No one ever guesses this dessert is a gluten free carrot cake. It’s moist, tender, warmly spiced, and topped with a creamy, tangy layer of cream cheese frosting that tastes just like the classic version. From the first bite, it hits every note you’d expect from a bakery-style dessert.
I still remember the first time I baked this for my family. My sister, who doesn’t follow a gluten-free diet, went back for seconds without hesitation. That’s when I knew I had something special.
This isn’t just a recipe. It’s a complete guide. Whether you want to make a celebration layer cake, a quick sheet version, a cozy loaf, or even cupcakes for a party, this one base recipe covers it all. Each version has been tested and works beautifully.
Why This Gluten Free Carrot Cake Recipe is the Best
A Foolproof Method That Works Every Time
With clear, step-by-step instructions and helpful visuals, this recipe takes the guesswork out of baking. Even if you’re new to gluten-free baking, you’ll feel confident from start to finish.
One Recipe, Four Delicious Options
Make one batter and use it in the way that suits you best. Whether you want a sheet cake for a casual gathering, a two-layer showstopper, a simple loaf for everyday snacking, or cupcakes for a party, this recipe delivers consistent results across all formats.
Moist and Tender Without Being Dense
Using oil and applesauce together creates the ideal texture. We explain exactly why these ingredients work so well together, helping you avoid the common dry or crumbly outcomes of other gluten-free cakes.
Tested for Dietary Swaps That Actually Work
You don’t have to guess whether dairy-free or vegan versions will turn out. We’ve tested them, and they taste just as good as the original. You’ll find exact instructions and trusted brand recommendations included.
Made with Ingredients You Can Easily Find
No trips to specialty stores required. This cake uses a reliable gluten-free flour blend found in most grocery stores, along with basic pantry ingredients. No odd textures or strange flavors—just classic carrot cake made right.
Ingredients Needed for Gluten Free Carrot Cake
All measurements are provided in both U.S. cups and grams for accuracy. Each ingredient plays a specific role in creating the perfect gluten-free carrot cake.
Choosing the Best Gluten-Free Flour
Start with a reliable all-purpose gluten-free flour blend that already includes xanthan gum. Bob’s Red Mill 1-to-1 Baking Flour is a top choice. Other solid options include King Arthur Measure for Measure, gfJules, and Cup4Cup. These blends create structure and softness similar to wheat flour, making them ideal for cakes.
The Secret to a Moist Crumb: Oil and Applesauce
Oil gives the cake its soft, moist texture and stays that way even after refrigeration. Unsweetened applesauce adds extra moisture while cutting down on the amount of oil needed, keeping the crumb tender without being greasy.
Spices and Sugars
A warm mix of cinnamon, nutmeg, cloves, and allspice brings deep flavor to every bite. White sugar gives lift and structure while brown sugar adds richness and moisture. Together, they create a flavorful base that balances perfectly with the frosting.
For the Cake
2 ½ cups (300g) gluten-free all-purpose flour
¾ teaspoon xanthan gum
1 ¼ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon salt
1 ¼ cups (250g) white sugar
¾ cup (150g) brown sugar
4 large eggs
⅓ cup (80g) unsweetened applesauce
⅔ cup (160ml) vegetable oil, canola oil, or melted coconut oil
½ cup (115g) melted unsalted butter or use more oil if preferred
3 cups (300g) finely shredded carrots
For the Frosting
8 ounces (225g) full-fat brick-style cream cheese, softened
5 tablespoons (70g) unsalted butter, softened
2 ½ to 3 cups (300 to 360g) powdered sugar
2 tablespoons (30ml) heavy cream or half and half
2 teaspoons vanilla extract
How to Make Gluten Free Carrot Cake
Follow these steps for a smooth, stress-free baking experience. Each instruction is clear and includes helpful tips to make sure your cake turns out just right.
1. Prepare your oven and pan
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch pan and line it with parchment paper if desired for easier removal.
2. Mix the dry ingredients
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set this bowl aside.
3. Beat the eggs and sugars
In a large mixing bowl or the bowl of a stand mixer, beat the white sugar, brown sugar, and eggs on medium-high speed for about 45 seconds. The mixture should become pale and slightly fluffy.
4. Add the wet ingredients
Turn the mixer to low speed. Slowly add the applesauce, oil, and melted butter. Once everything is added, increase the speed and mix for about one minute. The batter should look creamy and smooth.
5. Stir in carrots and flour mix
Turn off the mixer. Use a spatula or wooden spoon to fold in the shredded carrots and the dry ingredients. Mix just until there are no visible streaks of flour. Be careful not to overmix.
6. Pour and level the batter
Pour the batter into the prepared pan and use a spatula to spread it evenly to the edges.
