I always thought carrot cake was only enjoyed in the spring, but I’ve found that people like making this gluten-free carrot cake year-round! This easy gluten-free carrot sheet cake is one you’ve got to try!
Since you can’t have gluten, doesn’t mean you need to pass up your #1 occasion and occasional pastries! Has Spring made them hunger for carrot cake? Assuming this is the case, you’ll love this without gluten exemplary carrot cake. It got approval all around from twelve gluten-eaters this end of the week!
Best of all, it couldn’t be simpler to make or serve, as it’s made as a sheet cake. No whining to arrange numerous layers of cake and icing and trusting it doesn’t all slide off! Sheet cakes are so much easier!.I overviewed numerous companions prior to making my without gluten carrot cake to perceive what individuals’ inclinations were on additional fixing.
Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.
Ingredients
Cake:
- 2 1/2 cups all-purpose gluten-free flour*
- 3/4 tsp. xanthan gum (*see note)
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- 1 1/4 cups sugar
- 3/4 cup brown sugar
- 4 large eggs
- 1/3 cup unsweetened applesauce
- 2/3 cup canola or vegetable oil or melted coconut oil
- 1/2 cup melted unsalted butter (or oil)
- 3 cups finely shredded carrots (from about 1 lb. carrots).
Frosting:
- 8 ounces cream cheese, softened to room temperature
- 5 Tbsp. butter, softened to room temperature
- 2 1/2 – 3 cups powdered sugar
- 2 Tbsp. heavy cream or half and half
- 2 tsp. pure vanilla extract
Instructions
- Preheat oven to 350°. Spray 9×13 pan with cooking spray. I used a glass Pyrex pan.
- In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
- In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
- Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
- Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
- Pour into greased 9×13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
- Let cake cool, in pan, on a wire rack.
When cake is cool, mix up cream cheese icing:
- In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
- Add 2 cups of powdered sugar and beat until well mixed.
- Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
- Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
- Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.
Notes
- Gluten-free Flour Blend: I have tested this with, and recommend, gfJules gluten-free flour or King Arthur Measure for Measure Flour or Gluten Free Mama’s All-purpose Almond Flour Blend. My friend Megan tested this cake with Bob’s Red Mill 1 to 1 baking flour and said it worked great. Other high quality gluten-free flour blends should work well in this too! Try your favorite!
- Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.
