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I remember the days when making a gluten-free carrot cake recipe would have been a hassle. “Gluten-free” meant a variety of expensive flours, getting the mix just right, and then ending up with a product that you would eat, but only because it cost so much time and effort to make.
Now, gluten-free flours are a staple for a lot of people. There’s a whole aisle of them in my grocery store in fact. I’ve tried a few different ones, and my favorite is King Arthur Gluten Free Blend
, but that’s not all that surprising since King Arthur is usually my go to for any flour. That’s what I used in this gluten free carrot cake recipe. But if you have a favorite that you know works, you can for sure use that.
Once your cake comes out of the oven, it’s time to frost it with a super easy maple frosting. The maple flavor comes from one of my favorite ingredients — maple extract. It’s got intense maple flavor that is hard to replicate with maple syrup, so I like to use it in pancakes, oatmeal
, and other breakfast type things. The best part about this frosting is that you can whip it together quickly, without a mixer. Just make sure your cream cheese and butter are super soft.
I baked the cake in a silicone loaf pan
to release it easily, and make it easy to slice. If you’ve never used a silicone pan, you don’t know what you’re missing. No more missing pieces because your cake stuck to the pan, and no more rusty metal pans. This is the perfect recipe to try one out!
Gluten Free Carrot Cake with Maple Cream Cheese Frosting
- 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
- Preheat oven to 350 degrees F.
- Melt the butter either in a large mixing bowl and let cool slightly.
- Combine the flour, sugar, baking soda, salt, and spices in a separate bowl. Add to the butter and mix well.
- Whisk the eggs, vanilla, and buttermilk in a large measuring cup or bowl and add to the batter. Fold in the carrots and walnuts.
- 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.
- Let the cake cool completely before frosting.
- 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.
- Frost the cake with a thick layer of frosting before slicing and serving.