Best ever Carrot Cake – Gluten Free Carrot Cake with cream cheese frosting

This is the absolute best (if I do say so myself) Gluten Free Carrot Cake around. This one bowl cake is deliciously moist and super easy and it is one you will make again and again. And you’d never know it is gluten free!

Gluten Free Carrot Cake - the best and only gluten free carrot cake you will ever need. And it's super easy too - your food processor does all the hard work! | | Click for the recipe at deliciouseveryday.com

Is it just me or did 2012 fly by in the blink of an eye? No sooner had I become used to writing 2012 as the year instead of 2011 and then it was over and now I have to get used to the fact it’s 2013.

I wonder if age has an impact on how quickly we perceive time. When you’re a child there’s painstaking countdowns to events such as your birthday, Christmas or Easter, and the days just seem to drag by. But when you get a little older no sooner do you ring in the new year when all of a sudden it’s Easter before you know it.

I recently reflected on the year that’s just passed and shared my readers top 12 recipes of 2012, but I didn’t share my favourite recipes of 2012. One of which is my Gluten Free Banana Cake with Cinnamon Cream Cheese Frosting (followed closely by my Vegetarian Mushroom Bourguignon).

Even if you aren’t on a gluten free diet my Gluten Free Banana Cake is one delicious cake. In fact I made the banana cake twice for my husbands family while we were visiting them in Adelaide over Christmas, and each time this cake disappeared just as quickly as 2012 had done because everyone loves a good banana cake.

When we came home from Adelaide I had a sudden craving for carrot cake, which I haven’t had in the longest time, usually because I find them overly oily and heavy, so I resolved to turn my gluten free banana cake recipe into a gluten free carrot cake. And it worked out brilliantly!

The beauty of this gluten free cake is that it is so simple to make. There is no need to cream butter and sugar, in fact there’s no butter in this recipe at all. All you need is a food processor to first grate the carrots, and then blitz all the ingredients together. Of course you could grate the carrots by hand, but since you will have the food processor out anyway why not put it to good use?

While I was tempted to go with my cinnamon cream cheese frosting, which by the way I think would work brilliantly with this gluten free carrot cake, I went for a lemon cream cheese frosting. I grew up eating carrot cakes with lemon cream cheese frosting, so lemon cream cheese frosting it had to be for me. Next time though I will make this with the cinnamon cream cheese frosting because I will definitely be making this cake again.

Gluten Free Carrot Cake - the best and only gluten free carrot cake you will ever need. And it's super easy too - your food processor does all the hard work! | | Click for the recipe at deliciouseveryday.comBest ever carrot cake - Gluten Free Carrot Cake recipe via @deliciouseveryd www.deliciouseveryday.com

4.9 from 12 reviews
Gluten Free Carrot Cake with Lemon Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Even if you aren't on a gluten free diet you will love this carrot cake!
Author:
Serves: 10
Ingredients
  • 350g (3/4 lb or 12 oz) carrots, peeled and tops removed
  • ½ cup of pecans
  • 5 large eggs
  • 1 heaped tsp baking powder
  • ½ tsp bicarbonate of soda
  • 250g (1/2 lb or 9 oz) of almond meal (ground almonds)
  • 220g (1/2 lb or 8 oz) of brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp of ground ginger
  • CREAM CHEESE FROSTING:
  • 250g (1/2 lb or 9 oz) of cream cheese, at room temperature
  • 50g (1¾ oz) of butter, at room temperature
  • 100g (3.5 oz) of icing sugar, sifted
  • zest and juice of half a lemon, or to taste
Instructions
  1. Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
  2. Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.
  3. Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally add the carrot and pecans and pulse to combine with the cake batter.
  4. Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
  5. To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
  6. Spread the frosting between the cake layers and over the top of the cooled cake.
Notes
Need to convert something? Check my conversion chart here.

