• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
    • Appetizers
    • Lunch & Dinner
    • Side Dishes
    • Snacks
    • Cocktail Recipes
    • Gluten-Free Desserts
  • Gluten-Free Resources
  • Services
    • Portfolio

Olivia's Kitchen

menu icon
go to homepage
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
search icon
Homepage link
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
×
Olivia's Kitchen / Gluten-Free Desserts / Gluten Free Carrot Cake with Cream Cheese Frosting

Published: Mar 29, 2023 · Modified: Apr 9, 2025 by Olivia Parsons

Gluten Free Carrot Cake with Cream Cheese Frosting

Jump to Recipe - Print Recipe

This gluten free carrot cake is moist, fluffy, and perfect for spring! Topped with a tangy cream cheese icing, this is an easy yet impressive snack cake that your family will love. No need to stress about stacking cake layers with this sheet cake recipe.

square of iced carrot cake with a bite missing.

This Gluten Free Carrot Snack Cake is the perfect recipe to welcome spring! A moist carrot sponge is spiced with cinnamon and nutmeg, then topped with a luscious cream cheese frosting. It is also made healthier using applesauce. You know that carrot cake and cream cheese icing are a classic combo, and this gluten-free version follows suit!

The best thing about this recipe is how easy it is. The carrot cake is made in one bowl and baked thick in a square pan. This makes it as easy as a sheet pan cake, with slightly smaller portions. This recipe makes 9 large cake slices or 16 mini slices. It can also be made in advance to make prep easier! You won't be able to resist this super moist carrot cake.

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions
  • Equipment
  • How to Make Gluten Free Carrot Cake
  • What to Serve with Carrot Cake
  • Make Ahead
  • Storage & Freezing
  • Expert Tips
  • Frequently Asked Questions
  • More Gluten Free Desserts
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • Perfect for Easter!
  • Delicious flavour. Carrot cake is basically a spice cake with some veggies, and this one does not disappoint.
  • Simple and healthy ingredients. You likely have many of these in your kitchen already.
  • Allergy-friendly. This recipe is easily gluten-free, nut-free, and easily dairy-free.
  • Customizable. Add classic carrot cake mix-ins if you want. Think chopped nuts, raisins, coconut shred, or even pineapple.
  • Cream. Cheese. Icing. Who doesn't love it? Plus it's a classic combo with the spiced carrot cake.

Ingredient Notes

Here are the main ingredients you'll need to make the best healthy carrot cake:

ingredients to make gluten-free carrot cake.

For the carrot cake

  • Melted coconut oil: This is my preference, but you can use any liquid oil like avocado oil or vegetable oil.
  • Unsweetened applesauce: I love using this ingredient in baking. It's good for you and adds so much moisture with subtle sweetness.
  • White and brown sugar: Using both creates the ultimate soft texture and sweet flavour.
  • Eggs: The eggs are really important in binding this cake.
  • Vanilla extract
  • Gluten-free flour blend with xanthan gum: I typically use Bob's Red Mill 1:1 Baking Flour (blue bag).
  • Baking powder & baking soda: The use of both leavening agents creates the perfect crumb.
  • Salt
  • Cinnamon, nutmeg, ginger, cloves: These classic carrot cake spices bring big flavour to the cake.
  • Grated carrots: I use about 3-4 large carrots. I prefer to grate on the second smallest holes of a box grater. You can also shred them in a food processor.

For the cream cheese frosting

  • Softened butter: I use salted. Add a pinch of salt if using unsalted.
  • Powdered sugar
  • Vanilla extract
  • Softened cream cheese: Cube the cream cheese and ensure you add it last when beating the icing. Over-beating the cream cheese can cause it to loosen.

Substitutions

There are a few ways you can change up this cake based on what you like:

  • Dairy-free: This carrot cake is naturally dairy-free. To make the icing dairy-free, use your favourite brick-style dairy-free butter and cream cheese. Alternatively, make a glaze with icing sugar and water or dairy-free milk.
  • Egg-free? I have not tested this recipe without the eggs. You may try using an egg replacer like ground flax, though it may change the taste and texture.
  • Mix-ins: Some people like to add texture to their carrot cake with mix-ins. Try ½ cup chopped nuts, raisins, coconut flakes, or pineapple if you're adventurous. You could also sprinkle these on top of the icing!

