An easy recipe for gluten-free carrot cake. This super moist gluten-free carrot cake is deliciously spiced and is topped with cream cheese frosting.
Gluten-Free Carrot Cake
Making a homemade gluten-free carrot cake is easier than you think! All you only need a few simple ingredients to make this super moist cake. It’s a perfect balance of sweet carrots, raisins, chopped pecans, juicy pineapple, and sweetened coconut. It is also topped with the best thick and creamy cream cheese frosting.
This cake can be made ahead of time and is freezer friendly too. You can see just how easy this gluten-free carrot cake is to make in the detailed recipe step photos or the recipe video.
Gluten-Free Carrot Cake Ingredients
Gluten-Free Carrot Cake
- Gluten-Free All-Purpose Flour with Xanthan Gum: This recipe was developed with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the brand of gluten-free flour blend you choose.
- Baking Soda and Baking Powder: These help the cake rise and aid in giving the cake a nice soft crumb.
- Ground Cinnamon, Ground Nutmeg, Ground Cloves, Ground Allspice, Salt, and Pure Vanilla Extract: These give the carrot cake its classic spiced flavor.
- Granulated Sugar: Gives the cake its sweetness and it helps keep the cake moist.
- Eggs: The binder ingredient also adds moisture to the cake.
- Applesauce: This is a replacement for the oil used in most cake recipes. As a shortcut, I keep applesauce snack cups in my pantry. They are ½ cup portions.
- Grated Carrots, Raisins, Shredded Sweetened Coconut, Chopped Pecans, Crushed Pineapple: Not only do these ingredients add to the flavor of the carrot cake, but they also help keep this cake super moist.
Cream Cheese Frosting
- Butter & Cream Cheese: It gives this frosting its thick and creamy texture.
- Powdered Sugar: This is what gives frosting its sweetness and firmness.
- Lemon Juice & Pure Vanilla Extract: These two give the frosting its bright flavor.
How To Make The Best Gluten-Free Carrot Cake
- Preheat your oven to 350°F.
- Cut the parchment paper for the bottoms of your two 9″ cake pans. Place the circles in the bottom of the pans and spray with gluten-free cooking spray.
- In a medium-sized bowl stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice. (photo 1)
- In a large bowl mix together the applesauce, sugar, and eggs until fully combined. (photo 2 & 3)
- Stir in the carrots, coconut, pineapple, raisins, pecans, and pure vanilla extract into the sugar and egg mixture. (photo 4)
- Add the flour mixture to the batter and mix until fully combined. (photo 5)
- Pour half of the batter in the first greased 9″ cake pan and then pour the rest of the batter into the second greased 9″ cake pan. (photo 6)
- Bake on the middle rack for 35-40 minutes. The edges of the cake will start to pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it’s done. Please watch your cake because all ovens are different.
- Cool the cakes completely in the pans for before frosting. (photo 7)
- I like my carrot best served cold. Once the cakes are completely cooled I cover the cake pans with plastic wrap and refrigerate for several hours, up to overnight before I frost the cake.
How To Make Cream Cheese Frosting
- Beat the butter and cream cheese together in a large bowl on medium speed with a mixer until smooth and creamy. (photo 8)
- Beat in the powdered sugar one cup at a time. (photo 9)
- Lastly, beat in the lemon juice and pure vanilla extract. (photo 10)
- Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
Baking Tips
- As a shortcut, you can buy bagged shredded carrots. I use an OXO grater to grate the carrots.
- To keep this super moist cake from sticking to the bottoms of your pan add parchment paper before spraying with gluten-free non-stick cooking spray. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly! Doing this step also makes removing the cakes from the pan super easy.
- It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
- Bake the cakes on the middle rack.
- Check the centers of the cakes with a toothpick to see if it’s done. This carrot cake will have a little cake stuck to the toothpick because it’s super moist, but it should not be wet.
