Gluten Free Carrot Cake
This truly is the best gluten free carrot cake recipe! It’s made in one bowl, incredibly moist, full of fresh flavor and so easy to make. Top it off with a dairy free cream cheese buttercream frosting.
I told ya’ll I was on a major cake kick, so next up is this gluten free carrot cake! It’s seriously moist, full of fresh spices like cinnamon, nutmeg and ginger and finished off with a simple dairy free cream cheese buttercream.
I’m seriously obsessed with this recipe, and know you will be too. I probably say this about every gluten free cake I make, but you truly would never know this is gluten free. It’s made with both gluten free all purpose flour to provide structure and a classic cake texture, plus a bit of almond flour for moisture and because it keeps the cake light and airy and not dense.
In carrot muffins or a carrot loaf, I can definitely see adding chopped walnuts, but I think it can ruin the texture and experience of cake! You are welcome to throw some into the batter, however, if that’s your thing 🙂 Try my carrot cake banana bread or carrot cake cookies next!
Tips before we get started!
- This recipe makes a two layer 8 or 9 inch round cake, (I just made an extra layer for the photos), but you can easily make a sheet cake instead. However, a sheet cake will require a longer baking time, probably about 50 minutes. If you try it, let me know!
- Since this recipe uses 4 eggs, that is above my limit for safely subbing a egg replacer, so I do not recommend making this cake vegan. I’d recommend an already vegan and gluten free carrot cake like Gimme Some Oven.
- I don’t love adding nuts to carrot cake, but if you do, you can absolutely add in some chopped walnuts to the batter.
How to make gluten free carrot cake
GRATE CARROTS. Peel your carrots and cut into large chunks. Add to a food processor and process until grated, this should only take a few seconds, just make sure there are no large chunks in there. You can also grate by hand, but I find the food processor makes it much easier! Set aside.
PREP PANS. Line two 8 or 9 inch round cake pans with parchment paper. I like using these parchment rounds.
MIX WET INGREDIENTS. In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients until well combined and the egg is completely broken up.
ADD WET INGREDIENTS. Beat in the dry ingredients (aside from the carrot), making sure to spoon and level the flours. Once combined, fold in the carrots until evenly incorporated. If you’re using walnuts or raisins, fold them in now!
BAKE. Divide the batter among your prepared cake pans and place in the center of the oven. For 8 inch pans, bake for 38-42 minutes, or until a toothpick comes out clean. Cakes made in 9 inch pans will be a bit thinner, so bake time will be shorter, check around 35 minutes for doneness.
COOL. Remove from the oven, let cool in the pans for about 15 minutes, then transfer onto a cooling rack to finish cooling.
FROST. Make the cream cheese frosting and frost the cakes once completely cool. I usually use about 1 cup of frosting between each layer, one cup on top, then the rest for the sides. I also love to top with my vegan caramel sauce or gluten free caramel sauce.
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How to keep cake moist
One question I get a lot is, “how do I keep my gluten free cake moist?” People seem to think that gluten free cakes are dry, but I promise, this cake is far from it. The apple sauce, oil, sugars and almond flour in the recipe will keep it moist for several days, so you can easily prep it in advance.
With that said, please do not sub the almond flour for almond meal. Almond meal is made from whole almonds, whereas almond flour is made from blanched almonds and contributes to the light and fluffy texture of the cake.
Prep in advance!
If you want to prep this gluten free carrot cake ahead of time, I would suggest making it up to 24 hours in advance, letting the cakes cool completely, then carefully but tightly wrap in plastic wrap. Place in the fridge or freezer until you’re ready to frost!
How to store
Because this gluten free carrot cake is naturally so moist, it stores really well. Once made, frosted and sliced, just store it in a container for 3-5 days, or a bit longer if storing in the fridge. Because of the generous amount of apple sauce in the cake, it doesn’t do well in a totally air tight container. It can get a bit too moist if totally sealed off. Keep the lid slightly ajar or just cover with foil for best results.
You can freeze the prepared and baked cake layers before frosting as well. Just be sure to let it cool completely, then wrap each layer in plastic wrap and place in a freezer safe bag for up to 1 month. Same goes for my gluten free carrot cake cupcakes!
Ingredient swaps
Nuts. This recipe does call for almond flour, but you can make it nut free if needed. You cannot swap almond flour for all purpose flour 1:1. However, you can swap the one cup of almond flour for 1/2 cup more gluten free all purpose flour.
Carrots. You can you store bought shredded carrots but I don’t recommend it! If you use a food processor the process of grating is SO easy. I promise it will be worth it in the final cake.
Sugar. You can swap the white sugar and light brown sugar for coconut sugar if you want a refined sugar free option. However, the cake will be very dark and the texture may be slightly different. I do not recommend a liquid sweetener like honey or maple syrup here as that will throw off the wet to dry ingredient ratio.
Try these cake recipes next!
- Red Velvet Cake
- Paleo Chocolate Cake
- One Bowl Vanilla Cake
- Gluten Free Marble Pound Cake
- Gluten Free Banana Cake
- Orange Olive Oil Cake
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Carrot Cake
by: claire cary
Ingredients
Wet
- 4 eggs
- 1 scant cup unsweetened apple sauce essentially, one barely level cup, make sure it’s not over-flowing
- ⅔ cup oil any neutral oil will work
- ¾ cup granulated cane sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
Dry
- 2 cups gluten free all purpose baking flour I used Bob’s Red Mill 1:1 Baking Flour
- 1 cup blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 3 cups freshly grated/shredded carrots about 5 large carrots
Frosting
- 1 batch cream cheese frosting click for recipe
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel your carrots and cut into large chunks.
