Name: Universal Carrot Cake (Gluten-Free Carrot Cake, One-Bowl)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Flax meal — 6 tbsp (42 g), for flax “eggs”; Water — ½ cup (120 mL), whisk with flax; let thicken; Gluten-free 1-to-1 baking flour — 2 ¼ cups (281 g), use a blend with xanthan gum; Baking powder — 1 tsp; Baking soda — 1 ½ tsp; Ground cinnamon — 2 tsp (4 g); Ground nutmeg — 1 tsp; Ground cardamom — ½ tsp; Light brown sugar — ¾ cup (150 g); Organic cane sugar — ¼ cup (50 g); Unsweetened applesauce — ¾ cup (185 g); Canola oil — ½ cup (120 mL) (*see oil-free option in Notes); Lemon juice — juice of ½ lemon; Alcohol-free vanilla extract — 1 tbsp (15 mL); Carrots, finely shredded — 3 cups (330 g); Raw unsalted pepitas — ½ cup (70 g); Raisins — ½ cup (73 g); Nonstick spray + parchment — for pan prep (9×13-inch); Powdered sugar — ½ to ¾ cup; Fresh lemon juice — 1–2 tbsp, to thin to a drizzle

Ingredients

Flax meal — 6 tbsp (42 g), for flax “eggs”
Water — ½ cup (120 mL), whisk with flax; let thicken
Gluten-free 1-to-1 baking flour — 2 ¼ cups (281 g), use a blend with xanthan gum
Baking powder — 1 tsp
Baking soda — 1 ½ tsp
Ground cinnamon — 2 tsp (4 g)
Ground nutmeg — 1 tsp
Ground cardamom — ½ tsp
Light brown sugar — ¾ cup (150 g)
Organic cane sugar — ¼ cup (50 g)
Unsweetened applesauce — ¾ cup (185 g)
Canola oil — ½ cup (120 mL) (*see oil-free option in Notes)
Lemon juice — juice of ½ lemon
Alcohol-free vanilla extract — 1 tbsp (15 mL)
Carrots, finely shredded — 3 cups (330 g)
Raw unsalted pepitas — ½ cup (70 g)
Raisins — ½ cup (73 g)
Nonstick spray + parchment — for pan prep (9×13-inch)

Optional lemon glaze

Powdered sugar — ½ to ¾ cup
Fresh lemon juice — 1–2 tbsp, to thin to a drizzle

Instructions

Heat & prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment (overhang on long sides) and lightly spray.
Flax “eggs”: Whisk 6 tbsp flax meal with ½ cup water. Let sit 5–10 minutes until thick and gelled.
Dry mix: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom until evenly combined.
Wet mix: In a second bowl, whisk brown sugar, cane sugar, applesauce, oil, lemon juice, vanilla, and the flax mixture until smooth and glossy.
Combine: Pour wet into dry. Stir just until combined; a few small flour streaks are okay (overmixing compresses GF batters).
Fold-ins: Fold in shredded carrots, pepitas, and raisins until evenly dispersed. Spread batter into the prepared pan and level the top.
Bake: Bake 40–45 minutes, until a toothpick in the center comes out clean or with a few moist crumbs (start checking at 38 minutes at high altitude).
Cool & finish: Cool in pan at least 15 minutes (30 is better). Lift out using parchment, slice into 24 pieces. Drizzle lightly with lemon glaze if using (about 1 tsp per piece).

Notes

Oil-free option: Replace the ½ cup oil with ½ cup additional applesauce + 2 tbsp avocado purée for body.
Spice balance: Cardamom adds a citrusy lift; reduce to ¼ tsp for a more classic profile.
Nut-free crunch: Pepitas keep this nut-free; swap in chopped walnuts or pecans if desired.
Flour tip: Use a cup-for-cup gluten-free blend that includes xanthan gum for best structure.
Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Freezes well (wrap slices; up to 2 months).
Glaze: For a brighter finish, add ½ tsp lemon zest to the glaze.

Author: Amber
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 piece (1/24 of pan)
Calories: 198
Sugar: 13 g
Sodium: 200 mg
Fat: 7 g
Saturated Fat: 0.7 g
Unsaturated Fat: 6.0 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg Ask ChatGPT