Gluten-Free Carrot Cake

Total Time Prep: 20 min. Bake: 35 min. + cooling
Yield 15 servings
Test Kitchen Approved
Moist, sweet and loaded with spice, this gluten-free carrot cake is every bit as good as the original. Made in a sheet pan and topped with smooth cream cheese frosting, it's the perfect potluck (or any time!) cake.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free baking flour (with xanthan gum)
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded carrots
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. In a large bowl, beat brown sugar, sugar, oil, eggs and vanilla until well blended. In another bowl, mix the flour, baking soda, cinnamon, ginger and nutmeg; gradually beat into wet ingredients. Fold in carrots.
  2. Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in pan on a wire rack.
  3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Nutrition Facts

1 piece: 488 calories, 25g fat (7g saturated fat), 73mg cholesterol, 284mg sodium, 65g carbohydrate (46g sugars, 1g fiber), 4g protein.

You and your guests will never be able to tell this carrot cake is gluten-free. If you want to make a layered cake, bake it in two 9-inch round pans instead. —Julie Andrews, Rockford, Michigan
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC