Gluten Free Carrot Cake Recipe
This gluten free carrot cake recipe is incredibly moist, packed with warm spices, and topped with tangy cream cheese frostingโno one will guess itโs gluten-free!
What Makes This Gluten Free Carrot Cake Special?
This gluten free carrot cake recipe combines freshly grated carrots, warm cinnamon, nutmeg, and cloves with a tender almond flour blend, creating a moist, flavorful cake topped with rich cream cheese frosting that tastes even better than traditional versions.
You know whatโs funny? I spent years thinking gluten-free baking meant sacrificing texture and flavor. Then I cracked the code on this easy gluten free carrot cake, and honestly, my gluten-eating friends now request this version specifically.
Thereโs something magical about how the almond flour adds richness while the measure-for-measure blend keeps everything perfectly tender.
Table of Contents
Why Youโll Love This Moist Gluten Free Carrot Cake
This gluten free carrot cake checks every box youโre looking for in a celebration dessert. Hereโs why itโll become your go-to recipe:
Itโs genuinely moist. Iโm talking three-days-later-still-tender moist, thanks to a pound of freshly grated carrots and the perfect oil-to-flour ratio. No dry, crumbly texture here.
The flavor is incredible. Cinnamon, nutmeg, and cloves create that classic carrot cake warmth, while toasted pecans add a lovely crunch. My neighbor said it tastes โlike fall in cake form,โ which Iโm taking as the ultimate compliment.
Nobody will know itโs gluten-free. Seriously. I tested this at a family gathering without mentioning the gluten-free part, and everyone raved about the texture. The combination of measure-for-measure flour and almond flour creates structure without any gumminess or bean-flour aftertaste.
It comes together easily. You donโt need fancy techniques or equipmentโjust a food processor for grating carrots (life-changing, by the way) and standard mixing bowls. According to King Arthur Baking, room-temperature ingredients are key for gluten-free success, so plan ahead about 30 minutes.
I learned the hard way that fresh spices make a massive difference. After using cinnamon that had been sitting in my pantry since 2019 (donโt judge), I invested in fresh jars and WOWโthe flavor transformation was real.
The Best Gluten Free Carrot Cake Recipe Thatโs Perfectly Moist Every Time
Equipment
- 9ร13-inch baking pan
- Stand mixer or handheld electric mixer
- medium mixing bowl
- Offset spatula
- toothpick
Ingredientsย ย
For the Cake
- 2 cups gluten-free measure-for-measure flour 310 grams
- ยฝ cup almond flour 55 grams, or substitute with 1/4 cup more measure-for-measure flour
- 1 ยผ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ยฝ teaspoon nutmeg
- ยผ teaspoon cloves
- ยฝ teaspoon salt
- 1 pound carrots 450 grams, peeled and grated
- 4 large eggs room temperature
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 200 grams
- ยพ cup vegetable oil
- 1 cup pecans toasted and chopped, optional
For the Cream Cheese Frosting
- 16 ounces brick-style cream cheese 452 grams, softened to room temperature
- 10 tablespoons butter 140 grams, softened to room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar 340 grams
Instructionsย
- Preheat your oven to 350ยฐF and spray your 9ร13 pan generously with cooking spray, making sure to get the corners. Set it aside while you mix.
- Use a food processor with the shredding disc attachment to grate the carrotsโit takes literally 30 seconds and saves your knuckles. Youโll need about 3 cups of grated carrots from that one-pound pile.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until everythingโs evenly distributed. No lumps allowed here.
- In your large bowl or stand mixer, add the eggs, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture looks frothy and pale yellow, about 2 minutes. It should nearly double in volume.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil in a thin stream. Keep beating for 1-2 minutes until the mixture turns light, fluffy, and looks almost mousse-like. This creates those tiny air pockets that make the cake tender.
- Add your flour mixture, grated carrots, and chopped pecans (if using) to the wet ingredients. Switch to a rubber spatula and fold gently until just combinedโyou should see no flour streaks, but donโt overmix or youโll develop the gluten in the flour blend and end up with a tough cake.
