Gluten Free Carrot Cake With Cream Cheese Frosting

Name: Gluten Free Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrots; 2/3 cup brown sugar; 1 cup vegetable oil; 3 None eggs; 3 cups gluten-free flour; 2 tsp baking powder; 1/2 tsp cinnamon powder; 1/2 cup buttermilk; 3.5 oz coconut flakes; 5 tbsp soft butter; 2/3 cup powdered sugar; 14 oz cream cheese (room temperature); 1 tbsp lemon juice; 1/2 tsp vanilla extract; 2 oz walnuts (optional); None None grease and flour for the cake form

Servings: persons

1 lb carrots
2/3 cup brown sugar
1 cup vegetable oil
3 None eggs
3 cups gluten-free flour
2 tsp baking powder
1/2 tsp cinnamon powder
1/2 cup buttermilk
3.5 oz coconut flakes
5 tbsp soft butter
2/3 cup powdered sugar
14 oz cream cheese (room temperature)
1 tbsp lemon juice
1/2 tsp vanilla extract
2 oz walnuts (optional)
None None grease and flour for the cake form

1
To make the cake batter, clean, peel and grate the carrots. Beat the brown sugar, oil, salt and eggs until creamy. Sift together the flour, baking powder and cinnamon. Add 1/4 of the dry ingredients into the egg mixture, and then add 1/4 of the buttermilk. Continue alternating adding the dry mix and the buttermilk. Fold in carrots and coconut flakes.
2
To make the 3 cake layers, preheat oven to: 400u00b0F. Divide the batter into three. Pour one-third into a greased and floured 9 inch springform pan, and smooth the top with a spatula. Bake for 15-20 minutes, until an inserted skewer comes out clean. Remove from oven and allow to cool, release the cake from the pan and set on a cooling rack. Clean the springform, grease and dust with flour. Now bake another third of batter, and repeat the process with the final third. Allow all three layers to cool
3
To make the icing, mix the butter and 1/3 cup powdered sugar until creamy using the whisk attachment of an electric mixer. Slowly add cream cheese, lemon juice, vanilla extract, and 1/3 cup of powdered sugar
4
To assemble the cake, place a cake ring around the one of the cakes. Cover the top of this cake with the cream cheese icing, to about 1/4 inch thickness. Set the second cake on top of this, ice, and repeat with the third layer. Refrigerate for about 1 hour.
5
Remove the cake from the cake ring. Ice the sides of the cake with the remaining icing. Coarsely chop the walnuts (if using) and sprinkle over the cake. Chill the cake again for approx. 2 hours before serving.

1996

kcal

Calories

149

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb carrots, 2/3 cup brown sugar, 1 cup vegetable oil, 3 None eggs, and more.

Yes, Gluten Free Carrot Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!