Equipment

I make this carrot cake in an 8x8" square light metal pan. You could make it in a 9x9" square pan, just test the cake for doneness a few minutes earlier since the cake itself will be thinner.

To make this cake in a 9x13" pan: Multiply all ingredients by 1.5. Bake as directed, and check the centre with a toothpick until it comes out clean.

To make this a layer cake: This recipe is written to be a sheet cake. If you wanted 2 layers sandwiched with icing, I recommend baking the cake as recommended in a 8x8" or 9x9" baking pan, and slicing it in half horizontally once completely cooled. Use the amount of icing written for a "naked cake" style with just icing in the middle, or double the amounts for a fully frosted cake.

How to Make Gluten Free Carrot Cake

Be sure to read the recipe card below for the full ingredient list and instructions.

(Prep) Preheat the oven to 350°F. Grease and line an 8"x8" (or 9"x9") baking pan with parchment paper.

(1) In a stand mixer or a large mixing bowl, beat together the coconut oil, applesauce, and both sugars until thoroughly combined. Whisk in the eggs and vanilla extract until smooth.

(2) Add the gluten-free flour, baking soda, baking powder, salt, and spices to the bowl. Use a spatula to gently stir them together on top, then fold the wet ingredients and dry ingredients together just until combined. Fold in the grated carrots.

mixing gluten-free carrot cake batter.

(3) Pour the batter into the prepared baking pan. Bake for 30-40 minutes, until a toothpick inserted in the centre comes out clean.

Mine usually takes 35-40 minutes. If using a 9"x9" pan, begin to check the cake with a toothpick around 30 minutes as it may bake quicker. 

(4) Allow the cake to cool in the pan for at least 30 minutes, or until it is cool enough for you to lift it out of the pan with the parchment paper. Place on a wire rack to cool completely, about 2 hours.

gluten-free carrot cake in a square pan before and after baking.

(5) While the cake cools, make the cream cheese icing. Place the softened butter in the bowl of a stand mixer and beat with the paddle attachment (or in a large bowl using a hand mixer) for 2-3 minutes until fluffy.

Slowly add the icing sugar and beat until combined. Add the vanilla extract and scrap the sides with a spatula.

While running the mixer on medium speed, add the cream cheese cubes one at a time. Mix until they are just incorporated.

Note: Over-mixing cream cheese icing will cause it to have a runnier texture.

(6) Place the completely cooled carrot cake on a serving board. Use an offset spatula to spread the cream cheese icing all across the top of the cake. It will be a thick layer of icing.

Top with candy or crushed nuts. Use a sharp knife to slice the cake into 9 large pieces or 16 smaller pieces. Be sure to wipe the knife after each cut for clean edges. Enjoy!

left: cream cheese icing in a glass bowl with a paddle, right: spatula spreading cream cheese icing on a cake.

What to Serve with Carrot Cake

Carrot cake always makes me think of springtime and Easter. It can also be served as a delicious spice cake in the fall. Here are some more gluten-free treats you can serve alongside this carrot cake:

  • Mini Egg Cookies
  • Starbucks Copycat Lemon Loaf
  • No Bake Blueberry Cheesecake
  • Mini Egg Rice Crispy Treats
  • Gluten-Free Lemon Blueberry Scones

Make Ahead

You could absolutely make the elements or the whole cake the day before you plan to serve it. Keep it covered in the fridge and bring to room temperature to serve.

Storage & Freezing

Storage: Carrot cake must be stored in the fridge. I recommend bringing it to room temperature for 30 minutes before eating. It can be left out at room temperature for 2 hours. Store leftover slices in the fridge for up to 3 days.

Freezing: Place slices in an airtight container with parchment paper between them and freeze for up to 2 months.