- Also, the cakes will start to pull away from the side of the pans a little when they are finished baking and the edges will start to brown. Please watch your oven because all ovens are different. You do not want to over-bake a gluten-free cake, because it will cause it to be a drier cake. If you underbake the cake, the centers will be gummy. My 9″ cakes took 40 minutes to bake.
- Allow the cakes to completely cool in the pans before frosting. Once the cakes are completely cooled I cover the cake pans with plastic wrap and refrigerate for several hours, up to overnight before I frost the cake. I like carrot cake served really cold.
- You can easily make this recipe dairy-free. For the dairy-free option, I used Smart Balance butter and Kite Hill dairy-free cream cheese.
Tips For Frosting A Cake
- Make sure the cake is completely cooled.
- Place the first cake round with the shiny side down on a plate or cake platter.
- Frost the top of the first cake. This will be the frosting in the middle of your cake.
- Place the second cake on top of the frosted first cake with the shiny side down.
- Frost the top and then with the remaining frosting frost the sides.
- I decorated the top with shredded coconut, chopped pecans, and frosting flowers using a Wilton 1M tip.
Frequently Asked Questions
Can I leave out the pineapple, raisins, shredded coconut, or pecans?
This gluten-free carrot cake can be easily modified. I have made the carrot cake without the raisins and the pecans, but not the shredded coconut. The crushed pineapple is one of the reasons this cake is so moist. I have never tried this recipe without it.
Can I make this carrot cake in a 9×13 pan?
Yes, you can easily make this cake in a baking dish or a sheet pan! Most of the time I make the carrot cake in a 9×13 glass pan for my family. You will need to adjust the baking time to 45-55 minutes. Please watch your oven because all ovens are different.
Can I make this cake into cupcakes?
This gluten-free carrot cake can be easily made into cupcakes. Add the batter to lined muffin tins and bake for 15-20 minutes. My cupcakes come out perfectly at 20 minutes, but, please watch your oven because all ovens are different.
Storage Tips
To Store: This carrot cake and cream cheese frosting can also be made in advance. Store in an air-tight container and refrigerate for 2-3 days. The cream cheese frosting can be in the refrigerator for up to two weeks.
To Freeze: After the cakes have completely cooled, wrap them in plastic wrap or aluminum foil and place each wrapped layer in a plastic freezer bag. The cakes can be frozen for up to one month. Defrost the cake in the refrigerator overnight. The frosting can be frozen in a freezer-safe container for up to three months.
Easy Gluten-Free Carrot Cake Recipe
This gluten-free carrot cake is super easy to make. It has the perfect balance of spices to complement the sweetness of the carrots, pineapple, and coconut. You are also going to love the light hint of lemon flavor in the cream cheese frosting.
This gluten-free carrot cake would be perfect to make for your next special event or Easter celebration. No one will know that this cake is gluten-free!
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Carrot Cake
Ingredients
Carrot Cake:
- 2 cups gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. )
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 2 cups granulated sugar
- 3 large eggs
- 1 ½ cups applesauce (As a shortcut, I keep applesauce snack cups in my pantry. They are ½ cup portions. )
- ½ cup raisins
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
- 1 cup crushed pineapple in juice (not syrup; do not drain)
- 2 cups grated carrots (2 -3 large carrots)
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting:
- 1 cup butter, softened ()
- 2 (8-ounce) packages cream cheese, softened ()
- 2 cups powdered sugar (If you want a firmer frosting, add an additional 1-2 cups of powdered sugar)
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- Cut the parchment paper for the bottom of your two 9" cake pans. Place the circles in teh bottom of the pans and spray with gluten-free cooking spray.
- In a large bowl mix together the sugar, eggs, and applesauce until fully combined.
- In a medium-sized bowl stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
- Stir in the carrots, coconut, pineapple, raisins, pecans, and pure vanilla extract into the sugar and egg mixture.
- Add the flour mixture to the batter and mix until fully combined.
- Pour half of the batter in the first greased 9" cake pan and then pour the rest of the batter in the second 9" greased cake pan.
- Bake for 35-40 minutes. The edges of the cake will start to brown and pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it's done. Please watch your cake because all ovens are different.
