Gluten-Free Carrot Cake Recipe
I mean, I’m just gonna say it. This is pretty much the best Gluten-Free Carrot Cake ever! After many tests, I can honestly say it is SO. GOOD.
Perfectly light and fluffy, with the right amount of sweetness and spices. Made with a mixture of gluten-free all-purpose flour and almond flour, and a few better-for-you ingredients like coconut oil, applesauce, and of course grated carrots, I can’t get enough of this recipe! It’s incredibly easy to make and so perfect for a spring brunch, Easter gatherings, or just a sweet treat at home.
You’ll Also Love: Carrot Cake Pancakes
Ingredients/Substitutions
Gluten-Free Carrot Cake
- Eggs
- Coconut Oil – Melted, or melted butter.
- Applesauce
- Sugar – Granulated and brown sugar.
- Vanilla Extract
- Gluten-Free All-Purpose Baking Flour
- Almond Flour
- Carrot Cake Spices – Ginger, cinnamon, and nutmeg.
- Baking Powder/Salt
- Grated Carrots
Cream Cheese Frosting
- Butter (room temperature)
- Cream cheese (room temperature)
- Vanilla
- Powdered sugar
- Salt
- Milk (or as needed)
How to Make Gluten-Free Carrot Cake
The cake batter comes together in one bowl, then gets poured into a loaf pan and baked. The cream cheese icing can be homemade or store-bought (your choice), or even omitted completely. This Gluten-Free Carrot Cake is truly so easy to make! Here’s how to put it together:
- Whisk the wet ingredients together in a large mixing bowl.
- Add in the dry ingredients and stir.
- Fold in the grated carrots.
- Pour into a prepared loaf pan with parchment paper.
- Bake for 55-60 minutes, or until a toothpick comes out clean!
- Let cool in the pan, then remove and set on a cooling rack.
- Mix up the frosting, then spread over the cake and slice. Enjoy!
Toppings/Icing Options
Don’t feel like making the homemade cream cheese icing in this recipe? Feel free to use store-bought icing and/or any of the topping ideas below:
- Chopped Walnuts
- Royal Icing Drizzle
- Powdered Sugar
- Shredded Coconut
- White Chocolate Chips
- Dark Chocolate Drizzle
You can also mix in chopped nuts or raisins for one of the best gluten-free cakes!
You’ll Also Love: Healthy Carrot Cake Muffins
Variations
Gluten-Free Carrot Cake Cupcakes – Easily turn this recipe into cupcakes instead of a loaf cake! Because cupcakes bake faster than loaf cake, it’s important to check on them often. Simply pour the cake batter into a lined cupcake tin and bake for 25-35 minutes, or until a toothpick comes out clean.
Vegan Gluten-Free Carrot Cake – Make this recipe vegan by using flax eggs or vegan egg substitute and vegan cream cheese icing instead!
How to Store
Making for Later (Brunch, Gatherings) – Easily make this Gluten-Free Carrot Cake recipe ahead of time! Let the loaf cool completely, then place in an airtight container and keep in the fridge. You can also make the cream cheese icing and store it in a separate container. When ready to serve, add the icing over the entire cake and slice!
Storing Leftovers – Leftover carrot cake slices should be stored in an airtight container in the refrigerator for up to 3-4 days. This recipe can also be frozen for up to 3 months! When ready to enjoy, simply thaw the slices in the fridge for a few hours.
RELATED: Healthy Vegan Carrot Cake Donuts
More Gluten-Free Desserts You’ll Love
- Oatmeal Chocolate Chip Date Bars
- Gluten-Free Chocolate Cake
- Gluten-Free Cranberry Bliss Bars
- Vegan Strawberry Shortcake
- Protein Cheesecake Recipe
- Gluten-Free Funfetti Cake
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Gluten-Free Carrot Cake Recipe (Tested & Perfected!)
Equipment
Ingredients
- 2 large eggs
- 1/2 cup coconut oil or butter (melted)
- 1/4 cup apple sauce
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/4 cups gluten-free all-purpose baking flour
- 2/3 cup almond flour
- 1/2 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
Frosting
- 1/4 cup butter (room temperature)
- 1/4 cup cream cheese (room temperature)
- 1 teaspoon vanilla
- 1 1/4 cup powdered sugar
- pinch of salt
- 1-2 teaspoons milk (or as needed)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan with parchment paper and set aside.
- In a mixing bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients, making sure to spoon and level the flours.
- Fold in the grated carrots.
- Transfer to the prepared pan and spread the top smoothly.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 15 minutes, then lift out of the pan and let cool on a wire rack until completely cooled.
- For the frosting, beat the butter and cream cheese until smooth, about 30 seconds.
- Add in the powdered sugar and beat until smooth, then add in the vanilla, salt and milk as needed.
- Once the cake has cooled, top with the frosting, then crushed walnuts if desired, slice and enjoy!
Marina Shalneva says:
I love this recipe for gluten-free carrot cake; it is so delicious! Great with a morning coffee or tea!
Katie says:
Can I bake this in a cake pan instead of a loaf pan?
Christine McMichael replied:
I think that should work, but I haven’t tried it with this particular recipe. If you try it out, I do think that the bake time would need to be adjusted depending on the size of the pan! I would bake for about 25 minutes and then start checking with a toothpick every 5-10 minutes.