Sweet, moist, and almost too pretty to eat, this Gluten-Free Carrot Cake features layers of cake with a homemade cream cheese frosting. Topped with nuts and a bit of orange zest, it looks like it came straight from a bakery and is so good no one even realizes it’s gluten-free!
Personal Note – Carrot cake has always been one of those desserts I enjoy for a season. Then, I completely forget about it until spring rolls around again. But I know some of you are true carrot cake fans all year long. So, I set out to create a gluten-free version (with a dairy-free option) that would live up to the classic.
I approached this recipe similarly to my gluten-free strawberry cake (which is my favorite), focusing on keeping it super moist while highlighting fresh, seasonal produce. After testing it several ways, I finally found the perfect balance—so good that even someone who doesn’t eat gluten-free couldn’t tell. And the real test? My husband, who doesn’t even like carrot cake, asked me to freeze extras so he could have more later. That’s when I knew this one was a winner! Hope you love it as much as we do!
Prep Tips Before You Begin
- Prep the Carrots Ahead of Time. Grate your carrots in advance, and store them in the fridge. If they’re too moist, give them a quick squeeze with a towel. Removing excess moisture isn’t necessary, but it helps keep the batter from getting too wet, which is especially helpful with gluten-free flour.
- Measure Your Flour Correctly. Gluten-free flour can be a little finicky and each brand of 1:1 can weigh differently. So, for the best results, use a kitchen scale to measure (275–280 grams). If you don’t have one, spoon the flour into the measuring cup, and level it off with a knife. This prevents overpacking, which can make the cake too dense.
- Use Room Temperature Ingredients. Let the eggs, sour cream/yogurt, and oil sit out for about 30 minutes before baking. This helps them blend smoothly into the batter for a better texture.
- Choose a Neutral Oil. Oil keeps the cake moist and light. Use refined avocado oil or coconut oil for the best results without overpowering the flavor.
Ingredients you’ll need
Below is an overview of the ingredients and instructions for this gluten-free carrot cake recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Gluten-Free Flour – I use a store bought gluten-free 1:1 flour blend or our homemade gluten-free 1:1 flour blend, If you’re using a store bought blend, make sure it contains xanthan gum!
- Leaveners – You’ll need both baking powder and baking soda to achieve a fluffy consistency.
- Spices – Kosher salt, cinnamon, ginger, and nutmeg create the warm, spiced flavor you expect in a classic carrot cake.
- Carrots – Use whole carrots that have been peeled and shredded, not pre-shredded varieties, which will make your cake too watery.
- Sweeteners – A combination of fine raw sugar or granulated sugar and coconut sugar or brown sugar sweetens the cake batter while keeping it moist.
- Eggs – I haven’t tested this recipe with egg substitutes but think it would come out far too dense.
Note: If you’re looking for an egg-free carrot cake option, try my gluten-free carrot cake muffins!
- Oil – As mentioned, make sure to use a neutral-tasting oil like refined avocado oil or coconut oil.
- Sour Cream or Dairy- Free Substitute– Yogurt will also work, or use non-dairy options to keep this recipe dairy-free.
- Optional Mix-Ins – I love to include shredded coconut and orange zest for a little extra flavor and texture, but you can leave them out if preferred. Feel free to add raisins if you’re a fan, too.
Cream Cheese Frosting & Dairy-Free Option
You can’t have a carrot cake without cream cheese frosting, right? Some say it’s the best part, and my homemade version can easily be made dairy-free!
Ingredients & Substitutes
- Butter – Use regular or plant-based unsalted butter. I love Miyoko’s or Earth Balance!
- Cream Cheese – Use regular, brick-style cream cheese or your favorite plant-based variety like Kite Hill or Violife.
- Powdered Sugar – Feel free to use a powdered sugar substitute if preferred.
- Vanilla Extract – This adds delicious vanilla flavor throughout the frosting.
- Lemon Juice – This is optional but adds a subtle tang that complements the cream cheese. Freshly squeezed is best!
- Kosher Salt – Just a pinch enhances the flavor of the rest of the ingredients.
Note – See Recipe Card for more frosting options.
How to Make this Gluten-Free Carrot Cake
Before you begin, preheat the oven to 350°F (175°C) and grease two 8-inch cake pans with butter or non-stick cooking spray. Then, line the bottoms with parchment paper. (See the recipe card or common questions below if using a 9×13 pan.)
