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This Gluten Free Carrot Cake is perfectly spiced, incredibly moist, and topped with rich homemade cream cheese frosting. It’s so light and tender that guests won’t believe it’s gluten-free, and even dairy-free (you’ll just need to use vegan ingredients in the frosting)! Whether it’s for Easter or just because, this classic dessert is easy to make and impossible to resist.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Fluffy Gluten-Free Carrot Cake with Cream Cheese Frosting
Right in time for Easter, I’m sharing this recipe for the best carrot cake ever. If you’ve been craving carrot cake since going gluten-free, but the store-bought options leave something to be desired, this is the recipe for you! My mouth is watering all over again just thinking about it – I can still taste the soft, tender crumb filled with sweet and spiced carrot flavor and the tangy cream cheese frosting. It’s totally irresistible and I can’t wait to bake it again!
Fluffy and moist homemade carrot cake is truly the ultimate spring dessert, and I can’t wait to show you that it’s so easy to make. After one bite, you’ll want to bake it year-round. A thick slice of tender gluten-free carrot cake loaded with pecans and spice goes perfectly anytime with a warm cup of coffee or tea. What’s not to love? Here’s why you will too…
- Fresh carrots. The carrots really shine through in this gluten-free carrot cake! This recipe perfectly balances the sweetness and spice with the flavor and moisture of freshly grated carrots.
- Perfectly moist. Prepare to be amazed at how one cake can be so unbelievably fluffy yet so mouthwateringly moist at the same time. The trick it to use oil instead of butter to make the crumb airy and tender.
- But not actually oily. This recipe uses just enough oil, even cutting some of the oil with applesauce for a carrot cake that’s still ultra-moist with the texture you love!
What You’ll Need
Below we’ll have a quick look at the ingredients you’ll need to make the best homemade carrot cake. The full amounts and recipe details are available further on in the recipe card.
- Gluten-Free Flour: Use your preferred high-quality gluten-free flour blend, like King Arthur’s Measure-for-Measure.
- Baking Powder and Baking Soda: Necessary leavening. I use both to give this carrot cake some extra lift.
- Spices: Cinnamon, nutmeg, ginger, allspice, and a pinch of salt to balance and enhance the flavors.
- Oil: Using oil in place of butter is the key to a soft, airy, and moist cake crumb. A neutral-flavored oil is best, like canola or vegetable oil.
- Sugar: The combination of brown sugar and white sugar brings extra moisture to the cake layers.
- Eggs and Vanilla: Eggs for richness, and vanilla for a hint of warm sweetness.
- Applesauce: Substituting a portion of the oil in this recipe with unsweetened applesauce helps to lighten the cake, among other benefits (see below).
- Carrots: Our star ingredient. You can’t have a carrot cake without ‘em.
- Pecans: Chopped pecans, for crunch and garnish. Feel free to leave these out if you’re making a nut-free carrot cake.
- Cream Cheese Frosting: I include my favorite fluffy cream cheese frosting recipe that I always use to frost this cake. It’s a simple combo of cream cheese (the block kind), butter, powdered sugar, and vanilla. You can use dairy-free cream cheese and butter for a fully dairy-free cake.
What Does Applesauce Do in Baking?
Applesauce is a great natural substitute for oil, butter, and eggs in baking. It’s a lighter way to retain moisture and sweetness. I use applesauce to cut the amount of oil in the recipe, so you still get that perfectly moist and delicate cake crumb. Unsweetened applesauce also helps to enhance the flavor, while its natural sugars help to sweeten the cake.
How to Make the Best Gluten Free Carrot Cake
Ready to bake some gluten-free cake? I seriously can’t wait for you to try this moist and delicious carrot cake, so here’s an overview with photos to show how to make it. The detailed step-by-step instructions can be found in the recipe card.
Baking the Cake
- Get prepared. Preheat the oven to 350°F. Grease and line two 9-inch cake pans.
- Make dry mixture. Whisk all of the dry ingredients, including the flour, leavening, and all the spices, together to mix well.
- Make wet mixture. Blend oil and sugars, then beat in the vanilla, followed by the eggs, one at a time.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce.
- Add Carrots: Lastly, fold in the carrots and pecans by hand, just enough so that they’re evenly distributed. Be careful to not overwork the cake batter.
- Bake: Divide the batter evenly between two greased and lined 9-inch cake pans. Bake the cakes at 350ºF for 25 minutes. Use your finger to gently press down on the top of the cake. If it springs back right away, your cake is done! Leave the cakes to cool in the pans for a bit, and then move them to a rack to fully cool before you frost them.
