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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Gluten-Free Carrot Cake {Dairy-Free Option}
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
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
Carol Godwin says
Truly outstanding! I will make this again for special occasions. I gave it 5 stars as it is so delicious AND no one would guess it’s gluten-free! I must ask though why prep time says 10 minutes? My guess is that assembling the ingredients and measuring them into separate containers isn’t included in the prep time as all that took me about one hour. That didn’t include the time to prepare the frosting.
Julie says
I normally don’t like pineapple in things, but I gave this a try – I loved it! And, it was a huge hit with all ten people at my brother’s birthday (of whom only I am GF!). I used three cake pans to make it an impressive three layers and it was perfect. It even turned out using the off-brand GF blend I was starting to blame for several other recipes not turning out well, so that was a relief! I used a dairy-free ‘cream cheese’ that turned out to be rather moist, so although I used only half the amount of vegan butter and vegan cream cheese, I had to add almost three cups of powdered sugar to make it barely thick enough to not slide off the cake – I even used lemon zest instead of lemon juice so it didn’t get even softer… but it was still delicious :-). Thanks for an awesome recipe!
Janet B. says
Best carrot cake EVER – gluten free or not! My family asks for this cake on birthdays and holidays. Yum!
Lisa G says
A family favorite! My family requests this cake for every get together. It is so moist, full of texture and delicious.
Cindi Dixon says
This is hands down THE BEST GF recipe I have ever tried. Make it often for special occasions (so I don’t eat the whole thing myself!). It comes out perfectly every time!!
Susan says
Made this weekend and it is so moist and tasty! I didn’t even frost it. We are eating it as is and it’s still super tasty. I will definitely be making it again.
Carolyn Bruna says
Made GF & DF for Easter 2021. Was yummy, yummy, delicious., delicious. 5***** Had only 3 people so made half the recipe. Was perfect!
Nancy says
Fabulous recipe! So moist and yummy without the greasiness of some carrot cake recipes. This is definitely a keeper!
Joy Miller says
Hi, Mine is in the oven right now! So excited to serve this for Easter. I have poured the batter into a greased/floured Bundt pan and have my fingers crossed that it gets done and will come out of the pan. Have timed for 40 mins, but we’ll see if that’s enough. Thanks for such a great GF recipe!
Beth R Mattia says
I think that this was the best carrot cake ever whether gluten free or not. I didn’t put the coconut in because some don’t like it. The icing was superb and easily spreadable.
Rachel says
Have made this three times now and each time it was a hit! It’s SO good, and my entire family LOVES it, as well as sooo many of your other recipes. Your site and recipes are go to’s in my home!
T Hendrii says
Easy for even a teenager to make. The recipe is great and the instructions anyone could follow. I have made many gluten free recipes before, and mamaknowsglutenfree is my go-to blog. I would also HIGHLY recommend Audrey’s cookbook: The Everything Gluten Free & Dairy Free Cookbook. Check it out, it has many great recipes like this one.
Ash Aguiar says
HOW DO I GIVE THIS TEN STARS? I made this for my new roommates during Easter. The ENTIRE, HUGE, MOIST, and delectable cake for three people. We destroyed it within 48 hours. I don’t even feel an ounce of shame. I suggest you make this for everyone you know – they’ll love you til the day they die. Hats off to the chef!
Jennifer W. says
I have made this cake twice. It is Ah.Maz.Ing. The family liked it. Friends at work liked it and my mom said it was the best ever. It is now in my personal cookbook (gluten, dairy and soy free). Thank you so much!
D says
Hi! Made this carrot cake earlier today, and it was a HIT!! Everyone went for seconds. Also, I absolutely LOVE that this has 0 oz of oil in it, everyone was amazed that this cake was oil-free! It was YUMMY and had a beautiful texture & crumb! Thank you so much for your recipe!!
Michelle McClenahen says
This carrot cake recipe is AMAZING! Great texture and taste. It is worthy of a good plate licking…?. It’s definitely on my Holiday Dessert Table for sure!
Casey K. says
FANTASTIC!! I’m not typically a carrot cake lover, but my son is and wanted one for his birthday. This is BY FAR the best carrot cake I’ve ever eaten! Even my mom, who is a much better baker than I am, agreed that this is the best carrot cake she’s ever tasted!
Audrey says
Thank you so much Casey for the awesome 5-star recipe review, this really made my day! I am so happy that it was the best carrot cake you have ever had (and your Mom agreed). It really made my heart happy to know that your son enjoyed it for his birthday. Thank you again!
Kirsty Smith says
I often chose recipes based on their reviews, but never review myself however I think your recipes deserve 5*. I’ve made the carrot cake, cheesecake and chocolate brownies, all of them came out great and I love the ingredients that you have chosen to use. It comes across that you have really thought about what goes into these desserts both in terms of flavour and for quality – that’s what makes them delicious! (Consistently!) they are not overly complicated or random. My husband is gluten free and health conscious, so birthdays your website is my ‘go to’. Another plus is that you can convert the measurements to metric.. I’m in the UK and converting cups causes mayhem in my kitchen. Thanks for sharing your recipes.
Ruth R. ROGOLINO says
Love this cake I made before, Can I use Pillsbury Gluten Free Premium Cake Mix ?
Hanna says
I was recently diagnosed with some thyroid issues, causing me to eat entirely gluten free. I made this for Thanksgiving, and my family is still talking about it! I didn’t even mention it was gluten free! This is the most delicious cake. The texture and flavors were so perfect! I did add a couple of things…
1) To the cream cheese, I used fresh orange juice instead of lemon and I also included orange zest. We are big on citrus flavor, and it was just the perfect amount to cut the sweetness of the cake! 2) My mom and I have always loved Costco’s carrot cake for including an apricot layer. So, I concocted a mixture of apricot preserves, orange marmalade, and honey to gloss the middle layer. It added a bit of extra tartness. 3) Across the side of the cake, I added chopped pecans. I also decorated the top layer with whole pecans. The extra crunch is soooo worth it!
I foresee making this recipe for many celebrations to come! Thanks so much!
Audrey says
Thank you Hanna for the amazing 5-star recipe review, this really made my night! I am so happy that everyone enjoyed the carrot cake. WOW! Thank you for sharing your modifications. I love the addition of apricot and orange marmalade layer, I am going to have to try that. You are so welcome, I love sharing what I make for my family and helping others. Thank you again!
Cookie monster says
So great, so moist. Best cake ever. Mom and sister have an allergy to gluten and dairy . It still tasted so good. Big hit try it out. I LOVE this recipe.
Diane says
Love this recipe! Best gluten-free carrot cake ever! Thanks Audrey, and my family thanks you.
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.
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!
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!!!
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.
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.
Carol says
Excellent. Would never know it was gluten free. Everyone came back for seconds!!!
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?
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!
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!
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!!!!
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!
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!
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!
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 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?
Lisa says
Amazingly delicious!!!!
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.