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Carrot Cake

Carrot Cake with Cream on Top: Moist, Wheatless, and Irresistible

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.
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Course: Gluten-Free Dessert
Cuisine: American, Western
Calories: 350
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
  3. In a large bowl, whisk the sugars and eggs until light and fluffy. Slowly drizzle in the oil while mixing, then add vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated carrots and optional nuts, coconut, or raisins gently to keep the batter light.
  6. Divide the batter evenly between pans (or spread evenly for a single-layer cake).
  7. 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.
  8. Let the cake cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For the cream on top: Beat cream cheese and butter together until smooth and fluffy.
  10. Gradually add powdered sugar, beating until incorporated and fluffy.
  11. Stir in vanilla extract, salt, and enough cream to reach a spreadable consistency.
  12. Frost the completely cooled cake generously. For layered cakes, frost between layers and all around the outside.
  13. Chill for 30–60 minutes before slicing.
  14. Garnish with nuts, orange zest, or carrot curls if desired.

Notes

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.