Gluten-Free Carrot Cake

4.99 from 88 votes

This gluten-free carrot cake a true reader favorite, made with three layers of perfectly spiced carrot cake, and slathered with a luscious cream cheese frosting!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Cake recipe, Carrot Cake, Easter Dessert, Gluten Free Carrot Cake, Paleo Carrot Cake

Servings:

Author: Lisa Bryan

Equipment

Ingredients

Gluten-Free Carrot Cake

2 ½ cups almond flour
½ cup tapioca flour
1 cup coconut sugar
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
2 teaspoons baking soda
3 teaspoons cream of tartar
½ teaspoon kosher salt
5 large eggs
½ cup butter, ghee, or coconut oil melted and room temperature
½ cup applesauce
2 teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped pecans plus extra for garnish

Cream Cheese Frosting

16 ounces cream cheese room temperature
4 tablespoons butter room temperature
3 cups powdered sugar or more as needed
2 teaspoons vanilla extract

US - Metric

Instructions

Grease the pans. Preheat the oven to 325F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
Make the carrot cake batter. In a medium bowl, add all of the dry ingredients and whisk together. In a separate large bowl, add the eggs, butter, applesauce and vanilla extract. With a whisk or hand mixer on medium speed, blend together for 30 seconds. Add the dry ingredients into the wet ingredients and blend for another minute, until well combined. Fold in the shredded carrots and chopped pecans.
Bake the cakes. Evenly divide the cake batter between the three 8-inchpans. They'll only be about ¼ full and that's okay. Use a spatula to flatten them on top or gently tap them on the counter. Cook the cakes for 30 to 35 minutes, or until a toothpick comes out clean. Once done, let the cakes cool for 15 minutes in the pan, then remove them from the pan and continue cooling them on a cooling rack.
Make the cream cheese frosting. While the cakes are cooling, make the cream cheese frosting. Add the cream cheese, butter, powdered sugar and vanilla together to the bowl of a stand mixer and blend on medium speed, until creamy. Alternatively, you can use a large bowl with a hand mixer on medium speed.
Frost the cakes. Divide the frosting between the layers and add a thin layer of frosting to the outside edge. Use a spatula to scrape any excess off, as you would if you were crumb coating a cake. Add a sprinkle of chopped pecans on top.

Notes

Pan options: You can bake this in two 9-inch pans instead of three 8-inch pans. Just note that they may take 5 to 10 minutes longer to cook, though do keep an eye on them.
Dairy-free option: Swap the butter for ghee or coconut oil. The cake itself is delicious even without frosting. And for the frosting, you can use your favorite dairy-free buttercream.
Make-ahead tip: Wrap cooled, unfrosted layers tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 weeks. Frost after thawing.
Storing frosted cake: Store covered at room temperature or in the fridge for 2 to 3 days.

Nutrition