Best Gluten Free Carrot Cake - Easy, Moist & Delicious! Recipe & Video
Finding gluten free cake recipes that have the taste and texture of regular cakes can be difficult, but I promise you that this carrot cake beats even regular carrot cake recipes so you won't feel like you're missing out at all! It's not only moist, but each bite is packed with flavour from the different spices that go into this cake.
You may be asking - what if I don't need a gluten free cake but still want to try this carrot cake?! Simply substitute the gluten free flour with regular all purpose flour and you are good to go :)
If you'd like to watch how this carrot cake comes together, check out my YouTube video!
Prep time: 15 minutes │Cook time: 40 minutes │ Total time: 55 minutes
Yield: One 10 inch cake, two 8 inch cakes or three 6 inch cakes
- 1 cup (200g) white sugar
- 3/4 cup (150g) soft brown sugar
- 1 and 1/4 cup (300g) canola oil
- 4 eggs
- 1 and 1/2 teaspoon (6.3g) vanilla essence/extract
- 3/4 cup (184g) yoghurt
- 2 and 1/4 cups (250g) grated carrots
- 2 and 1/4 cups (337g) gluten free flour
- 1/3 teaspoon (1.6g) baking soda
- 1 and 2/3 teaspoons (6.6g) baking powder
- 3/4 teaspoon (4.5g) salt
- 1 and 2/3 teaspoons (4.3g) cinnamon powder
- 1/3 teaspoon (0.8g) nutmeg -
Pinch of powdered cloves (approx 0.36g)
- 3/4 cup walnuts (75g) optional
1) Preheat oven to 160°C and prepare your cake tin/s (either grease/line with parchment paper or you can use my DIY cake release).
2) Using a hand mixer or stand mixer, whisk together your white sugar, soft brown sugar, eggs and oil for 1 minute. There should be little bubbles on the top of your mixture when you finish.
3) Next, whisk in the yoghurt, vanilla and carrots.
4) Next, sift in the dry ingredients and mix together until just combined.
5) Pour the cake batter into your cake tin/s and then crush the walnuts into large pieces using your hands and sprinkle on top of the batter. Alternatively, if you're using your cake/s for making a layer cake and may need to trim the tops, then mix the walnuts into the batter before pouring them into the cake tin/s.
6) Bake for 40 minutes or until a toothpick comes out clean.
7) Let the cake layer/s cool in the pan for about 20-30 minutes before turning them out of their cake tins.
8) Allow the cake/s to completely cool before frosting with my cream cheese buttercream.
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)