By Wendy Stoltz / Last Modified On August 17, 2023

Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions for making a layered cake, sheet cake, or cupcakes from scratch. Savor every bite of this tender and flavorful dessert.

Enjoy the mouthwatering flavors of gluten-free baking with these irresistible recipes. Try the Grain-Free Carrot Cake Bars or Carrot Travel Muffins for a quick and easy snack. Indulge in the Best Gluten-Free Cakes and Cupcakes for the ultimate dessert. Don't miss the classic favorite, Gluten-Free Spice Cake. Get baking and discover the deliciousness of gluten-free treats!

Gluten-Free Carrot Cake Recipe

Have you ever seen a more lovely slice of gluten-free carrot cake? This delicious carrot cake recipe uses a few simple ingredients with no complicated steps. I've tested this carrot cake recipe with a couple of different flour blends - which I share below.

Please follow my directions the first time around before testing any substitutions in this gluten-free carrot cake recipe.

If you are an experienced baker and you do make a substitution for this carrot cake, please leave a comment below sharing what you used.

There's a section below on how to make a gluten-free carrot cake with step-by-step photos, and I give alternate directions for making a gluten-free sheet cake carrot cake and gluten-free carrot cake cupcakes.

Why You’re Going to Love This Gluten-Free Banana Cake

Easy to make - This GF carrot cake is simple to make and uses simple ingredients. No need to buy a gluten-free carrot cake mix at the store. This one is perfect and easy.

Texture - The texture of this gluten-free carrot cake is amazingly tender. With a great combination of spices and a little crunch from the shredded carrots, you will certainly fall in love with this GF carrot cake. 

Stores Well - We share how to store this carrot cake below, but overall, it stores and freezes well. You can make it ahead of time and frost when you're ready to enjoy it.

Versatile - This cake is versatile and works well with a dusting of powdered sugar, cream cheese frosting, or buttercream frosting. It also pairs well with vanilla ice cream. This gluten-free carrot cake is a reader favorite for many reasons. Hopefully, you love it as much as we do.

Ingredients In Gluten-Free Carrot Cake

FOR THE CARROT CAKE

• 1 ½ cups granulated sugar
• 4 eggs
• 1 cup vegetable oil (or oil of choice)
• 2 teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder. Check the baking powder is gluten-free.
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon ground cloves
• 2 cups freshly grated carrots - I use fresh grated carrots.
• Optional: ½ cup chopped pecans or walnuts

1. In a large mixing bowl, cream sugar (not brown sugar) and eggs.
2. Add oil and vanilla; beat just until smooth.
3. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves in a separate medium mixing bowl.
4. Add the dry ingredients to the wet ingredients.
5. Mix until combined.
6. Stir in grated carrots to form a carrot mixture. Optional: Stir in chopped nuts.
7. Spoon batter evenly into two round 9” pans and bake as directed.
8. Cool completely before frosting.

How to Make Cream Cheese Icing on the Top

1. While your GF carrot cake is cooling, place the cream cheese and butter in the bowl of your standing mixer (you can also use a large bowl with a handheld mixer instead)
2. Beat on medium speed for about 5 minutes until light and fluffy
3. Add the salt and sugar
4. Mix on low speed until the sugar is absorbed, and then turn to high speed and beat until the icing is thickened
5. Add more sugar if necessary to thicken the icing to hold its shape when you use a spoon to scoop it

Although the photos of this gluten-free carrot cake show the cake as a layered cake, you can easily make this carrot cake into a sheet cake or cupcakes. See below.

Tips for making gluten-free carrot cake

Make sure you measured the right amount of gluten-free flour - It's important to measure your dry ingredients by weight instead of volume because you're more likely to make a mistake when measuring by volume.

Use a food processor to grate carrots - It's also important to always grate them fresh (prepared bags of grated carrots are too dry and thick). To make this process easier, use a food processor to grate them. I like to use finely shredded carrots for this homemade gluten-free carrot cake recipe, but you can use regular grated carrots. I find the finely shredded carrots lend to a more tender texture without any large carrot pieces.

Use different mix-ins for your GF carrot cake - You can use many different mix-in options in this gluten-free carrot cake recipe! Think about soft nuts, raisins, and even white, dark, or milk chocolate chips!

Frequently Asked Questions

What Gluten-Free Flours Can I Use?

For this carrot cake recipe, you can use my gluten-free flour blend recipe, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (not the all-purpose GF flour), or GFJules Gluten-Free Flour Blend. I do not recommend almond flour, coconut flour, or oat flour alone. You need a gluten-free flour blend. Almond flour reacts differently when baking and requires more liquid.

How Do You Work with Gluten-Free Flours?

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.

How To Tell When My Gluten-free Carrot Cake Is Ready?

One of the most reliable signs that your gluten-free carrot cake is ready is an evenly light brown color on the top, and it's beginning to pull away from the sides of the pan. 

What Gluten-Free Carrot Cake Substitutions Can I Make?

Dairy-Free Gluten-Free Carrot Cake - The only dairy in this gluten-free best carrot cake recipe is in the frosting. You can make a fluffy cream cheese frosting or buttercream frosting using dairy-free ingredients to keep this carrot cake dairy-free (for example, Kite Hill dairy-free cream cheese and Pillsbury canned cream cheese frosting are good options).