- Whisk the dry ingredients. Whisk the dry ingredients in a large mixing bowl until well combined. Then, toss the grated carrots with the dry mixture. This helps them distribute evenly through the batter and prevents them from sinking to the bottom!
- Mix the wet ingredients. In a second bowl, beat the sugars and eggs on medium speed until light and slightly fluffy. Then, slowly add in the oil and sour cream, mixing until fully combined.
- Combine. Working slowly, gradually mix the dry ingredients into the bowl of wet ingredients on low speed until just combined. Gently fold in the shredded coconut and orange zest, if using.
Note: If the batter appears too dry, add ¼ cup of milk of choice or sour cream until you achieve a smooth, thick consistency.
- Bake. Divide the batter evenly between the prepared cake pans, and smooth the tops with a spatula. Bake on the middle rack of your oven until a toothpick inserted into the center comes out clean, rotating the pans about halfway through baking.
- Cool. Let your gluten-free carrot cake cool in the pans slightly. Then, run a knife around the edges, and carefully turn them out onto a wire rack to cool completely before frosting. Note – Chilling the layers at room temperature or in the fridge for 30-60 minutes before frosting makes them sturdier and easier to frost.
- Prep Frosting– While the cakes are cooling, make the frosting.
Frosting Instructions
- Beat. Combine the cream cheese and butter in a mixing bowl, and beat until smooth.
- Mix. Gradually add the powdered sugar, mixing until fluffy. Then, stir in the vanilla and optional lemon juice.
- Adjust. Continue to mix until the frosting is creamy and spreadable. If it’s too thick, add a splash of dairy-free milk to thin it out. Alternatively, if it’s too thin, stir in a bit more powdered sugar. Set aside.
If you need a visual guide for frosting, check out Food Network’s step-by-step guide on how to frost a cake.
Assemble the cakes
- Layer. Stack the cooled cakes on top of one another, using the frosting to “seal” them together.
- Frost. Spread a generous amount of frosting on the first layer. Then, add the second layer, and frost the top again before working down the sides.
Frosting Tip – For a super-smooth finish, dip your spatula in hot water, wipe it dry, and gently glide it over the frosting.
- Garnish. Top the cake with honey roasted pecans and orange zest, and enjoy!
Common Questions
Yes! Use a 9×13 pan, and refer to the instructions in the recipe card below.
Yes! If preferred, you can swap the cream cheese frosting for coconut whipped cream frosting, cashew maple cream cheese frosting, or your favorite store-bought option. If you can tolerate dairy, Simple Mills has a great frosting made with real ingredients that I love!
If your cake is frosted with cream cheese frosting, it’s best to refrigerate any leftovers after about 2 hours at room temperature. Cream cheese frosting can spoil if left out too long.
Or, wrap slices tightly in plastic wrap, and store in the fridge for 4-5 days.
Yes. You can freeze the baked and cooled unfrosted cake layers for up to 3 months. Wrap them separately in plastic wrap followed by aluminum foil to keep them fresh. Then, thaw in the fridge overnight when you’re ready to serve.
More of Our Favorite
Gluten-Free Cake Recipes
Gluten-Free Carrot Cake Recipe
- Total Time: 50 minutes
- Yield: 12 to 14 1x
- Diet: Gluten Free
Description
Make this easy Gluten-Free Carrot Cake recipe with cream cheese frosting for a bakery-worthy dessert so good, no one will know it’s gluten-free! Dairy-free options.
Ingredients
For the Cake
- 2 ¼ cups (275 – 280 grams) gluten-free 1:1 flour (with xanthan gum)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 ½ to 3 cups peeled shredded carrots (about 1 lb whole carrots)
- 1 cup granulated cane sugar
- ½ cup coconut sugar or brown sugar
- 3 large eggs, room temperature
- ½ cup naturally refined avocado or coconut oil
- ⅔ cup sour cream or yogurt
- ⅓ to ½ cup shredded unsweetened coconut, optional
- 1 Tbsp orange zest, optional
Cream Cheese Frosting (& Dairy-Free Options)
- ½ cup regular or dairy-free butter, room temperature.
- 8 oz regular block-style cream cheese, at room temperature. *See notes for dairy-free option.
- 3 to 4 cups powdered sugar or a substitute
- 1 teaspoon pure vanilla extract
- 1 teaspoons lemon juice (for extra tang)
- Pinch kosher salt
Instructions
Cake:
- Grease two 8-inch cake pans with butter or nonstick spray and line the bottoms with parchment paper for easy release. See notes for 9×13 pan option. Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until combined.
