The BEST Gluten-Free Carrot Cake (Edit recipe)

This carrot cake is the best carrot cake you will ever eat, and it is gluten-free! Fluffy, moist, the perfect crumb, all topped with the delicious cream cheese frosting. Make this cake for a birthday celebration, or a spring holiday gathering. Your guests will love it!

25 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	862
Fat:	58 g
Carbohydrates:	81 g
Protein:	18 g
Cholesterol:	93 g
Sodium:	299 mg
Fiber:	1 g
Sugars:	66 g
Calculated per serving.

by Primal Palate

Serves: 10

Ingredients

2 cups Carrots, peeled and grated
3/4 cup Light Brown Sugar, packed
3/4 cup Granulated White Sugar
3/4 cup Sunflower Oil, or avocado oil
1 tsp Pure Vanilla Extract
4 whole Eggs, large eggs, at room temperature, separated
1/2 cup Buttermilk, full fat, shaken before measuring
300 grams Primal Palate Gluten-free All-Purpose Flour, 2 1/2 cups spoon filled and leveled
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Himalayan Pink Salt, fine salt
1/2 tsp Little Palates Apple Cinnamon seasoning

Cream Cheese Frosting

16 oz Unsalted Butter, at room temperature
8 oz Full Fat Cream Cheese, at room temperature
3 cups Powdered Sugar, sifted
1 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees F, and lightly grease two 9 inch cake pans with avocado oil, and line the bottom of the cake pans with a round of parchment paper.
Peel the carrots and grate them using a box grater. Set aside.
In a large mixing bowl, beat the packed brown sugar and granulated white sugar with the sunflower or avocado oil.
Add in the vanilla, and the eggs, and beat again on medium speed, scraping down the bowl as needed.
Add in the buttermilk, and beat again until your wet mix is smooth, scraping down the bowl as needed.
In a medium size mixing bowl, weigh the flour, then add in the baking powder, baking soda, salt, and Little Palates Apple Cinnamon spice blend. Whisk the dry mix to evenly combine.
Add the dry mix into the wet mix, and beat again until your batter is smooth.
Stir in the grated carrots.
Divide the batter evenly between the two 9 inch cake pans, and smooth the batter is in an even layer in each cake pan.
Place the cake pans side by side, in the center of the oven on the middle rack. Bake for 15 minutes, and then rotate the cake pans if your oven is hotter in certain areas and they are browning more on one side. Bake for a remaining 15 minutes, then remove from the oven to cool fully before removing from the cake pans.
While the cakes are cooling, you can prepare the frosting.
Cream cheese frosting can separate if the ingredients are different temperatures, so it's best to have the butter and cream cheese both at room temperature.
In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat only butter until it is light and fluffy.
Add in the cream cheese, and beat again, scraping down the bowl as needed, until evenly combined and light and fluffy.
Sift in the powdered sugar, one cup at a time, and beat to combine after adding each cup of powdered sugar.
Once the powdered sugar is fully combined, add in the vanilla extract, and beat again, scraping down the bowl as needed, for about 5 minutes.
Once the cakes are fully cooled, run a butter knife along the edge of each cake to make sure it's fully separated from the sides of the pan.
Turn one cake out onto your cake stand and peel the parchment round from the bottom of the cake. Spread a layer of frosting over the cake, and then repeat with the other cake.
Spread a thin layer of frosting over the cake using an offset spatula, this will form your crumb coat, which will catch all the crumbs that surface as you spread the first thin layer of frosting over your cake. Place the cake in the fridge for about 15 minutes before finishing the frosting.
Frost the cake with the remainder of the frosting, decorating the cake as desired.
Keep the cake in the fridge until about 20-30 minutes before serving. For best results, allow the cake to come to room temperature before serving.