Gluten-Free Carrot Cake with Cream Cheese Frosting


Even though we have been stuck in quarantine, we actually lucked out with a little help from my mom, while she was furloughed from work. And during that time she was with us helping out with August, we got to celebrate her birthday! We had takeout sushi from our favorite sushi restaurant in Milwaukee Thai-Namite and I made a gluten-free carrot cake.

Plus this gave me an excuse to try out one of my KitchenAid stand mixer attachments, that we got as a wedding gift 5 years ago and had yet to use.

Gluten-Free Carrot Cake Recipe:

  • 1 1/2 cup flour I substituted gluten-free pancake mix)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 tsp cinnamon
  • pinch of nutmeg, opt.
  • 2 eggs, slightly beaten
  • 2 1/2 cup shredded carrots
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup canola or vegetable oil (I used olive oil)
  • 1 tsp vanilla

Preheat oven to 350 degrees

9×13 Baking Dish


In a large bowl combine the flour, baking powder, baking soda, cinnamon and nutmeg; set aside.  In a medium bowl combine the eggs, shredded carrots, brown sugar, sugar, oil, and vanilla and mix until well blended.  Add wet ingredients to dry ingredients and stir together until combined.  Do not overmix.  Pour batter into a greased 9×13-inch baking pan and spread out evenly.  Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with cream cheese frosting.

Cream Cheese Frosting:

  • 1/2 cup unsalted butter, room temperature
  • 4 oz. cream cheese, softened
  • pinch of salt
  • 1 tsp vanilla
  • 1 3/4 cup powdered sugar

Mix together and spread over cool cake.


Comment below if you try!

Products used:

KitchenAid artisan stand mixer, KitchenAid Stand mixer grater attachment, KitchenAid glass mixing bowl, KitchenAid hand mixer,  glass mixing bowl, Calphalon 9×13 baking pan, Happy Birthday cake topper, birthday candles

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