Best Easy Gluten-Free Carrot Cake Recipe

If you’re a carrot cake lover but need a gluten-free carrot cake recipe, you’re in the right place! This deliciously moist and flavorful cake is made with simple ingredients you likely already have in your pantry. Whether you’re celebrating a special occasion, like Easter or just craving a slice of spiced, carrot-filled goodness, this recipe will not disappoint. Plus, it’s easy to make—no complicated steps or fancy techniques required. Get ready to enjoy a classic dessert made gluten-free without sacrificing taste or texture!

I got the original recipe from my mother in law and have tweaked the regular cake recipe to be the best gluten free version! Top it off with the most delicious cream cheese frosting and it is a winner for everyone. I really love this moist gluten-free carrot cake recipe and hope you enjoy it too!

This gluten free cake is tender, moist, and perfectly spiced, thanks to a good dose of cinnamon and the rich sweetness of brown sugar. I haven’t met anyone yet who doesn’t love it! It’s also a great base recipe—feel free to add nutmeg and ginger if you like a little extra spice.

And because I like to keep things as allergen-friendly as possible, I don’t use almond flour or coconut flour for this recipe. I also left nuts out of the recipe development, but you can toss some in if that is your preference. Just check the notes in the recipe card for how to do so. 

Use this recipe as your springboard for Easter baking or any special occasion where you want a gluten-free carrot cake that absolutely everyone—gluten eaters included—will devour!

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So let’s talk carrot cake gluten-free cake recipes: Everyone seems to have their own take—some people love raisins, coconut flakes, walnuts, or pecans mixed into this gluten free carrot cake. Honestly, that might be why carrot cake never really appealed to me before. But this recipe? It changed my mind. Simple, spiced just right, and incredibly delicious—you might just find yourself converted too! This was one of my mother in laws recipes that I have worked to adapt to be gluten free for those of us who are gluten sensitive or have Celiac Disease, like my daughter.

Why Carrot Cake Lovers Will Like This Recipe

• Perfectly Moist Texture: Unlike many gluten-free cakes that can be dry or crumbly, this carrot cake stays soft and tender.
• Great Base Recipe: Easily customize it with add-ins like nuts, raisins, or coconut, or adjust the spices to your preference.
• Warm, Spiced Flavor: A balanced blend of cinnamon (plus optional nutmeg and ginger) gives it that classic carrot cake taste.
• Pairs Perfectly with Frosting: This cake is delicious on its own but even better topped with cream cheese frosting.
• Ideal for Any Occasion: Whether it’s Easter, a birthday, or just because, this gluten-free carrot cake is a crowd-pleaser!

What Equipment is Needed for this Recipe

To make this homemade gluten-free carrot cake, you’ll need the following:

• Mixing Bowls: A large mixing bowl and medium sized bowl gives you enough space to mix your ingredients without spilling over. It ensures everything is well combined.
• Measuring Cups and Spoons: Accurate measurements are key for gluten-free baking. These tools help you get the right proportions for the perfect cake.
• Electric Mixer (Stand Mixer or Handheld Mixer): A mixer helps cream ingredients evenly and makes sure the batter is smooth, without overmixing.
• Kitchen Scale (Optional, but Recommended): Weighing ingredients, especially flour, leads to more precise measurements and better texture in gluten-free baking.
• Parchment Paper: Lining your pans with parchment paper helps the cake come out easily, preventing sticking and making cleanup simpler.
• Cake Pan: Choose from two 9-inch round pans, a 9×13-inch pan, or a cupcake pan with cupcake liners. Grease or line your pans to avoid sticking.

Ingredients:

This gf carrot cake has simple ingredients that you probably already have in your pantry.

• Gluten-Free Flour Blend: I recommend King Arthur Measure for Measure for the best texture. It’s formulated to mimic the structure of traditional wheat flour, ensuring your cake is light and fluffy.
• Sugar: Standard granulated sugar adds sweetness and helps the cake rise. It balances the flavors of the other ingredients.
• Brown Sugar: Light brown sugar adds moisture and a rich, slightly caramel-like flavor, contributing to the soft texture of the cake.
• Raw Shredded Carrots: Fresh shredded carrots not only provide natural sweetness but also help keep the cake moist and tender.
  •  Grate the carrots with a box grater or use a food processor with the grating attachment.
• Salt: A small amount of salt enhances the overall flavor and helps balance the sweetness of the cake.
• Baking Soda and Baking Powder: These are the leavening agents that help the cake rise and give it a light, airy texture. They work together to ensure the batter doesn’t become too dense.
• Eggs: Eggs bind the ingredients together and help the cake rise. They also contribute to the cake’s structure and richness.
• Oil: Using sunflower oil, vegetable oil, or canola oil keeps the cake soft and moist. It also ensures the recipe remains dairy-free and doesn’t become too heavy.
• Vanilla Extract: A touch of vanilla enhances the flavor and adds warmth to the overall taste of the cake.
• Cinnamon: Cinnamon brings a warm, cozy flavor that pairs perfectly with the carrots and adds depth to the cake.
• Nuts (Optional): If you like, add walnuts for a crunchy texture and nutty flavor that complements the sweetness of the cake.

