Deliciously Easy Gluten Free Carrot Cake Recipe You’ll Love!

You know that feeling when you’re craving carrot cake, but every recipe seems complicated or involves a science degree? Yep, been there. The gluten free carrot cake recipe I’m about to share is so straightforward, even my distracted neighbor nailed it on her first try (and let’s just say she’s not known for following directions). If you’re tired of gritty, dry cakes or hunting weird flour mixes, hang tight. Oh, and if you’re also exploring more gluten-free eats, check out these awesome ideas right here: gluten-free. Let’s make dessert easy again.

Notes on ingredients and substitutions for this gluten-free carrot cake

Okay, let’s actually talk ingredients before you start throwing stuff in a bowl (trust me, learned the hard way). My gluten free carrot cake recipe depends a lot on gluten-free all-purpose flour. I swear by the King Arthur one for this, but honestly, Bob’s Red Mill is good too. Just don’t use coconut flour alone unless you want a brick.

Eggs? Yep, you need ‘em for bounce, but flax eggs work if you wanna go egg-free. Oil is better than butter here, makes the cake super moist—light olive oil or even canola will do. Sugar? Brown sugar rules for the flavor, but white sugar works in a pinch.

Carrots! Don’t buy pre-shredded. They’re too dry. Grab a grater (mind your knuckles) and shred about two cups of fresh carrots. Walnuts or pecans are optional but so good. If you’re feeling wild, toss in some raisins.

Spices, please don’t skimp. Cinnamon, nutmeg, a pinch of cloves—that’s what makes the cake taste like cozy autumn, even in July. If you’re dairy-free, you can easily swap the cream cheese frosting for a vegan brand, and nobody will know. I promise.

I never thought I’d get my kids to eat anything with carrots in it, but this cake disappeared in one night. It’s now our go-to birthday treat!

Why You’ll Love this Gluten-Free Carrot Cake

Let me level with you. Not every “gluten free carrot cake recipe” delivers. This one does. It’s not dry, it doesn’t taste “off,” and that dense, heavy texture? Not here. This cake could fool anyone at a family gathering. Actually, I’ve done it. No one knew until I spilled the beans.

Honestly, the flavor is out-of-this-world. You get gentle spice, sweet carrot, just enough frosting to make you glad you grabbed a second slice. I love how quick it is to make. No complicated steps, no “where do I find that?” ingredients. Even better—leftovers stay moist for days (if they last that long).

Perfect for birthdays, breakfast…sometimes, if I’m being really honest, late-night fridge raids. Make it your own with nuts or coconut or leave it barebones. You do you. But definitely, don’t skip the frosting.

How to Make Gluten-Free Carrot Cake

Alright, let’s get to the nitty-gritty. This gluten free carrot cake recipe is a lifesaver when I don’t want to fuss. First off, mix the dry stuff—flour, baking powder, soda, salt, spices—in a bowl. In another one, whisk oil, eggs, sugar, and vanilla (I love using a hand mixer, but a sturdy whisk works too).

Add in carrots. Dump the dry into the wet, mix just until it comes together—don’t go overboard or you’ll get rubbery cake. If you’re adding nuts or raisins, fold them in now.

Spread batter in a greased pan. I use a regular 9×13, but round pans work if you want “fancy.” Bake in the middle of your oven for about 35 minutes. Check with a toothpick—some crumbs are okay, but no goo.

Cool completely (I know, it’s hard to wait) before frosting. I whip up a quick cream cheese frosting—cream cheese, butter, powdered sugar, vanilla. Slather it on thick.

That’s it. Not rocket science, just good cake.

Storage Instructions

One thing I love—this cake keeps well. Just pop any extras (ha, if you actually have any) in the fridge. I cover the pan with foil or scoop slices into a storage container. It tastes even better cold.

Want warmer cake? A quick zap in the microwave does wonders. Planning ahead? You can freeze unfrosted layers for a month. Defrost in the fridge overnight, then frost fresh. Cake stays moist and doesn’t get all weird and crumbly.

Tips for Making Gluten-Free Cake

Don’t stress! Cakes can be moody, but here’s what helps me get it right nearly every time:

• Don’t over-mix the batter. Once it’s just combined, stop. Over-stirring means tough cake.
• Let it cool completely before frosting, or the icing goes sliding everywhere (speaking from cake avalanche experience).
• Use room-temp eggs and oil—they blend better.
• For extra pizzazz, sometimes I toast the nuts first and, wow, flavor boost.

Common Questions

Can I make this gluten free carrot cake recipe vegan?
Yep! Use flax eggs and vegan cream cheese for the frosting. Still tastes awesome.

What’s the best type of carrot to use?
Just the classic orange ones. Fresher is better. Avoid the pre-shredded stuff.

Can I add pineapple to the batter?
Totally! A half cup of drained crushed pineapple is delicious and keeps it even more moist.

Why is my gluten free carrot cake dense?
Usually over-mixing or measuring flour wrong. Sift it and spoon it into your cup, don’t scoop.

Do I have to use nuts?
Nope. Leave them out if you want, or swap for coconut.

This Cake Will Change Your Mind About Gluten Free Baking

See? Gluten free carrot cake recipe isn’t just doable—it’s worth repeating. The flavor, texture, that dangerously good frosting…it’s all there. If you want even more ideas, peek at this delicious-and-easy-churro-cheesecake-recipe-youll-love. Or if you’re feeling extra curious about carrot cakes, try these helpful resources: Easy Gluten Free Carrot Cake – The Loopy Whisk, Gluten-free Carrot Cake Recipe. Dessert’s never been easier, or honestly, tastier. Go on—bake it. Brag about it. Save me a slice?

Gluten-Free Carrot Cake

A moist and delicious gluten-free carrot cake that’s easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups gluten-free all-purpose flour King Arthur or Bob's Red Mill recommended.
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Wet Ingredients

• 1/2 cup light olive oil or canola oil Oil makes the cake moist.
• 4 large eggs Flax eggs can be used for egg-free.
• 1 cup brown sugar White sugar can be used in a pinch.
• 1 tsp vanilla extract

Main Ingredients

• 2 cups shredded carrots Do not use pre-shredded carrots.
• 1/2 cup chopped walnuts or pecans Optional.
• 1/2 cup raisins Optional.

Frosting

• 8 oz cream cheese Use vegan cream cheese for dairy-free.
• 1/4 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan.
2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together the oil, eggs, sugar, and vanilla.
4. Add the shredded carrots to the wet mixture.
5. Combine the dry ingredients with the wet mixture; mix until just combined.
6. Fold in nuts and raisins if using.

Baking

1. Spread the batter evenly into the prepared pan.
2. Bake in the preheated oven for about 35 minutes, or until a toothpick comes out clean with some crumbs.

Cooling and Frosting

1. Cool the cake completely in the pan.
2. In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
3. Spread the frosting generously over the cooled cake.

Notes

This cake keeps well in the fridge covered with foil. Can be frozen unfrosted for a month.