gluten-free carrot cake

This gluten-free carrot cake is baked from scratch and topped with tangy cream cheese frosting, chopped walnuts and adorable carrot decorations for a gluten-free dessert recipe that is great for Spring or Easter entertaining! This cake is so moist and flavorful, it's sure to become a favorite in your house!

Let's make gluten-free carrot cake together! Gather your ingredients.

In a medium bowl, combine the gluten-free flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, cloves, and salt. Whisk to combine.

In a large bowl, add the granulated sugar, brown sugar, and eggs. Beat together until smooth.

Add in the oil, applesauce, vanilla and apple cider vinegar. Mix until combined.

Gradually add the dry ingredients to the wet ingredients, stirring in between, until no streaks of white remain.

Stir in the shredded carrots.

Pour the batter into the prepared cake pans, filling each equally.

Bake at 350F for 33-37 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely on a wire rack.

Once the cake is cool, frost with your favorite buttercream or frosting recipe.

Decorate the cake with frosting swirls, chopped walnuts, and orange and green frosting to look like mini carrots.

Slice and serve.

Get the full recipe at the link below!