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This Gluten-Free Carrot Cake is a delicious spring classic that will have everyone coming back for seconds. This carrot cake recipe may be gluten-free, but nobody will notice that because it's just so good.
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- Why You're Going to Love This Cake
- Here's What You Need to Make It
- Here's How To Make It
- Expert Tips
- Recipe FAQs
- More Delicious Gluten-Free Baking:
- Recipe
- Comments
Why You're Going to Love This Cake
Not only is this a gluten-free carrot cake, the cake is also made without oil, and, unless you frost it with the cream cheese frosting recipe that I have included, it is a dairy-free carrot cake as well.
However, this may be a gluten-free recipe, but nobody will be able to tell and everyone is going to love it.
This cake is fully loaded! Besides carrots, (of course), the ingredients include applesauce, pecans, raisins, and shredded coconut.
Carrot cake is a classic springtime treat, but we love it any time of year.
Here's What You Need to Make It
Flour
This is a gluten-free cake recipe, and I use a 1:1 ratio gluten-free flour blend. Because of that measure-for-measure ratio, you can easily use regular all-purpose flour instead.
Applesauce
Unsweetened applesauce is an excellent substitute for oil in this and many other baking recipes. Applesauce not only makes the cake moist and tender, but it also contributes fibre and vitamin C. And if that isn't reason enough, applesauce has natural sugars, which means we are able to reduce the amount of added sugar in the recipe.
Eggs
Like most recipes, this one requires large eggs. However, if you only have small eggs, you can add an extra one.
Sugar
This carrot cake uses plain old granulated white sugar. I do sometimes make this carrot cake with brown sugar, and you can use it in the same measure. The cake will have a slightly different taste and texture.
Carrots
To yield two cups of shredded carrots, I used four large carrots, or one pound of peeled carrots.
Coconut
Dried, shredded, unsweetened coconut adds a delicious texture and flavour to the cake.
Nuts
Chopped Pecans add some crunch and also decoration. You can use any other nut, or omit the nuts if you prefer.
Raisins
Not everyone is a fan of raisins, so leave them out if you don't like them.
Here's How To Make It
It may seem like there are a lot of ingredients in this recipe, and there are! But once you have everything assembled, it's as easy as pie (cake) to make it.
Make the Carrot Cake
- Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
- In a large bowl, whisk the applesauce, sugar, eggs and vanilla until combined.
- Stir the shredded carrot, coconut, pecans and raisins into the liquid ingredients, then stir in the dry ingredients. Add the dry ingredients and stir until just combined.
- Divide the batter between two prepared pans.
Make the Cream Cheese Frosting
While the cake is baking, make your frosting
- Beat together the cream cheese, butter and vanilla.
- Add the powdered sugar, one third at a time, beating until smooth.
- You will have a thick, smooth frosting.
- Ice the cooled cake with frosting and garnish with more pecans.
Expert Tips
- A food processor with the grating attachment makes shredding carrots quick and easy, or you can use a box grater.
- Gluten-free flour blends have a finer texture than wheat flour. Scooping the flour from the bag with a measuring cup is not recommended. For more accurate measuring, use a spoon to add the flour into the measuring cup until it's full, then level off the excess with a knife.
- Be sure to check the label on your baking powder to ensure that it is gluten-free if that is a concern for you.
- Using cold cream cheese for your frosting will yield the best results.
- Avoid over beating the frosting. Beat just until smooth and spreadable.
- Allow the cakes to cool completely before frosting.
Recipe FAQs
What frosting can I use to make this cake dairy-free and vegan?
Use vegan butter and vegan cream cheese in place of the butter and cream cheese in the frosting recipe.
Can I make this a sheet cake?
Yes, you can make a sheet cake from this recipe as opposed to a layer cake. Use a 9x13 pan and bake for 45 - 50 minutes
Can I use this recipe to make gluten-free carrot cake cupcakes?
Yes. Line 2 cupcake pans with cupcake liners and spread the batter evenly into the liners. Bake 30 minutes or until the cupcakes are lightly browned and the tops spring back when touched.
More Delicious Gluten-Free Baking:
- Pumpkin Pecan Muffins (Gluten-Free)
- Apple Ricotta Cake (Gluten-Free Cake)
- Flourless Peanut Butter Cookies
- Coconut Banana Bread
- Meyer Lemon Curd Tart
Recipe
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Gluten-Free Carrot Cake Recipe
An easy gluten-free carrot cake recipe so moist and fluffy, it may just be everyone's new favourite.
5 from 16 votes
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Course: Cakes
Cuisine: American, Canadian
Diet: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 16
Calories: 370kcal
Author: Colleen Milne
Ingredients
Gluten-Free Carrot Cake
- 2 cups gluten-free flour blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- 2 cups applesauce unsweetened
- 3 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups peeled and grated carrots
- 1 cup shredded unsweetened coconut
- 1 cup raisins
- 1 cup chopped pecans plus more for decorating
Cream Cheese Frosting
- 1 8 oz package cream cheese cold and cubed or dairy-free cream cheese
- 6 tablespoon butter at room temperature or dairy-free butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
Preheat oven to 350° Prepare two 9" round baking pans by lining with parchment paper
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
In a large bowl, whisk together the applesauce, eggs, sugar, and vanilla
Add the carrots, coconut, raisins and pecans to the liquid ingredients and combine well.
