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–+ servings
a double layer round gluten free carrot cake with cream cheese frosting sitting on a cake stand

The Best Gluten Free Carrot Cake Recipe

This gluten-free carrot cake comes together quickly with just a few simple steps, but the results are absolutely delicious! 🥕✨ Mix the ingredients, bake, and top with creamy frosting—no complicated techniques required. Perfectly moist, lightly spiced, and easy enough for any occasion, you’ll want to make again and again!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 12

Equipment

Ingredients

  • 1 3/4 Cup Gluten-Free Flour Blend 285 grams. I recommend King Arthur's Measure for Measure
  • 1 Cup Sugar 220 grams
  • 1 Cup Light Brown Sugar 210 grams
  • 1 teaspoons Salt 7 grams
  • 3/4 teaspoons Baking Soda 5 grams
  • 3/4 teaspoons Baking Powder 4 grams
  • 3 Cups Raw Shredded Carrots 265 grams. (About 3-5 depending on size.) Grate the carrots with a box grater or use a food processor with the grating attachment.
  • 4 Eggs
  • 1 1/2 Cups Oil 295 grams. Sunflower, Avocado, Vegetable or Canola
  • 1 teaspoon Vanilla Extract 3 grams
  • 2 teaspoons Cinnamon 6 grams. can add other warm spices as well, see notes
  • 3/4 Cup Coarsely Chopped Nuts 90 grams. Optional: Walnuts are traditionally used.

Cream Cheese Frosting

  • 8 ounces Cream Cheese 1 block, softened at room temperature
  • 1/2 cup Butter 1 stick, softened at room temperature
  • 2 cups Powdered Sugar 250 grams
  • 1 teaspoon Vanilla Extract

Instructions

Gluten-Free Carrot Cake

  • Preheat the oven to 350°F and prepare your baking pan.
    (See notes of the full blog post for tips on lining it with parchment paper.)
  • In a large bowl, or the bowl of a stand mixer, combine the dry ingredients, whisk to combined. 1 3/4 Cup Gluten-Free Flour Blend 1 Cup Sugar 1 Cup Light Brown Sugar 1 teaspoons Salt 3/4 teaspoons Baking Soda 3/4 teaspoons Baking Powder 2 teaspoons Cinnamon
  • Whisk the eggs: In a separate medium bowl, whisk the eggs, then add the oil and vanilla extract, mixing until smooth. 4 Eggs 1 1/2 Cups Oil 1 teaspoon Vanilla Extract
  • Combine: Pour the wet ingredients into the dry ingredients and mix for 3 minutes.
  • Add Carrots: Gently fold in the shredded carrots (and nuts, if using) until evenly distributed. 3 Cups Raw Shredded Carrots 3/4 Cup Coarsely Chopped Nuts
  • Fill the Baking Pan: Pour the cake batter into your prepared baking pan(s) and spread it evenly.
  • 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
    9x13-inch sheet cake pan – Bake for 60 minutes
    Cupcakes – Bake for 18-22 minutes
  • Cool: Let the cake cool in the pan for 5 minutes before transferring to a cooling rack.
  • Remove from Pan: Run a knife around the edges to loosen the cake, then carefully remove it from the pan.

Cream Cheese Frosting

  • While the cake bakes, mix up the cream cheese frosting.
  • Beat the Cream Cheese & Butter –In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes. 8 ounces Cream Cheese 1/2 cup Butter
  • Add the Powdered Sugar – Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud. 2 cups Powdered Sugar
  • Optional: Sift the powdered sugar to create an ultra-smooth consistency, lump free frosting.
  • Once all powdered sugar is in the bowl, increase the mixer to medium speed until all the powdered sugar is fully combined. Don't over mix it though, as that will make it runny.
  • Add the Vanilla Extract – Mix in vanilla extract (or any other flavoring) and blend until fully incorporated. About 30 seconds. 1 teaspoon Vanilla Extract
  • Adjust Consistency (If Needed) – If the frosting is too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency. If it's too thin, chill it in the fridge for 15–20 minutes to firm up.
  • Frost: Evenly spread the frosting over the cooled gluten free carrot cake. Sprinkle with additional chopped walnuts if desired or use a frosting piping bag to create beautiful designs.

Notes

More Spices: 
If you would like more warming spices than just cinnamon, add in 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg. 
Dairy Free:
The gluten-free cake itself is naturally dairy-free. To keep it dairy-free, simply replace the regular cream cheese frosting with a dairy-free cream cheese frosting or a dairy-free buttercream frosting.