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A slice of gluten-free carrot sheet cake with cream cheese frosting is featured on a plate, with the full cake in a glass baking dish and fresh carrots visible in the background

Gluten Free Carrot Cake

This gluten-free carrot cake is moist, tender, and warmly spiced, topped with a tangy cream cheese frosting that tastes just like the classic. Perfect for birthdays, holidays, or any sweet craving, it’s a one-bowl recipe that works in any pan format—from layer cakes to cupcakes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 692 kcal

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 9x13 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

Use full-fat brick-style cream cheese for best results. Let the cake cool fully before frosting. Grate carrots fresh for best texture. Store leftovers covered in the fridge up to 5 days or freeze for up to 2 months.
Nutrition Facts (per serving)
 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
Keyword cream cheese frosting, gluten-free carrot cake, moist carrot cake, one bowl carrot cake