Carrot Cake Gluten Free | SweetSavour

Carrot Cake Gluten Free | SweetSavour

Making carrot cake gluten free has never been easier. With the invention of so many different types of gluten free flours, making this isn’t much different than a typical cake. Not only is it gluten free, I’ve made a few tweaks so that you can even call this carrot cake healthy! If you have any nut allergies, this cake is also considered nut free if you don’t add the walnuts. Many have asked for a carrot cake with pineapple, you can easily add pineapple to this recipe if desired, I added the measurements below!

A few things to keep in mind:

Butter. I used Country Crock Plant butter (avocado or olive oil version both work) instead of adding half butter and half oil. This “butter” is made out of oil, but tastes and looks just like butter. Sometimes butter can make the cake more dense, so oil is used instead. But I wanted to add more flavor with the butter taste, if you end up using normal butter be sure to only use 1/2 a cup and then add 1/2 a cup of a plain tasting oil, or just use 1 cup oil.

Pineapple. If you’re wanting a carrot cake with pineapple, simply add the extra 1/2 cup of crushed or cut into chunks pineapple. I was worried it would make the batter too runny, but you’ll find that isn’t the case, the batter runs more on the thick side, so bring on the pineapple!

Sugar. Another tweak to make this carrot cake healthy, or healthier, was the use of better sugars. Instead of 1 1/2 cups of granulated sugar and 1 1/2 cups of brown sugar, I used 2 cups of coconut sugar and about a cup of maple syrup. If your batter needs more sweetness, you can add more of either, and also make the batter more runny (with maple syrup) or less runny (with coconut sugar) if needed. To be honest though, it shouldn’t need to be changed, just follow the steps.

For the carrot cake cream cheese frosting, I blended monk fruit in my small Bullet blender to make “powdered” monk fruit. It’s really great at sweetening the frosting, you don’t need even half as much as typical powdered sugar.

Nuts. If you need a nut free cake, simply omit the walnuts. I did not add walnuts to mine, if you do add them, I would also add the pineapple to make sure you don’t make the batter too thick or dry.

Dairy. The frosting on this cake technically contains dairy from the cream cheese, you could easily make a dairy free frosting and use that instead, this cake was for my husbands birthday and he loves dairy so we used full-fat cream cheese.

Flour. I used Bob’s Red Mill for my gluten free flour, Cup4Cup works as well (it does contain milk powder if you’re avoiding dairy), you can also use King Arthur gluten free flour.

Room temperature ingredients. I would set everything out about 1-2 hours before baking, if everything is the same temperature, it mixes better and makes for a better cake.

Over mix and let your batter sit. Last tip, over mixing your batter is a GOOD thing when it comes to gluten free, and it’s even better if you let it sit up to 30 minutes before pouring the batter into your pans.

Carrot Cake Recipe Easy

INGREDIENTS

CARROT CAKE GLUTEN FREE BATTER
  • 3 cups gluten-free flour (used Bob’s Red Mill)
  • 2 cups coconut sugar
  • 1+ cup maple syrup
  • 2 1/2 tsp baking powder
  • 1-2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2+ cups carrots (grated)
  • 4 eggs
  • 1 cup butter (Country Crock Plant butter)
  • 1 tsp vanilla extract
  • 1/4 cup chopped walnuts (optional)
  • 1/2 cup pineapple (optional)
CARROT CAKE CREAM CHEESE FROSTING
  • 2, 8oz cream cheese
  • 1 cup butter (Country Crock Plant butter)
  • 1 tsp vanilla
  • 2-4 cups powdered monk fruit
Carrot Cake Recipe Easy

DIRECTIONS

Add all the dry ingredients to a mixer bowl and sift to combine. Add the eggs to a separate container and whisk, and add them with all the wet ingredients to the dry. Mix, mix, mix! IF the batter does not taste sugary or salty enough, this is where you would add more maple syrup, or more salt.

Let sit for at least 20-30 minutes. Pre heat oven to 350 degrees.

Gluten free carrot cake

Grease your cake pans (two 9″), for best success I use butter, coat in flour, AND cut a circle of parchment paper that I put butter and flour on. I know it sounds like a lot, but I’ve never had an issue with cakes sticking to pans with this method.

Carrot Cake Recipe Easy

Bake for 40-45 minutes, you’ll want your toothpick to come out clean!

Gluten free carrot cake

CARROT CAKE CREAM CHEESE FROSTING

To make our carrot cake cream cheese frosting, add room temperature cream cheese to mixer bowl and mix until creamy, add room temperature butter, repeat. Add vanilla, and slowly add powdered monk fruit a cup at a time. I originally tripled this recipe (you don’t need that much frosting) and I only used around 4 cups total.

Decorate and enjoy!

Carrot Cake Recipe

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