Gluten-Free Carrot Cake {Dairy-Free Option}

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Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting. Recipe with a dairy-free option.

(Originally published April 2017, photos updated February 2018, dairy-free option added February 2019)

Gluten-Free Carrot Cake

It’s springtime here in North Florida and nothing says spring in my kitchen more than baking a homemade, gluten-free carrot cake topped with creamy cream cheese frosting.

My husband ADORES carrot cake; so much so, that it was the flavor of our wedding cake. When I went gluten-free, I knew that creating a good gluten-free carrot cake recipe was a must.

When I was in college, I worked at a family-owned restaurant that had the most amazing carrot cake on their menu. The carrot cake was the owner’s mother’s famous family recipe.

It was the perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the delicate flavor of coconut. It also weighed a ton and was three layers high with super creamy cream cheese frosting.

Remembering Mrs. Bell’s amazing carrot cake, I set out to try and make a gluten-free version of it.

How To Make Gluten-Free Carrot Cake

• Preheat oven to 350°F.
• Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
• In a large bowl mix together the applesauce, sugar, and eggs until fully combined. (photo 1)
• In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.(photo 2)
• Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg mixture.
• Add the flour mixture to the batter and mix until fully combined. (photo 3)
• Pour half of the batter in the first 8″ cake pan and then pour the rest of the batter in the second 8″ cake pan.
• 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 in the pans for about 10-15 minutes. Then use a knife to loosen the cake around the edges of the pan and place the pan upside down on a cooling rack to completely cool before frosting. Enjoy!
• Store in an air-tight container and refrigerate. (I like my carrot best served cold) (photo 4)

Cream Cheese Frosting

• Beat the butter and cream cheese together in a large bowl on medium speed with a mixer until smooth and creamy.
• Beat in the powdered sugar one cup at a time.
• Lastly, beat in the lemon juice and pure vanilla extract. (photo 5)
• Try not to eat all the frosting before you put it on the cake. Yes, it is that good!

Gluten-Free Flour

I used Pillsbury gluten-free flour for this carrot cake recipe. It is my favorite cup for cup gluten-free all-purpose flour blend made with rice flour. A cup for cup gluten-free flour blend is one that already has xanthan gum added to it.

Cup for cup (or 1 for 1) flour blends makes gluten-free baking so much easier! Make sure you do not add any extra xanthan gum to your flour if it already has it in it. If you do, your cake will be super gummy!

Not all gluten-free flours are created equal. You may experience different baking results depending on the brand gluten-free flour blend you choose.

Pro Tip For Measuring Gluten-Free Flour

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. Friends, please do not scoop the flour out of the bag with your measuring cup.

Can I use almond, coconut, or other gluten-free flours?

I am sorry but I have only tested this carrot cake recipe only made with rice flour. Almond, coconut or other gluten-free flours do not have the same taste and texture as rice flour. Rice flour mimics the taste and texture of traditional baking flour the best.

If you are looking for a grain-free carrot cake recipe, try my Paleo Carrot Cake Muffins. They are made using almond flour, are dairy-free and refined sugar-free.

Tips For Baking A Gluten-Free Cake

• 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 out with scissors to have it fit perfectly! Doing this step also makes removing the cakes from the pan super easy.
• 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. 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.
• Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and allow to completely cool on a baking rack.

Dairy-Free Baking

I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free carrot cake.

For the dairy-free version of this recipe, I used Smart Balance butter and Daiya plain cream cheeze style spread. Other brands of dairy-free cream cheeses that I have tried are Kite Hill and Go Veggie.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

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.

Dairy-Free Frosting

If you have a hard time finding dairy-free cream cheese, you can make a dairy-free vanilla buttercream frosting with Smart Balance butter. It is delicious on carrot cake!

Can I leave out the crushed pineapple, raisins, shredded coconut, or pecans?

Sure! 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.

If you leave out the coconut, you may want to add more shredded carrots. If you try it that way, please let me know how it turns out.

Can I make this carrot cake in a 9×13 pan?

