Gluten Free Carrot Cake
My gluten-free carrot cake is perfectly spiced, moist, and easy to make. It features two rich cake layers filled with sweet-tangy cream cheese frosting. You can even make the frosting dairy-free with a few simple swaps. For an Easter dessert or special occasion, this classic carrot cake is a must!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
I’m sharing my favorite recipe for carrot cake ever. Best of all? It’s gluten-free! My mouth is watering all over again just thinking about it. I can still taste this gluten-free carrot cake’s soft, tender crumb, filled with shredded carrots, crunchy nuts, and spice. It’s totally irresistible, and such a classic springtime dessert. I can’t wait to bake it again for Easter this year! I also have these crowd-friendly carrot cake cupcakes.
Why You’ll Agree this is the Best Gluten-Free Carrot Cake with Cream Cheese Frosting
- Fresh carrots. Freshly grated carrots really shine in this gluten-free carrot cake recipe. They meld into the crumb, adding moisture alongside the sweetness and spice.
- Perfectly moist. Everyone who tastes this cake is always blown away by how unbelievably fluffy and soft it is. Especially since there’s no dairy in the recipe! The trick is to use oil instead of butter to make the crumb airy and tender.
- Adaptable. I add pecans, but these are optional. I cut some of the oil with applesauce for a carrot cake that’s still ultra-moist with the texture I love! You can also make the frosting dairy-free by using vegan ingredients. There are plenty of ways to adapt this recipe.
Recipe Ingredients
Below, I’ve included the ingredients you’ll need to make the best gluten-free 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. Make sure your baking soda and baking powder are fresh.
- 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. It helps retain moisture and sweetness, so you still get that perfectly moist and delicate cake crumb.
- Carrots: Our star ingredient. You can’t have a carrot cake without ‘em. A box grater works wonderfully to finely shred the carrots.
- 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.
How to Make 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.
- Mix the dry ingredients. Next, whisk all of the dry ingredients, including the flour, leavening, and spices, together until they’re evenly combined.
- Combine the wet ingredients. In a new bowl, blend the 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 the carrots. Lastly, fold in the shredded carrots and pecans by hand, just enough so that they’re evenly distributed. Be careful to not overmix the cake batter.
- Bake the cake. Now, 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.
Make the Cream Cheese 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. Not a fan of cream cheese frosting? Use my recipe for vanilla frosting instead.
Assemble and Frost This Carrot Cake
All that’s left to do now is assemble your gluten-free carrot cake! You may notice that your cakes have risen higher in the middle than at the edges. If needed, use a bread knife to trim these “domes” so that the tops of the cakes are level and ready for stacking. Then, get started on assembling your layers:
- First layer. Start by placing the first of the two cakes onto a plate. Spread about a third of the frosting evenly on top.
- Second layer. Next, 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 30 minutes, take the cake out of the fridge. Use the remaining frosting to decorate however you’d like. I top my carrot cake with additional chopped pecans for extra crunch.
Tips and Variations
- 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. It’s truly essential to make sure they slide right out of the pan. Pre-cut parchment rounds are a convenient option instead of cutting the paper to fit.
- 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!
- Add some mix-ins. Stir shredded coconut or raisins into the batter along with the carrots and pecans. Or even try white or semisweet chocolate chips. This is a sweet swap for the pecans if you need to make a nut-free cake.
- Don’t use pineapple in this recipe. 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!
- Use leftover carrot cake. We rarely have leftovers, but if you have a slice or two that have been sitting around for a few days, you can give them new life in these carrot cake parfaits!
Frequently Asked Questions
Can I make cupcakes instead?
Yes, you can make this recipe as carrot cake cupcakes instead! Use the batter to fill two lined 12-well muffin tins, 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.
Why did my carrot cake turn out dry?
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! Lightly spoon the flour into your measuring cup, then level it off. Or, even better, measure by weight.
Can I use regular flour instead?
Yes. The gluten-free flour in this recipe can be replaced with equal parts all-purpose flour if you’re not making a gluten-free carrot cake.
How to Store
- Refrigerate the frosted cake. Leftover gluten-free carrot cake can be stored covered in the fridge for 4-5 days. I recommend serving the cake at room temperature, so take it out ahead of time.
- Make ahead and freeze. 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 the top. When you’re ready to assemble the carrot cake, defrost the layers at room temperature before frosting.
- Freeze the frosted cake. 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.
More Easy Gluten-Free Cake Recipes
Gluten-Free Carrot Cake
My gluten-free carrot cake is perfectly spiced, moist, and easy to make with two fluffy cake layers filled with homemade cream cheese frosting. Serve this classic dessert for Easter!
Servings: 16 servings
Ingredients
- 2 1/2 cups 1-to-1 gluten free flour, 300 grams (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, 300 grams, 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
Store leftover cake in the refrigerator for 4-5 days.
Nutrition Facts
Gluten-Free Carrot Cake
Amount Per Serving (1 slice)
Calories 537
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g40%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 60mg20%
Sodium 182mg8%
Potassium 216mg6%
Carbohydrates 78g26%
Fiber 4g16%
Sugar 61g68%
Protein 5g10%
Vitamin A 3761IU75%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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This carrot cake is amazing! The frosting is to die for! I topped the cake with a flower made out of sugared ginger and surrounded by the pecans. Will definitely make it again.
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.