- Pour the batter into your prepared pan and spread it evenly into the corners using your spatula. Bake for 40-45 minutes until the top springs back when gently pressed and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for at least 90 minutes, or pop it in the fridge for 30 minutes to speed things up. This is crucialโif you frost a warm cake, youโll have a melted frosting disaster.
- In your stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened cream cheese, butter, and sour cream on medium-high speed until smooth and creamy, about 30 seconds. Scrape down the sides of the bowl with your spatula.
- Add the vanilla extract and powdered sugar, mixing on low speed for 10-15 seconds to avoid a sugar cloud explosion. Then crank it up to medium-high and whip for 1-2 minutes until the frosting looks fluffy and cloud-like.
- Spread the frosting over your completely cooled cake using an offset spatula or the back of a spoon, creating swoops and swirls. Sprinkle extra toasted pecans on top if youโre feeling fancy. Refrigerate until serving if needed. Let the cake come to room temperature for about 20 minutes before serving. Enjoy!
Notes
Nutrition
Nutritional Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 7g |
| Carbohydrates | 62g |
| Fat | 28g |
| Fiber | 2g |
| Sugar | 45g |
Based on 12 servings
Ingredients for Your Easy Gluten Free Carrot Cake
This moist gluten free carrot cake starts with simple, quality ingredients you can find at any grocery store. Hereโs what youโll need:
| Amount | Ingredient |
|---|---|
| 2 cups (310g) | Gluten-free measure-for-measure flourโI love Bobโs Red Mill 1-to-1 |
| 1/2 cup (55g) | Almond flourโadds moisture and richness (or use 1/4 cup more measure-for-measure flour) |
| 1 1/4 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 tsp | Cinnamonโfreshly opened is best! |
| 1/2 tsp | Nutmeg |
| 1/4 tsp | Cloves |
| 1/2 tsp | Salt |
| 1 lb (450g) | Carrots, peeled and gratedโabout 3 cups grated |
| 4 large | Eggs, room temperature |
| 1 cup (200g) | Granulated sugar |
| 1 cup (200g) | Brown sugarโlight or dark works |
| 3/4 cup | Vegetable oilโor use melted coconut oil for extra flavor |
| 1 cup | Pecans, toasted and chopped (optional but highly recommended!) |
For the Cream Cheese Frosting:
| Amount | Ingredient |
|---|---|
| 16 oz (452g) | Brick-style cream cheese, softenedโdonโt use whipped! |
| 10 tbsp (140g) | Butter, softened to room temperature |
| 2 tbsp | Sour creamโkeeps the frosting from being too sweet |
| 1 tsp | Vanilla extract |
| 3 cups (340g) | Powdered sugar |
Essential Equipment Youโll Need
Must-haves:
- 9ร13-inch baking pan
- Food processor (for grating carrotsโtrust me on this)
- Stand mixer or handheld electric mixer
- Medium and large mixing bowls
- Rubber spatula
- Whisk
Nice to have:
- Kitchen scale for precise measurements
- Offset spatula for frosting
- Toothpick for testing doneness
Step-by-Step Instructions for Perfect Gluten Free Carrot Cake
This gluten free carrot cake recipe is straightforward and forgivingโperfect for both beginners and experienced bakers.
1. Prep your workspace. Preheat your oven to 350ยฐF and spray your 9ร13 pan generously with cooking spray, making sure to get the corners. Set it aside while you mix.
2. Grate those carrots. Use a food processor with the shredding disc attachmentโit takes literally 30 seconds and saves your knuckles. Youโll need about 3 cups of grated carrots from that one-pound pile.
3. Combine your dry ingredients. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until everythingโs evenly distributed. No lumps allowed here.
4. Beat the eggs and sugars. In your large bowl or stand mixer, add the eggs, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture looks frothy and pale yellow, about 2 minutes. It should nearly double in volume.
5. Add the oil slowly. With the mixer running on medium speed, slowly drizzle in the vegetable oil in a thin stream. Keep beating for 1-2 minutes until the mixture turns light, fluffy, and looks almost mousse-like. This creates those tiny air pockets that make the cake tender.
6. Fold everything together. Add your flour mixture, grated carrots, and chopped pecans (if using) to the wet ingredients. Switch to a rubber spatula and fold gently until just combinedโyou should see no flour streaks, but donโt overmix or youโll develop the gluten in the flour blend and end up with a tough cake.
