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Easy Gluten Free Carrot Cake

Easy Gluten-free Carrot Cake Recipe in Instant Cooks

If you’re craving a delicious, moist, and perfectly tender Easy Gluten-free Carrot Cake, you’ve come to the right place! This cake is the ultimate treat, whether you have dietary restrictions or simply want to indulge in a healthier alternative. The best part? It’s incredibly easy to make and requires just one bowl, so you don’t have to worry about extra cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course baking
Cuisine American
Servings 12
Calories 330 kcal

Ingredients
  

For the Cake:

  • 225 g 1 cup + 2 tbsp light brown soft sugar
  • 120 g ½ cup + 1 tbsp sunflower or vegetable oil
  • 3 large eggs room temperature
  • ½ tsp vanilla extract
  • 200 g 1⅔ cups plain gluten-free flour blend
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp xanthan gum optional if your flour blend contains it
  • ¼ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 225 g about 2¼ cups coarsely grated carrots (about 3-4 medium carrots)
  • 90 g about ¾ cup walnuts, roughly chopped (optional)

For the Cream Cheese Frosting:

  • 170 g ¾ cup cream cheese, cold from the fridge
  • 175 g ¾ cup heavy/double cream, cold from the fridge
  • 80 g ⅔ cup powdered/icing sugar, sifted
  • ½ tsp vanilla extract
  • Walnuts for decoration optional

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (180°C). Prepare a 9-inch square baking tin by lining it with parchment paper, allowing for some overhang for easy removal later.
  • Mix Wet Ingredients: In a large bowl, whisk together the light brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
  • Combine Dry Ingredients: Sift together the gluten-free flour, baking powder, baking soda, xanthan gum (if using), salt, cinnamon, ginger, and nutmeg in a separate bowl.
  • Make the Batter: Add the dry ingredients into the wet ingredients and whisk until smooth. Avoid over-mixing. Then, fold in the grated carrots and walnuts until evenly distributed.
  • Bake the Cake: Pour the batter into the prepared baking tin, smoothing the top with a spatula. Bake for about 35 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.
  • Cool the Cake: Allow the cake to cool in the tin for 10–15 minutes before transferring it onto a wire rack to cool completely.
  • Prepare the Frosting: While the cake is cooling, beat the cream cheese in a bowl until smooth. Add the heavy cream, powdered sugar, and vanilla extract, and whisk until soft peaks form.
  • Frost the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Garnish with chopped walnuts if desired.
  • Serve and Enjoy: Slice the cake and enjoy!

Notes

    • Grating Carrots: Be sure to use coarsely grated carrots to prevent the cake from becoming too wet.
       
    • Customization: You can add raisins, shredded coconut, or pineapple for added flavor and texture.
 
  • Storage: Store the cake in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the cake (without frosting) for up to 3 months.
Nutritional Facts (per serving):
 
    • Calories: 330
    • Total Fat: 19g
       
    • Saturated Fat: 3g
 
  • Cholesterol: 70mg
  • Sodium: 160mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sugars: 28g
  • Protein: 4g