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Gluten-Free Carrot Cake

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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Going gluten-free doesn’t mean you can’t indulge in your favorite treats! This gluten-free carrot cake has everything you love about the original, except it’s made with rice flour instead of all purpose. Perfectly spiced with cinnamon and ultra moist thanks to the addition of freshly shredded carrots, this tender-crumbed carrot cake will quickly become a repeat recipe for the gluten-free person in your life. Even if you’re not following a no-gluten diet, this cake is destined to win over everyone! Plus, a homemade cream cheese frosting takes this gluten-free masterpiece over the top.
By Betty Crocker Kitchens
Updated Feb 24, 2020
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Ingredients

Cake

  • 1 cup granulated sugar
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup chopped pecans or walnuts

Frosting

  • 1/3 cup butter, softened
  • 6 oz gluten-free cream cheese, softened
  • 3/4 teaspoon pure vanilla extract
  • 2 cups gluten-free powdered sugar
  • 1 to 2 tablespoons milk

Steps

  • 1
    Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
  • 2
    In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
  • 3
    In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
  • 4
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 5
    Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    For easiest cutting, use a long, sharp knife and wipe clean between slices.
  • tip 3
    Chopped nuts are a great addition to carrot cake as are raisins and shredded coconut.

Nutrition

440 Calories, 26g Total Fat, 3g Protein, 49g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
2580mg
107%
Potassium
60mg
2%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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