Ingredients
For the Cake:
2 cups gluten-free “measure-for-measure” flour blend (containing xanthan gum)
2 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg or ginger
1 cup granulated sugar
1 cup packed light brown sugar
1 1/4 cups neutral oil (like canola, vegetable, or avocado oil)
4 large eggs, room temperature
3 cups finely grated carrots (about 4–5 medium carrots, grated fresh)
Optional: 1/2 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
8 oz cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 to 4 cups powdered sugar
1 tsp pure vanilla extract
1-2 tbsp heavy cream or milk (if needed to thin)
The Baking Method
Using a stand mixer fitted with the paddle attachment makes getting the perfect cake batter and ultra-smooth frosting completely effortless.
Prep the oven and pans
10 min
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure they release perfectly.
2
Whisk dry ingredients
5 min
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3
Mix the wet ingredients
5 min
In the bowl of your stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, oil, and eggs on medium speed for about 2 minutes until smooth, slightly pale, and fully emulsified.
Combine and fold
5 min
Turn the mixer to low. Slowly add the dry ingredients, mixing just until combined. Stop the mixer and fold in the grated carrots (and nuts, if using) with a rubber spatula until evenly distributed.
5
Bake and cool
30-35 min
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pans for 15 minutes, then run a knife around the edges and turn them out onto wire racks to cool completely before frosting.
6
Whip up the frosting
10 min
Wash your mixer bowl. Beat the softened cream cheese and butter together on medium-high speed for 2 to 3 minutes until completely smooth and creamy. Gradually add the powdered sugar one cup at a time on low speed, then add the vanilla. Once incorporated, beat on high for 1 to 2 minutes until light and fluffy.