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Gluten Free Spiced Carrot Cake with Cream Cheese Frosting

Gluten Free Spiced Carrot Cake with Cream Cheese Frosting

This Gluten Free and Dairy Free decadent dessert bursts with warm spices and a double dose of moisture from both carrots and parsnips.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours

Equipment

  • mixer/mixing bowl
  • 2 8" cake pans or 1 9x13 pan

Ingredients

Carrot Cake

  • 2 cups carrots, shredded
  • 2 cups parsnips, shredded
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 cup walnut oil, can sub with canola oil
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 cups Gluten Free 1.1 flour
  • 1 cup walnuts, chopped
  • 1 cup raisins
  • 1 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 2 tsp orange zest
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1 tsp kosher salt

Cream Cheese Frosting

Instructions

Carrot Cake

  • Preheat oven to 350 degrees. Spray 2 8" or 1 9x13 cake pan with nonstick baking spray.
  • In a bowl add your eggs, oil, sugars, and vanilla. Mix for 3 minutes until sugar is dissolved and eggs are a little frothy.
  • Add your remaining ingredients and mix until everything is just incorporated and evenly distributed. Don't over mix!
  • Evenly pour into your two round cake pans, or 9x13 cake pan. Smooth out the top.
  • Bake for 35-45 minutes. A toothpick should come out clean.
  • Allow to cool completely before frosting.

Cream Cheese Frosting

  • Add all of the ingredients to a bowl.
  • Mix until smooth and fluffy.
  • Spread over cooled cake and decorate with walnuts. Slice and enjoy!
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