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Slice of carrot cake on a plate.

Gluten Free Carrot Cake with Dairy Free Cream Cheese Frosting

This cake is moist and filled with spices and carrots. Yum!
4.77 from 17 votes
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Inactive Time: 2 hours 30 minutes
Total Time: 4 hours
Servings: 10
Calories: 730kcal

Ingredients

For the cake

  • 2 C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • ½ C Olive Oil or any light vegetable oil
  • 1 C Light Brown Sugar lightly packed
  • 1 tsp Vanilla
  • 3 Eggs room temperature
  • ½ C Unsweetened Applesauce room temperature
  • 2 C Carrots shredded
  • 1 ½ C Walnuts finely chopped and divided

For the frosting

  • 8 oz Vegan Cream Cheese room temperature
  • ½ C Vegan Butter room temperature
  • 4 C Powdered Sugar sifted
  • 1 tsp Vanilla

Instructions

For the cake

  • Preheat the oven to 350 degrees. Grease your cake pan and line the bottom with parchment paper.
  • Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Stir together and then set aside.
  • In the bowl of an electric mixer, combine the oil and sugar. Beat on medium high speed for 2 minutes. Scrape down the bowl. Add the vanilla and mix 30 seconds more. Then add the eggs one at a time, mixing for about 60 seconds between each addition. Scrape down the bowl.
  • Turn the mixer to the lowest setting. Add half of the flour mixture. Then add half of the applesauce. Add the remaining flour and then the remaining applesauce. Mix just until the dry ingredients are incorporated. Remove the bowl from the stand and scrape down the bowl, gently folding in any remaining bits of flour.
  • Add the carrots and 3/4C of the walnuts. Fold together by hand until just incorporated. This should only take a few strokes.
  • Divide the batter evenly between your cake pans.
  • For 6-inch pans, bake in the preheated oven for 30 minutes (8-inch pans for 35 minutes). Check for doneness by gently poking the top of the cake. If it springs right back it's ready, if it leaves an indention then cook for 2 minutes more and check again.
  • Remove from oven and cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely before frosting.

For the frosting

  • Add the cream cheese to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until it is smooth. Add the room temperature butter. Beat another 2 minutes until they are well combined. Add your vanilla. Turn the mixer to the lowest setting and slowly add in the powdered sugar. Once it has all been combined into the cream mixture, scrape down your bowl. Then turn your mixer to medium high speed and beat for about 5 minutes until it is smooth and fluffy.
  • Use immediately to top cake. If you want to use a piping bag, then refrigerate the icing about 30 minutes before adding to your piping bag.
  • To assembly the cake
  • Level your cakes using a sharp knife to cut off the dome top.
  • Place a dab of frosting on the middle of your plate. Place the first cake layer on the plate. Top with 1/4 of the frosting. Spread the frosting over the layer. Add the next cake layer on top of the frosting and add another 1/4 of the frosting on top. Add the third cake layer to the top. Please cake in the refrigerator for 20-30 minutes to chill the frosting.
  • Remove the cake from the refrigerator and add another 1/4 of the frosting to the top of the cake. Working from the top down, coat the sides and the top in an even layer of frosting. Smooth the surface with a bench scraper. Place the cake back into the refrigerator for 30 minutes (this will be your crumb coat).
  • Remove the cake from the refrigerator. Apply the remaining frosting. Swirl it over the whole cake or decorate to your taste.
  • Chill at least 30 minutes prior to serving to set the frosting.
Nutrition Facts
Gluten Free Carrot Cake with Dairy Free Cream Cheese Frosting
Amount per Serving
Calories
730
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
13
g
Cholesterol
 
49
mg
16
%
Sodium
 
461
mg
20
%
Potassium
 
223
mg
6
%
Carbohydrates
 
96
g
32
%
Fiber
 
6
g
25
%
Sugar
 
73
g
81
%
Protein
 
9
g
18
%
Vitamin A
 
4787
IU
96
%
Vitamin C
 
2
mg
2
%
Calcium
 
132
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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