Gluten Free Carrot Cake Recipe


An EASY recipe for low-sugar, gluten free carrot cake with amazing results! A decadent treat that's also diet-friendly.

How’d we make this more diet-friendly? First, we reduced the sugar and fat by using apple sauce and Splenda.

Then we tested a few gluten-free flours to see how the texture would hold up. And in the end, we created this delightful gluten-free carrot cake recipe.

First, gather together all the ingredients listed above. Having everything pre-measured helps make the baking process feel easy.

You’ll need to peel the carrots and chop them into smaller 1 inch to 2 inch pieces. Then add them to a food processor and pulse until they’re chopped super small.

Cream the sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Next add the apple sauce and vanilla and blend until smooth.

In a separate bowl, combine all your dry ingredients and mix them together using a whisk. This includes your gluten-free flour, baking soda, baking powder, xanthan gum, cinnamon, and salt.

Slowly add the dry ingredients to the wet ingredients and beat until well blended. Next, stir in the grated carrots and nuts using a fork.

Pour the batter into greased baking pans and bake for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

To make the frosting, add the butter, cream cheese, vanilla extract, and Splenda to a large mixing bowl and beat until smooth and creamy. Chill icing in the refrigerator for at least one hour before frosting.

For best results wrap the cakes in plastic wrap and cool them (as well as the icing) overnight in the refrigerator before frosting.


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