Making the Frosting
When your cakes are cooled, it’s time to whip up a quick batch of cream cheese frosting:
- Combine: First, beat the butter and cream cheese together until smooth. Next, mix in the vanilla extract and powdered sugar, until the texture becomes thick and paste-like.
- Whip: Continue to beat the frosting for 5 minutes or so, to get it light and fluffy.
Assembling and Frosting the Cake
All that’s left to do now is assemble your gluten-free carrot cake! You may notice that your cakes have risen up higher in the middle than at the edges. If needed, use a bread knife to trim the “domes” so that the tops of the cakes are level and ready for stacking. Then, get started on assembling your layers:
- First Layer: Place the first of the two cakes onto a plate, and spread about a third of the frosting evenly over the top.
- Second Layer: Gently place the second cake over the first. Use about half of the frosting that’s left to cover the top and sides of the two cake layers. Afterward, pop the frosted carrot cake into the fridge to chill.
- Decorate: After a half hour or so, take the cake out and use the remaining frosting to decorate however you’d like. See below for easy cake-decorating ideas! I also top my carrot cake with additional chopped pecans for extra crunch.
Can I Make Carrot Cake Cupcakes Instead?
Yes, you can make this recipe as carrot cake cupcakes instead! Use the batter to fill a lined 12-well muffin tin, about ⅔ of the way full. Bake at 350ºF for about 20 minutes, or until the tops spring back when gently pressed.
Note that the exact baking times may vary, so keep a close eye and check your cupcakes once they near the 20-minute mark.
Mix-Ins and Variations
Carrot cake fans can tell you: the possibilities for mix-ins are endless! Here are some easy add-ins and variations to try:
- Coconut: Stir shredded coconut into the batter along with the carrots and pecans.
- Nut-Free: Substitute the pecans in this recipe with white or dark chocolate chips.
- Raisins: Add white raisins or sultanas.
- Frosting: Not a fan of cream cheese frosting? Use my recipe for Easy Vanilla Frosting instead.
Fresh diced pineapple is a cult favorite carrot cake add-in, but with it comes a ton of excess moisture. For this reason, pineapple isn’t a suitable add-in for this particular carrot cake recipe. For an equally delicious alternative that includes pineapple, however, try my Gluten-Free Hummingbird Cake!
Tips for Success
I’m certain your homemade carrot cake will turn out sensational! Here are some additional tips for carrot cake success:
- Grate the carrots with a food processor. This is a simple hack that makes quick work of grating fresh carrots for carrot cake. Use the grater plate or blade on your food processor to grate those carrots in seconds!
- Measure the flour correctly. The best way to measure ingredients is with a kitchen scale. If you don’t have one, when it comes to measuring your flour, use the spoon-and-sweep method instead. Spoon the flour from the bag into your measuring cup, and then use the back of a knife to level it off. Avoid scooping directly from the bag, as too much flour can lead to a dense, tough cake.
- Don’t forget to line the pans. Make sure to grease your pans with non-stick spray, and line the bottoms with parchment paper to prevent the gluten-free cakes from sticking.
Storing Homemade Carrot Cake
Leftover gluten-free carrot cake can be stored covered in the fridge for 4-5 days.
Can I Freeze Carrot Cake?
Yes, but if you’re making this cake ahead it’s best to freeze the gluten-free carrot cake layers before they’re frosted. Once the cakes have been baked and cooled, wrap them tightly in plastic wrap with an extra layer of foil over top. When you’re ready to assemble the carrot cake, defrost the layers at room temperature before frosting.
Leftover frosted carrot cake can also be frozen, though I recommend flash-freezing it in slices first. Once solid, wrap the cake slices and return them to the freezer. Thaw at room temperature before serving.
Common Questions
Is carrot cake gluten-free?
No, most conventional carrot cakes are not gluten-free as they’re made with regular all-purpose flour. Unless a recipe specifies that it’s made gluten-free, it’s safer to assume that it isn’t.
Why did my cake turn out dry and crumbly?
This could be because you used too much flour, or it could be the gluten-free flour blend that you’re using. I’ve always had great results with King Arthur Flour when making this gluten-free carrot cake. Do your best to measure correctly!
Can I make this recipe with regular flour instead?
Yes. The gluten-free flour can be replaced with all-purpose flour if you’re not making a gluten-free carrot cake.
Things You’ll Need
- BAKING PANS: This cake is baked in 9-inch round cake pans. If you only have 8-inch pans, you might have to bake it a bit longer.