- Cool the cakes completely in the pans before frosting. I cover the cooled cakes with plastic wrap and then place them in the refrigerator for several hours to overnight. I like my carrot cake really cold. ou can also partially cool in the pans for 15-20 minutes, and then place the cakes on a cooling rack. Enjoy!
Cream Cheese Frosting:
- In a large bowl beat the softened butter and cream cheese together with a mixer on medium speed until smooth and creamy.
- Beat in the powdered sugar one cup at a time.
- Lastly, beat in the lemon juice and pure vanilla extract.
- Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
Video
Notes
- This gluten-free carrot cake recipe was developed with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you can get more flour than the recipe calls for.
- For dairy-free: I used frosting used Smart Balance and Kite Hill dairy-free cream cheese. Every brand of dairy-free cream cheese is different in texture. If your dairy-free cream cheese is really soft you will need to add more powdered sugar.
- Store leftovers in an air-tight container in the refrigerator.
- The carrot cake and cream cheese frosting can be made in advance. Store in an air-tight container for 2-3 days. The cream cheese frosting can be in the refrigerator for up to two weeks.
- To freeze: After completely cooling the cakes, wrap them in plastic or aluminum foil and stick each layer in a plastic freezer bag. Freeze for up to one month. The frosting can be frozen in a freezer-safe container for up to three months. Defrost overnight in the refrigerator.
- Mama says, “Always check your labels!”
Brielle says
Could you make this as cupcakes? How would you adjust the recipe or baking instructions?
Sam - Mama Knows Gluten Free says
Hi Brielle, we think that would work! Start with a 15-minute bake time, then test with a toothpick to see if they need more time!
Debi C says
Do you know if I sub coconut sugar in place of all or part of the regular sugar in your recipe? This type of spiced carrot cake complete with the extra fruit & cream cheese frosting, is simply one of my favorite things in life! 🥰
Nicole - Mama Knows Gluten Free says
Hi Debi! You should be able to substitute the sugar for coconut sugar in this recipe very successfully. Start with a 1:1 substitution and then adjust the sweetness level to taste if needed.
Claudia L Dillard says
I made this recipe for my dear friend on her birthday, and it is ABSOLUTLEY THE BEST carrot cake we have ever tasted !!!!!!!! Super moist ! Crazy Delicious ! You will not be disappointed !!!!!!
Natali says
This recipe is sooo delicious. I make this for my kids & husband who are not gluten free or dairy free and they can’t tell a difference. Sooo moist and great flavors. I do not put coconut or pineapple from this recipe and it’s just perfect to our tasting. Use this and share this recipe with so many friends & family. I highly recommend it!
Deb Timmerman says
Delish! I made the recipe and baked in 2 8×8 square pans. One half with only raisins for those with allergies. Then added the coconut and nuts to the second half of the batter. Best GF carrot recipe that I have tried.
Elizabeth Allred says
Made this for my son’s college graduation, he is GF/DF and it turned out fantastic. I didn’t use coconut or raisins, the cake s hot moist. One challenge I a with the non dairy cream cheese frosting, after making it and putting in vanilla and Lemon Juice the frosting seemed too runny.,,, do you have any suggestions to make the frosting thicker? Other then the frosting being runny, everything tasted amazing
Frances Campbell says
Thank you so much for this recipe. My husband loves the taste! I baked this cake for 40 minutes in 2-9 inch pans and the tester came out clean, however, when I cut cut the cake it was so moist it is almost wet . Can you please tell me if this is the normal consistency or is it under baked?
Robin says
Absolutely delicious!
Heather says
Fantastic recipe! I made it into cupcakes and was able to freeze half of them for another time. Great website too! Thank you!
Jan K says
Excellent recipe! I chose it because I love recipes that I can serve to both those with and without allergies and everyone enjoys it equally. I only changed two things. I had unsweetened coconut on hand so used that, and I will repeat. Helps to have a little less sugar because there is a lot in this recipe. My icing was lumpy, maybe because of the type of non-dairy cream cheese I chose, so I blended it to get it super smooth and creamy.
