Gluten-Free Carrot Cake {Dairy-Free Option}

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)

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 degrees.
• Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
• Combine the applesauce, sugar, and eggs in a large bowl and mix until fully combined. (photo 1)
• Add all of the dry ingredients to a medium-sized bowl and whisk together. (photo 2)
• Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg mixture.
• Add the dry ingredients to the wet ingredients and mix until fully combined. (photo 3)
• Pour the cake batter into the two 8″ cake pans.
• 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.
  Let cakes cool completely before frosting. Enjoy!
• Store in an air-tight container and refrigerate. (I like my carrot best served cold) (photo 4)

Frosting

• Beat the butter and cream cheese together 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

These gluten-free crepes were made with a rice flour blend.  I like 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.

Pro Tip

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.

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.

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.

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.

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 Recipes To Try!

• Paleo Carrot Cake Muffins
• Gluten-Free Cinnamon Roll Cake 
• Easy Gluten-Free Banana Bread {Dairy-Free Option}

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

5 from 2 votes

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Gluten-Free Carrot Cake

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. recipe with a dairy-free option. 

Course Dessert

Cuisine American

Keyword 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. Combine the applesauce, sugar, and eggs in a large bowl and mix until fully combined.
4. Add all of the dry ingredients to a medium-sized bowl and whisk together.
5. Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg mixture.
6. Add the dry ingredients to the wet ingredients and mix until fully combined.
7. Pour the cake batter into the two 8" cake pans.
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. Let cakes cool completely before frosting.
10. Enjoy! (I like my carrot best served cold.)

Frosting:

1. Beat the butter and cream cheese together with a mixer 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

• These gluten-free crepes were made with a rice flour blend.  I like 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. Friends, 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. 
• Mama says, "Always check your labels!"

Nutrition Facts

Gluten-Free Carrot Cake

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.