Gluten Free Carrot Cake Recipe with Cream Cheese Frosting
This Gluten Free Carrot Cake is fluffy, moist and decadent in every bite. The cake is filled with finely shredded carrots to provide some sweetness while also creating that perfectly moist texture. When the cake is paired with a luscious and smooth cream cheese frosting, it is absolutely flawless!
This is the ULTIMATE carrot cake. Moist, fluffy and incredibly delicious.
It is decadent in every bite, pairing perfectly with the creamy vanilla cream cheese frosting.
This is a one bowl recipe which for me is a must! It’s easy to make and uses simple ingredients to make the perfect slice of carrot cake.
One of the key components of this recipe is using both oil and butter. This helps to create the perfect moist cake while also giving it structure.
Main Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Nutmeg
- Cinnamon
- Salted Butter
- Avocado Oil
- Granulated Sugar
- Dark Brown Sugar
- Eggs
- Vanilla Extract
- Carrots
The History of Carrot Cake
It is believed that carrot cake originated in Europe and some say specifically England. The carrots were originally used to sweeten the naturally.
However, that is not the case in this recipe!
Back then, sugars and sweeteners were expensive so they resorted to the sweetness of carrots to make this cake. While the cake has adapted over time, this cake has become a classic.
Perfect for sneaking in some extra veggies and a delicious treat to enjoy in the Spring!
Tips & Tricks to Making a Perfect Carrot Cake
Carrot Cake is iconic and delicious. However, there are a few tips that can bring your carrot cake to the next level. Especially, if you’re making it gluten-free friendly!
- Carrots: Shred the carrots small as you don’t want to get a big bite or clump of carrots in your cake. You can also use an attachment to a food processor if you don’t want to shred the carrots by hand.
- Oil: The oil adds extra moistness to the cake. You can use vegetable oil instead of avocado oil.
- Butter: The butter gives richness and tenderness to cakes while also providing structure. If you only have unsalted butter, add about 1/4 tsp of salt to the batter.
- Flour: You can use all purpose gluten free flour or regular all purpose flour in this gluten free carrot cake. Substitute at a 1:1 ratio. I do not recommend using other flours such as oat, coconut or almond flour as they have not been tested.
- Baking: This is an incredibly moist cake due to the oil and of course the carrots! They add extra moisture and a delicious flavor. However, be careful to not over bake the cake. Use the check of a toothpick to know when it is ready to remove from the oven.
How to Make Gluten Free Carrot Cake
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Nope! You can use regular all purpose flour if you don’t have or want to use the gluten-free. When choosing a gluten-free flour, make sure it has a binder such as xanthin gum.
You can definitely make this as just a single-layer cake instead of a two layer cake. To make just one layer, cut all of the ingredient amounts in half and follow the instructions as written.
You can use vegetable oil instead of the avocado oil. Any neutral oil will work best, however, you could also use a light olive oil if needed.
When a toothpick comes out of the center clean. You don’t want any raw batter on the toothpick. However, some crumbs are okay! It will continue to bake a little while cooling in the pan.
Yes! Make the cake one day ahead and you can leave it at room temperature for 24 hours. When ready, frost the cake before you are ready to serve and make sure you leave enough time to chill the cake according to the instructions below.
Store in an airtight container at room temperature for 2 days and then in the fridge for an additional 2-3 days. Or, store in the fridge for up to 1 week.
Gluten Free Carrot Cake Recipe with Frosting
Ingredients
Carrot Cake
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup salted butter, melted
- 1 cup avocado oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/4 cup gluten-free all purpose flour, or regular all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups shredded carrots
Cream Cheese Frosting
- 1/2 cup salted butter, softened
- 8 oz plain cream cheese , softened
- 1/2 tsp vanilla extract
- 4 cups powdered sugar, sifted (to avoid clumps)
Equipment
- 2 9×9 circular pans square will work as well
- parchment paper
Instructions
- Preheat the oven to 350 degrees F
- Prepare the pans with nonstick spray and/or with parchment paper on the bottom for easy removal
- In a large mixing bowl, combine both sugars with the melted butter and avocado oil
- Whisk until combined
- Add in the eggs and vanilla extract
- Whisk again until combined then fold in all the dry ingredients
- Once combined, fold in the shredded carrots
- Transfer the batter to the prepared pans
- Bake for 37-40 minutes or until a toothpick comes out of the center clean
- Remove the cake from the oven to cool in the pan for 1 hour, then transfer to a cooling rack
- Once the cake is cooled, transfer to the fridge and make the frosting
- Add the butter and cream cheese to a bowl, blend until smooth and creamy
- Next, add 2 cups of powdered sugar and blend until incorporated
- Add the remaining powdered sugar and vanilla extract
- Blend until fully incorporated
- Remove the cakes from the fridge and pans
- Frost the cake as desired
- Slice and enjoy!
You have written down 1 tsp cinnamon and 1/4 tsp cinnamon. Which is it?
I am so sorry about that! It is 1 tsp ground cinnamon and 1/4 tsp of ground nutmeg.
Thanks for sharing a little bit about the history of carrot cake. Love that your recipe is so easy to make and nut-free too.
Ah, this was fluffy and moist like a dream! And that cream cheese frosting … yum! Thank you for an amazing recipe.
Thanks for the recipe
Awesome recipe with easy instructions!
A moreish and moist gluten-free carrot cake. Yum!