Spiced Gluten Free Carrot Cake Recipe

I really needed a smaller size carrot cake, as my famous Gluten Free Carrot Cake Recipe is a bit too much for us lately. Using a 9-inch round pan versus an 8-inch makes for a lower cake, which fools us psychologically into thinking we’re still having a large piece. The main thing I changed in this new gluten free carrot cake recipe is making a smaller batter and making it moister and spicier. There was a bit too many crumbs on the recipe in the above link. This time, it’s perfect. A matter of fact, it is so good, you don’t even need frosting. It’s plenty of sweet and extremely moist. I used lots of ground cloves which I really enjoy and I think you will, as well. It tastes closer to pumpkin bread. If pumpkin spices are not your cup of tea, omit the cloves. Enjoy!

Spiced Gluten Free Carrot Cake


Yield: Serves 6

Spiced Gluten Free Carrot Cake

A moist, conservative-size gluten free carrot cake recipe, you'll swear contains gluten. Serve it to anyone, including gluten eaters.


    For the Carrot Cake:
  • 1 3/4 cups Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
  • 1/3 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1-1/3 teaspoon cloves
  • 1 teaspoon gluten free baking powder
  • 1/4 teaspoon baking soda
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1/2 cup + 2 Tablespoons neutral flavored cooking oil (I used grape seed oil.)
  • 2/3 cup unsweetened applesauce (or crushed pineapple)
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups carrots, finely grated by hand or finely chopped in a food processor
  • For the Cream Cheese Frosting:
  • 1/4 cup + 1 Tablespoon unsalted butter (or Earth Balance Buttery Spread), near room temperature
  • 10 oz. (1 1/4 packages) gluten-free cream cheese, near room temperature (I use Philadelphia brand. Tofutti makes one that is gluten-free and dairy-free.)
  • 2 cups powdered sugar, sifted (Trader Joe's carries one that is organic and made from evaporated cane juice.)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (bright yellow peel only), grated, (optional)


  1. Preheat oven to 350°F.
  2. Oil or use cooking spray to grease two 9-inch round cake pans. I then like to line my pans with parchment paper.
  3. In a large bowl, whisk together flour blend, salt and cinnamon; set aside.
  4. In the large bowl of your mixer, beat the eggs for 1 minute on high speed. It should look a little foamy on top.
  5. Add in sugar and beat for an additional 1 minute.
  6. Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
  7. Add vanilla and applesauce, mix on low for a few seconds, just to blend.
  8. Stop mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides, as needed.
  9. With a rubber spatula, fold in the carrots.
  10. Divide batter between the 2 pans. (Using a kitchen scale to weight the batter and pan comes in handy for even distribution.)
  11. Place both pans in the oven, on the center rack, and bake for about 35 - 40 minutes, or until a toothpick inserted in the middle comes out clean.
  12. Transfer the pans to a cooling rack for about 5 minutes.
  13. Oil the wire rack, transfer cakes to the rack, and allow them to cool completely.
  14. To Make the Frosting:
  15. While the cake is cooling, in the bowl of your mixer, on high speed, cream the butter and cream cheese.
  16. Add in the powder sugar (be sure to sift it), and mix on low speed, until it is creamy.
  17. Add in vanilla, and, if using, lemon zest; beat on low until evenly distributed.
  18. Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish; or if you are good at cake decorating create a carrot out of frosting or marzipan.
  19. Refrigerate any leftovers.

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