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!
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Gluten-Free Carrot Cake {Dairy-Free Option}
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
Instructions
- 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.
- In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
- 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.
- 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 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! (I like my carrot best served cold.)
Frosting:
- In a large bowl beat the 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!
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
Lisa says
Amazingly delicious!!!!
Audrey says
Thank you so much Lisa!
Kathi says
Would this be considered soy free as well? My Mother has to eat gluten & soy free and carrot cake is her favorite. I would love to be able to make this for her birthday!
Audrey says
Hi Kathy! As long as you use soy-free products, it will be soy-free. The ingredients listed are naturally soy-free. Make sure the gluten-free flour that you choose does not have soy listed in the ingredients. I hope your mom enjoys the carrot cake.
Cathy Rothe says
I would like to make cup cakes. Is there anything special that I need to Know?
Audrey says
Hi Cathy! I would check the cupackes to see if they are done at 20 minutes. If they are not done yet, allow to cook for another 5 minutes and then recheck. Please watch your cupackes because all ovens are differnt. I hoep you enjoy the carrot cake cupcakes!
Cathy Rothe says
Delicious. I started checking at 15 min. 20 min was the magic #. Thanks
Audrey says
Thank you so much Cathy for the wonderful 5-star recipe review! I am so happy that the cupcakes baked easily to 15 minutes, you are so welcome. I hope you enjoy them!
Tabatha says
I made this for Easter it was DELICIOUS! Have you made this without eggs? I need a substitute for someone with a egg allergy.
Audrey says
Hi Tabatha! I am so happy that you enjoyed the cinnamon roll cake for Easter. I have not tried this recipe egg-free, but I have done egg-free baking using Bob’s Red Mill egg replacer. If you try it will you please let me know how it turns out?
Suzanne Dufour says
5 STARS – This was an AWESOME cake! It tasted great both with and without icing. I cut the recipe in half to make it just for me. I had to make a few changes:
– Due to a carrot allergy, I subbed them for butternut squash.
– I didn’t have applesauce so I pureed an apple (cooked it in microwave for 3 min) and added a bit of lemon juice so it didn’t oxidize.
– I mixed my own GF flour: 1 C rice flour, + 1T potato starch + 1T tapioca-cornstarch mix (double these amounts for original measurements)
– I used fresh pineapple instead of canned
– subbed sugar with a combo of erythritol, stevia & monk fruit powdered sugar
– Instead of icing, I made a coconut cream & cream cheese sauce (cream solids from coconut milk + vanilla + same sugar sub I used for cake mixed) and poured over each slice..
I panicked after putting batter in pan thinking that I forgot the oil. I had to review list of ingredients twice when I finally realized that there was no oil in recipe (I assume reason for using applesauce – very clever!)
Audrey says
Thank you so much Suzanne for the wonderful 5-star recipe review! Wow! Your cake sounds amazing. I’ve never tried baking with sugar-free products, I really need to try it. I am so happy that you enjoyed the cake and was able to modify the recipe according to your carrot allergy. Thank you again!
Lupita says
And the oil ?
Audrey says
Hi Lupita! There is no oil used in this carrot cake recipe. The apple sauce gives the cake its moisture instead of using oil. I hope you enjoy the carrot cake!
Shelly says
Hi I am eager to try this recipe soon as carrot cake is my absolute fav. Not huge on raisins so can I just omit or do I need to add something in its place?
Thank you.
Shelly
Audrey says
Hi Shelly! Carrot cake is my all-time favorite cake. You can just leave the raisins out and you don’t need to replace it with anything. I hope you enjoy the carrot cake!
Michelle McClenahen says
Thank You for sharing this recipe!!
I’ve been searching for a dessert I can eat at Easter Dinner this year. I made this cake ( 17 deep dish cupcakes) today. They came out beautifully. Nice carrot cake coloring and the texture you’d never know was gluten/dairy free. They tasted great too, although next time I do believe I’ll add a bit more on the spices. I’m so happy I found this recipe!!!!
Audrey says
You are so welcome Michelle, I love sharing what I make for my family. I am so happy that you enjoyed the carrot cake and that you will be able to have it for Easter dinner. That makes my heart so happy! I am glad that the batter made deep dish cupcakes. I’ve never tried making cupcakes with it. It always makes me happy to hear that ” you’d never know was gluten/dairy free” Thank you so much for the wonderful recipe review!
