The Best Gluten-Free Carrot Cake Recipe – Ice Cream

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The Best Gluten-Free Carrot Cake Recipe – Ice Cream: Enjoy this perfectly spiced gluten free carrot cake with everyone’s favorite tangy cream cheese frosting. Perfect for Easter, you can also bake it into cupcakes!

The Best Gluten-Free Carrot Cake Recipe – Ice Cream



  • 2 ¼ cups (315 g) all purpose gluten free flour blend (I like Cup4Cup here best; Better Batter also works well; click thru for appropriate blends) (See Recipe Notes re: cupcakes)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • ½ cup (112 g) neutral oil (like sunflower or grapeseed oil)
  • 4 (200 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon apple cider vinegar
  • ½ cup (4 fluid ounces) milk at room temperature
  • ½ cup (55 g) chopped pecans plus more for decorating (optional)
  • ½ cup (3 ounces) white chocolate chips (See Recipe Notes if omitting pecans)
  • 3 cups (270 g) peeled and grated carrots (from about 3 large carrots)


  • 8 ounces cream cheese at room temperature
  • 8 tablespoons (112 g) unsalted butter at room temperature
  • ¼ teaspoon kosher salt
  • 4 cups (460 g) confectioners’ sugar plus more as necessary


  • Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside. If making cupcakes, grease or line two standard 12-cup muffin tins, and set them aside.
  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
  • Create a well in the center of the dry ingredients, and add the oil, eggs, vinegar, and milk, and mix to combine. Add the (optional) pecans and white chocolate chips, and mix until evenly distributed throughout.
  • Add the grated carrots to the mixture, and stir until evenly distributed throughout the batter. The batter will be thick, but relatively soft.



  • Divide the batter evenly among the two prepared baking pans, and spread into an even layer in each.
  • Place in the center of the preheated oven and bake until the cake is uniformly light brown on top, and beginning to pull away from the sides of the pan rotating the pans once during baking (35 to 40 minutes).
  • Remove the pans from the oven from the oven and allow the cakes to cool for at least 10 minutes before transferring to a wire rack to cool completely.


  • Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well.
  • One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes).
  • Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.


  • While the cakes or cupcakes are cooling, in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter.
  • Beat on medium speed until light and fluffy, about 5 minutes.
  • Add the salt, and 3 1/2 cups of confectioners’ sugar. Mix on low speed until the sugar is absorbed. Turn the mixer to high speed and beat until the frosting is thickened and fluffy.
  • Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon.


  • Turn one of the cooled cakes, top down, onto a serving platter. Spoon about half of the frosting onto the top of the cake and spread into an even layer.
  • Top with the second cake, top-down and press to adhere. Spread the remaining frosting on top of the cake and top with more chopped pecans, if desired. To make the cake easier to slice, chill for about an hour in the refrigerator before slicing and serving.



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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