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    Home » Desserts

    Gluten-Free Carrot Cake {Dairy-Free Option}

    Published: Mar 19, 2021 · by Audrey

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    gluten-free carrot cake Pinterest pin 1na

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

    gluten-free carrot cake slice on a white plate with another slice and the cake in the background

    (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.

    gluten-free carrot cake recipe steps photo collage 1-5

    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. 

    gluten-free carrot cake recipe steps photo collage 6-10

    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.

    7 gluten-free carrot cake muffins on a cake pan

    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.

    gluten-free carrot cake with cream cheese frosting topped with chopped pecans and shredded coconut

    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.

    gluten-free carrot cake slice on a white plate with the cake on a white cake stand in the background

    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!

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    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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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    gluten-free carrot cake slice on a white plate
    Print Pin
    5 from 63 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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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

     

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    Reader Interactions

    Comments

    1. Jan K says

      January 11, 2023 at 8:53 pm

      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.

      Reply
    2. JJ says

      December 23, 2022 at 8:25 pm

      I made this cake for Thanksgiving what a hit! Everyone loved it thanks MKGF for sharing this recipe.

      Reply
    3. Joanne says

      December 21, 2022 at 1:07 pm

      Could I substitute more applesauce or apples for the pineapple? This sounds and looks amazing!!!

      Reply
      • Audrey says

        December 22, 2022 at 8:35 pm

        Thank you so much Joanne! I have not baked it without the pineapple, but I know that other readers have.

        Reply
    4. Karin says

      October 22, 2022 at 8:27 pm

      excellent cake. cannot tell it’s gluten free. Delicious

      Reply
    5. Tina says

      July 25, 2022 at 6:53 am

      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.

      Reply
    6. Melissa O says

      July 14, 2022 at 10:33 am

      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!

      Reply
    7. Paige says

      June 25, 2022 at 11:11 am

      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.

      Reply
    8. Monica says

      June 20, 2022 at 6:58 pm

      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

      Reply
    9. Faith says

      June 18, 2022 at 4:18 pm

      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!!

      Reply
    10. Susan Dempsey says

      June 16, 2022 at 12:10 pm

      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! 😃😃😃

      Reply
    11. Nell says

      May 13, 2022 at 10:56 am

      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.

      Reply
    12. Melinda says

      May 03, 2022 at 5:57 pm

      Loved this Gluten & Dairy Free carrot cake. Everyone at our Easter gathering raved about it!! Will definitely be making this again🤗

      Reply
    13. DTH says

      April 23, 2022 at 11:41 pm

      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.

      Reply
    14. Jan Hillyer says

      April 18, 2022 at 5:31 pm

      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.

      Reply
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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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