Gluten-Free Carrot Cake

Soft, moist, and spiced with cinnamon, this Gluten-Free Carrot Cake is a timeless favorite. Whether you're gluten-free or not, this easy-to-make cake wins everyone over with its classic flavor and creamy homemade frosting.

This recipe for gluten-free carrot cake is everything you want in a dessert: fluffy, moist, spiced just right, and packed with freshly grated carrots. It’s made with simple pantry staples, completely nut-free, and topped with a rich homemade frosting.

After being diagnosed with celiac disease, I knew I had to recreate the cake I’d been baking for years, and now it’s still part of every holiday table. If you loved this carrot cake recipe, you’ll want to try more carrot cake-inspired treats too, like carrot cake cookie sandwiches and this carrot cake cheesecake.

Why You’ll Love This Recipe

• Gluten-Free and Nut-Free: This gluten free carrot cake recipe uses 1:1 gluten free flour and contains no nuts, making it perfect for allergy-friendly baking.
• Classic Flavor: Warm cinnamon and vanilla bring that nostalgic, old-fashioned taste you expect from a great carrot cake.
• Easy to Make: No fancy techniques needed, just simple steps and pantry ingredients.
• Crowd-Pleaser: Whether for a holiday or everyday treat, this cake is the best gluten-free carrot cake recipe that everyone will enjoy.

Ingredients

• Gluten Free 1:1 Flour and Cornstarch: This all-purpose gluten-free flour blend is key for making a reliable carrot cake gluten-free that mimics the texture of traditional flour. Look for blends that contain xanthan gum for structure, or add it separately if needed. The cornstarch adds lightness to the cake’s texture by tenderizing the crumb, helping prevent it from becoming too dense or heavy.
• Cinnamon: Adds warm, comforting spice that’s classic in an old-fashioned carrot cake. Use ground cinnamon from a sealed container to keep the flavor bright.
• Oil: Keeps the cake moist and tender, neutral oils like canola or sunflower work best without overpowering flavor.
• Carrots: Use fresh, firm carrots for the best flavor and moisture. Grate them finely so they blend evenly into the batter, ensuring each bite is perfectly balanced.
• Cream Cheese Frosting: Always a classic for carrot cake. Use a simple homemade creamy dairy-free cream cheese frosting to complement the moist carrot cake or buy store-bought to keep things simple.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add Pineapple: For a tropical twist, fold in crushed drained pineapple to create a moist and flavorful gluten-free carrot cake with pineapple that adds extra sweetness and texture.
• Add Nuts or Seeds: If there are no nut allergy concerns, toss in chopped walnuts, pecans, or pumpkin seeds for added crunch and a boost of healthy fats, perfect for a more textured cake.
• Spice It Up: Enhance the warm cinnamon flavor by adding nutmeg, ginger, or allspice for a deeper, more complex spice profile.
• Skip Gluten-Free: This recipe works great with regular flour too!

How to Make Gluten-Free Carrot Cake

For the best gluten-free carrot cake recipe, start by preheating your oven to 350°F and lightly greasing two 8x8 round cake pans. Don’t forget to line the bottoms with parchment paper to ensure easy removal later.

Step 1: Prep Ingredients Mix together the dry ingredients in a mixing bowl and set aside. Use a mixer to whisk the eggs and sugar until the mixture is light and fluffy. Mix in the vegetable oil and vanilla extract to the egg and sugar mixture until combined.

Step 2: Mix Dry Ingredients into Wet. Add half of the dry ingredients to the wet mixture and mix on medium speed for 20 seconds. Scrape down the sides of the bowl, then add the remaining dry ingredients, and mix for another 30 seconds until fully incorporated.

Step 3: Fold in Carrots. Gently fold the grated carrots into the batter until evenly distributed using a spatula.

Step 4: Transfer to Pans. Divide the batter evenly between the prepared pans.

Step 5: Bake. Bake the cake for 30 to 35 minutes. Test for doneness by inserting a toothpick in the center. It should come out clean. Let the cakes cool completely before frosting.

Step 6: Frost and Assemble. Spread the frosting evenly over the top of one layer. Place the second layer on top and frost the entire cake. Use a rubber spatula or metal paddle to gently fold and smooth the frosting for a beautiful finish.

This dessert shines on holiday dessert spreads, pair it with options like caramel apple crunch cake and gluten-free pumpkin pie. 

Expert Tips

• Use a Trusted Gluten-free Flour: Opt for a high-quality gluten-free 1:1 flour blend like Bob’s Red Mill to ensure the best texture and rise.
• Grate Fresh Carrots Finely: Avoid pre-shredded carrots since they tend to be too chunky. Freshly grate regular carrots finely. I find using a food processor makes this quick and consistent.
• Mix Batter Gently: Over-mixing can lead to a dense cake. Stir just until the ingredients are combined for a light, fluffy texture.
• Cool Completely Before Frosting: Gluten-free cakes can be delicate, so allow the layers to cool fully before frosting to prevent the frosting from melting or sliding.

Storage Directions 

• Storing: Allow the gluten-free carrot cake to cool completely before wrapping it tightly in plastic wrap to prevent air exposure. Place the wrapped cake in an airtight container and store it in the refrigerator for up to 4-5 days. Storing the cake while it’s still warm can cause condensation and make it soggy, so be sure it’s fully cooled.
• Make Ahead: The cake layers can be baked a day or two in advance and stored in the fridge, tightly wrapped and covered to keep them moist and fresh. This makes assembly quick and easy for any occasion.
• Serving Leftovers: Bring the cake to room temperature before serving for the best flavor and texture. 

Serving Suggestions

Enjoy it as a weekend family dessert after a cozy dinner of blackened chicken Alfredo or a comforting chicken Parmesan casserole. It’s the sweet finish everyone will be looking forward to.

It’s a crowd favorite for potlucks, baby showers, or wedding celebrations. I love to serve it alongside bite-sized treats like some lemon energy balls or orange poppyseed muffins.

Recipe FAQs

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