Best Gluten-Free Carrot Cake

A moist, delicious carrot cake with a lower sugar, lower fat, tangy cream cheese frosting. You can't tell it's gluten-free or lower fat/lower sugar.

• Preparation Time: 20 mins
• Cooking Time: 38 mins
• Total Time: 58 mins
• Calories: 467 Calories

Ingredients

• ½ cup white sugar
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon ground cinnamon
• ¾ cup confectioners' sugar
• 1 teaspoon gluten-free baking powder
• ¼ cup applesauce
• 1 teaspoon xanthan gum
• ½ cup canola oil
• cooking spray
• 1 (8 ounce) package Neufchatel cheese, softened
• 2 extra large eggs
• ½ cup granular no-calorie sucralose sweetener (such as Splenda®)
• 1 tablespoon buttery spread (such as Smart Balance®)
• 12 ounces shredded carrots
• 1 (12 fluid ounce) can crushed pineapple, partially drained
• 1 cup gluten-free flour (such as Tom Sawyer™)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.

Step 2

Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes.

Step 3

Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl; beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt; beat until well blended.

Step 4

Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum; mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes.

Step 6

Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl; beat with an electric mixer until frosting is light and fluffy.

Step 7

Spread frosting over cooled cake.