Hallie Sciulli says
Looks delicious! One question, my son has a nut allergy. Can I safely leave out the coconut?
Audrey says
Hi Hallie! Yes you can leave out the coconut with no problems. I hope you enjoy it. Thank you so much!
Linda Tanzini says
Can’t wait to try this cake but would like to know if it would work in a 9×13 pan? If so approximate bake time? Love so many of your recipes! Thanks so much! Linda
Audrey says
Hi Linda! I bake it as a sheet cake too. Bake it for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Please watch your oven because all ovens are different. Thank you for your kind words and encouragement. You are so welcome, I love sharing what I make for my family. I hope you enjoy the carrot cake!
Maria says
Hi Audrey!
Do you know of a natural sugar substitute that would work in your recipe?
coconut sugar ?
Thanks!
Maria
Audrey says
Hi Maria! I have never tried this recipe with non-refined sugar before. I have baked with coconut sugar, pure maple syrup, and honey. If you try it will you please let me know how it turns out? Thanks!
Sara Hope says
Hi I am allergic to pineapple is there anything I could substitute?
Audrey says
Hi Sara! I have never tried the recipe without pineapple before. You could probably add more applesauce to give the moisture that the pineapple gives. I’m not sure how much to add since I have never tried it. Maybe 1/2 cup of apple sauce in place of the crushed pineapple. If you try it will you please let me know how it works out?
Carol says
Excellent. Would never know it was gluten free. Everyone came back for seconds!!!
Audrey says
Thank you so much Carol for the wonderful 5-star recipe review! That makes me so happy to hear that everyone enjoyed the carrot cake. Especially that you would never have known it was gluten-free. Thank you again!
Deb Vogland says
Loved this carrot cake! Would never know it’s GF!
I baked it ion a 9X13 cake pan. Put half of it away in the freezer for another
day. I will definitely be baking this cake again.
Audrey says
Thank you so much Deb for the wonderful 5-star recipe review. I am so happy that you enjoyed the carrot cake and you would never know it’s gluten-free. I bake this cake in a 9×13 as well. It’s my go-to way to bake the carrot cake for my family. Thank you again!
Rachel O says
Holy cow. This is the best cake and I don’t even have to be gluten free. The frosting is to die for. So light and fluffy. I used craisins since we don’t like raisins in this house. My husband was like WOW! Thanks for new go to carrot cake recipe.
Audrey says
Thank you so much Rachel for the amazing 5-star recipe review! I am so happy that you and your husband enjoyed the carrot cake. You really made my day by saying it’s the best cake! I love craisins and I am going to try the recipe with it the next time I bake the cake. You are so welcome, I love sharing what I make for my family. Thank you again!
Joy says
You did it again, Audrey! This was absolutely perfect. I have never, ever liked carrot cake icing – but, as usual, you made a convert out of me. I confess to eating the icing straight out of the bowl. It *was* that delicious.
My super picky, super taster husband loved it. It was better than any regular one that we have ever had. And, Audrey, I have been cooking from scratch three meals a day for my daughter on an AIP diet for years. We have done several intensive gluten free diets in the last ten years. He has loved very few recipes, so this was a home run on Father’s day.
Thank you SO much!!!
Audrey says
Thank you so much for the awesome 5-star recipe review! My heart is so happy that your family enjoyed the carrot cake. Especially knowing it was made especially for your husband for father’s day. You are so welcome sweet friend, I love sharing what I make for my family. Thank you again!
Vicki says
Best carrot cake I have ever made – hands down! The texture was so velvety that my husband didn’t believe it was GF! So fresh, tasty, and moist. Kept well in the fridge for 4 days. Thank you!
Audrey says
Thank you so much Vicki for the amazing 5-str recipe review, it really made my day! I am so happy that this is the best carrot cake that you have ever made, especially since your husband didn’t believe that it was gluten-free. You are so welcome, I love sharing what I make for my family. Thanks again!
Harriet McDonough says
Thank you for a wonderful recipe. Carrot cakes my favorite! I had to go gluten free, dairy free because of my health. My two youngest daughters also have the problem. The cake was fantastic.
Audrey says
Thank you so much Harriet for the awesome 5-star recipe review! I am so happy that you enjoyed the carrot cake. Carrot cake is my favorite flavor of cake too. Thank you again!