Yes, you can! I often make the carrot cake in a 9×13 glass pan. You will need to adjust the baking time to 40-45 minutes. Please watch your oven because all ovens are different.

Can I make this cake into cupcakes?

Yes! 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.

Can I make this cake ahead of time?

Yes! I like to make the carrot cake and cream cheese frosting at least one day in advance because I like my carrot cake really cold. 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.

Can I freeze the carrot cake?

Yes! After the cakes have completely cooled, wrap them really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. The frosting can be frozen in a freezer-safe container for up to three months.

Gluten-Free Cake

This gluten-free carrot cake is super easy to make and has the perfect balance of spices to compliment the sweetness of the carrots, pineapple, and coconut.  Oh, and the cream cheese frosting with a light hint of lemon is to die for!

This gluten-free carrot cake would be perfect to make for your next special event or Easter celebration. This is one of my family’s favorite cakes!

If you love cake as much as I do, be sure to check out my other gluten-free cake recipes like  Gluten-Free Cinnamon Roll Cake, Gluten-Free Chocolate Cake, Gluten-Free Kentucky Butter Pound Cake, and Gluten-Free Lemon Cake.

More Gluten-Free Dessert Recipes To Try!

• Gluten-Free Brownies
• Gluten-Free Coconut Cream Pie
• Easy Gluten-Free Banana Bread {Dairy-Free Option}

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Gluten-Free Carrot Cake {Dairy-Free Option}

Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting. The recipe also has a dairy-free option. 

Course Dessert

Cuisine American

Keyword gluten-free and dairy-free carrot cake, gluten-free carrot cake

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16 servings

Calories 377 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• Cake:
• 1 1/2 cups applesauce
• 2 cups granulated sugar
• 3 eggs room temperature
• 2 cups gluten-free all-purpose flour  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.
• 1/2 teaspoon xanthan gum If your flour already has it leave out
• 1 teaspoon baking soda
• ½ teaspoon gluten-free baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 cups grated carrots 2 large carrots
• 1 cup shredded sweetened coconut
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 1 teaspoon pure vanilla extract
• 1 cup crushed pineapple in juice not syrup; do not drain

Cream Cheese Frosting:

• 1 cup butter, softned dairy-free use Smart Balance butter
• 2 (8-ounce) packages cream cheese, softned dairy-free use dairy-free cream cheese
• 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

US Customary - Metric

Instructions

1. Preheat oven to 350°F.

2. Cut parchment paper for the bottom of your two 8" cake pans and spray with gluten-free cooking spray.

3. In a large bowl mix together the applesauce, sugar, and eggs until fully combined.

4. In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
   

5. Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg mixture.

6. Add the flour mixture to the batter and mix until fully combined. 

7. Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
   

8. Bake 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.

9. Cool the cakes in the pans for about 10-15 minutes. Then use a knife to loosen the cake around the edges of the pan and place the pan upside down on a cooling rack to completely cool before frosting. Enjoy! (I like my carrot best served cold.)
   

Frosting:

1. In a large bowl beat the butter and cream cheese together with a mixer on medium speed until smooth and creamy.

2. Beat in the powdered sugar one cup at a time.
3. Lastly, beat in the lemon juice and pure vanilla extract.
4. Try not to eat all the frosting before you put it on the cake. Yes, it is that good!

Recipe Notes

• This gluten-free carrot cake was made 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.
• For the dairy-free option use dairy-free butter and dairy-free cream cheese. 
• Store 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.
• After the cakes have completely cooled, wrap them really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. The frosting can be frozen in a freezer-safe container for up to three months.
• Mama says, "Always check your labels!"

Nutrition Facts

Gluten-Free Carrot Cake {Dairy-Free Option}

Amount Per Serving (1 slice)

Calories 377 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 42mg 14%

Sodium 379mg 16%

Potassium 318mg 9%

Total Carbohydrates 68g 23%

Dietary Fiber 4g 16%

Sugars 50g

Protein 9g 18%

Vitamin A 55.2%

Vitamin C 6.7%

Calcium 14%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing this recipe!