Gluten-Free Carrot Cake {Dairy-Free Option}

An easy recipe for gluten-free carrot cake with cream cheese frosting. This gluten-free cake recipe also has a dairy-free option.

(Originally published April 2017, photos updated February 2018, dairy-free option added February 2019, photos updated and video added March 2021)

Gluten-Free Carrot Cake

Nothing says spring in my kitchen more than baking my homemade gluten-free carrot cake topped with creamy cream cheese frosting.

This super moist carrot cake is deliciously spiced and is a perfect balance of sweet carrots, raisins, chopped pecans, juicy pineapple, and the light, delicate flavor of sweetened coconut. It is topped with an oh-my-goodness 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 gluten-free carrot cake recipe was a must.

You can see just how easy my gluten-free carrot cake is to make in the recipe video.

How To Make 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!

Gluten-Free Flour

I used Pillsbury gluten-free flour for this gluten-free 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 starches and 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.

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.

If you scoop the flour directly out of the bag with a measuring cup you may get too much flour than the recipe calls for because of compacting. Also use a measuring cup made for dry ingredients, not a glass pyrex measuring cup that is made for measuring liquids.

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

I am sorry but I have only tested this carrot cake recipe only made with the Pillsbury gluten-free flour. Almond, coconut, oat or other gluten-free flours do not have the same taste and texture as rice flour blends. 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 The Best Gluten-Free Carrot Cake Cake

• As a shortcut, I keep applesauce snack cups in my pantry. They are ½ cup portions.
• 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.
• 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.

Gluten-Free and Dairy-Free Carrot Cake

I have also included a dairy-free option for the carrot cake recipe. This cake is naturally dairy-free, but the frosting is not. See all of my tips for making dairy-free frosting below.

Most of my family (including me) is also dairy-free. I always try and have a dairy-free option for my recipes. So now, you too can enjoy gluten-free and dairy-free carrot cake.

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

Dairy-Free Frosting

All dairy-free cream cheeses are made a little differently. Some of the brands are softer than others. You may need to add more powdered sugar to make up for the softer dairy-free cream cheese. I really like Kite Hill dairy-free cream cheese, but it is really soft.

A shortcut to making homemade gluten-free and dairy-free cream cheese frosting is buying the Pillsbury canned cream cheese frosting. The Pillsbury canned frosting is both gluten-free and dairy-free.

You will need 2-3 cans if you are making the 9″ cake and wanting to make the frosting swirls.  Please always check the label because companies often change their ingredients.

If you have a hard time finding dairy-free cream cheese, you can make dairy-free vanilla buttercream frosting with Smart Balance butter. It is delicious on carrot cake! The recipe is included in my Gluten-Free Vanilla Cupcakes.

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.

Can I leave out the crushed 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.

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 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.

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, the cakes can be easily frozen.  After the cakes have completely cooled, wrap them in plastic wrap or aluminun 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

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!

More Gluten-Free Dessert Recipes To Try!

• Gluten-Free Lemon Bars {Dairy-Free Option}
• Easy Gluten-Free Brownies {Dairy-Free Option}
• Gluten-Free Oatmeal Cookies {Dairy-Free Option}

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5 from 55 votes

Gluten-Free Carrot Cake {Dairy-Free Option}

An easy recipe for gluten-free carrot cake with cream cheese frosting. This gluten-free cake 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 377kcal

Author Audrey from Mama Knows Gluten Free

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 dairy-free use Smart Balance butter
• ▢ 2 (8-ounce) packages cream cheese, softened 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

• 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 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 or you can get more flour than the recipe calls for.
• For the dairy-free 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. 
• You can also use Pillsbury canned cream cheese frosting (2-3 cans). It is both gluten-free and dairy-free. Please check the label because brands often change their ingredients. 
• If you have a hard time finding dairy-free cream cheese you can always make my dairy-free buttercream frosting from my gluten-free vanilla cupcakes recipe. 
• 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.
• After the cakes have completely cooled, wrap them in plastic wrap 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!"

Nutrition

Serving: 1slice | Calories: 377kcal | Carbohydrates: 68g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 379mg | Potassium: 318mg | Fiber: 4g | Sugar: 50g | Vitamin A: 2760IU | Vitamin C: 5.5mg | Calcium: 140mg | Iron: 1.4mg

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