For the carrot cake:
  • 1 2/3 c (approx 6 1/2 oz) Better Batter Gluten-Free Flour, plus extra for dusting the pan
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3-4 large carrots, ends trimmed and finely shredded (yield about 2 cups)
  • 3 eggs (or ¾ c chia or flax gel)
  • 1 c granulated sugar
  • 1/2 c light brown sugar, lightly packed
  • 1 c vegetable or canola oil (or sub in half unsweetened applesauce)
  • 1/2 c toasted and chopped pecans, optional
For the cream cheese filling:
  • 8 oz cream cheese, light or regular, softened, or Daiya cream cheese alternative
  • 1/4 tsp vanilla
  • 1/4 c granulated sugar
  • 1 egg (or 1/4 c chia or flax gel)
For the frosting:
  • 4 oz cream cheese, softened, or Daiya cream cheese alternative
  • 2 Tbl butter, softened, ro Earth Balance margarine
  • 1/2 tsp vanilla
  • 2 Tbl heavy cream, or df alternative (we like Rich Whip)
  • 1 Tbl sour cream (or omit and add an extra tbsp. df whip cream alternative)
  • 2 c Better Batter Corn-Free Powdered Sugar
Other items you will need:
  • Vegetable shortening
  • Bundt pan


Preheat and prepare the pan. Preheat the oven to 350 degrees. Grease a 9- or 10-inch Bundt cake pan well with vegetable shortening, making sure to rub the shortening into each and every indentation and cranny. Spoon in a little flour and rotate the pan to distribute the flour and coat the pan, tapping out excess over the sink. Set aside. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside. Prepare the wet ingredients and make the batter. In the bowl of a stand mixer, or using a handheld electric mixer, beat the eggs and sugars together until well blended. Add the oil and beat until thick and creamy. Add the dry ingredients, carrots, and nuts (if using). Mix gently by hand until combined with no streaks of flour remaining. Set aside while preparing the cream cheese filling. Prepare cheese cheese filling and bake. Blend together the cream cheese, vanilla, sugar, and egg until well combined. Pour half of the carrot cake batter into the prepared pan and spread evenly. Spoon the cream cheese filling in dollops across the top then top with remaining carrot cake batter. Bake the cake for 55-60 minutes or until the top lightly springs back to the touch and a toothpick inserted in the cake comes out clean. To prevent the cake from over-browning, lightly tent with foil but the color will be a deep brown on the cake. Remove the pan from the oven and let it sit 10-15 minutes before turning it out onto a wire rack to cool completely. Once cool, carefully invert onto a serving plate. Prepare the frosting. Whip together the cream cheese, butter, and vanilla until smooth and combined. I do this in my stand mixer, but a handheld mixer also does the job well. Add the heavy cream, sour cream, and powdered sugar and mix until light and fluffy. Depending on your frosting affinity, either make this recipe as-is for a thinner touch of frosting or double it for a thick coating of frosting, as seen in the recipe photo. I have done both and prefer less. Once the Bundt cake is completely cooled, spread the frosting over the top. Refrigerate until ready to serve. Make this ahead a day in advance with excellent results, just cover the frosted cake with lightly with plastic wrap after the frosting has hardened in the refrigerator. Adapted from Mel's Kitchen Cafe