7. Bake to golden perfection. Pour the batter into your prepared pan and spread it evenly into the corners using your spatula. Bake for 40-45 minutes until the top springs back when gently pressed and a toothpick inserted in the center comes out clean or with just a few moist crumbs (if it comes out wet, give it another 3-5 minutes).
8. Cool completely. This is crucialโif you frost a warm cake, youโll have a melted frosting disaster. Let it cool in the pan for at least 90 minutes, or pop it in the fridge for 30 minutes to speed things up.
9. Whip up that frosting. In your stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened cream cheese, butter, and sour cream on medium-high speed until smooth and creamy, about 30 seconds. Scrape down the sides of the bowl with your spatula.
10. Add the sweetness. Toss in the vanilla extract and powdered sugar, mixing on low speed for 10-15 seconds to avoid a sugar cloud explosion. Then crank it up to medium-high and whip for 1-2 minutes until the frosting looks fluffy and cloud-like.
11. Frost and finish. Spread the frosting over your completely cooled cake using an offset spatula or the back of a spoon, creating swoops and swirls. Sprinkle extra toasted pecans on top if youโre feeling fancy.
Pro Tips for the Best Results
This easy gluten free carrot cake works beautifully when you follow a few key techniques Iโve learned through plenty of trial and error.
Let ingredients come to room temperature. Cold eggs and dairy wonโt incorporate smoothly into your batter, creating a dense texture. According to Serious Eats, ingredients at similar temperatures (ideally around 65-70ยฐF) form a stable emulsion, resulting in better structure and a more tender crumb. Set everything out 30-45 minutes before you start baking.
Toast your pecans first. Spread them on a baking sheet and toast at 350ยฐF for 5-7 minutes until fragrant. This deepens their flavor dramatically and adds a satisfying crunch. I skip this step approximately never because toasted nuts are just that much better.
Donโt skip the almond flour. While you can substitute with more measure-for-measure flour if needed, the almond flour adds moisture, richness, and healthy fats that keep this cake tender for days. Itโs worth keeping a bag in your pantry specifically for gluten-free baking.
Measure flour correctly. Gluten-free flours are notorious for varying in density. Either use a kitchen scale (310 grams is foolproof) or use the spoon-and-level methodโspoon flour into your measuring cup and level it off with a knife. Never scoop directly from the bag or youโll pack in way too much flour and end up with a dry cake.
The toothpick test is your friend. Start checking at 40 minutesโyou want a few moist crumbs clinging to the toothpick, not wet batter. Overbaking is the enemy of moist cake, so watch carefully in those final minutes.
Troubleshooting Common Issues
Why is my gluten free carrot cake dense and heavy?
Your eggs and oil might not have been whipped enough. That 1-2 minute beating time creates crucial air pockets that lighten the texture. Also check that your baking powder and baking soda arenโt expiredโthey lose potency after about 6 months.
What if my cake sinks in the middle?
This usually happens when you open the oven door too early. Donโt peek before 35 minutes, as the temperature drop can cause collapse. It could also mean your leaveners are old or you overmixed the batter after adding flour.
My frosting is too runnyโhelp!
Your cream cheese or butter was probably too soft. They should be at room temperature but still hold their shape when pressed. Pop the bowl in the fridge for 10-15 minutes, then rewhipโit should firm right up.
Can I fix an overbaked cake?
If your cake came out a bit dry, brush each slice with a simple syrup (equal parts sugar and water, heated until dissolved) before frosting. This adds back moisture and nobody will know the difference.
Why does my gluten free cake taste gritty?
Some gluten-free flour blends contain rice flour with a coarser grind. Stick with brands labeled โsuperfineโ or โmeasure-for-measureโ like Bobโs Red Mill, King Arthur, or Cup4Cup for the smoothest texture.
Creative Variations and Flavor Twists
This gluten free carrot cake is endlessly adaptable to your taste preferences and dietary needs.
Make it vegan: Swap eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes), use vegan butter in the frosting, and replace cream cheese with vegan cream cheese.
