Print

Gluten-Free Carrot Cake

healthy gluten-free carrot cake with walnuts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor. 

Ingredients

Scale

For the cake:

  • 1.5 cups shredded carrots
  • 1/3 cup oil
  • 2 eggs
  • 2/3 cup brown sugar
  • 2/3 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup Gluten-Free 1:1 baking blend (I like King Arthur Measure for Measure)
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • Optional: chopped walnuts or pecans, raisins

For the frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup full fat plain Greek yogurt
  • 2–3 Tbsp maple syrup

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, mix oil, eggs, brown sugar, applesauce, vanilla and carrots until well combined.
  3. Add flour, baking soda, cinnamon and salt (plus chopped nuts/raisins if using) and stir until just combined.
  4. Pour into an 8×8 pan lined with parchment paper.
  5. Bake for 30 minutes or until a toothpick inserted into center comes out clean.
  6. While cake cools, make frosting. Place softened cream cheese and Greek yogurt in a bowl and mix with an electric mixer for 2-3 minutes.
  7. Add maple syrup and mix for another minute.
  8. Place in the fridge until cake cools completely, then frost top and sides with a light layer of frosting.
  9. Store in the fridge until ready to eat.

Find it online: https://www.theleangreenbean.com/gluten-free-carrot-cake/