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The best Gluten Free Carrot Cake recipe ever. Only one bowl is needed for this easy gluten free carrot cake recipe that is SO good that you will make it again and again.
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 whichis my Gluten Free Banana Cake with Cinnamon Cream Cheese Frosting(followed closely by myVegetarian 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 into a gluten free carrot cake recipe. And it worked out brilliantly!
The beauty of this gluten free carrot cake recipe is that it couldn't be easier 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 carrotsand then blitz all the ingredients together for this gluten free carrot cake recipe with almond meal to become one of the most delicious cakes you'll ever eat. 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 recipe, 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 easy carrot cake recipe again and again.
Recipe
Gluten Free Carrot Cake Recipe with Lemon Cream Cheese Frosting
Even if you aren't on a gluten-free diet you will love this carrot cake!
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: vegetarian
Keyword: Delicious Everyday
Servings: 12 slices
Calories: 397kcal
Author: Oh My Veggies
Ingredients
- 350 g carrots peeled and tops removed, ¾ lb or 12 oz
- ½ cup pecans
- 5 large eggs
- 1 tsp heaped baking powder
- ½ tsp bicarbonate of soda
- 250 g almond meal ½ lb or 9 oz, ground almonds
- 220 g brown sugar ½ lb or 8 oz
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp of ground ginger
- CREAM CHEESE FROSTING:
- 250 g cream cheese at room temperature, ½ lb or 9 oz
- 50 g butter at room temperature, 1¾ oz
- 100 g of icing sugar sifted, 3.5 oz
- zest and juice of half a lemon or to taste
Instructions
Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
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.
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.
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.
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.
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.
Nutrition
Calories: 397kcalCarbohydrates: 35gProtein: 9gFat: 26gCholesterol: 109mgSodium: 214mgVitamin A: 2100IUVitamin C: 4.1mgIron: 1.1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Reader Interactions
Comments
Mel says
This was the EASIEST, most delicious carrot cake. The cake is lovely and moist and the icing absolutely delicious.Reply
Nicole says
Thanks so much - I'm glad you liked it!
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Harlene says
See AlsoSteamed Carrot Pudding RecipeI would like to make this cake in a 9x13” pan. How long do you think I should bake it?Thanks so much!
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Nicole says
I would start at 17 minutes, and continue checking it from there.
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Emily says
Thank you so much for this recipe! It was truly delicious and so, so easy to make. It is a keeper! I know people always claim that gluten free recipes don't actually taste gluten free...this time it's the truth! Can't wait to try your other recipes.Reply
Nicole says
Thank you so much. I'm so glad you enjoyed it!
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Molly says
have you ever made this mixture into cupcakes instead? do you think that'd work the same? thanks
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Nicole says
I have not tried, but it would probably work. But I do have a carrot cake cupcake recipe here. And it would also be gluten free if you substitute gluten-free baking powder.
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Patty says
How do I convert this to 9" pans? Do I increase the number of slices using your handy tool above? How many slices would that be? Thanks.
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Nicole says
To convert the 8" pan recipe to 9" pans, you should increase everything by about 25%. Here is a handy article on converting between different pan sizes.
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Patty says
Thank you!
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Sarah gamble says
I never leave comments but am compelled to do so as this cake truly lives up to its billing as “best ever”. Only one family member is gluten intolerant but this was a hit with everyone and it was fun and easy to make.Thanks for a great recipe,SarahReply
Raheleh says
👌🏼Reply
Martina says
Everyone loved the carrot cake. It has such a fresh taste and simple healthy ingredients. Simple to make and turned out perfectly.Reply
Chris says
I tried this tonight for a friend's birthday cake tomorrow. I have several favourite carrot recipes I go to but thought I'd give this one a go. I replaced the brown sugar with coconut sugar (same measurement) and added a handful of currents. The person is diabetic, so we didn't want any added cane sugar. Looks good. Waiting to eat a piece tomorrow. 🙂
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