- PARCHMENT PAPER: Essential to make sure your cakes slide right out of the pans. These rounds make it so convenient instead of cutting the paper to fit.
- HAND MIXER: No need to haul out the bid stand mixer to make this gluten free carrot cake.
- GLUTEN FREE FLOUR: Feel free to test out any other gluten free blend, but my preference is King Arthur Flour Measure-for-Measure.
More Easy Gluten Free Cake Recipes
Gluten Free Carrot Cake
Ingredients
- 2 1/2 cups 1-to-1 gluten free flour (recommended: King Arthur Flour Measure for Measure)
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2/3 cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup applesauce
- 2 1/2 cups shredded carrots
- 3/4 cup chopped pecans (lightly toasted)
For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature (non-dairy, if needed)
- 1/2 cup unsalted butter, at room temperature (vegan butter, if needed)
- 5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for decoration (lightly toasted)
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch cake pans.
- Combine 2 1/2 cups 1-to-1 gluten free flour, 2 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon allspice1/2 teaspoon salt in a large bowl. Whisk together to mix well.
- Add 1/2 cup vegetable oil, 1 cup granulated sugar, and 2/3 cup lightly packed light brown sugar to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes. Scrape down the bowl.
- Add 1 teaspoon vanilla extract, then 3 large eggs, one at a time, mixing for 60 seconds between each addition.
- Turn the mixer to low speed and add half of the flour mixture followed by half of the 1/2 cup applesauce. Repeat with the remaining flour mixture and 1/4 cup applesauce.
- Remove the bowl from the mixer. Add 2 1/2 cups shredded carrots and 3/4 cup chopped pecans and fold together by hand until they are evenly distributed.
- Divide evenly among the cake pans and bake for 25-28 minutes or until the top springs back when gently pressed.
- Remove from the oven and cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack. Cool completely before frosting.
To Make the Frosting:
- Combine 8 oz cream cheese, and 1/2 cup unsalted butter, both softened to room temperature, in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until smooth and creamy. Scrape down the bowl.
- Add 5 cups powdered sugar, sifted, and 1 teaspoon vanilla extract. Start the mixer on low speed. Stir until the sugar is all incorporated. The mixture will resemble a thick paste.
- Turn the mixer to high speed and beat for 5 minutes, until the frosting is fluffy and lighter in color.
To Assemble the Cake:
- If necessary, level the cake rounds before frosting.
- Place the first cake round on a plate. Top with about 1⁄3 of the frosting. Spread over the cake round to the edges.
- Top with the second cake round. Spread about 1⁄2 of the remaining frosting on the top and sides of the cake, making a thin even layer.
- Chill the cake for 30 minutes.
- Remove the cake from the refrigerator and apply the remaining frosting into a decorative layer.
- Decroate the top and/or sides with 1/2 cup chopped pecans, if desired.
Notes
Did you make this?
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Good flavor – particularly with the toasted pecans – but a bit dry. Compared it to my last recipe and this one called for more flour and less oil and egg. Consider playing with the ratios if you’re looking for a moister cake.
Thanks for the feedback. This recipe replaces some oil with applesauce. Also, be sure you are lightly spooning the flour so it doesn’t get overpacked.
Can you use crushed pineapple in place of the applesauce?
I haven’t tested that, so I am not sure if it would be too liquidy. If you try it, let me know!
Can I use a 9 × 5 loaf pan for this recipe, and should I adjust cook time and temp.
This should be the right amount of batter for a 9-inch loaf pan, but I haven’t tested it myself. I was just working on a gluten free zucchini loaf, and it took 45-55 minutes at 350°F. You want it to reach an internal temperature of 200°F or a toothpick comes out clean.
Made cupcakes . The batter is so yummy. You don’t even know it’s gluten free. Filled the cupcake papers to the top, made 20. Didn’t add coconut but did add raisins.
Excellent! A big hit for my daughters birthday!
So happy to hear this!
Can you just use 1 cup of oil instead of 1/2 applesauce and 1/2 cup oil?
I haven’t tested, but I suspect it would work.
Looking forward to making this luscious cake! Could I bake it in a springform pan?
If you use all the batter, it may take quite a a while to cook through, so I woild worry the edges would dry out. However, if you are still planning to split it into 2 layers, it should be fine.
One serving is over 700 cal? How large is that serving?
It’s a pretty big cake, and the serving size assumes 12 slices, and you use all of the frosting and additional pecans for decoration. You can cut smaller slices, use less frosting, or fewer nuts on top.