With a moist, soft crumb and velvety cream cheese frosting, this gluten free carrot sheet cake is perfect for Mother’s Day, Easter, or a random Sunday afternoon!
Carrot cake is my absolute favorite. I know some people do not understand how a cake with vegetables could be delicious. I used to be one of those people…then I wised up and tried it. I was really missing out and you are too!
First of all, carrots are sweet. Then, you add cinnamon, nutmeg, and ginger. Where are my pumpkin spice latte lovers?!? Oh, and it’s topped with cream cheese frosting- only the best! It is the only cake I want every year on my birthday! And, it is worth every single calorie!
How do I love thee? Let me count the ways…
- Utterly delicious!
- Super moist!
- Cream Cheese frosting…need I say more?!?
By turning it into a sheet cake, you can feed a crowd with at least 20 servings. In true sheet cake style, I went with a thick cream cheese glaze that is poured on the cake immediately after removing from the oven. Quickly smooth it out with an offset spatula or knife. It’s very difficult to achieve a completely smooth finish, so I like to add something on top- sprinkles, nuts, crushed cookies or graham crackers…no one will ever know!
Carrot Cake Tips
- Grate the carrots yourself. They will be softer, with more moisture. I use a small food processor.
- Line the bottom of the pan with parchment paper.
- Use applesauce for some added moisture and sweetness.
- Do not overmix the batter.
Ingredients in Gluten Free Carrot Sheet Cake
Grated Carrots
Butter
Brown Sugar
Maple Syrup
Applesauce
Vanilla
Milk or Cream
Eggs
Cinnamon
Nutmeg
Ginger
Salt
Baking Powder
Gluten Free Flour Blend
Warm Cream Cheese Glaze
- Butter
- Cream Cheese
- Milk or Cream
- Powdered Sugar
- Optional: vanilla, cinnamon
Is carrot cake healthier?
The short answer is no…probably not. Cakes tend to be high in calories, sugar, and fat. This recipe is healthier than other versions, but it’s still cake and should be enjoyed only occasionally as a treat.
30 minutes
Gluten Free Carrot Sheet Cake
Ingredients
- 1 stick of butter, melted
- 1/2 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1/2 c. applesauce
- 1/2 lb. carrots, finely grated
- 3 Tbsp. milk or cream
- 2 eggs
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. salt
- 3/4 tsp. baking soda
- 1 1/2 c. gluten free flour blend
Cream Cheese Glaze
- 8 oz. cream cheese
- 4 Tbsp. butter
- 2 Tbsp. milk or cream
- 1 1/3 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, applesauce, carrots, milk/cream, eggs, cinnamon, nutmeg, ginger, salt, and baking soda. Then, whisk in the flour. Pour batter onto a greased 9x13 jelly roll pan. Bake for 12-15 minutes, until an inserted toothpick comes out clean
- In a medium saucepan, heat the cream cheese, butter, milk/cream, and powdered sugar over low heat. Whisk until smooth.
- Immediately after removing the cake from the oven, pour the glaze over the warm cake. Use a knife or offset spatula to quickly spread the glaze. Top with chopped pecans, walnuts, or crushed graham crackers.Store leftovers in the fridge.