Best Ever Gluten-Free Carrot Cake

4.65 from 34 votes

The most delicious, moist, tender carrot cake you will ever have. This was a top seller in all of my bakeries for years.

Prep Time30

Cook Time35

Resting time30

Total Time1 35

Course: Dessert

Cuisine: American, gluten free

Keyword: Carrot Cake, Gluten Free

Servings:

Calories: 451kcal

Author: Alina Eisenhauer

255 grams 1:1 gluten-free flour blend
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
226 grams brown sugar, packed
226 grams granulated sugar
226 grams carrots, peeled (8 ounces)
224 grams eggs (4 large)
283 grams neutral oil I use avocado but you can use any oil you like (vegetable, canola etc.)
180 grams walnuts, finely chopped (1½ cups)

Preheat oven to 375 degrees.
Spray and lightly flour two 9-inch cake pans, and place a parchment or wax paper circle in the bottom of each pan.
Mix the flour, baking soda, salt, cinnamon, ginger, brown sugar and granulated sugar in a large bowl until incorporated, and set aside.
Grind peeled and cleaned carrots in a food processor until they are finely ground and uniform. If there are a few large stray pieces, just remove them. No one wants a hunk of carrot in their cake.
Add the eggs and oil to the food processor and blend until well combined.
Add the wet ingredients and the walnuts to the dry ingredients, and mix until well combined. Let the batter rest for at least 30 minutes. Longer resting time will improve your results with some flour blends. You can rest up to 2 hours at room temperature or overnight in the fridge. When ready to bake remove from the fridge, give a good stir and the put the batter in your prepared pans while the oven preheats for 30 minutes.
Divide into prepared pans and place in the oven. Once you close the door, turn the oven down to 350. Do not open the oven during baking.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean and the cakes are starting to pull away from the sides of the pan.
Remove cakes from the oven, and let cool for 5 minutes in the pans.
Run a knife around the edge of the pan to loosen the cake, and invert onto parchment or wax paper to cool.

Make sure all ingredients are at room temperature. Ideally, you want your cream cheese and butter to feel as close to the same firmness as possible when you mix them together.
Combine the butter and cream cheese in the bowl of a stand mixer (or use an electric hand mixer), and beat until creamy, well-combined and lump-free.
Add vanilla and salt; mix well to combine.
With mixer on low, gradually add confectioners' sugar until completely combined.
Use to frost completely cooled cake or cupcakes.

Tips for success:

Make sure all ingredients are at room temperature.

Make sure you rest your batter.

Don't overfill pans or cupcake liners.