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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.
This Gluten-Free Carrot 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. 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 just 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. It's perfect for Easter, Thanksgiving, or any time you want it. Keep reading to learn how easy it is to bake!
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Why You'll Love This Recipe
- Delicious flavour. Carrot cake is basically a spice cake with some veggies, and this one does not disappoint.
- Simple 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 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 icing
- 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!
Which Cake Pan to Use
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.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free carrot cake.
(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.
(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.
(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!
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
- Gluten-Free Pumpkin Scones
- Lemon Blueberry Loaf
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 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
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.
The eggs are a crucial ingredient that make this cake so moist and fluffy! I haven't tried it, but you could attempt to use 3 flax eggs or chia eggs instead. The rest of the cake is dairy-free. For the icing, use your favourite brick style dairy-free butter and cream cheese. Or mix icing sugar with water or dairy-free milk for more of a glaze.
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 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.
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.
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. This is a great recipe for the next time you're hosting. Hope you enjoy and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
More Gluten-Free Easter Recipes:
- Mini Egg Cookies
- Starbucks Copycat Lemon Loaf
- No Bake Blueberry Cheesecake
- Mini Egg Rice Crispy Treats
- Gluten-Free Lemon Blueberry Scones
- Gluten-Free Pumpkin Scones
- Lemon Blueberry Loaf
Related Recipes
Have you made this gluten-free carrot cake recipe? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Carrot Cake
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.
Hannah Grods says
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!
Olivia Parsons says
I'm so glad your family enjoyed!! Thanks for letting me know flax eggs work well!
Harini says
Hello, is it possible if i skip the applesauce?
Olivia Parsons says
You could try using vegetable oil in its place.