This Old-Fashioned Carrot Cake is a perfect blend of moist, tender cake with rich, warm spices like cinnamon, all topped with creamy frosting. Made with gluten-free flour, this cake is a great option for those with dietary restrictions without sacrificing flavor or texture. Grated carrots add natural sweetness and moisture, while the cake is easy to make and perfect for Easter, Thanksgiving, or any special occasion. Whether you’re looking for a classic carrot cake recipe or a gluten-free dessert, this cake is sure to impress.

Ingredients
Dry Ingredients:
- 2 cups gluten-free 1:1 flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients:
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 4 eggs (room temperature)
- 3 cups grated carrots
- 1 ½ teaspoons organic vanilla extract (Singing Dog)
Frosting:
- [Click HERE for the frosting recipe.]
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two 8×8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the eggs and sugar using a mixer on medium speed for about 1 minute.
- Add the vegetable oil and vanilla extract to the mixture. Mix on medium speed for an additional 30 seconds.
- Gradually add half of the dry ingredients to the wet mixture and mix on medium speed for 20 seconds. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix for another 30 seconds until fully combined.
- Fold in the grated carrots using a rubber spatula, ensuring they are evenly incorporated into the batter.
- Evenly divide the batter between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once the cakes have cooled, frost with your favorite frosting (see the provided frosting recipe).
- Frost the cake using a rubber spatula or metal paddle, spreading evenly over both layers.
Why You’ll Love This Recipe
This Old-Fashioned Carrot Cake is the perfect balance of moist, flavorful, and sweet, with a classic blend of warm spices like cinnamon and a touch of vanilla extract. Made with gluten-free flour, this recipe accommodates those with dietary restrictions while maintaining the delicious texture and flavor you love. The grated carrots provide natural sweetness, while the rich, creamy frosting adds a delightful finishing touch. It’s the ideal dessert for any occasion, from family dinners to holiday celebrations.
Tips
- Room temperature eggs: Ensure your eggs are at room temperature to help create a smooth batter and achieve the best texture.
- Grate the carrots finely: The finer the carrot shreds, the more evenly they’ll distribute in the cake, ensuring a consistent flavor and texture.
- Mix gently: When folding in the grated carrots, be careful not to overmix the batter. A gentle fold ensures the carrots stay intact and the cake stays moist.
- Check cake doneness: Start checking the cakes around 30 minutes by inserting a toothpick in the center. If it comes out clean, your cakes are done.
Variations and Substitutions
- Flour: If you’re not following a gluten-free diet, you can substitute the gluten-free flour with regular all-purpose flour for a traditional version of this cake.
- Carrot variety: Use fresh, organic carrots for the best flavor. Avoid pre-grated carrots, as they can be drier and may affect the cake’s texture.
- Nuts and raisins: Add walnuts, pecans, or raisins for extra flavor and texture. Simply fold them into the batter along with the grated carrots.
- Frosting options: You can use cream cheese frosting, buttercream frosting, or even a coconut whipped cream for a lighter, dairy-free option.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be baked ahead of time. Just store the cooled cakes in an airtight container at room temperature for up to 2-3 days before frosting. You can also freeze the cakes for up to a month before frosting.
Can I substitute the oil?
Yes, you can substitute the vegetable oil with coconut oil for a slightly different flavor or use applesauce for a lighter, lower-fat version.
Do I need to frost the cake immediately after baking?
Allow the cakes to cool completely before frosting to prevent the frosting from melting or sliding off.
Serving Suggestions
- Serve with coffee or tea: This carrot cake pairs wonderfully with a warm cup of coffee, chai tea, or a refreshing iced beverage.
- Perfect for special occasions: Whether it’s Easter, Thanksgiving, or a birthday party, this carrot cake is sure to be a hit at any gathering.
- Pair with a light dessert: For a full dessert spread, serve slices of carrot cake alongside fresh fruit or sorbet for a refreshing contrast.
Old-Fashioned Carrot Cake
15
servings10
minutes35
minutesIngredients
Dry Ingredients:
2 cups gluten-free 1:1 flour
1 tablespoon cornstarch
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
Wet Ingredients:
1 ¾ cups sugar
1 cup vegetable oil
4 eggs (room temperature)
3 cups grated carrots
1 ½ teaspoons organic vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Lightly grease two 8×8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the eggs and sugar using a mixer on medium speed for about 1 minute.
- Add the vegetable oil and vanilla extract to the mixture. Mix on medium speed for an additional 30 seconds.
- Gradually add half of the dry ingredients to the wet mixture and mix on medium speed for 20 seconds. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix for another 30 seconds until fully combined.
- Fold in the grated carrots using a rubber spatula, ensuring they are evenly incorporated into the batter.
- Evenly divide the batter between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once the cakes have cooled, frost with your favorite frosting (see the provided frosting recipe).
- Frost the cake using a rubber spatula or metal paddle, spreading evenly over both layers.
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