This Gluten Free Carrot Cake is a family favorite recipe that’s easy to make and perfect for springtime celebrations. From the moist cake layers to the creamy cream cheese frosting, every bite of this cake is pure bliss!
If you like gluten-free desserts, you’ll love this gluten-free apple cake, gluten-free brownies, gluten-free peanut brittle, easy crock pot candy, and these soft gluten free pumpkin cupcakes.
Why I love this homemade gluten-free carrot cake
- Perfect for Easter: With the vibrant colors and fresh flavors, this easy carrot cake is the ultimate dessert for Easter brunch or any special occasion. Pair with these Easter cake pops!
- Secretly gluten-free: You can’t even tell that this recipe is gluten-free. It’s perfect for those with celiac disease or a gluten allergy.
- A fun family recipe: Because this cake requires basic ingredients and straightforward steps, you can get the whole family involved in the baking process.
- The presentation: With multiple cake layers, this cake effortlessly impresses your guests, making them believe you’re an experienced baker. Just like this easy and simple drip cake.
How to make a Gluten Free Carrot Cake
Prepare: Preheat the oven and grease your cake pans.
Wet ingredients: In a large mixing bowl, combine wet ingredients until smooth.
Dry ingredients: In another large bowl, combine dry ingredients until mixed.
Incorporate: Pour the wet ingredients into the dry ingredients and fold the ingredients together until combined. Then, fold in shredded carrots, walnuts, and any other desired toppings.
Bake: Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Allow the cakes to cool to room temperature before frosting.
Frosting: In the bowl of a stand mixer, beat cream cheese, butter, vanilla, and salt until smooth. Gradually add powdered sugar until your desired consistency is reached.
Frost and serve: Stack the gf carrot cake layers, fill each layer cream cheese frosting, and spread a layer of frosting on top. Decorate with chopped walnuts and candy decorations for a festive touch.
Pro tip: When grating your carrots, it’s best to use large, washed carrots over baby carrots. Alternatively, you can place baby carrots or normal carrots in a food processor.
Recipe variations
- Gluten free carrot cupcakes: Like these apple cider cupcakes, turn this cake recipe into adorable little cupcakes by dividing the batter into lined muffin tins. Bake cupcakes until golden brown, frost with cream cheese frosting, and top with chopped nuts.
- Vegan carrot cake: You can easily make this recipe plant based by swapping the eggs with flax eggs and using vegan cream cheese and Earth Balance butter for the frosting. Coconut oil also works in place of the butter.
- Carrot cake loaf: For a fun breakfast treat, pour cake batter into a greased and lined bread pan for a charming carrot cake loaf. Serve with a dollop of cream cheese frosting.
- Carrot cake bars: Spread the batter evenly in a prepared baking dish to create for easy carrot cake bars. Frost with homemade frosting, cut into squares, and serve.
Make ahead, storage, and freezing instructions
How to make ahead: You can prepare this cake a few days in advance or up to 3 months in advance. Follow the instructions below to save some time in the kitchen or store leftovers.
Storing: Once the cake is assembled, store in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze individual cake layers for up to 3 months. Wrap them tightly in plastic wrap or store in an airtight container. Thaw in the fridge overnight when you’re ready to serve and make the frosting fresh.
More gluten free recipes you’ll love
- These delicious gluten-free easter recipes are perfect if you’re hosting this year.
- I love this gluten free lemon drizzle cake during the spring.
- These gluten free Oreo balls hit the spot any time of the year.
- A batch of these gluten free oatmeal raisin cookies are the best on the go breakfast.
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The BEST Gluten Free Carrot Cake
Ingredients
Carrot Cake
- 1 cup walnuts chopped
- 1 ¼ cup brown sugar or coconut sugar
- ¾ cup vegetable oil
- 3 eggs
- ¼ cup raisins
- 1 ¾ cup gluten-free flour
- 1 tsp baking powder
- ½ baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 2 cups grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese at room temperature
- 3/4 cup unsalted butter at room temperature
- 3 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 ⅓ cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream if necessary
Instructions
The Carrot Cake
- Preheat the oven to 350 F degrees and grease and flour three 7-inch cake pans. Set aside.
- In a large bowl, whisk the brown sugar, oil, eggs and vanilla extract together until combined.
- In another large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
- Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined. Then, fold in the carrots and crushed walnuts.
- Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
- Bake the cakes on 350F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
- Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.
The Cream Cheese Frosting
- Beat the butter and cream cheese in a medium mixing bowl until smooth.
- Beat in the vanilla and salt. With the mixer on low, gradually beat in the powdered sugar.
- Once all the sugar is incorporated, turn the mixer to medium and mix until the frosting is smooth. If the frosting is too thick, add a splash of milk or heavy cream. If it’s too thin, add in more powdered sugar.
- To assemble, stack the cakes, fill with cream cheese frosting, and spread a layer of frosting on top. Decorate with chopped walnuts and marzipan carrot candy decorations.
Notes
Recipe variations
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- Gluten free carrot cupcakes: Like these apple cider cupcakes, turn this cake recipe into adorable little cupcakes by dividing the batter into lined muffin tins. Bake cupcakes until golden brown, frost with cream cheese frosting, and top with chopped nuts.
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- Vegan carrot cake: You can easily make this recipe plant based by swapping the eggs with flax eggs and using dairy-free cream cheese and butter for the frosting.
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- Regular cake: Feel free to make this a normal cake by using all purpose flour instead of a gluten free flour blend.
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- Carrot cake bars: Spread the batter evenly in a prepared baking dish to create for easy carrot cake bars. Frost with homemade frosting, cut into squares, and serve.
Make ahead, storage, and freezing instructions
How to make ahead: You can prepare this cake a few days in advance or up to 3 months in advance. Follow the instructions below to save some time in the kitchen or store leftovers. Storing: Once the cake is assembled, store in an airtight container in the fridge for up to 5 days. Freezing: You can freeze individual cake layers for up to 3 months. Wrap them tightly in plastic wrap or store in an airtight container. Thaw in the fridge overnight when you’re ready to serve and make the frosting fresh.Nutrition
What flour works best for this gluten-free carrot cake recipe?
I recommend using a high quality brand of gluten free flour like Bob’s red mill or King Author’s. Do not use almond flour or oat flour as this will cause the texture of the gluten-free cakes to change. A type of flour that contains xanthan gum is always a good idea as it helps the sheet cake set properly
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