To defrost, place the container in the fridge overnight, or on the counter for a few hours. Note that the icing may "melt" slightly while defrosting as condensation forms, but it will still taste amazing. 

Expert Tips

Here are some of my top tips and tricks for the best gluten free carrot sheet cake:

  • Bring the ingredients to room temperature so they combine well.
  • Fold the dry ingredients in lightly. If using a mixer, switch to a rubber spatula to scrape the bottom and sides of the bowl, and avoid over-mixing.
  • Grease and line the baking pan with parchment paper. There's nothing worse than a stuck cake!
  • Use the toothpick test to check doneness. When a toothpick is inserted into the centre of the pan and comes out clean, the cake is done. This is a very moist cake so it may take longer than you think.
  • Allow the cake to cool partially in the pan. The cake will be too delicate to remove when hot. Allow to cool for at least 30 minutes in the pan before sliding onto a wire rack.
  • Add the cream cheese to the frosting last. I've learned that over-beating cream cheese icing can cause the stabilizers in the cream cheese to loosen, causing a runny icing. I now add the cream cheese in chunks after the butter and powdered sugar are beaten together and mix until just incorporated.
  • Clean a sharp knife before each slice of the cake. This will ensure clean cuts without getting icing everywhere.

Frequently Asked Questions

Can I use almond flour or oat flour instead of all purpose?

In general, these flours cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of the cake. Oat flour may absorb too much. I do not recommend it for this recipe.

Can I turn this into a layer cake?

This recipe is written to be a sheet cake. If you wanted 2 layers sandwiched with icing, I recommend baking the cake as recommended in a 8x8" or 9x9" baking pan, and slicing it in half horizontally once completely cooled. Use the amount of icing written for a "naked cake" style with just icing in the middle, or double the amounts for a fully frosted cake.

When is the carrot cake done baking?

When a toothpick is inserted into the centre of the pan and comes out clean, the cake is done. This will take 30-40 minutes depending on your pan and oven.

What is the best way to cut this carrot cake?

Use a sharp knife to slice the cake into 9 large or 16 smaller pieces. Be sure to wipe the knife between each slice for clean cuts. This will ensure there is no icing or crumbs on the knife.

some squares of carrot cake on a wood board and a fork with a piece of cake on it.

This gluten-free carrot cake is moist, fluffy, and has all the flavours of spring. Plus carrots make it healthy right? Regardless, you and whoever you share it with are sure to love it.

More Gluten Free Desserts

  • close up of golden oreos on top of protein ice cream in a ninja creami pint.
    Golden Oreo Protein Ice Cream (Ninja Creami)
  • two jars of cottage cheese chocolate pudding topped with whipped cream and chocolate shavings.
    Cottage Cheese Chocolate Pudding
  • close up of peanut butter chocolate protein ice cream topped with peanut butter and reese cups.
    Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)
  • close up of chocolate mini egg protein ice cream.
    Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
See more Gluten-Free Desserts →

Have you made this gluten free carrot cake recipe? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!

Recipe

square of iced carrot cake with a bite missing.

Gluten Free Carrot Cake with Cream Cheese Frosting

This gluten-free carrot cake is moist, fluffy, and perfect for spring! Topped with a tangy cream cheese icing, this is an easy yet impressive sheet cake that your family will love. No need to stress about stacking cake layers with this recipe. The cake is naturally dairy-free and nut-free.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Cooling Time: 2 hours hours
Total Time: 3 hours hours
Servings: 9
Calories: 452kcal
Author: Olivia Parsons

Equipment

  • 8x8" baking pan
  • Stand or hand mixer

Ingredients
 

For the carrot cake

  • ⅓ cup melted coconut oil or any liquid oil
  • ½ cup unsweetened applesauce
  • ¾ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1½ cups + 2 tablespoon gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ⅛ teaspoon cloves
  • 2 cups finely grated carrots 3-4 large carrots. I prefer to grate on the second smallest holes of a box grater.