- Add to a food processor and process until grated, this should only take a few seconds, just make sure there are no large chunks in there. You can also grate by hand, but I find the food processor makes it much easier! Set aside.
- Line two 8 or 9 inch round cake pans (I used 8 inch and made an extra layer) with parchment paper. I like using these parchment rounds.
- In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients until well combined and the egg is completely broken up.
- Beat in the dry ingredients (aside from the carrot), making sure to spoon and level the flours, don’t pack them in.
- Once combined, fold in the carrots until evenly incorporated.
- Divide the batter among your prepared cake pans and place in the center of the oven.
- For 8 inch pans, bake for 38-43 minutes, or until a toothpick comes out clean (I do 40 in my oven). Cakes made in 9 inch pans will be a bit thinner, so bake time will be shorter, check around 35 minutes for doneness.
- Remove from the oven, let cool in the pans for about 15 minutes, then transfer onto a cooling rack to finish cooling.
- Make the cream cheese frosting and frost the cakes once completely cool. I usually use about 1 cup of frosting between each layer, one cup on top, then the rest for the sides.
Notes
Comments
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Hi! If I were to make this in a 9×12 pan do you think this would be enough batter/ what baking time would you suggest?
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I’d do 9×13 if you have it! Will definitely be enough batter, I’d start with about 35 minute and adjust from there!
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Thank you, it turned out AMAZING. And ever loved it. The cream cheese icing was perfect too.
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THIS IS DELICIOUS!!! Made it for my dad’s birthday (he is not GF, but my mom and I are) and ALL of us really enjoyed it!! Super moist and flavorful, still tastes amazing after sitting in the fridge for a few days, and makes a lot of cake :):)
I did cut down both white and brown sugars to 1/2 cup and it was plenty sweet!
Next time I might try some additional add in’s like walnuts / raisins / pineapple — I’m a loaded carrot cake girlie — but know that the recipe as listed is amazing without any additions!-
Amazing, thank you, Kris!
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Can I make cupcakes using this recipe? What adjustments need to be made for that?
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Yes, no adjustments just start with about 18 minutes for the bake time and go from there! Should make about 2 dozen.
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Hi Claire Sorry I wasn’t very clear when asking about the cane sugar. I was referring to the granulated
cane sugar the cake itself calls for. The cane sugar I have seems to be more of a powder. Am I able to
the powdered version instead of the granulated for the cake? Thank you-
No, that’s what I assumed, you definitely cannot use any form of powdered sugar in the cake itself! You need granulated sugar.
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My daughter can’t have eggs. Would Bob’s Red Mill egg replacer work in this?
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Since there’s 4 eggs, swapping may be tricky, but that egg replacer will be your best bet. The cake will likely be more dense!
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Hi. I’m wanting to make your carrot cake this weekend. I think I only have powered cane sugar. Is it ok to use that instead of the granulated ? Thanks
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No! You need powdered sugar for the frosting, but that will not work for the cake.
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Hey I am going to give this a go for my mums birthday at the weekend, Super excited to try it. In some of the photos it looks like you have a spiced drip as part of the decoration…..whats the drip? Is there a recipe? Many thanks. x
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It’s just caramel! I have a recipe for a vegan caramel sauce on my site.
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Amazing thank you!
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Hi,
I am excited to find this recipe, however, I cannot locate the recipe for the cream cheese frosting. Can you please email it? I would like to make the cake Saturday for Easter.Thank you!
Michelle-
If you click the link in the recipe card, it will take you to my red velvet cake recipe and the cream cheese frosting recipe is there!
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Hello! I have an apple allergy so would there be anything I could substitute for the applesauce? The cake looks absolutely delicious!
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I would try yogurt!
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Made this for my grandmothers birthday party and it was a huge hit! 10/10 recipe, as always… very moist and perfect spice.
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Made this last year for Easter and was very moist. I would like to make this year but I thought the spice was too harsh. Would you recommend using less cloves?
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You can decrease the cloves and nutmeg to 1/8 teaspoon and see if that helps!
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Yes, I made this for my husband’s birthday in September of last year. I have been making him carrot cake for his birthday for many years as it’s his favorite cake. I’ve also made your gluten free chocolate cake for my daughter when she and I stopped eating gluten products for joint pain. It is one of the best chocolate cake’s I’ve had the pleasure to eat!
So we decided to try the carrot cake just for fun. You’re now my go to cake recipe for any occasion. Your recipes are moist flavorful and have the best texture to any scratch cake I’ve made. And they are so easy to make!!! Thank you from someone who has felt tremendous health benefits and pain relief from going gluten free. It’s wonderful to be able to have a delicious treat that I can make and share with my friends and family 🤗😊 Sincerely,
The happy home baker.-
This makes me so happy to hear! So glad you can enjoy these recipes with your family, can’t wait to see what else you make!
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What wonderful GF cake so moist and flavourful. I used Bob’s Mill GF 1 to1 baking flour. What a perfect recipe and I will make it again and again.
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Love it! Thanks, Carole!
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Wonderful GF recipe! Cannot tell it is made with GF flour….. I used King Arthur 1:1 and it turned out perfect! Thanks for the time and effort you put in this to make it a perfect recipe!
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Love to hear that! Thanks, Cindy!
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This looks lovely! What is the drip that we see in the pictures? Also, I love crushed pineapple in my carrot cake. Can I just add it or do I need to trade something out (ie- less carrots)? Thanks!
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It’s caramel! You can just add pineapple, but you may need to increase the bake time slightly.
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Also, how much chopped walnuts and raisins should you add to this mix?
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I would add no more than 1 cup total!
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