The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting
This gluten-free cake is simply heavenly - and made in just one bowl! It's bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!
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Servings: 9 servings
Equipment
- 2 large bowls
- 1 9x9-inch baking pan
- 1 hand or stand mixer
Ingredients
- 1 cup brown sugar, or coconut sugar
- 1/2 cup vegetable oil I used olive oil
- 1/4 cup milk I used non-dairy almond milk
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups grated carrots
- 1/2 cups walnuts chopped
- 1/2 cup raisins optional
For the cinnamon cream cheese frosting:
- 1/2 cup cream cheese, softened (I used non-dairy cream cheese)
- 1/2 cup butter, softened (I used non-dairy butter)
- 4 cups powdered sugar
- 3-4 tablespoons milk I used non-dairy almond milk
- 2 teaspoons cinnamon
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350° Fahrenheit and line a 9x9-inch baking pan with parchment paper.
- In a large bowl, whisk together the brown sugar or brown sugar, oil, eggs, and vanilla extract until well combined.
- Add in the gluten-free all purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk everything together into a smooth batter. Then, add in the shredded carrots and chopped walnuts, and use a spatula to fold those ingredients into the batter.
- Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
- Remove the cake from the oven, let it cool inside the baking pan for 15 minutes then carefully remove the cake from the pan by sliding a sharp knife around the outside edge of the cake. Transfer the cake to a wire cooling rack and let it cool completely before frosting.
- Once the cake is cool, make the cinnamon cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
- Spread the frosting into an even layer over the top of the cooled carrot cake. Either serve cake immediately or cover and store in the fridge for up to 1 week!
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Notes
Nutrition info may vary depending on the brand of ingredients used. The above nutrition info was calculated to include the cinnamon cream cheese frosting.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Sugar: 26g