My gluten-free carrot cake journey began with a craving for the familiar comfort of fall spices and warm kitchen aromas. As a Tuscan-born chef raised on buttery pastries and rustic loaves, switching to a gluten-free lifestyle wasn’t just a diet shift, it was a reimagining of everything I knew. But I refused to give up the flavors of my childhood.
This recipe was one of my first triumphs. Moist, warmly spiced, and crowned with a smooth dairy-free frosting, it’s everything you want in a fall dessert, without the gluten. Whether you’re baking for Thanksgiving, a fall brunch, or just because the leaves are turning, this carrot cake is a reader favorite because it always delivers.
Let’s walk through the ingredients, tips, variations, and more to help you master the perfect gluten-free carrot cake from scratch.
Gluten-Free Carrot Cake
Equipment
- 2 8-inch Cake Pans
- mixing bowls
- whisk
- Box Grater
- rubber spatula
- wire rack
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour 1:1 baking blend
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 3 large eggs
- 3/4 cup brown sugar
- 1/2 cup maple syrup or honey
- 1/2 cup neutral oil avocado or sunflower
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
Add-Ins
- 2 cups finely grated carrots about 3 medium carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins optional
Frosting
- 1 cup plant-based cream cheese or regular if preferred
- 1/2 cup unsalted butter or dairy-free alternative
- 1 tsp vanilla extract
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk eggs, brown sugar, maple syrup, oil, applesauce, and vanilla until well combined.
- Pour wet mixture into dry ingredients. Stir until just combined. Do not overmix.
- Fold in grated carrots, drained pineapple, and optional nuts or raisins.
- Divide batter between pans. Bake 30–35 minutes or until a toothpick comes out clean. Let cool 10 minutes, then transfer to wire rack.
- Frost once cakes are fully cooled using plant-based cream cheese frosting or coconut whipped cream.
Notes
Ingredients for the Best Gluten-Free Carrot Cake
To make this cake both flavorful and fluffy, every ingredient serves a purpose. Here’s what you’ll need:
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (1:1 baking blend)
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
Wet Ingredients:
- 3 large eggs
- ¾ cup brown sugar
- ½ cup maple syrup or honey
- ½ cup neutral oil (like avocado or sunflower)
- ½ cup unsweetened applesauce
- 1 tsp pure vanilla extract
Add-Ins:
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Frosting:
- 1 cup plant-based cream cheese (or regular if preferred)
- ½ cup unsalted butter or dairy-free alternative
- 1 tsp vanilla extract
- 2 ½ cups powdered sugar
Need a great frosting pairing? Try this coconut whipped cream for a lighter finish.
Step-by-Step Instructions to Bake It Right
This recipe is beginner-friendly and comes together with just two bowls and a whisk.
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients
In a separate bowl, whisk the eggs, brown sugar, maple syrup, oil, applesauce, and vanilla extract until well combined and slightly frothy.
4. Bring It Together
Pour the wet mixture into the dry ingredients. Stir gently until no flour streaks remain. Do not overmix.
5. Fold in Add-Ins
Stir in the grated carrots, pineapple, and optional nuts or raisins. These create texture and natural sweetness.
6. Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
7. Frost
Once cakes are completely cool, frost with your choice of topping. For a traditional finish, use a classic dairy-free cream cheese frosting or go lighter with whipped coconut cream.
Tips for the Perfect Gluten-Free Carrot Cake Every Time
Even though this cake is simple, a few insider tricks can make it truly bakery-worthy.
Grate the Carrots Finely
Use the smallest holes on your box grater. This ensures even baking and a soft texture.
Drain the Pineapple
Squeeze out extra juice so the batter doesn’t get too wet. This step is easy to skip—but it’s crucial.
Room-Temperature Ingredients
Eggs and applesauce blend more smoothly when not cold. This prevents clumps and helps the batter rise evenly.
Choose a Reliable Gluten-Free Flour
A 1:1 baking blend with xanthan gum works best. If your flour doesn’t have it, add ½ tsp xanthan gum.
Let the Cake Rest
Like many gluten-free baked goods, this cake actually tastes better the next day as flavors deepen.
If you’re a fan of rustic-style desserts, you might also love our gluten-free banana bread or vegan chocolate chip cookies, both made with the same real-food philosophy.
Variations to Make It Your Own
Want to switch things up? Try these simple variations to suit your mood or dietary needs.
1. Gluten-Free Carrot Cake Cupcakes
Divide the batter into a lined muffin tin and bake for 20–22 minutes. These carrot cake cupcakes are perfect for lunchboxes or parties.
2. Vegan Option
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use maple syrup and a vegan butter for the frosting.
3. Refined Sugar-Free Version
Swap brown sugar for coconut sugar, and use maple syrup instead of powdered sugar in the frosting.
4. Nut-Free
Skip the walnuts and use sunflower seeds or pumpkin seeds if you still want some crunch.
5. Streusel Topping
Instead of frosting, sprinkle with a cinnamon-oat streusel before baking. This gives it a muffin-style texture and rustic charm.
Love experimenting with flavors? Our gluten-free marble bundt cake and blueberry coffee cake also offer delicious ways to customize classic bakes.
How to Store Gluten-Free Carrot Cake
To keep your cake moist and fresh, follow these storage tips:
Room Temperature:
Store unfrosted layers in an airtight container for up to 2 days.
Refrigerated:
Frosted cake should be stored in the fridge in a sealed container. Bring to room temp before serving. Lasts 4–5 days.
Freezing:
You can freeze unfrosted cake layers wrapped tightly in plastic for up to 2 months. Thaw in the fridge overnight before frosting.
If you’re making desserts in advance, check out our roundup of gluten-free dairy-free dessert recipes for more freezer-friendly ideas.
Frequently Asked Questions (FAQs)
1. Can I make this carrot cake ahead of time?
Yes! It actually tastes better the next day. Bake and frost it up to 24 hours in advance and store in the fridge.
2. What’s the best gluten-free flour for this recipe?
Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum. Bob’s Red Mill and King Arthur work well.
3. Can I skip the pineapple?
You can, but the pineapple adds natural moisture and subtle sweetness. If you omit it, increase the applesauce slightly.
4. Is this recipe dairy-free?
Yes, when made with plant-based cream cheese and butter. It pairs beautifully with our coconut whipped topping.
Conclusion: A Slice of Fall You’ll Bake Again and Again
There’s something deeply satisfying about slicing into a soft, warmly spiced gluten-free carrot cake on a crisp afternoon. It’s nostalgic yet nourishing, indulgent yet wholesome. Whether you’re baking it for a holiday table or a simple Sunday treat, this cake brings everyone to the table.
From my kitchen to yours, may it be a cake you return to every fall. And when you’re ready to try more sweet gluten-free creations, don’t miss our dairy-free chocolate truffles or pumpkin pie, perfect for your seasonal table.
Buon appetito,
Matteo Romano
GoldenGlutenFree.com