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Simple Gluten Free Carrot Cake Recipe
- Ready In: 40 minutes
- Serves: 15
- Main Ingredients: Gluten-free 1:1 Baking flour, almond flour, grated carrots, and spices.
- Dietary Info: Dairy-free and gluten-free.
- Why You’ll Love It: While many gluten-free cakes can be dense, this gluten free carrot cake mix is made up of the perfect blend of gluten free flours to keep it light, airy, and delicious. It’s perfect for Easter or any other spring celebration.
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Gluten Free 1:1 Baking Flour: Bob’s Red Mill is our favorite gluten-free flour brand and always leaves our baked goods fluffy and light.
- Almond Flour: A flour that’s higher in fat than other flour varieties and it’s the secret to a moist gluten free carrot cake.
- Xanthan gum: Gluten-free recipes can be a little crumbly, so adding a little extra xanthan gum (yes, even if your 1-to-1 gluten-free flour already has some in it) will help this recipe bind. You CAN omit it if you want to, but the results may not be as good as if you were to include it.
How To Make The Best Gluten-Free Carrot Cake
Step 1 – Add all of the dry ingredients into a bowl except for the sugars. Mix to combine.
Step 2 – Add all of the wet ingredients into a separate bowl and mix to combine.
Don’t Over Mix
When you over mix cake batter, it creates more structure and less air bubbles, which yields a dense cake texture. To keep your gluten free carrot cake light and fluffy, mix the dry and wet ingredients only enough to ensure everything is combined.
Step 3 – Combine wet and dry mixtures.
Step 4 – Add grated carrot and mix to combine.
Step 5 – Pour batter into a greased 9×12 baking pan and let bake in pre-heated oven.
Step 6 – Remove from oven and let cool completely.
Step 7 – Make a batch of our dairy-free cream cheese frosting.
Step 8 – Top with frosting and optional walnuts and carrot shavings.
Texture Tips for Gluten Free Carrot Cake
- Be sure to use almond flour in combination with gluten-free baking flour to add moisture.
- Gently mix batter until just combined to keep air bubbles intact.
- Let cake cool completely before adding dairy free cream cheese frosting.
- Best enjoyed immediately to retain best texture.
Recipe FAQs and Tips
Store leftover gluten free carrot cake in an airtight container in the refrigerator for 3-4 days.
Only frost your gluten free carrot cake once the cake is completely cool. Gently place your hand on the top of the cake, and if you feel any warmth, don’t frost. This will let all of the moisture and steam escape, yielding a light and fluffy cake texture.
I find xanthan gum at my local grocery store in the baking aisle, but you can sometimes find it in the health foods section.
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Ingredients
- 2 cups gluten-free 1-to-1 baking flour
- 1/2 cup almond flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup coconut sugar
- 1 cup pure cane sugar
- 1/4 cup molasses
- 4 eggs
- 1 cup light extra virgin olive oil
- 1/2 cup vegan butter, melted
- 3 cups carrots, grated (approximately 6 medium carrots)
- optional 1/2 cup walnuts, chopped
- Frosting Suggestion: Dairy-Free Cream Cheese Frosting
Instructions
- Prep: Preheat oven to 350 degrees F and grease a 9×13 baking pan; set aside.
- Dry Ingredients: Combine gluten free flour, almond flour, xanthan gum, baking soda, baking powder, ground cloves, ground nutmeg, ground cinnamon and salt in a medium bowl; Set aside.
- Wet Ingredients: Add coconut sugar, pure cane sugar, molasses and eggs to a large mixing bowl. Beat with a hand mixer to combine. Add oil and melted butter. Beat with a hand mixer for one minute.
- Combine: Stir dry ingredients into the wet ingredients until just combined. Add carrots and walnuts; Stir to combine
- Bake: Pour batter into prepared baking pan and bake (middle rack) for 35-40 minutes. Let cool before cutting or frosting.
Notes
- Frosting: I used this Dairy-Free Cream Cheese Frosting (so good!).
- Nuts: I used chopped walnuts but pecans also go well with carrot cake or feel free to leave the nuts out all together if you prefer it to be nut-free.
- Storage: After being frosted it can be kept for 4-5 days in the fridge, but again it will start to dry out a bit.
- Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape. Once it is cooled it will be light and fluffy on the inside!
Liz says
Made this for a friend who is gluten free and she loved it. Thank you!
Ann says
Best Carrot cake ever! So moist and fluffy! No one believed it was gluten free, a big Easter hit. I omitted the nuts in the batter recipe and followed everything else. Flavor was outstanding! This recipe is definitely a keeper and will wow your family:)
Erin says
So glad you enjoyed it, Ann! And thank you so much for taking the time to leave a review + feedback! I really appreciate it!
Marie says
Have you tried it using anything else for eggs, such as flax or chia seed eggs?
Erin says
Hi Marie! I haven’t tried any egg alternatives yet, but if/when I do I will update the Notes!