Add the dry ingredients and stir until combined.
Divide the batter evenly between the prepared pans.
Bake in the center of the oven for 40-45 minutes or until the edges are pulling away from the pans, and the tops spring back when lightly pressed.
Cool in the pans on a rack for 10
Use a knife to loosen around the sides of each cake before inverting them on a rack to cool completely
Frosting
Using an electric mixer or a stand mixer, beat the cream cheese, butter and vanilla until combined
Add powdered sugar, ⅓ at a time, beating between additions. Beat just until all sugar is incorporated and the frosting is smooth.
Spread frosting over the top of one of the completely cooled cakes. Layer the second cake on top, and spread frosting over the entire top and sides of the cake. Garnish the top with chopped pecans.
Notes
Store the cake in an airtight container in the fridge for up to three days.
You can freeze the cakes before frosting them by wrapping them individually in plastic wrap.
You can also freeze a frosted cake, either a whole cake or in individual slices. To freeze a whole cake, freeze the completely cooled cake unwrapped on a tray for 4-5 hours until solid. Then wrap the cake well in plastic wrap and return it to the freezer.
To freeze individual cake slices, refrigerate the cooled and frosted cake for an hour or two to set the icing and firm the cake a little. Then cut into the desired size slices and proceed as above directions for freezing a whole cake.
Defrost frozen cake in the fridge overnight for best results.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 61g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 234mg | Potassium: 224mg | Fiber: 5g | Sugar: 39g | Vitamin A: 2863IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
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Reader Interactions
Comments
Anjali
This cake turned out to be so delicious!! My whole family was impressed - they thought I had gotten it from a bakery and couldn't believe it was homemade!
Reply
Colleen
I'm so happy to hear this Anjali! Thank you for letting me know!
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Claudia Lamascolo
great job on this delicious recipe what a fabulous flavor and gluten free best ever ingredients!
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Colleen
Thanks, Claudia, I'm so happy that you loved it!
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Mahy
The carrot cake to fight for! I wouldn't be able to stop after the first piece, that's for sure!
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Colleen
So true, Mahy!
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Alison
This cake is moist and delicious and has tons of plump raisins throughout! A real winner! Great to make for my gluten-free friends!
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Colleen
Hi Alison! It's loved by the gluten eaters in my house, too. 😋
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Sara Welch
I love carrot cake and this recipe was no exception! Exactly what I needed to cure my sweet tooth; delish!
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Colleen
So happy you enjoyed it, Sara!
Reply
Moop Brown
I always love eating carrot cake around this time of the year and really appreciate that this cake is gluten free as well. Looks yummy!
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Colleen
I hope you give this recipe a try, Moop, if you love carrot cake and appreciate gluten-free. You will love this one!
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Veronika Sykorova
It's not Easter without carrot cake! This one was delicious with the pecans and raisins and a ton of carrots. Definitely making it again and not waiting till next spring haha!
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Elaine
I love the texture of this carrot cake - it looks absolutely outstanding and just the way I would like my cake to turn out. Yum!
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Colleen
Hi Elaine, I love the texture of this cake too, and so happy that it turned out just the way that you like it!
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Beth
What a delicious carrot cake recipe, and how wonderful that it's gluten-free. The add-ins and the frosting sound perfect. It's interesting that cold cream cheese will work best for the frosting - I'm looking forward to trying it.
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Colleen
Hi Beth! I know that you will love this recipe, and I'm happy that the cream cheese tip is helpful for you! Enjoy!
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Veronika
Carrot cake is my most favorite cake! Never tried a gluten-free version, but your recipe looks absolutely delicious! Putting it on my to-do list!
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Colleen
Hi Veronika, you are going to love this carrot cake recipe, guaranteed! Enjoy.
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Jacqueline Debono
I love carrot cake and this one looks amazing. I never knew that apple sauce can subsitute oil. That's really good to know. On my to make list!
Reply
Colleen
Hey Jacqueline, applesauce is really a perfect sub for oil in lots of baking. I hope to hear back from you when you give it a try!
Reply
Marta
My kiddos love carrot cake and often eat if for breakfast when I make it. This recipe will fit right into the breakfast rotation.
Thanks!Reply
Colleen
Marta, carrot cake for breakfast is a great idea. Cheers to those kiddos of yours!
Reply
Bernice Hill
You have all my favourite ingredients in this cake and I wouldn't miss the gluten one bit. Now I'm craving carrot cake!
Reply
Colleen
Hey, Bernice, carrot cake is divine when you get the right recipe. I think this one is it!
Reply
FOODHEAL
I love it! it's gluten-free, has less sugar, and looks rich and yummy. I wish I could bake it.
Reply
Colleen
Hey, I'm glad you love it. But not saying why you can't bake it? I hope you can!
Reply
Newbie In The Kitchen
Carrot Cakes are always so delicious and I love how you've used apple sauce. I can imagine that will make the cake really moist too
Reply
Colleen
Hi there! Yes, applesauce is a good ingredient in baking for using less oil.
Reply
Colleen
Hey, I hope you give this recipe a try because it is indeed, delicious!
Reply
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