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–+ servings
gluten-free carrot cake slice with cream cheese frosting

Gluten-Free Carrot Cake

Matteo
This warmly spiced gluten-free carrot cake is moist, flavorful, and topped with smooth dairy-free frosting. A fall favorite perfect for Thanksgiving, brunch, or everyday cravings, made with real ingredients and Tuscan soul.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Tuscan-Inspired
Servings 10 slices

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

For best results, use finely grated carrots and squeeze excess juice from the pineapple. Let the cake rest overnight for enhanced flavor. Try cupcakes or streusel topping for a twist.
Keyword carrot cake, dairy-free, fall baking, gluten-free
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