Gluten Free Carrot Cake with Cinnamon Cream Cheese Frosting

Gluten free carrot cake with cinnamon cream cheese frosting is hands down one of my favorite cakes.  The frosting alone could be eaten by the spoonful, but combine it with a gluten free carrot cake and it is absolutely amazing!  I consider a major victory anytime I can make something gluten free to serve the masses that doesn’t taste gluten free.  This recipe for gluten free carrot cake with cinnamon cream cheese frosting delivers on taste and texture.

In the past, I’ve always had problems with this cake being too crumbly.  Carrot cake has a lot of ingredients that you don’t find in most cakes.  One trick I’ve learned is to make those additional ingredients as small as you can.  For example, finely chop your nuts, finely shred your carrots, only use crushed pineapple, etc.  One thing I love about this cake is its ability to last for several days while still maintaining its flavor and moistness.  In fact, make it a day in advance if you can.  I think it tastes better the day after making.

Carrot cake is my mom’s favorite cake.  Naturally, we eat it at least once a year but it’s usually requested more often than that!  As I sit here and reflect on my family and our gatherings, (and by family I’m referring to my parents, siblings, and their families) I am filled with gratitude for the freedom to treat them as guinea pigs.  Their willingness to eat whatever gluten free thing I bring is astounding.  Mind you there are only three of us out of twenty-something that need to eat gluten free.  That’s love.  Baking gluten free has its challenges and it can take a while to get a recipe right where I want it.  To have family that is willing to eat, critique, and eat some more of whatever you make is a blessing I am beyond grateful for.  Thank you, family, for the many gluten free carrots cakes you’ve eaten over the last 5 years to get this recipe to the point where I don’t feel the need to fudge with it!

Gluten free carrot cake may have a lot of ingredients and take a little extra time to make, but the end result will be well-worth your time and effort!

Tips and Tricks

• make sure to finely shred your carrots and finely chop your pecans, otherwise it will make the cake very crumbly and it won’t hold it’s shape when cut
• I used this gluten free flour blend (mainly because of a xanthan gum intolerance):  https://www.justasgoodglutenfree.com/amys-gluten-free-flour-blend/
• If you don’t feel like making your own blend (I completely understand!), this is a great substitute:  King Arthur Gluten Free Flour Blend
• NOTE**if you use a brand other than what is listed in the recipe please check the brands recommendation on grams to cup to use.  It varies significantly between brands!

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Print Recipe

Gluten Free Carrot Cake with Cinnamon Cream Cheese Frosting

Author: Just As Good Gluten Free

Ingredients

Cake

• 3 cups (450 grams) gluten free flour blend
• 1 ½ teaspoon guar or xanthan gum omit if in blend
• 1 Tbs baking soda
• 1 Tbs ground cinnamon
• ¾ teaspoon salt
• 1 ¼ cup vegetable oil
• 2 ¼ cup white granulated sugar
• 5 eggs
• 1 ½ teaspoon vanilla
• 1 ¼ cup low-fat buttermilk
• 3 cups finely grated carrots
• 2 ¼ cups sweetened flaked coconut
• 12 oz. crushed pineapple in juice
• 1 ½ finely chopped pecans

Frosting

• 24 oz. cream cheese
• 1 cup unsalted butter room temperature
• 2 lb. powdered sugar
• 1 Tbs + 1 teaspoon brown sugar
• 1 Tbs vanilla
• 2 teaspoon ground cinnamon

Instructions

• Preheat oven to 325 degrees F. Prepare your baking pans by lightly coating with cooking spray and lining with parchment paper
• In a small bowl, sift together gluten free flour, guar gum (if needed), baking soda, cinnamon and salt and set aside.
• In a large stand mixer, combine vegetable oil and sugar until well blended. Add one egg at a time, beating after each egg. Add vanilla. Beginning with the flour blend, add about ⅓ of flour blend to the egg mixture, combining and scraping down the side as needed. Then add about ⅓ of buttermilk and combine. Alternate this 2 more times until you have used all of the flour blend and buttermilk.
• Add carrots, coconut, pineapple and pecans and stir until just combined.
• Pour into prepared cake pans and bake:
• For 3 - 8 inch round pans, bake for 35-40 minutes
• For 2 - 9 inch round pans, bake for 30 - 35 minutes
• For 48 cupcakes, bake for 20-22 minutes

Frosting:

• Beat cream cheese and butter in a stand mixer with a whisk attachment until light and fluffy, approx. 3-4 minutes. Add brown sugar, vanilla, cinnamon. Slowly add in powdered sugar, about 1 cup at a time, until well-blended and fluffy and all clumps are gone.
• If decorating cupcakes, use a piping bag and desired tip to frost about 24 cupcakes. If decorating a cake, use a layer of frosting in-between each layer about ½ inch thick. Use the remainder of the frosting to cover the outside of cake.
• Refrigerate the cake and any leftovers if not eating immediately.

Recipe adapted from www.epicurious.com

Post updated 3/26/19

Hey there!  Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links.  After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you.  This allows me to  continue creating gluten free recipes for you!  Many thanks –  Amy