For the cream cheese icing

  • ¼ cup softened butter I use salted. Add a pinch of salt if using unsalted.
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 4 oz softened cream cheese half a brick, cubed

Instructions

  • Preheat the oven to 350°F. Grease and line an 8"x8" (or 9"x9") baking pan with parchment paper.
  • In a stand mixer or a large bowl, beat together the coconut oil, applesauce, and both sugars until thoroughly combined. Whisk in the eggs and vanilla extract until smooth.
  • Add the gluten-free flour, baking soda, baking powder, salt, and spices to the bowl. Use a spatula to gently stir them together on top, then fold the wet and dry ingredients together just until combined. Fold in the grated carrots.
  • Pour the batter into the prepared baking pan. Bake for 30-40 minutes, until a toothpick inserted in the centre comes out clean. Mine usually takes 35-40 minutes. If using a 9"x9" pan, begin to check the cake with a toothpick around 30 minutes as it may bake quicker. 
  • Allow the cake to cool in the pan for at least 30 minutes, or until it is cool enough for you to lift it out of the pan with the parchment paper. Place on a wire rack to cool completely, about 2 hours.
  • While the cake cools, make the cream cheese icing. Place the softened butter in the bowl of a stand mixer and beat with the paddle attachment (or in a large bowl using a hand mixer) for 2-3 minutes until fluffy. Slowly add the icing sugar and beat until combined. Add the vanilla extract and scrap the sides with a spatula. While running the mixer on medium speed, add the cream cheese cubes one at a time. Mix until they are just incorporated. Over-mixing cream cheese icing will cause it to break down and have a runnier texture.
  • Place the completely cooled carrot cake on a serving board. Use an offset spatula to spread the cream cheese icing all across the top of the cake. It will be a thick layer of icing. Top with candy or crushed nuts. Use a sharp knife to slice the cake into 9 large pieces or 16 smaller pieces. Be sure to wipe the knife after each cut for clean edges. Enjoy!

Notes

  • Dairy-free: This carrot cake is naturally dairy-free. To make the icing dairy-free, use your favourite brick-style dairy-free butter and cream cheese. Alternatively, make a glaze with icing sugar and water or dairy-free milk.
  • Mix-ins: Some people like to add texture to their carrot cake with mix-ins. Try ½ cup chopped nuts, raisins, coconut flakes, or pineapple if you're adventurous.
  • Make ahead: You could absolutely make the elements or the whole cake the day before you plan to serve it. Keep it covered in the fridge and bring to room temperature to serve.
  • Storage: Carrot cake must be stored in the fridge. I recommend bringing it to room temperature for 30 minutes before eating. It can be left out at room temperature for 2 hours. Store leftover slices in the fridge for up to 3 days.
  • Freezing: Place slices in an air-tight container with parchment paper between them and freeze for up to 2 months. To defrost, place the container in the fridge overnight, or on the counter for a few hours. Note that the icing may "melt" slightly while defrosting as condensation forms, but it will still taste amazing. 
 
Nutrition facts are an estimation.

Nutrition

Calories: 452kcal | Carbohydrates: 66g | Protein: 5.1g | Fat: 19g | Saturated Fat: 13.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.5g | Trans Fat: 0.4g | Cholesterol: 80.8mg | Sodium: 400mg | Potassium: 163mg | Fiber: 1.7g | Sugar: 47.5g | Vitamin A: 1481IU | Vitamin C: 1.6mg | Calcium: 90.4mg | Iron: 1.5mg
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
« Gluten-Free Chocolate Chip Muffins
Gluten Free Blackberry Muffins »

Reader Interactions

Comments

  1. Hannah Grods says

    April 10, 2023 at 6:38 pm

    5 stars
    This was so delicious! Made it for my non-gf family Easter dessert and they were OBSESSED! I also replaced the egg with a flaxseed mix to make it vegan, and it was amazing, and so moist. Would make this again for sure!

    Reply
    • Olivia Parsons says

      April 11, 2023 at 10:33 am

      I'm so glad your family enjoyed!! Thanks for letting me know flax eggs work well!

