Gluten-Free Carrot Cake With Cream Cheese Frosting

Carrot Cupcakes With Vanilla Cream Cheese Frosting
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 12 servings
Yield: 1 13-inch cake
Nutrition Facts (per serving)
475 Calories
16g Fat
78g Carbs
7g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 475
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 79mg 26%
Sodium 538mg 23%
Total Carbohydrate 78g 28%
Dietary Fiber 3g 9%
Total Sugars 58g
Protein 7g
Vitamin C 2mg 8%
Calcium 92mg 7%
Iron 2mg 10%
Potassium 196mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for moist and luscious gluten-free carrot cake with cream cheese frosting makes it possible for those with gluten intolerance to enjoy this popular dessert again.

Make your choice of two (9-inch) cake rounds, one (13-inch) sheet cake, or 36 cupcakes with this recipe. The baked product in whatever form you choose freezes well.


For the Cake

  • 2 cups sugar

  • 4 large eggs

  • 1 1/2 cups light olive oil, or vegetable oil

  • 2 teaspoons pure vanilla extract

  • 2 cups all-purpose gluten-free flour

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 3 cups carrots, grated

  • 1 cup chopped walnuts, or pecans or almonds

For the Cream Cheese Frosting

  • 4 tablespoons unsalted butter, softened

  • 3 ounces cream cheese , softened

  • 1 teaspoon pure vanilla extract

  • 2 1/2 cups confectioners' sugar

Steps to Make It

Make the Cake

  1. Gather the cake ingredients.

  2. Heat oven to 350 F / 176 C. Set aside two round 9-inch cake pans, one 13-inch sheet cake pan, or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  3. In a large bowl, cream sugar and eggs with an electric beater or stand mixer.

  4. Add oil and 2 teaspoons vanilla and beat just until smooth.

  5. In a separate bowl, combine gluten-free flour mix, baking soda, baking powder, cinnamon, and salt. Whisk to combine.

  6. Add the dry ingredients to the wet ingredients and beat just until blended. Don't overmix.

  7. Stir in grated carrots and nuts. Pour the batter into prepared pans.

  8. Bake for 45 to 55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30 to 35 minutes or until they pass the toothpick test. Cool on a wire rack.

Make the Frosting

  1. Gather the frosting ingredients.

  2. While cake or muffins are cooling, place butter, cream cheese, and 1 teaspoon vanilla in a large mixing bowl and beat on high until smooth.

  3. Add confectioners' sugar and beat until smooth and creamy.

  4. Frost cake or cupcakes once completely cool. 


  • Most confectioners' sugar products are made with granular sugar processed with cornstarch or tapioca starch. However, when buying confectioners' sugar, sometimes called powdered sugar, read labels carefully to be sure that the product you are considering is not made with wheat starch. 
  • This cake turns out well using gluten-free flour mixes that contain xanthan gum, eliminating the need to add more gum to this recipe. Use your favorite gluten-free flour mix in this recipe and add 1 teaspoon xanthan or guar gum to the recipe if the mix you are using does not contain one of these baking gums.