Carrot Cake with Cream on Top: Moist, Wheatless, and Irresistible
This Carrot Cake with Cream on Top is a beloved classic transformed into a wheat-free, gluten-free delight that’s moist and tender with warm spices and a luscious cream topping. Perfect for celebrations, cozy afternoons, or anytime you want a wholesome dessert, this cake combines finely grated carrots, gentle cinnamon, and a rich, tangy cream on top. It’s designed for celiac-friendly baking, using gluten-free flour blends that keep it soft, while the cream topping lends creamy sweetness and texture balance.
Recipe Summary
This Carrot Cake with Cream on Top is a simple, one-bowl recipe that delivers bakery-style results in your own kitchen. It’s naturally moist thanks to the abundance of finely grated carrots and oil, and the warming spices evoke comfort with every bite. The topping is a creamy, slightly tangy frosting that enhances the cake’s flavors without overwhelming them. You can make this Carrot Cake with Cream on Top as a layered birthday cake or a single-layer snack, with optional nuts or coconut for texture. The recipe favors straightforward ingredients and practical steps for all skill levels.
Ingredients
For the Carrot Cake
2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup granulated sugar
½ cup brown sugar
¾ cup neutral oil (sunflower, canola, or light olive oil)
3 large eggs, at room temperature
2 ½ to 3 cups finely grated carrots (about 4 medium carrots)
1 teaspoon pure vanilla extract
Optional: ½ cup chopped walnuts or pecans, shredded unsweetened coconut, or raisins
For the Cream on Top
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 to 4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon heavy cream, milk, or dairy-free milk (adjust for consistency)
Pinch of salt
Optional Garnish
Chopped toasted walnuts or pecans
Orange zest or finely grated carrot
Nutritional Facts (per slice, serves 12)
Calories: Approximately 350 kcal
Protein: 4 g
Fat: 18 g
Carbohydrates: 42 g
Fiber: 3 g
Sugar: 28 g
Instructions for Carrot Cake with Cream on Top
Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans or a 9×13-inch pan with parchment paper.
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
In a large bowl, whisk the sugars and eggs until light and fluffy. Slowly drizzle in the oil while mixing, then add vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and optional nuts, coconut, or raisins gently to keep the batter light.
Divide the batter evenly between pans (or spread evenly for a single-layer cake).
Bake for 30–40 minutes (or 22–28 minutes for round pans), until a toothpick inserted comes out clean or with a few moist crumbs.
Let the cake cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
For the cream on top: Beat cream cheese and butter together until smooth and fluffy.
Gradually add powdered sugar, beating until incorporated and fluffy.
Stir in vanilla extract, salt, and enough cream to reach a spreadable consistency.
Frost the completely cooled cake generously. For layered cakes, frost between layers and all around the outside.
Chill for 30–60 minutes before slicing.
Garnish with nuts, orange zest, or carrot curls if desired.
Tips for Baking Perfect Carrot Cake with Cream on Top
Measure gluten-free flour carefully by spooning it lightly into your cup and leveling it off to avoid a dense cake.
Use finely grated carrots—they blend into the batter and retain moisture without coarse strands.
Avoid overbaking: start checking the cake early with a toothpick to prevent dryness.
Beat the frosting for several minutes to achieve a light, airy texture that’s easy to spread.
Chill the cake before frosting for easier handling and better presentation.
Variations
Nut-free: Remove nuts and add extra shredded carrot or coconut.
Dairy-free frosting: Use plant-based cream cheese, vegan butter, and almond or oat milk.
Spiced Up: Increase cinnamon and add cloves or allspice for more warmth.
Coconut-orange flavor: Add shredded coconut to the batter and orange zest to the frosting or garnish.
Single-layer snack cake: Bake in a 9×13 pan and frost only on top for an easy everyday treat.
FAQ About Carrot Cake with Cream on Top
Can I make this cake ahead? Yes, it tastes even better the next day. Store covered in the fridge for up to 4 days.
Can I freeze it? Freeze slices wrapped tightly; thaw overnight in the fridge for best texture.
How to keep it moist? Use oil, finely grated carrots, and avoid overbaking. Store well covered.
Can I substitute almond flour? Almond flour can be added partially, but using only almond flour changes texture significantly.
Is the frosting very sweet? The frosting is balanced; adjust powdered sugar to your taste.
Storing Recommendations
Keep the Carrot Cake with Cream on Top tightly covered in an airtight container in the refrigerator, where it will stay fresh for 3 to 4 days. If you want to keep it longer, slice the cake, wrap the pieces tightly in parchment or plastic wrap, and store them in an airtight container or freezer bag in the freezer. Frozen slices can be kept for up to 2 months. To serve, thaw the pieces overnight in the refrigerator and bring them to room temperature for the best texture and flavor.
The cuisine of this Carrot Cake with Cream on Top is traditionally categorized as American or Western-style dessert, given its origins and popularity in Western baking culture. It fits best in the course of dessert or sweet treat, ideal for celebrations, afternoon tea, or as a comforting finish to meals.
Enjoy this comforting, moist Carrot Cake with Cream on Top for a delightful wheatless treat that pairs beautifully with your gluten-free lifestyle. It’s a versatile recipe sure to become a favorite for holidays or everyday indulgence.
This recipe combines classic flavors with modern wheat-free baking techniques—perfectly suited for your Wheatless Recipes blog audience looking for delicious, gluten-free desserts.
Carrot Cake with Cream on Top: Moist, Wheatless, and Irresistible
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans or a 9×13-inch pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
- In a large bowl, whisk the sugars and eggs until light and fluffy. Slowly drizzle in the oil while mixing, then add vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and optional nuts, coconut, or raisins gently to keep the batter light.
- Divide the batter evenly between pans (or spread evenly for a single-layer cake).
- Bake for 30–40 minutes (or 22–28 minutes for round pans), until a toothpick inserted comes out clean or with a few moist crumbs.
- Let the cake cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
- For the cream on top: Beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, beating until incorporated and fluffy.
- Stir in vanilla extract, salt, and enough cream to reach a spreadable consistency.
- Frost the completely cooled cake generously. For layered cakes, frost between layers and all around the outside.
- Chill for 30–60 minutes before slicing.
- Garnish with nuts, orange zest, or carrot curls if desired.
Notes
More Wheatless / Gluten-free recipes on Wheatless Recipes
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