Try different nuts: Walnuts are the classic alternative to pecans, or go fancy with toasted hazelnuts or pistachios. You can even leave nuts out entirely if allergies are a concern.
Add mix-ins: Fold in 1/2 cup of raisins, dried cranberries, or shredded coconut for extra texture and sweetness. My sister-in-law adds pineapple chunks and swears it makes the cake even moister.
Make it into cupcakes: Divide the batter among 24 lined muffin cups and bake for 18-22 minutes. Perfect for portion control and parties.
Spice it up: Add 1/2 teaspoon of ground ginger or a pinch of cardamom for a more complex spice profile. I did this for a fall potluck and people couldnโt stop talking about the โmystery flavor.โ
How to Serve, Store, and Reheat
Serving: This moist gluten free carrot cake tastes best at room temperature, so pull it from the fridge about 20 minutes before serving. The flavors bloom and the texture becomes perfectly tender.
Storage: Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold, but honestly, it rarely lasts that long in my house.
Freezing: Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving. You can also freeze the unfrosted cakeโit actually freezes better that way.
Reheating: Not necessary, but if you prefer warm cake, microwave individual slices for 10-15 seconds. Donโt overdo it or the frosting will melt into a puddle.
For another brunch-worthy bake with big flavor and tender crumb, our easy pistachio muffins bring that same nutty richness and soft texture in muffin form.
No-Waste Kitchen Magic
Save those carrot tops. If you bought carrots with the greens attached, donโt toss them! Blend into pesto with olive oil, garlic, and parmesan for a delicious pasta sauce.
Use extra frosting creatively. Got leftover cream cheese frosting? Spread it on cinnamon rolls, dollop it on oatmeal, or sandwich it between graham crackers for an instant treat.
Turn stale cake into trifle. If your cake gets a bit dry after a few days, cube it up and layer with whipped cream and fresh berries in a glass bowl. Suddenly youโve got an entirely new dessert.
If you love treats that feel indulgent but are secretly smarter, our healthy oatmeal cookies with applesauce use whole-grain oats and reduced fat for a soft, chewy cookie that pairs perfectly with a slice of carrot cake and tea.
Frequently Asked Questions
Can I make this gluten free carrot cake ahead of time?
Absolutely! Bake the cake up to 2 days in advance, let it cool completely, wrap it tightly in plastic wrap, and refrigerate unfrosted. Make the frosting the day you plan to serve it for the best texture and spread it on just before serving.
Whatโs the best substitute for almond flour in this recipe?
If you have nut allergies, replace the almond flour with an additional 1/4 cup of your measure-for-measure gluten-free flour blend. The cake will be slightly less moist but still delicious. You could also try sunflower seed flour for a nut-free alternative with similar richness.
Why did my cream cheese frosting turn out too sweet?
The sour cream in this recipe helps balance the sweetness, but if itโs still too sweet for your taste, reduce the powdered sugar to 2 1/2 cups or add an extra tablespoon of sour cream. Some cream cheese brands are sweeter than others, so adjust to your preference.
Can I use pre-shredded carrots from a bag?
You can, but freshly grated carrots have more moisture and flavor. Bagged carrots are often drier and can make your cake less moist. If you use them, consider adding 2 tablespoons of crushed pineapple (drained) to compensate for the moisture loss.
How do I know when my gluten free carrot cake is fully baked?
The top should spring back when lightly pressed, the edges will pull slightly away from the pan, and a toothpick inserted in the center should come out with just a few moist crumbsโnot wet batter. Gluten-free cakes can look slightly underbaked even when done, so trust the toothpick test.
What makes this cake moist even after several days?
The combination of oil (which stays liquid at room temperature unlike butter), freshly grated carrots (packed with natural moisture), and the right flour ratio all contribute to long-lasting moisture. Storing it covered in the fridge also helps lock in that tender texture.
Your New Favorite Celebration Cake
This gluten free carrot cake recipe proves that gluten-free baking doesnโt mean compromising on flavor or texture. Whether youโre serving it at a birthday party, Easter brunch, or just treating yourself on a random Tuesday, this cake delivers pure comfort in every bite.
Iโd love to hear how yours turns out! Drop a comment below with your favorite variation or any questions.
Baked with love by Rebeccah Ellene