- Toss the grated carrots with the dry mixture—this helps distribute them evenly throughout the batter. Set aside.
- In another large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the sugars and eggs on medium speed until light and slightly fluffy, about 1-2 minutes.
- Slowly add in the oil and sour cream, mixing until fully combined.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Gently fold in the shredded coconut and orange zest, if using, with a spatula. If the batter appears too dry, add ¼ cup of milk or additional sour cream until it reaches a smooth, thick consistency.
- Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Place the pans on the middle rack of the preheated oven and bake for 30-35 minutes (rotate halfway), or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then run a knife around the edges and carefully turn them out onto a wire rack to cool completely before frosting. Note- Chilling the layers at room temperature or in the fridge for 30-60 minutes before frosting makes them sturdier and easier to handle.
- While the cakes are cooling, make the frosting.
Frosting (see notes for other frosting ideas)
- In a mixing bowl, beat the dairy-free cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla extract (and lemon juice, if using).
- Keep mixing until creamy and spreadable. If too thick, add a splash of dairy-free milk; if too thin, add more powdered sugar. Use more powdered sugar for a firmer, but sweeter frosting.
- Use immediately or store in the refrigerator until ready to use. Let it soften slightly before spreading if chilled.
Assemble Cake
- Place one cooled cake layer on a serving plate and spread frosting on top. Add the second layer and press gently to secure.
- Spread a generous layer of frosting over the top, then work your way down the sides for an even finish.
- Top with honey roasted pecans, a sprinkle of orange zest, and enjoy!
- Serving and Storage – If making ahead of time, cover the cake with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 4-5 days. Refrigerate leftovers after 2 hours if you are using cream cheese frosting, this will keep it from spoiling.
Notes
Frosting Options – Coconut Whipped Cream Frosting, Cashew Maple Cream Cheese Frosting, or store-bought options work too. If you don’t mind dairy, Simple Mills has a great option with real ingredients.
Substitute Tips – Non-dairy yogurt or sour cream may be substituted for traditional sour cream or yogurt. For the frosting, MIYOKO’S or Kite Hill work well for dairy-free cream cheese options, but they only come in a tub form which makes them a little softer when mixing. Adjust the consistency by adding more powdered sugar, if needed.
Baking Tips – Make sure your 1:1 gluten-free flour mix includes xanthan gum for extra rise and texture.
Single Layer Cake – If a single layer cake is preferred, transfer batter into the prepared 9×13 pan and bake for 35-40 minutes or until a cake tester comes out clean. Cool before frosting.
Freezer Storage Tips – To freeze this cake ahead of time, freeze the baked and cooled unfrosted cake layers by wrapping them separately in plastic wrap then foil. To thaw, place the wrapped frozen cake layers in the fridge overnight or at least 8 to 10 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with frosting
- Calories: 403
- Sugar: 44.9 g
- Sodium: 217 mg
- Fat: 15.9 g
- Saturated Fat: 7.2 g
- Carbohydrates: 62.8 g
- Fiber: 1.4 g
- Protein: 3.6 g
- Cholesterol: 38.8 mg
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
Can you use all coconut sugar in place of the cane sugar and brown sugar?
Hi Elizabeth! Yes, you can replace both the brown sugar and granulated sugar with coconut sugar, just keep in mind that coconut sugar has a nuttier, more caramel-like flavor, so the cake will taste slightly richer. It also has a lower moisture content, which might make the cake a bit denser.
I recommend blending the coconut sugar into a finer consistency (similar to cane sugar) before using it. This will help with the texture of the cake. A quick pulse in a blender or food processor will help it dissolve more easily. Also, if the batter feels a little thick, you can add 1–2 tablespoons of extra liquid (like dairy-free milk) to keep everything balanced.
It should still turn out just as delicious, but with a slightly different texture and level of sweetness. Let me know if this makes sense!
If you give it a try—I’d love to hear how it turns out!
can I use this recipe to make muffins instead of a cake?
Hi Karen! Do you muffins or cupcakes? If you simply want to bake the cake batter in a muffin pan, it should work.
Follow the recipe as written, keeping the batter the same. Portion – Fill each cupcake liner about ⅔ full to allow room for rising.
Bake Time – Bake for 18-22 minutes, checking for doneness with a toothpick (it should come out clean).
Let me know if you try it!