar intake, try using a blend of monk fruit and coconut sugar or all monk fruit. Using all monk fruit, you will need less of it.  

Lastly, if you have an intolerance to dairy, there are many options available today. There are dairy free butters and cream cheese alternatives.

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Gluten Free Carrot Cake

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  • Total Time: 45 minutes

Ingredients

Units Scale

Wet:

  • 1 1/4 cup Avocado oil
  • 4 large eggs, at room temperature
  • 2 cups grated carrots. peeled
  • 1 cup drained crushed pineapple
  • 2 tsp. vanilla

Dry:

  • 1 cup organic cane sugar
  • 1/2 cup coconut sugar
  • 2 cups Pamela’s Baking Mix flour blend
  • 1/4 cup coconut flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 freshly grated nutmeg (optional)
  • 3/4 cup organic raisins
  • 1 cup chopped pecan pieces
  • Cream cheese frosting recipe follows

Orange Scented Cream Cheese Frosting

  • 2– 8 oz. Cream cheese bricks, softened
  • 1 stick Unsalted butter, softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar
  • 1/2 tsp. of sea salt, yes!
  • Pegs used, a plant based orange dye to make the frosting orange (optional)
  • Pegs used an orange flavoring, orange zest or juice for something different. (optional)

Instructions

Cake Method:

  1. Pre-heat oven to 350-degrees
  2. Whisk to blend together all the wet ingredients, set aside.
  3. Blend together all the dry ingredients except the nuts and raisins.
  4. Ready two 9” cake pans. Trace a circle of parchment paper to line the bottom of the pans. Cut out the circle to fit into the bottom of cake pans. Next, spray the sides and the bottom of the pans with coconut oil. Set the parchment into the bottom of the pans. Dredge with flour all around. Tap in sink to rid the extra flour. Set aside.
  5. Whisk together the dry ingredients into the wet ingredients.
  6. Once incorporated, add in the nuts and raisins.
  7. Batter will be thick.
  8. Pour half the batter into one parchment lined pan and do the same in the other trying to make them even.
  9. Place filled cake pans into pre-heated oven and bake for 30 minutes or until it no longer jiggles and feels firm to the touch.
  10. Remove once done completely allow cakes to cool on a cooling rack. Once cool turn them out onto the rack, top sides facing up.
  11. Once cakes are totally cooled you are now ready to frost.
  12. OR if you want to wait to frost until the day you’re serving, wrap the cooled cakes in plastic and then store them in the fridge. Make sure they are good and covered.
  13. Make frosting and frost the center, sides and top of cake.
  14. Top cake with cute decorations or sprinkles, flowers or Pegs used orange twists from rind of an orange, vanilla bean sugar chopped nuts and toasted coconut.
  15.  Cake can be kept sealed in a cake holder refrigerated for a few days.

Frosting Method

  1. In a large bowl, whip the cream cheese, butter and vanilla until thoroughly comnbined.
  2. Slowly add in the powdered sugar and salt, a pinch at a time.
  3. Whip the frosting until just combined.

Frosting the cake

  1. Place 1 cake face up on a plate or the cake stand you will use to serve.
  2. Generously add the frosting to the top of the cake.
  3. Place the top of the cake over the frosted cake, face up.
  4. Frosting the top and the sides if you’d like
  5. Have fun decorating your carrot cake!
  6. Send Pegs a photo of your cake!
  • Author: Curry Girls Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cake Decorating Ideas

Decorate the top and or sides of your cake. Give your creative artistic juices free will to create a beautiful design! Have fun!

1 orange, zest the rind into curls
Vanilla scented sugar crystals
Toasted coconut shreds
Pecan pieces or walnuts Peg’s prefers using pecans due to allergies many have to walnuts
Flower petals or small flowers for decorations
Sprinkles

Frequently Asked Questions

What other Gluten Free Cakes can I make?

We have a few other tasty cakes you can try like Gluten-free Grain-free Honey Lemon Cake, Pineapple Upside-Down Cake, or Gluten-free Streusel Coffee Cake.

Can I substitute regular flour with gluten-free flour in a carrot cake recipe?

Yes, you can substitute regular flour with gluten-free flour in a carrot cake recipe. However, it’s essential to use a gluten-free flour blend specifically designed for baking to ensure the best results. Keep in mind that gluten-free flours may behave differently than wheat flour, so you may need to adjust the amount of liquid or leavening agents in the recipe accordingly.

Are there any tips for ensuring a moist and flavorful gluten-free carrot cake?

To ensure a moist and flavorful gluten-free carrot cake, consider adding ingredients like shredded coconut, crushed pineapple, or applesauce to the batter. These ingredients not only add moisture but also enhance the flavor of the cake. Additionally, be sure to use fresh, high-quality ingredients, including freshly grated carrots and aromatic spices like cinnamon and nutmeg, to maximize the flavor profile of your gluten-free carrot cake.

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