Gluten-Free Carrot Cake with Cream Cheese Frosting

Frosting Options – Coconut Whipped Cream Frosting, Cashew Maple Cream Cheese Frosting, or store-bought options work too. If you don’t mind dairy, Simple Mills has a great option with real ingredients.

Substitute Tips – Non-dairy yogurt or sour cream may be substituted for traditional sour cream or yogurt. For the frosting, MIYOKO’S or Kite Hill work well for dairy-free cream cheese options, but they only come in a tub form which makes them a little softer when mixing. Adjust the consistency by adding more powdered sugar, if needed.

Baking Tips – Make sure your 1:1 gluten-free flour mix includes xanthan gum for extra rise and texture.

Single Layer Cake – If a single layer cake is preferred, transfer batter into the prepared 9×13 pan and bake for 35-40 minutes or until a cake tester comes out clean. Cool before frosting.

Freezer Storage Tips – To freeze this cake ahead of time, freeze the baked and cooled unfrosted cake layers by wrapping them separately in plastic wrap then foil. To thaw, place the wrapped frozen cake layers in the fridge overnight or at least 8 to 10 hours.