Overview of Instructions for Gluten Free Carrot Cake

Follow the Recipe Card below for full instructions

1. Preheat the oven to 350°F and prepare your baking pan.
   • (See notes for tips on lining it with parchment paper.)
2. Mix the dry ingredients In a large bowl, or the bowl of a stand mixer, whisk together the dry ingredients until well combined.
3. Whisk the eggs In a separate medium bowl, whisk the eggs, then add the oil and vanilla extract, mixing until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Add Carrots: Gently fold in the shredded carrots (and nuts, if using) until evenly distributed.
6. Fill the Baking Pan: Pour the cake batter into your prepared baking pan(s) and spread it evenly.
7. Bake: until a toothpick inserted in the center comes out clean.
   • Baking Times Vary depending on your pan of choice:
     • Two 9-inch round cake pans – Bake for 40 minutes
     • 9×13-inch sheet cake pan – Bake for 60 minutes
     • Cupcakes – Bake for 18-22 minutes
     • See notes for tips on lining your pans with parchment paper.
8. Cool: Let the cake cool in the pan for 5 minutes before transferring to a cooling rack.
9. Remove from Pan: Run a knife around the edges to loosen the cake, then carefully remove it from the pan.
10. Frost & Enjoy: Once fully cooled, frost with my favorite cream cheese frosting recipe or Vegan Cream Cheese Frosting (Dairy-Free) Recipe
    and enjoy!

Baking Tips: How to Line a Cake Pan for Easy & Clean Removal

Materials Needed:

• Butter or margarine
• Parchment paper
• Cake pan(s)
• Pencil
• Scissors

Step-by-Step Instructions:

1. Trace the Pan: Place your cake pan on top of a sheet of parchment paper. Use a pencil to trace around the bottom edge.
2. Repeat if Needed: If making a multi-layer cake, trace additional pieces for each pan.
3. Cut the Shape: Carefully cut along the traced line to create a parchment paper liner that fits perfectly in your pan.
4. Grease the Pan: Use butter or margarine to lightly grease the bottom and sides of the cake pan.
5. Place the Liner: Press the parchment paper cutout onto the greased bottom of the pan, smoothing it out to ensure full contact.
6. This method helps prevent sticking and makes cake removal effortless, keeping your layers intact for a perfect presentation

Check out this link if you are a visual learner and want to see another method of how to line a cake pan.

Storage & Make-Ahead Tips for Gluten-Free Carrot Cake

How to Store

• At Room Temperature: If unfrosted, cover the cake tightly and store it at room temperature for up to 2 days.
• In the Refrigerator: Once frosted, store the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

How to Make Ahead of Time

Fully Assembled Cake: If making the cake a day ahead, store it covered in the fridge. This allows the flavors to meld, making it even more delicious!

Cake Layers: Bake the cake layers in advance, let them cool completely, then wrap them in plastic wrap and store at room temperature for a day or in the freezer for up to 3 months.

Frosting: Make the cream cheese frosting up to 3 days ahead and store it in an airtight container in the refrigerator. Let it soften at room temperature before using.

Thank You For Reading

As a stay-at-home mom, your support means the world to me! I hope you love this recipe as much as we do. If you try it, let me know in the comments below—I’d love to hear how it turned out for you!

Don’t forget to pin it on Pinterest, share it with a friend, or leave a review to help others discover it. And if you’re on Instagram, tag me @joanna_overly so I can see your delicious creations. Your support helps me continue creating new recipes—thank you so much!

More Gluten Free Recipes to Try

Gluten Free Pumpkin Bars Recipe with Cream Cheese Frosting

Gluten Free Gooey Butter Cookies

Simple and Easy Recipe for Gluten Free Apple Crisp with Oats

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