JJ says
I made this cake for Thanksgiving what a hit! Everyone loved it thanks MKGF for sharing this recipe.
Joanne says
Could I substitute more applesauce or apples for the pineapple? This sounds and looks amazing!!!
Audrey says
Thank you so much Joanne! I have not baked it without the pineapple, but I know that other readers have.
Karin says
excellent cake. cannot tell it’s gluten free. Delicious
Tina says
absolutely the most divine carrot cake recipe 💛 I made it for my daughters 21st birthday recently and everyone adored it! Thank you! Due to intolerance i subbed the pineapple for a tin of pie apple and the pecans with chopped dried apricots.
Melissa O says
Literally the best carrot cake I’ve ever had!! I made this for my husbands birthday and it was absolutely delicious!! You definitely could not tell it was gluten free!! I did leave out the raisins and coconut and added more carrots and nuts and it was just so good. I really think I’m going to make another one this weekend just because 🙂 Also just used canned Pillsbury cream cheese frosting!
Paige says
No one can ever believe this recipe is gluten free. It’s a huge hit, my sister (who isn’t GF) even requests it for her Birthday. Super Moist and delicious.
Monica says
Va va boom , great recipe , had a request for GF dairy free carrot cake, I read so many recipes, this one was the easiest and truly delightful , I didn’t have any pineapple but re constituted my sultanas in boiling water , still deliciously moist … thanks Monica CoCouture Chocolates
Faith says
This recipe made an outstanding wedding cake! I made the two layer cake (dairy-free version) the week before the wedding as a test. (The bride, our granddaughter, is GF/DF) The whole family loved it and opined that it didn’t taste or feel as if they were missing anything – the cake was moist, nicely dense with a nice mouthfeel. The frosting was delicious. For the actual wedding cake I made the layers and cut the layers to fit the cute little cake stand I’d bought for the wedding. I used all the brands of flour, butter and cream cheese substitutes recommended. The frosting needed to be refrigerated before frosting the cake. It gets too soft during the making if it and will just slide off the cake and squish out between the layers. Once I made the frosting, I put it back in the fridge for an hour or so before frosting the cold cake and immediately putting it all back in the fridge to stay. Highly recommend!!
Susan Dempsey says
Thank you for such a wonderful gluten and dairy free carrot cake/cupcakes recipe! I just made this recipe with and without chopped walnuts – and using cinnamon applesauce and just a tablespoon of coconut oil melted…and coconut extract instead of vanilla (didn’t have any in hand!)! I’m thrilled with the results —my first time making gluten or dairy free anything! These will be for my daughter’s bday once I figure out frosting! Whoo hoo! 😃😃😃
Nell says
I made this recipe as cupcakes and everyone loved them! It made a lot. I made 1/2 without coconut, 1/2 with. As some people don’t care for coconut. The ones with coconut were definitely moister. But both were delish, and disappeared. I’m lactose intolerant so I didn’t make the cream cheese frosting, just a good buttercream made with heavy cream, but no one noticed. The cupcakes took longer to bake than I expected, due in part to my lowering the temperature for dark pans. Next time I’ll try it at your suggested temp. It was a labor of love, but worth it.
Melinda says
Loved this Gluten & Dairy Free carrot cake. Everyone at our Easter gathering raved about it!! Will definitely be making this again🤗
DTH says
Initially was a little concerned because it did rise as high as other cakes, but oh boy was it delicious. Made it for my daughter’s birthday and was asked for the recipe by multiple people. Caution, don’t sample the frosting or there might not be any left to frost the cake with. I used 9 inch springform pans with 9 in precut parchment circles. Made it super easy to get the cakes out.
Jan Hillyer says
We Love this Carrot Cake. I made it using extra carrots and no Coconut or Nuts. It came out delicious. Was a big hit for our Easter Dessert.Love all your recipes Audrey. Thank you so much.