Gluten Free Carrot Cake with Maple Cream Cheese Frosting
An easy to make gluten-free carrot cake with a delectable frosting that will satisfy your cravings for treats.
  • 6 ounces butter
  • 2 cups gluten-free flour blend
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon Colima Sea Salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon fresh grated nutmeg
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¼ cup buttermilk
  • 1½ cups grated carrots
  • 1 cup chopped, toasted walnuts
  • 2 ounces softened cream cheese
  • 2 tablespoons softened butter
  • 1½ cups powdered sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons heavy cream
  • 1 teaspoon maple extract
  1. Preheat oven to 350 degrees F.
  2. Melt the butter either in a large mixing bowl and let cool slightly.
  3. Combine the flour, sugar, baking soda, salt, and spices in a separate bowl. Add to the butter and mix well.
  4. Whisk the eggs, vanilla, and buttermilk in a large measuring cup or bowl and add to the batter. Fold in the carrots and walnuts.
  5. Transfer to your loaf pan and bake for 45-50 minutes, until top is browned and a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before frosting.
  7. To make the frosting, whisk the cream cheese and butter together and slowly add the powdered sugar. Whisk until smooth and add the cream and maple extract.
  8. Frost the cake with a thick layer of frosting before slicing and serving.
Recipe by Tiny Red Kitchen at