Gluten-Free Carrot Cake
Moist, warmly spiced, and perfectly tender, this Gluten-Free Carrot Cake delivers all the flavor of the traditional favorite—without the gluten. Packed with freshly grated carrots, cozy spices, and finished with a creamy frosting, this cake is ideal for birthdays, holidays, or anytime you’re craving a comforting homemade dessert.
Even non-gluten-free eaters will love this cake. It bakes up soft and fluffy with a rich crumb that proves gluten-free baking can be just as indulgent as the classic version.
Why You’ll Love This Recipe
This carrot cake is:
- Moist and flavorful, never dry
- Easy to make with simple gluten-free ingredients
- Perfectly spiced and not overly sweet
- Great for layering, cupcakes, or sheet cake
The grated carrots add natural sweetness and moisture, while the gluten-free flour blend provides structure without heaviness.
Ingredients (Serves 10–12)
Cake
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil or melted coconut oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple, drained (optional, for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting (Optional)
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Mix the Wet Ingredients
In another bowl, whisk together brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Combine and Fold
Add the dry ingredients to the wet ingredients and mix gently until just combined.
Fold in the grated carrots, crushed pineapple (if using), and nuts. Do not overmix.
5. Bake
Pour the batter evenly into prepared pan(s). Smooth the tops.
Bake for:
- 30–35 minutes for round pans
- 40–45 minutes for a 9×13-inch pan
The cake is done when a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Cream Cheese Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Spread over cooled cake or between layers.
Tips for the Best Gluten-Free Carrot Cake
- Use finely grated carrots so they blend smoothly into the batter.
- Let the cake cool fully—gluten-free cakes firm up as they cool.
- Measure flour accurately to avoid a dense texture.
- For extra moisture, the crushed pineapple is highly recommended.
Variations
- Dairy-Free: Use dairy-free cream cheese and butter.
- Nut-Free: Omit nuts entirely.
- Cupcakes: Bake at 350°F for 18–22 minutes.
- Healthier Option: Replace half the oil with applesauce.
Storage
- Room Temperature: 1 day, covered
- Refrigerator: Up to 5 days
- Freezer: Unfrosted cake layers freeze well for up to 2 months
Why This Recipe Works
Gluten-free flour blends paired with eggs and oil create structure and moisture, while carrots and pineapple prevent dryness. The spice blend enhances flavor without overpowering the cake, and the cream cheese frosting adds classic richness.