Carrot cake is a classic cake staple, and one of those desserts that is a bonus because it is made of veggies! This gluten free carrot cake is full of high-quality, nourishing ingredients. Made with cream cheese frosting, this is a moist and delicious spice cake that is sure to wow! 

So why even use carrots? Carrots add a natural sweetness and moisture to the batter. According to TASTE, in the 19th century carrots were considered a delicacy - "rich eating", if you will.

Recipe Ingredients

For this gluten free carrot cake, you need:

Carrot Cake Ingredients

• 2 ¼ cups gluten free measure-for-measure flour
• ½ cup fine almond flour
• 1 ¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt 
• 1 cup coconut sugar
• ¾ cups brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• ⅔ cup unsweetened applesauce (cinnamon flavored preferred but not necessary)
• ⅓ cup vegetable oil
• ½ cup unsalted butter, melted
• 3 cups finely shredded carrots

Cream Cheese Frosting Ingredients

• 8 oz cream cheese, softened to room temperature
• ½ cup butter, unsalted, softened to room temperature
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon salt
• 3 cups powdered sugar

How To Make Gluten Free Carrot Cake

Cake Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: In a medium bowl, add the gluten free flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine. Set aside. 

Step 3: In a large bowl, add the coconut sugar, brown sugar, and eggs. Use an electric hand mixer to beat until light and fluffy (about 30-40 seconds)

Step 4: Add the vanilla, applesauce, vegetable oil, and melted butter to the cake as well. Use the electric hand mixer to beat again until light and fluffy (about 60 seconds). 

Step 5: Add the dry mixture and the shredded carrots into the bowl. Mix by hand until fully combined.

Step 6: Grease a glass 9x13 pan and pour the batter into the pan. Bake in the oven for about 35-40 minutes or until a toothpick comes out clean.

Cream Cheese Frosting Instructions

Step 1: Add the cream cheese and butter into a large bowl. Use an electric hand mixer to beat until smooth and creamy.

Step 2: Add the vanilla and salt into the bowl and beat again. 

Step 3: Add the powdered sugar 1 cup at a time, beating fully after each addition. Beat until fully combined. 

Step 4: Allow the cake to cool completely, then coat with the frosting. Enjoy!

Expert Tips & Tricks

• Make sure you do not wring out the carrots before adding them to the cake. The extra liquid in the carrots is necessary to get the right texture. 
• You can add raisins, walnuts, or pineapple into your cake if desired. 
• Feel free to use melted vegan butter to make this carrot cake dairy free. (You will have to make another frosting if you choose to do this.) 
• If desired, you can bake this into two, 9” cake pans instead. If you do this check the cakes after 25 minutes.  
• You can use a stand mixer instead of an electric hand mixer if desired. 
• If you like a different consistency for your Cream Cheese Frosting, you can add 1 tablespoon of milk at a time to thin it out. You can also add more powdered sugar if you’d like a thicker frosting. 
• Not all gluten free flours are the same. Try to use the King Arthur brand if possible. Cake must be stored in the fridge. Can stay good in the fridge for up to 5 days. 

Recipe Variations

• For a dairy free version of this gluten free carrot cake, swap the butter for coconut oil. About 6 tablespoons of olive oil will replace the ½ cup of unsalted butter that this carrot cake recipe calls for.
• If you want your gluten free carrot cake to be more moist and have a fruitier flavor, add some crushed pineapple 

Storage Instructions

• Wrap individual slices of carrot cake in plastic wrap or storage bag and store in the fridge for up to 7 days 
• Place carrot cake in an airtight container and leave it on the counter for 2 days
• Wrap carrot cake in plastic wrap and freeze for up to 6 months

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