Nut-free, gluten-free carrot cake - You can completely omit nuts in this gluten-free carrot cake recipe! It will still taste delicious. 

Different Types of Oil - We use vegetable oil, but any neutral-flavored oil like canola, avocado, or coconut oil works.

Applesauce - I don't use applesauce in my GF carrot cake, but you can replace half the oil with applesauce if you'd like. I haven't tried replacing all the oil with applesauce. 

How Do I Make A Gluten-Free Best Carrot Cake Sheet Cake?

Mix the batter up as directed to make a gluten-free carrot cake sheet cake. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

How Do I Make Gluten-Free Carrot Cake Cupcakes?

For the cupcakes: Preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.

What Are Your Favorite Pans For Gluten-Free Carrot Cake And Cupcakes?

This recipe is designed for 2 9-inch round cake pans or the standard 12-cup muffin tin. I prefer baking in cast aluminum because it conducts heat just right. 

Why is my gluten-free carrot cake too crumbly?

It might be because you have overmeasured your gluten-free flour blend, or you used a blend with gritty rice flour. That's why it is important to know your flour blend and measure it by weight.

How to make gluten-free carrot cake moister?

If you want to make your GF carrot cake even moister, add ½ cup canned crushed pineapple in its own juice. This will make it perfectly moist.

Can I refrigerate this gluten-free carrot cake mix for later?

You can assemble the dry ingredients, whisk them together, and store them in a sealed container at room temperature. 

How Do I Store This Gluten-Free Carrot Cake?

You can store this gluten-free carrot cake covered in the fridge for up to 5 days or in an airtight container in the freezer for up to 3 months with the frosting.

Is Carrot Cake Gluten-free?

No. Carrot cakes are almost never gluten-free unless you use a gluten-free carrot cake recipe like this one. 

Can I Freeze Gluten-Free Carrot Cake?

Yes, you can freeze gluten-free carrot cake. For best results, wrap each cake layer in cling wrap and store them in the freezer for up to 6 months. When you're ready to frost the cake, let the cake layers come to room temperature, so they can absorb some of the moisture from the air before frosting.

Can I make this gluten-free carrot cake with cream cheese icing ahead?

You can make the carrot cake layers even weeks ahead by wrapping them tightly and freezing them. You can even store it at room temperature, wrapped tightly in plastic wrap, up to 1 day in advance too! 

You can also make the frosting in advance and store it in the refrigerator for a few days. Remember that it will be solid once fully chilled, so you will need to let it warm up at room temperature for about an hour and then mix it again with your mixer to reach the proper texture for spreading. 

More Gluten-Free Cake Recipes

• Gluten-Free Vanilla Cake
• Gluten-Free Lemon Cake
• Gluten-Free Red Velvet Cake
• Gluten-Free Strawberry Cake

Continue to Content

Yield: 16 servings

Gluten-Free Carrot Cake

Print

Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

For the carrot cake:

• 1 ½ cups granulated sugar
• 4 eggs
• 1 cup vegetable oil (or oil of choice)
• 2 teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon all spice
• ¼ teaspoon ground cloves
• 2 cups freshly grated carrots
• Optional: ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• ½ cup butter (1 stick), room temperature
• 2 teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar

For Buttercream Frosting

• ½ cup butter (1 stick), room temperature
• 1½ teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar
• ¼ cup milk

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two 9” round cake pans with parchment paper (cut out circles for the bottom of the pan), and spray with oil; set aside.
2. In a large mixing bowl, cream sugar and eggs. Add oil and vanilla; beat just until smooth.
3. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate medium mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in grated carrots. Optional: Stir in chopped nuts.
6. Spoon batter evenly into the baking pans.
7. Bake for 36–40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Start with the lowest time and watch for doneness from there.
8. Remove from oven and let cool in the pan for 5–10 minutes, then remove from pan and let cool on a rack.
9. Frost with your favorite frosting. For a layer cake, place a little frosting in the center of your cake plate. Place a layer on top, and frost the top. Add the second layer and frost the top. If desired, frost the sides.
10. Store this gluten-free carrot cake in the refrigerator for up to 5 days and in a sealed container in the freezer for up to 3 months.
11. For the cream cheese frosting - In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. You can store the frosting in the refrigerator in a sealed container
    for up to a week.
12. For the buttercream frosting - In a medium mixing bowl, beat together butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of milk until all ingredients are blended. Beat in additional milk if needed to obtain desired constancy. You can store the frosting in the refrigerator in a sealed container for up to a week.
    

Notes

• Spoon gluten-free flour into the measuring cup, then level.
• Gluten-Free Carrot Cake Sheet Cake - To make a gluten-free carrot cake sheet cake mix the batter up as directed. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
• Gluten-Free Carrot Cake Cupcakes - For the gluten-free carrot cake cupcakes, preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
• 
  ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
• 
  USA Pan Bakeware Round Cake Pan, 9 inch, Nonstick & Quick Release Coating, 9-Inch,Aluminized Steel
• 
  Proctor Silex Durable Electric Vegetable Chopper & Mini Food Processor for Chopping, Puree & Emulsify, 1.5 Cup, White
• 
  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 668Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 311mgCarbohydrates: 90gFiber: 1gSugar: 81gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.