 

 

 

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66 Comments on "Best ever Carrot Cake – Gluten Free Carrot Cake with cream cheese frosting"


Danielle
July 23, 2015

I made this cake for my brother and he loved it, now he wants it as his wedding cake – a doubled stacked 10inch round – which I’m guessing would be roughly 4times your recipe?? What I really.want to know is can it be frozen? (both brothers getting married 2 weeks apart so I want to get a head start if possible)

frances
June 30, 2015

the oven at 180 degress. is that for a fan forced or a conventional oven.

Hi Chaz, sorry I didn’t see your comment earlier. You’re correct. There is no butter or oil in the cake. The nuts provide their own natural oils which keeps the cake moist.

tennille
May 18, 2015

I make this all the time. It really is the best carrot cake ever! I made it for a ‘bake off’ at work and won. 10 judges and I scored 9’s and 10’s! Thankyou.

Oh wow, that is high praise indeed! Thank you so much for sharing @tennille :)

Lee
February 1, 2015

So impressed with this carrot cake. Tastes great and so moist. Can’t tell its gluten free. Definetly a permanent fixture.

Cathy
October 4, 2014

I made this cake 2ice, 1st attempt wouldnt come out off a ring tin (tasted great tho) then made again yesterday in a single tine and this time I lined the sides and the bottom, (BEST EASIEST CARROT CAKE TO MAKE)
I made it for my sons 33rd Birthday he loves Carrot Cakes and said this was the best cake, my husband daughter in law all agree.
Thank you so much for posting this recipe

kim
September 10, 2014

Ha. I think I did something really wrong. It pretty much tastes like pumpkin pie. Should the batter be smooth when you put it in the pans? Mine was quite thick.

September 3, 2014

Hi
I have just made your gluten free carrot cake and its now cooling. As I haven’t a food processor I wasn’t sure whether to just mix the the ingredients with a wooden spoon or beat with my hand mixer, what is the best? I haven’t tasted it yet but I did just mix.
Regards
Carol

Tara
August 30, 2014

This recipe is wonderful! I doubled the cinnamon and nutmeg the second time around because I love a strong spice flavor. Delicious. And I don’t mean delicious for gluten-free. I mean DELICIOUS.

Jodie
August 14, 2014

I think I will love this for my Birthday on the 17th! XD

Robin
August 1, 2014

Just noticed your conversion chart. Tiny letters, old eyes.
Thank you,
Robin

Robin
August 1, 2014

It was the cups that I am concerned about. There is a difference between Australian cup measures and US as well as tablespoon, teaspoon etc.
Thank you

Robin
July 29, 2014

I noticed you are using grams and pounds in your recipe. Are these US measures?
Many thanks,

Claudia
July 25, 2014

I had never made carrot cake before and this cake really boosted my confidence to be able to make my on GF and DF(milk protein) baking. I added raisins to mine. I then used a pineapple frosting concoction with a vegan cream cheese and butter substitute. It is so good, I may not have to worry about storing it!!! Thanks!!!!

Joanna
June 25, 2014

I’ve just made this cake – it tastes very good and my children are on their second piece as I type…but the egg sort of pooled at the bottom when I baked it so there is a bit of an egg layer at the bottom…I do not have a food processor but I tried to stir it REALLY well…could this be the reason? Any tips are appreciated…

bumble
March 31, 2014

This is the most delicious recipe for carrot cake – sensational! I read through all your reviews and took the advice of one of those posted and baked it for 30 minutes and it came out perfectly. A happy five stars x

Roxann
March 15, 2014

I made these into mini-cupcakes for a party and they were a hit! So easy to pop in your mouth and they came out so good…perfect consistency. Thanks for sharing!

Michele
February 6, 2014

I notice your gf carrot cake does not contain any oil, is the cake still moist without?
In fact, the cake contains no ‘fats”.

Roxann
January 28, 2014

Can I make these into cupcakes easily?

Josie
January 8, 2014

I made this tonight because I’ve been craving carrot cake and have never found a GF one in cafés and it is absolutely amazing! My mum and I are both in love with it, it’s one of the best cakes we’ve ever had. Thanks for a fantastic recipe :) It’s definitely been added to the repertoire in this house.