When it comes to desserts, pairing is everything. Just imagine slicing a piece of Pamela’s Gluten-Free Carrot Cake and serving it alongside a warm cup of chai tea. The spices in the tea complement the cake’s flavor beautifully. Or, think about a leisurely afternoon with friends, enjoying this cake with a scoop of vanilla bean ice cream—pure decadence.

But that’s not all! You might want to try it with a dollop of freshly whipped cream and a sprinkle of cinnamon for an extra touch. And let’s not forget how delightful it is with a dollop of cream cheese frosting—because who doesn’t love a little extra sweetness? This carrot cake truly shines in a variety of settings, whether it’s a celebratory gathering or just a cozy evening at home.

As a registered dietitian and food enthusiast, I love to experiment with recipes that are not only healthy but bursting with flavor. Today, I want to share something special: Pamela’s Gluten-Free Carrot Cake. This isn’t just any carrot cake; it’s a delightful treat that everyone can enjoy, gluten-free or not.

You might be familiar with the classic carrot cake—sweet, moist, and spiced just right. But Pamela’s take elevates it to a whole new level! Made with wholesome ingredients, it brings together the sweetness of carrots, the warmth of spices, and the richness of a delightful cream cheese frosting. 

Not to mention, it’s perfect for any occasion. Whether you’re hosting a gathering or just want a sweet treat for the week, this recipe has you covered.

Let’s dive into what makes this cake unique and how we can whip it up together!

What Is Pamela’s Gluten-Free Carrot Cake?

Pamela’s Gluten-Free Carrot Cake is a moist and flavorful dessert made with Pamela’s Artisan Gluten-Free Flour blend. This cake is loaded with fresh carrots, sweetened coconut, and optional nuts, all wrapped up in a luscious cream cheese frosting. 

It caters not only to gluten-sensitive individuals but anyone who loves a delicious carrot cake.

Why This Recipe Works

1. Perfect Balance of Flavor
The blend of spices, fresh carrots, and optional coconut creates a flavor profile that is irresistible. We’ve got cinnamon and nutmeg forming an aromatic duo that adds warmth.

2. Moisture That Lasts
Thanks to the addition of buttermilk and optional carrot purée, this cake remains beautifully moist even on the second or third day. It won’t dry out on you, unlike many gluten-free baked goods.

3. Customization Options
The recipe is flexible! You can play with the ingredients—skip the nuts if you’re allergic or add raisins if you’re feeling adventurous. This allows you the freedom to adjust based on preferences.

4. Crowd-Pleasing Delight
Whether you’re gluten-free or not, this cake is loved by many. The rich, creamy frosting pairs wonderfully with the spiced cake, making it a guaranteed hit at gatherings. Turn hesitant eaters into fans!

Ingredients You’ll Need To Make Pamela’s Gluten-Free Carrot Cake

Let’s gather our ingredients:

Cake Ingredients:

• 3 large eggs, at room temperature
• 1 cup vegetable oil or canola oil
• 1/2 cup packed light brown sugar
• 1 cup granulated white sugar
• 2 cups Pamela’s artisan gluten-free flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon ground cinnamon
• 1/2 cup buttermilk
• 1 tablespoon pure vanilla extract
• 2–3 cups finely shredded carrots (slightly over 2 cups is ideal)
• 1/2 cup carrot purée (optional, but enhances the texture and moisture)
• 1/2 cup finely shredded sweetened coconut flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup chopped pecans or walnuts (optional)

Frosting Ingredients:

• 8 oz cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 2 cups confectioners’ sugar (adjust for desired thickness)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 cup chopped walnuts (for topping or decoration)

How To Make Pamela’s Gluten-Free Carrot Cake?

It’s time to put on your apron and get baking! Here’s a step-by-step guide:

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This is crucial as it ensures even baking throughout the cake.

Step 2: Prepare the Pans

Grease two 9-inch round cake pans with oil or butter and lightly dust with gluten-free flour. This helps the cakes release easily once baked.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing dry ingredients evenly helps ensure even distribution of the leavening agents.

Step 4: Cream the Sugars and Egg Mixture

In another bowl, whisk the eggs, light brown sugar, and granulated sugar until smooth. Next, slowly incorporate the oil, vanilla extract, and buttermilk. The mixture should appear creamy and well combined.

Step 5: Combine the Mixtures

Gradually incorporate the dry ingredients into the wet mixture. Stir gently to avoid overmixing. You want a smooth batter without lumps.

Step 6: Fold in Carrots and Optional Ingredients

Gently fold in the finely shredded carrots, sweetened coconut, and any additional ingredients like carrot purée or nuts. This is where the magic happens—each bite will be packed with texture and flavor!

Step 7: Bake

Pour the batter evenly into the prepared pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it as ovens vary.

Step 8: Cool

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart.

Step 9: Make the Frosting

While the cakes cool, beat together the softened cream cheese and unsalted butter in a large bowl until they are well combined and fluffy. Gradually add the confectioners’ sugar, mixing until you reach the desired consistency. Don’t forget the vanilla and almond extracts for a flavor boost!

Step 10: Decorate

Once the cakes are completely cool, apply a generous layer of frosting on top of one cake layer. Place the second layer on top, and finish with frosting on the top and sides. Top with chopped walnuts for an added crunch.

Tips for Success

• Room Temperature Eggs: Make sure your eggs are at room temperature for best results.
• Shred Your Carrots Finely: This ensures they incorporate well into the batter, providing that lovely texture without large bites of carrot.
• Avoid Overmixing: When combining, mix just until combined. Overmixing can lead to a dense cake.
• Cool Completely Before Frosting: Frosting a warm cake is a recipe for disaster. Allow it to cool fully to keep the frosting intact.
• Don’t Skip the Coconut: If you love a bit of sweetness, coconut adds another layer to this cake.

