Easy Gluten-Free Carrot Cake

This is going to be your favorite gluten-free carrot cake recipe! Not only is it perfectly moist, soft, and flavorful, but it is also super easy to make!

If you ask any of my friends to tell you one shocking fact about me, it is that, despite how much I love to bake, I do not love sweets. It's true. I grew up in a house filled with people who had large sweet tooths, while I had a savory tooth. It took until I started to experiment with baking on my own that I discovered I have a love for baked goods that contain fruit and veggies in them.

I am hooked on banana bread, almost anything with pumpkin, and even zucchini. It was only a matter of time before I would dive into the warm tones and spices that create the most wonderfully moist and flavor-packed carrot cake!

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This cake recipe is super versatile!

For one, you can make it however you want. You just want cake squares; same! Are you looking to layer instead; cool, just double the recipe and get two cake pans out! Want it loaded with frosting or just a simple glaze? Sounds like a plan!

This recipe also has the option to add all the fillers your heart desires: pecans, walnuts, raisins, all of the above, or none at all. Lastly, the warm tones of the carrot cake can go great for the fall or it can make the perfect addition to your Easter table in Spring.

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About this easy Gluten-Free Carrot Cake recipe:

Shredded carrots are complimented by cinnamon, ginger, allspice, and cloves. The aroma of these spices is my personal favorite!

As always, I used The Greater Knead's All-Purpose Gluten-Free Flour for this recipe, as well as my cane sugar alternatives: maple syrup and The Date Lady's Date Sugar. I also decided to make this cake egg-free using applesauce and a mashed ripe banana. The combination of baking soda and cream of tatar will also help with the binding and structure needed that typically comes from using eggs.

This cake is meant to be rustic and casual, so don’t get too caught up on creating a perfectly smooth look. Embrace its imperfections and texture while enjoying every bite of this beautifully tasty carrot cake.

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Now, cue on "Easter Parade" by Judy Garland, and let us begin baking! This recipe below yields either one 6-inch cake pan or 12 cupcakes. If you would like to make a two-layer cake, please double the ingredients.

Enjoy!

Easy Gluten-Free Carrot Cake

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Ingredients

• 2 cups all-purpose gluten-free flour

• 1 teaspoon baking soda

• 1 teaspoon cream of tatar

• 1 cup date sugar

• 2 teaspoons cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon allspice (or nutmeg, if you aren't allergic)

• ¼ teaspoon clove

• 1 teaspoon sea salt

• 1 tablespoon palm shortening or dairy-free butter

• 1 ripe banana, mashed

• ½ cup applesauce

• ½ cup olive oil

• ⅓ cup maple syrup

• 1 teaspoon vanilla

• 2 cups shredded carrots

• (optional add-ins) ¾ cups walnuts, pecans, and/or raisins

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Directions

1. Preheat the oven to 350°F and line the baking pan with parchment paper.

2. Add the flour, baking soda, cream of Tatar, sugar, and spices to a mixing bowl and mix well. Set aside while preparing the wet ingredients.

3. In a stand mixer with a paddle attachment, combine the shortening and banana until creamy. Add in the applesauce, oil, maple syrup, and vanilla and mix on medium-high speed until well mixed.

4. Slowly add the dry to the wet ingredients while mixing on medium speed until incorporated. Fold in the shredded carrots and any of your optional add-ins.

5. Scoop the batter into your pan of choice and bake for 30 minutes.

6. Allow the cake to cool completely before frosting. This cake is also delicious without frosting - your call! If you do want frosting, it can pair well with your favorite cream cheese frosting or a simple glaze icing.