Gluten Free Carrot Snack Cake
Follow this recipe for a classic Gluten Free Carrot Snack Cake made with simple ingredients, Moist, flavorful, and perfectly spiced. Topped with a delectable cream cheese frosting, this cake is the right “any day of the week” cake. This small-batch carrot cake is not only gluten-free but also dairy-free.
9 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 400 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 55 min Total Time: 195 min
Ingredients
150 grams gluten-free multipurpose flour (including xanthan gum)
10 grams cornstarch
1 teaspoon baking soda
1/2 teaspoon (2 grams) kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves (optional)
1/8 teaspoon ground pepper (optional)
135 grams neutral oil (such as grapeseed or canola)
125 grams light brown sugar
75 grams granulated white sugar
2 large eggs
1 teaspoon vanilla extract
150 grams grated carrots (2-3 medium-sized carrots)
100 grams add-ins such as nuts, raisins, or coconut (optional)
120 grams cream cheese, room temperature
50 grams unsalted butter, room temperature
100-120 grams powdered sugar (depending on how sweet you like your frosting)
1/2 teaspoon vanilla extract
Pinch of salt
Extra grated carrots, chopped pecans, cinnamon sugar
Instructions
Preheat your oven to 350F, line a 9" round cake pan with parchment paper, and set aside.
Shred and measure out carrots (a total of 150 grams). The large holes on a box grater work perfectly.
Sift together the gluten-free flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and ground pepper in a bowl and set aside.
In a medium-sized mixing bowl, combine your sugars, oil, and vanilla and whisk together using a whisk. Add room temperature eggs, one at a time, and mix until fully incorporated.
Using a spatula, fold in your dry ingredients until you don’t see any streaks of flour left.
Add your shredded carrots to the batter and mix to combine. If you choose to add raisins/nuts/coconut, you can add them now as well.
Transfer the gluten-free carrot cake batter to the prepared cake pan and with a small offset knife or the back of a spoon smooth it out evenly.
Bake the carrot cake at 350F for 40-45 minutes. The cake is done when a tester inserted into the center of the cake comes out clean. The cake will turn fairly dark so don't be alarmed about the color.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Run an offset or a butter knife around the edges and turn the cake onto a cooling rack. Remove the parchment paper on the bottom of the cake, turn it back over so it’s top side up and allow it to cool completely. This can take up to 2-3 hours.
Combine the room temperature butter, cream cheese, salt, and vanilla in a mixing bowl and mix until light and fluffy.
Carefully add the powdered sugar – I recommend doing this in two steps (powdered sugar has a mind on its own). Mix until light and fluffy.
Place your fully cooled carrot cake on a plate and top with the cream cheese frosting. Using an offset or the back of a spoon, smooth out the cream cheese frosting.
I use extra grated carrots (blotted dry on a paper towel), toasted pecans, and some cinnamon sugar to decorate my gluten-free carrot snack cake.