How to Store the Leftovers?

After enjoying a slice (or two), you’ll want to store leftovers properly. Here’s how:

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days. The cool temperature helps preserve moisture.
• Freeze: If you have more than you can eat, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They’ll keep for 2-3 months. Thaw slices overnight in the fridge before enjoying.

Recommended Side Dishes for Pamela’s Gluten-Free Carrot Cake

Here are some delightful side options to serve alongside your cake:

1. Fresh Fruit Salad
A bright fruit salad mixes seasonal fruits, adding a refreshing touch to your dessert spread. Try combining berries, oranges, and melons for color and flavor.

2. Vanilla Yogurt
A side of thick vanilla yogurt can balance the rich sweetness of the cake. It’s creamy and complements the flavors beautifully.

3. Nut Mix
Offer a small bowl of assorted nuts for some added crunch. They enhance the snacking experience and pair nicely with the cake’s flavors.

4. Herbal Tea
Serve with a warming cup of herbal tea, like chamomile or mint. The fragrance meshes well with the cake and provides a soothing experience after the meal.

Alternatives for Ingredients

If you find yourself without certain ingredients, here are substitute options:

1. Gluten-Free Flour:
Can’t locate Pamela’s blend? Any all-purpose gluten-free flour can work, but ensure it includes a leavening agent.

2. Brown Sugar:
Don’t have it on hand? Use white sugar mixed with a bit of molasses. It adds that caramel-like flavor.

3. Buttermilk:
No buttermilk? Combine 1/2 cup of milk (dairy or non-dairy) with 1/2 tablespoon of vinegar or lemon juice. It mimics buttermilk’s tanginess.

4. Egg Alternatives:
For a vegan version or if you’re out of eggs, use ground flaxseeds mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water = 1 egg). It binds beautifully and offers a nutty flavor.

Pamela Dunlap

Pamela’s Gluten Free Carrot Cake Recipe

When it comes to desserts, pairing is everything. Just imagine slicing a piece of Pamela's Gluten-Free Carrot Cake and serving it alongside a warm cup of chai tea.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 large eggs at room temperature
• 1 cup vegetable oil or canola oil
• 1/2 cup packed light brown sugar
• 1 cup granulated white sugar
• 2 cups Pamela’s artisan gluten-free flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon ground cinnamon
• 1/2 cup buttermilk
• 1 tablespoon pure vanilla extract
• 2 –3 cups finely shredded carrots slightly over 2 cups is ideal
• 1/2 cup carrot purée optional, but enhances the texture and moisture
• 1/2 cup finely shredded sweetened coconut flakes
• 1/4 teaspoon ground nutmeg optional
• 1/2 cup chopped pecans or walnuts optional
• 8 oz cream cheese softened to room temperature
• 4 tablespoons unsalted butter softened to room temperature
• 2 cups confectioners’ sugar adjust for desired thickness
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract optional
• 1 cup chopped walnuts for topping or decoration

Equipment

• toothpick
• Oven

Method

 

1. Start by preheating your oven to 350°F (175°C). This is crucial as it ensures even baking throughout the cake.
2. Grease two 9-inch round cake pans with oil or butter and lightly dust with gluten-free flour. This helps the cakes release easily once baked.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing dry ingredients evenly helps ensure even distribution of the leavening agents.
4. In another bowl, whisk the eggs, light brown sugar, and granulated sugar until smooth. Next, slowly incorporate the oil, vanilla extract, and buttermilk. The mixture should appear creamy and well combined.
5. Gradually incorporate the dry ingredients into the wet mixture. Stir gently to avoid overmixing. You want a smooth batter without lumps.
6. Gently fold in the finely shredded carrots, sweetened coconut, and any additional ingredients like carrot purée or nuts. This is where the magic happens—each bite will be packed with texture and flavor!
7. Pour the batter evenly into the prepared pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it as ovens vary.
8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart.
9. While the cakes cool, beat together the softened cream cheese and unsalted butter in a large bowl until they are well combined and fluffy. Gradually add the confectioners’ sugar, mixing until you reach the desired consistency. Don’t forget the vanilla and almond extracts for a flavor boost!
10. Once the cakes are completely cool, apply a generous layer of frosting on top of one cake layer. Place the second layer on top, and finish with frosting on the top and sides. Top with chopped walnuts for an added crunch.

Nutrition

Calories: 340kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 7gCholesterol: 45mgFiber: 2gSugar: 25g

Notes

• Room Temperature Eggs: Make sure your eggs are at room temperature for best results.
• Shred Your Carrots Finely: This ensures they incorporate well into the batter, providing that lovely texture without large bites of carrot.
• Avoid Overmixing: When combining, mix just until combined. Overmixing can lead to a dense cake.
• Cool Completely Before Frosting: Frosting a warm cake is a recipe for disaster. Allow it to cool fully to keep the frosting intact.
• Don’t Skip the Coconut: If you love a bit of sweetness, coconut adds another layer to this cake.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s Gluten-Free Carrot Cake is more than just a dessert; it’s a delightful experience. With its moist texture, layers of flavor, and wonderful frosting, it’s sure to become a favorite in your household. Whether you enjoy it alongside a cup of tea or serve it during a special gathering, this cake brings joy to every occasion.

Taking the time to prepare this delicious cake pays off in flavor. Plus, it has the added benefit of being gluten-free, making it accessible for a broader audience. So gather your ingredients, spark some joy in your kitchen, and get baking! You won’t regret it! Your guests will be raving, and who knows—you might just be inspired to whip up another batch!

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