7. Bake the cake
Place the pan in the center of the oven and bake for 35 to 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool completely
Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
How to Make Cream Cheese Frosting
1. Beat the base
In a mixing bowl, beat the softened cream cheese and butter together using a hand mixer. Mix for about 3 minutes until the texture is smooth and creamy.
2. Add sugar and flavor
Start by adding 2 cups of powdered sugar. Beat until fully combined. Then add the heavy cream and vanilla extract. Mix again for 2 minutes on medium speed.
3. Adjust the sweetness
Add the remaining powdered sugar, a little at a time, until the frosting reaches your desired sweetness and thickness.
4. Frost the cake
Once the cake is completely cool, use a spatula to spread the frosting evenly across the surface. Make decorative swirls or keep it simple and smooth.
5. Serve and enjoy
Cut the cake into slices and serve immediately or store for later. This frosting holds well and adds just the right amount of tangy sweetness.
One Recipe, Four Ways: Adapting for Your Pan
This single recipe is flexible enough to fit every baking occasion. Whether you want a party-worthy layer cake or grab-and-go cupcakes, the instructions below guide you through each format using the same batter.
For a Classic 9-Inch Layer Cake
Grease and line two 9-inch round cake pans with parchment paper. Divide the batter evenly between the two pans and level the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost one layer, stack the second layer on top, and finish with the remaining frosting.
For an Easy 9×13 Sheet Cake
Pour all of the batter into a greased 9×13 inch baking pan. Bake for 35 to 40 minutes. This version is great for casual gatherings and simple celebrations. Let the cake cool completely in the pan before spreading the frosting directly on top.
For a Simple 2lb Loaf Cake
Prepare a 2lb loaf tin by greasing it well and lining it with parchment paper. Pour the batter into the loaf tin, filling it about three-quarters full. Bake for 55 to 65 minutes. Check for doneness by inserting a skewer or toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. Cool in the tin for 15 minutes before turning it out onto a wire rack.
For Perfect Cupcakes
Line a standard muffin tin with paper liners. Fill each liner about two-thirds full with the batter. Bake at 350°F for 18 to 22 minutes. This recipe yields about 20 to 24 cupcakes. Let them cool completely before topping with frosting. These make a perfect gluten-free treat for birthdays and parties.
The Ultimate Cream Cheese Frosting and Dairy-Free Option
A rich, tangy cream cheese frosting is the perfect finish for this carrot cake. It adds just the right amount of sweetness and creaminess without overpowering the spices in the cake.
To get the best results, always use full-fat brick-style cream cheese that has been softened to room temperature. Avoid whipped or spreadable versions, which can make the frosting too runny.
How to Make Dairy-Free Cream Cheese Frosting
Making a dairy-free version is easier than it sounds and tastes just as smooth and flavorful. Use a high-quality dairy-free cream cheese like Kite Hill and pair it with Earth Balance buttery sticks for the fat component. Follow the same steps as the original frosting recipe.
Use a hand mixer to blend the softened dairy-free cream cheese and dairy-free butter until creamy. Add powdered sugar, vanilla extract, and a splash of dairy-free milk if needed for texture. Beat until the frosting is fluffy and smooth. This version spreads beautifully and holds up well, even when piped onto cupcakes.
Serving and Storage Tips
For a beautiful presentation, garnish the frosted cake with chopped pecans, toasted coconut flakes, or a light dusting of cinnamon. Serve the cake chilled for cleaner slices or at room temperature for a softer texture.
To store, cover the cake tightly and refrigerate it for up to five days. If your kitchen is particularly warm, refrigeration is highly recommended to keep the frosting stable. For best flavor and texture, let the cake sit at room temperature for about fifteen minutes before serving.
To freeze, wrap individual slices or the entire unfrosted cake tightly in plastic wrap followed by foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator and frost after defrosting for a freshly baked feel. Cupcakes and loaf versions also freeze well, making them great for meal prep or events.
Helpful Notes
Use room temperature ingredients
Cold eggs or butter can affect the texture of the batter and frosting. Let them sit out for about thirty minutes before using.
Grate your own carrots
Pre-shredded carrots are often too dry and thick. Use a box grater or food processor for finely shredded carrots that blend smoothly into the batter.
Let the cake cool completely
Frosting too soon will melt the cream cheese and make a mess. Always wait until the cake is fully cool before adding frosting.
Don’t skip the parchment paper
If you’re making a layer cake or loaf, lining the pan helps the cake release easily without sticking.
Weight over volume for flour
If possible, use a kitchen scale to weigh the flour. Gluten-free blends can settle and pack down, leading to too much flour if you scoop with a measuring cup.