      Reply
  2. Harini says

    April 27, 2023 at 8:37 am

    Hello, is it possible if i skip the applesauce?

    Reply
    • Olivia Parsons says

      April 27, 2023 at 10:47 am

      You could try using vegetable oil in its place.

      Reply
  3. Ash says

    March 27, 2024 at 6:14 pm

    Silly question but could this be made into cupcakes instead

    Reply
    • Olivia Parsons says

      March 28, 2024 at 9:56 am

      Yes! Though I have not tested this. I'd try to bake them at 350ºF for 15-25 minutes. Check for the top to feel bouncy and a toothpick to come out with just a few moist crumbs attached.

      Reply
  4. Tammy B says

    April 06, 2024 at 8:04 am

    Would you be able to use almond flour instead of a gluten free flour mix? If so, would the ratio be different?

    Reply
    • Olivia Parsons says

      April 07, 2024 at 12:31 pm

      No, almond flour will absorb completely differently. It is not a 1:1 replacement.

      Reply
5 from 2 votes (1 rating without comment)

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

liv surrounded by gluten-free baked goods and charcuterie board

Hey! I'm Olivia, and welcome to my kitchen. I love to eat good food but don't want it to be complicated. I value a balance of healthy, nutritious meals paired with simple, indulgent desserts to satisfy my sweet tooth. I'm all about eating your cravings in a balanced way. Get to know me here!

  • Instagram
  • Pinterest
  • TikTok

SPRING RECIPES 🌷

  • two mimosa mocktails on a wooden board.
    Non-Alcoholic Mimosa Mocktail
  • mini egg cookies with mini eggs around.
    Bakery Style Gluten Free Mini Egg Cookies
  • close up of ricotta cookies with amarena cherries.
    Ricotta Cookies with Amarena Cherries
  • close up of chocolate mini egg protein ice cream.
    Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
  • mini egg rice krispie squares.
    Easter Mini Egg Rice Krispie Treats
  • gluten free lemon cookies with a few lemon slices and one with a bite missing.
    Gluten Free Italian Lemon Cookies

HIGH PROTEIN 💪🏼

  • top view of pint of biscoff protein ice cream made in the ninja creami.
    Biscoff Protein Ice Cream (Ninja Creami)
  • top view of high protein elote pasta salad.
    Mexican Elote Pasta Salad (High Protein)
  • high protein greek pasta salad in a white bowl with a gold spoon.
    High Protein Greek Pasta Salad
  • hand dipping an animal cracker into dunkaroo dip.
    Healthy Dunkaroo Dip (High Protein)

READER FAVES ⭐️

  • close up of gluten free cheez its
    Gluten-Free Cheez Its Copycat
  • square salmon sushi bake with toppings surrounding on a wooden board.
    Salmon Sushi Bake
  • close up of square pepperoni pizza
    Gluten-Free Detroit Style Pizza
  • gluten free focaccia bread pieces on a wood board
    Easy Gluten-Free Focaccia Bread

NEW POSTS ✨

  • authnetic italian no cook pizza sauce with a spoon.
    Authentic Italian Pizza Sauce Recipe (No Cook)
  • aperol coconut margarita with limes and red chilis around and aperol bottle in the background.
    Aperol Coconut Margarita
  • golf ball cheese ball with crackers around.
    Golf Ball Cheese Ball
  • marinated olives in a white bowl with a spoon.
    Italian Marinated Olives

Work With Me

I love to align Olivia's Kitchen with brands that share the same value of healthy & delicious recipes in support of living a balanced life. I would be thrilled to work together and create deliciousness in some of the following ways:

  • Recipe Development
  • Food Photography
  • Sponsored Content
  • Short Form Video
  • Brand Ambassadorship
  • any other way I can help your brand create awesome food content!

Learn more about my services →

Footer

↑ back to top

Legal

Privacy Policy

Disclaimer

Terms & Conditions

Accessibility Policy

About

About Olivia

Contact

Work with Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Olivia's Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.