Gluten Free Carrot Cake Recipe – Moist, Soft & Perfectly Spiced
This gluten free carrot cake is incredibly moist, warmly spiced, and topped with rich cream cheese frosting. Made with simple gluten-free ingredients and freshly grated carrots, it delivers all the classic carrot cake flavor and texture—without the gluten.
There’s something so comforting about carrot cake. The warm cinnamon aroma, the soft crumb, and that creamy frosting on top—it just feels like home.
And the best part? You don’t need regular flour to make it amazing.
This gluten free carrot cake is proof that you can have all the flavor and texture of traditional carrot cake without sacrificing anything. It’s soft, moist, perfectly sweet, and honestly, most people won’t even realize it’s gluten free.
Why You’ll Love This Recipe
- Perfectly moist texture without any dense or dry crumb
- Easy-to-find gluten free ingredients
- Classic carrot cake flavor with warm spices
- Great for birthdays, Easter, or special gatherings
- Freezer-friendly and make-ahead friendly
Gluten Free Carrot Cake Recipe
Ingredients
- 2 cups gluten free all-purpose flour blend with xanthan gum
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- ½ cup chopped walnuts or pecans optional
- For the frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet mixture and mix gently until just combined. Fold in the grated carrots and nuts if using. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides evenly.
Nabeela’s Pro Tips
- Use a high-quality gluten free flour blend that already contains xanthan gum for best texture.
- Measure flour correctly by spooning and leveling to avoid a dense cake.
- Freshly grate carrots for maximum moisture—pre-shredded carrots can be dry.
- Let the cake cool completely before frosting to prevent melting.
- Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.
FAQ
Can I make this cake dairy free as well?
Yes, you can use dairy-free butter and cream cheese alternatives for the frosting.
How should I store gluten free carrot cake?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze this cake?
Yes. Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting.
Why is my gluten free cake dense?
Overmixing or using too much flour can make it dense. Measure carefully and mix gently.
Can I make this into cupcakes?
Absolutely. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
