Gluten-Free One Layer Carrot Cake
Perfect for simple celebrations or weekends at home with the family this gluten-free one layer carrot cake is easy to make and delicious.
I’m a big cake lover fan and there’s nothing better than having a small one layer cake recipe on hand. I find it’s perfect for all kinds of occasions such as family celebrations, especially if it’s small group or mid-week when you don’t want a ton of left overs. It’s also great for parties, showers, game night, book club, weekend snacking, the list is endless. For the chocolate lover this one’s my favorite Gluten-Free One Layer Chocolate Cake.
Why You'll Love It
- You won’t have a ton of leftovers
- Perfect for a small celebration or family get together
- Gluten-free if needed
- Easy to make
- Great way to use up some leftover carrots
Ingredients
Flour – Gluten-Free flour with xanthan gum in it. Or regular all-purpose flour can be used.
Baking Powder
Baking Soda
Salt
CinnamonÂ
Sugar – Regular granulated sugar
Grated Carrot – You will only need 1 to 2 carrots depending on their size
Oil – Vegetable or Canola oil
Egg – You will use one large egg.
Vanilla Extract
Pecans – Chopped pecans are preferred, if they are on the larger size chop them into smaller pieces.
Raisins – These are optional but they do add a ton of flavor to the cake. Use the dark ones.
FROSTING INGREDIENTS
Cream Cheese – You will only use a small amount 1 1/2 oz.
Butter – Get some good butter for this you will need 2 tbsp. I like to use salted but you don’t have to.
Vanilla Extract
Powdered Sugar
Sweetened Coconut Flakes (Optional) – You can toast these or leave them as is.
Instructions
- Pre-heat the oven to 350°F.
- Grease and line an 8-inch round cake pan.
- Combine the first six ingredients in a medium size mixing bowl.
- Â Combine the grated carrots, vegetable oil, egg, and vanilla extract in a separate bowl, mixing well.
- Add the wet ingredients to the dry ingredients and beat on medium speed until just combined.
- Add in the raisins and the pecans, stir gently to combine.
- Pour the batter into the 8-inch baking pan (the batter will be thick) and bake for 20-25 minutes at 350°F.
- Once the cake is baked, cool 5 minutes in the pan then remove to serving platter to cool down.
- Remove the cream cheese and the butter from the refrigerator to soften while the cake cools down.
- If using the coconut flakes, add them to a dry skillet and toast on medium-low heat until lightly browned, stirring and keeping and eye on them so they don’t burn. Once toasted remove them to a small bowl and set aside.
Prepare The Frosting
- Beat the softened butter and cream cheese in a medium size bowl.
- Add in the vanilla extract and the powdered sugar and beat until smooth, scraping down the bowl as needed. If the frosting is too thick for your liking you can add 1/4 – 1/2 tsp of milk to thin it out a bit.
- Frost the cake and top with the toasted coconut if desired.
Storage
Store the cake covered in aluminum foil in the refrigerator for up to 3 days.
Gluten-Free One Layer Carrot Cake
Materials
For The Cake
- 3/4 cup Gluten-Free Flour/All-Purpose Flour make sure the Gluten-Free flour has xanthan gum in the blend
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 cup Sugar
- 3/4 cup Carrots, grated 1 -2 medium sized carrots
- 1/3 cup Vegetable Oil
- 1 Egg, large
- t tsp Vanilla Extract
- 1/4 cup Chopped Pecans make sure they are small to medium pieces and not large chunks
- 1/4 cup Raisins I like to use the dark ones
For the Cream Cheese Frosting
- 1 1/2 oz Cream cheese, softened
- 2 tbsp Butter, salted If using unsalted butter add a very small pinch of salt
- 1/4 tsp Vanilla Extract
- 1 1/8 cup Powdered Sugar
- 1/4- 1/2 tsp Milk optional if you want the frosting to be a bit looser and not so thick
- 1/4 cup Coconut, shredded and sweetened Optional
Instructions
Make The Cake
- Pre-heat the oven to 350°F.
- Line the bottom with parchment paper and then grease an 8-inch round cake pan.
- Combine the first six ingredients in a medium size mixing bowl.
- Combine the grated carrots, vegetable oil, egg, and vanilla extract in a separate bow, mixing well.
- Add the wet ingredients to the dry ingredients and beat on medium speed until just combined.
- Add in the raisins and the pecans, stir gently to combine.
- Pour into the prepared 8-inch cake pan, the batter will be thick. Spread it into an even layer. Bake for 20 minutes or until a tester inserted in the center comes out clean.
- Cool the cake for 5 minutes then remove to the serving platter to cool completely before frosting.
- While the cake remove the cream cheese and butter from the refrigerator to soften.
- If using the coconut flakes, add them to a dry skillet and toast them on medium-low heat until lightly browned, stirring and keeping an eye on them so they don't burn. Once toasted remove them to a small bowl to cool.
Make The Frosting
- Beat the softened butter and cream cheese in a medium size bowl.
- Add in the vanilla extract and the powdered sugar and beat until smooth, scrapping down the sides of the bowl as needed. If the frosting is too thick for your liking you can add 1/4-1/2 tsp of milk to loosen it up and make it a bit easier to spread on the cake.
- Sprinkle on the coconut flakes if using.
Notes
Nutrition
Other Recipes You May Like
