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–+ servings

Carrot Cake with Cream Cheese Frosting

A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

For the Carrot Cake
  • 2 cups finely grated carrots about 4 medium carrots
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Equipment

  • mixing bowls
  • Whisk
  • spatula
  • cake pans
  • wire rack

Method
 

  1. Prep your ingredients by washing and peeling the carrots, then finely grating them.
  2. Mix the dry ingredients: whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Combine the wet ingredients: mix the grated carrots, sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently, then fold in the pineapple and walnuts.
  5. Preheat the oven to 350°F. Divide the batter between two prepared 9-inch round cake pans and bake for 25-30 minutes.
  6. Prepare the cream cheese frosting by beating the cream cheese and butter until smooth, then add powdered sugar and vanilla.
  7. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.

Nutrition

Calories: 350kcalProtein: 3gSodium: 200mg

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