Adjust for altitude if needed
If you live in a high-altitude area, reduce baking powder slightly and increase the oven temperature by about fifteen degrees to help the cake rise properly.
These small tips can make a big difference in how your final cake turns out.
Why You’ll Keep Coming Back to Gluten Free Carrot Cake
This gluten-free carrot cake checks every box. It’s moist, flavorful, and topped with a smooth cream cheese frosting that complements the warm spices in every bite. Best of all, it uses simple ingredients and works across multiple formats, so you can bake it your way every time.
From layer cakes to cupcakes, each version is consistent and crowd-pleasing. Plus, with tested dairy-free and vegan instructions included, it’s a reliable recipe no matter your dietary needs.
If you try this recipe, leave a comment and a star rating to let us know how it turned out. Your feedback helps others and makes the recipe even better.
Share your results on Pinterest, Facebook, or with friends. Did you try the loaf version or go for classic layers? Add your twist or tip in the comments below. We’d love to hear how you made it your own.
More Gluten-Free cakes Recipes To Try!
Gluten Free Carrot Cake
Ingredients
Cake
- 2.5 cups gluten-free all-purpose flour
- 0.75 tsp xanthan gum
- 1.25 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.25 tsp ground allspice
- 0.5 tsp salt
- 1.25 cups white sugar
- 0.75 cups brown sugar
- 4 large eggs
- 0.33 cups unsweetened applesauce
- 0.66 cups vegetable oil or canola or melted coconut oil
- 0.5 cups unsalted butter, melted or use more oil if preferred
- 3 cups finely shredded carrots
Frosting
- 8 oz full-fat brick-style cream cheese, softened
- 5 tbsp unsalted butter, softened
- 2.5 cups powdered sugar up to 3 cups to taste
- 2 tbsp heavy cream or half and half
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch pan and line with parchment paper.
- Whisk together flour, xanthan gum, baking powder, baking soda, spices, and salt in a bowl.
- In a separate large bowl, beat white sugar, brown sugar, and eggs until pale and fluffy (about 45 seconds).
- Add applesauce, oil, and melted butter. Beat until creamy and smooth (1 minute).
- Fold in shredded carrots and dry ingredients. Mix until no flour streaks remain.
- Pour into pan and level the top. Bake 35–40 minutes until toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- Beat cream cheese and butter until smooth (about 3 minutes).
- Add 2 cups powdered sugar, then cream and vanilla. Beat 2 more minutes.
- Add more powdered sugar to taste. Spread frosting over cooled cake.
- Slice and serve, or refrigerate until ready to enjoy.
Notes
Calories: 692 kcal
Carbohydrates: 86 g
Protein: 8 g
Fat: 46 g
Saturated Fat: 25 g
Cholesterol: 122 mg
Sodium: 447 mg
Potassium: 293 mg
Fiber: 4 g
Sugar: 68 g
Vitamin A: 7210 IU
Vitamin C: 2.3 mg
Calcium: 127 mg
Iron: 1.8 mg
Frequently Asked Questions
Can carrot cake be made gluten-free?
Yes, absolutely. Carrot cake can be made gluten-free, and when done correctly, most people won’t even notice the difference. The key is using a high-quality gluten-free flour blend and making sure the cake stays moist with the right mix of ingredients.
What flours work best for gluten-free cake?
All-purpose gluten-free flour blends are the most reliable choice. They provide structure and texture similar to wheat flour. Great options include Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, gfJules Gluten-Free Flour, Pillsbury Gluten-Free All-Purpose Flour, and Doves Farm’s FREEE Self-Raising Flour.
How do you make a gluten-free cake more moist?
Use ingredients that lock in moisture. Oil is a better choice than butter in this case. Adding unsweetened applesauce or even crushed pineapple keeps the cake soft and prevents dryness. Some bakers also use prune puree for extra moisture and a richer flavor.
Do you need xanthan gum in gluten-free baking?
That depends on your flour blend. Xanthan gum helps hold everything together, acting like gluten. If your blend already contains xanthan gum or guar gum, there’s no need to add more. Always check the label first.
How to turn a cake recipe into gluten-free?
Replace the regular flour with a cup-for-cup or measure-for-measure gluten-free flour blend. These blends are designed to mimic wheat flour and usually work without major changes. If your blend doesn’t include xanthan gum, be sure to add a small amount to help with texture and structure.
What are common gluten-free cake mistakes?
Using only one type of flour like almond or coconut often leads to poor texture. Always use a full blend. Measuring inaccurately is another common issue. A digital scale gives you the most precise results. Also, avoid frosting a warm cake. Let it cool fully to avoid a melted mess. Lastly, always grease your pan well and consider adding parchment paper to prevent sticking.
