This Gluten Free Carrot Cake is fluffy, moist and decadent in every bite. When paired with a cream cheese frosting, it is absolute perfection!

Slice of Gluten Free Carrot Cake topped with Cream Cheese Frosting.

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

Ingredients measured out in bowls to make Gluten Free Carrot Cake.

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

  • 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 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.
Holding a slice of carrot cake topped with cream cheese frosting.
The perfect carrot cake to cream cheese frosting ratio!

How to Make Gluten Free Carrot Cake

  1. Preheat the oven to 350 degrees F
  2. In a large mixing bowl, combine both sugars with the melted butter and avocado oil
  3. Mix until combined
  4. Add in the eggs and vanilla extract
  5. Mix again until combined then fold in all the dry ingredients
  6. Once combined, fold in the shredded carrots
  7. Transfer the batter to an 8×8 square baking pan that has been lined with parchment paper (or grease using a non-stick spray or butter)
  8. Bake for 40-43 minutes or until a toothpick comes out of the center clean
  9. Remove the cake from the oven to cool in the pan for 20 minutes, then transfer to a cooling rack
  10. While the cake is cooling, make the cream cheese frosting 
  11. Once the cake is completely cooled, add the frosting on top and spread in an even layer on the cake
  12. Slice and enjoy!
Both sugars in a mixing bowl
Add the sugars to a mixing bowl
Sugar, butter and oil in a mixing bowl
Pour in the melted butter and avocado oil
Wet ingredients in a mixing bowl
Add the eggs and vanilla extract
Dry ingredients being added to the carrot cake batter
Once combined, fold in the dry ingredients
Wet and dry ingredients combined in a mixing bowl
Mix until just combined
Shredded carrots added to the batter.
Add the shredded carrots
Ready to bake carrot cake batter.
Gently fold in the shredded carrots
Carrot cake batter in a baking pan lined with parchment paper.
Transfer to the baking pan that is lined with parchment paper
Baked gluten free carrot cake in an 8x8 square baking pan.
Bake
Gluten Free Carrot Cake topped with a cream cheese frosting
Let cool completely
Carrot Cake topped with a cream cheese frosting
Add the cream cheese frosting
Sliced Carrot Cake topped with a cream cheese frosting
Slice
Holding a Carrot Cake topped with a cream cheese frosting and a bite taken out of it.
Enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can use regular all purpose flour if you don’t have or want to use gluten free.

What can I use instead of avocado oil?

You can use vegetable oil instead of the avocado oil.

How do I know the cake is done baking?

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.

When should I make the frosting?

Make the frosting while the cake is cooling! It takes quite a bit so you will have plenty of time.

Can I make this cake ahead of time?

Yes! Make the cake one day ahead and you can leave it at room temperature. Frost before you are ready to serve!

How do I store the cake?

Store in an airtight container at room temperature for 3 days and then in the fridge for an additional 2. Or, store in the fridge for up to 7 days.

Slices of Gluten Free Carrot Cake topped with a cream cheese frosting.
Slice of Gluten Free Carrot Cake topped with Cream Cheese Frosting.
5 stars (3 ratings)

Gluten Free Carrot Cake Recipe with Frosting

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 16 servings
This Gluten Free Carrot Cake is fluffy, moist and decadent in every bite. When paired with a cream cheese frosting, it is absolute perfection!
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Ingredients
 

Carrot Cake

  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup avocado oil
  • 1/2 cup salted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup gluten-free flour, or regular all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups shredded carrots, (about three large carrots)

Cream Cheese Frosting

  • 1/4 cup salted butter, softened
  • 4 oz plain cream cheese , softened
  • 2 tsp vanilla extract
  • 2 tbsp half & half, or heavy cream
  • 2 cups powdered sugar

Equipment

  • 1 8×8 square pan
  • parchment paper

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large mixing bowl, combine both sugars with the melted butter and avocado oil
  • Mix until combined
  • Add in the eggs and vanilla extract
  • Mix again until combined then fold in all the dry ingredients
  • Once combined, fold in the shredded carrots
  • Transfer the batter to an 8×8 square baking pan that has been lined with parchment paper (or grease using a non-stick spray or butter)
  • Bake for 40-43 minutes or until a toothpick comes out of the center clean
  • Remove the cake from the oven to cool in the pan for 20 minutes, then transfer to a cooling rack
  • While the cake is cooling, make the cream cheese frosting
  • Once the cake is completely cooled, add the frosting on top and spread in an even layer on the cake
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 310kcal, Carbohydrates: 34g, Protein: 2g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 185mg, Potassium: 35mg, Fiber: 1g, Sugar: 28g, Vitamin A: 402IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 0.5mg
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: carrot cake, Easter Dessert, Easter Recipe, gluten free cake, gluten free dessert, Spring Baking, spring desserts, spring recipes

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