Gluten Free Carrot Cake
This gluten free carrot cake is warmly spiced, moist, fluffy and incredibly flavorful! It has the most amazing tender crumb and the best classic flavor. This homemade carrot cake does not taste gluten free. Great for special occasions, holidays, Easter, birthdays, Christmas and more. There are so many reasons to love this gluten free carrot cake!
Why You’ll Love This Recipe
- This homemade gluten free carrot cake is soft and fluffy.
- It has the perfect moist texture.
- The flavor is warmly spiced.
- The grated carrots add moisture, freshness and flavor.
- Great way to sneak in veggies!
- If you prefer chocolate, make this Instant Pot Chocolate Cake!
- This cake can be baked in a Bundt pan or round cake pans.
- This recipe can be customized. Feel free to add in some raisins to the batter.
- Great for so many occasions and holidays!
- This recipe is gluten free and great for those with Celiac disease or gluten sensitivities.
- Check out this Paleo Carrot Cake for another delicious dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free carrot cake. Scroll down to the recipe card for full ingredients list and instructions.
Use gluten free 1 to 1 flour. King Arthur Flour and Bob’s Red Mill both make great flours. Use a flour blend that contains xantham gum.
Both baking powder and baking soda help leaven this cake.
Cinnamon and nutmeg add warmth. These flavors contribute to the classic carrot cake taste.
Both light brown sugar and granulated sugar add sweetness. I have not tried this recipe using keto sweetener or another sugar.
Use avocado oil, vegetable oil or canola oil.
Four eggs help keep this cake light and fluffy. Do not substitute for the eggs. Chia eggs, flax eggs and vegan egg replacements will not work.
Canned crushed pineapple adds a delicious sweetness. Be sure to drain completely and pat dry with paper towels. If desired, pineapple can be omitted.
Finely grate the carrots. Then measure out the 2 cups. Use paper towels to squeeze out the excess moisture from the carrots.
Chopped pecans add flavor and crunch to the cake batter. Garnish cake with chopped pecans on top of the frosting if desired.
Shredded coconut adds a slightly natural sweet flavor. If desired, omit.
Lastly, top with classic cream cheese frosting. Use store bought or homemade.
What is Carrot Cake?
Carrot cake is a warmly spiced cake with grated carrots in the batter. It is a classic cake with cinnamon flavor.
Some versions include pineapple, coconut flakes and or pecans. It is sweet and flavorful.
Traditionally, carrot cake is frosted with cream cheese frosting.
The cream cheese frosting creates a delicious creamy smooth texture. In addition, the flavors work well with the warm carrot cake taste.
Carrot cake is traditionally made with all purpose flour. This version is entirely gluten free!
Taste & Texture
This gluten free carrot cake has a moist and tender crumb that is both fluffy and slightly dense.
The texture is reminiscent of a classic carrot cake.
The carrots add a subtle sweetness, while the warm spices, such as cinnamon and nutmeg, add a comforting warmth that is perfect for any occasion.
The pecans add a nice crunch.
The cream cheese frosting is so smooth and creamy.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Heavily spray a Bundt pan or two 9 inch round pans with nonstick spray. Lightly dust with gluten free flour to prevent any sticking.
In a large mixing bowl, add gluten free flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar and sugar. Stir to combine.
Then, add in oil and eggs. Stir to combine.
Drain and pat dry crushed pineapple. Squeeze grated carrots between paper towels to remove excess moisture. Then, add in crushed pineapple, grated carrots, chopped pecans and shredded coconut to the mixing bowl. Stir to combine.
Transfer batter to the greased pan. Smooth into an even layer.
Bake for 50 to 55 minutes for a Bundt pan. For the two 9 inch round pans, bake for about 30 minutes at 350 degrees Fahrenheit. Bake cake until toothpick inserted comes out clean.
Finally, remove cake from oven. Allow Bundt cake to cool for 20 minutes in pan. Then very carefully invert onto a wire rack. For the 9 inch cakes, cool for 15 minutes before carefully inverting onto a wire rack.
Finally, allow cake to cool completely. Then, top gluten free carrot cake with cream cheese frosting and additional chopped pecans or coconut if desired.
Expert Tips & Tricks
Most Bundt pans are 10 cups in capacity. Use a traditional Bundt pan or two 9 inch round cake pans for this recipe.
Heavily spray with nonstick spray. Then, sprinkle some gluten free flour down into pan to prevent sticking.
Use gluten free 1 to 1 flour that contains xantham gum.
Drain and pat dry the crushed pineapple.
Finely grate the carrots using a cheese grater. Squeeze out all excess moisture from the grated carrots.
Bake until toothpick inserted comes out clean.
Cool cake completely before frosting.
Flavor Variations & Add Ins
There are several different flavor variations for this gluten free carrot cake.
Add in raisins to the batter for added natural sweetness.
Omit pecans from the batter for nut free.
Add chopped walnuts for a crunchy texture and nutty flavor.
Add in more shredded coconut. This adds a fun slightly tropical twist.
Mix in mini chocolate chips.
Add in white chocolate chips.
Top with a different type of frosting. This Vegan Buttercream Frosting is delicious!
Check out these Gluten Free Red Velvet Cupcakes too!
Cake Size and Pans
This gluten free carrot cake recipe is versatile and can be baked in various pan sizes.
If you want a taller cake with two layers, use two 8 inch square baking pans or two 9 inch round cake pans. These will have a layer of frosting in the middle. These bake for only about 30 minutes.
For a flatter cake with a lighter texture, use a 9 inch by 13 inch baking pan. This takes about 35 minutes.
My favorite for this recipe is a classic Bundt pan. This bakes for 50 minutes or more.
Regardless of the pan size you choose, be sure to grease it well with nonstick spray and gluten free flour to prevent sticking.
Carrot cake is traditionally frosted with cream cheese frosting.
Feel free to use homemade frosting or store bought frosting.
For a fun twist, use chocolate frosting.
Buttercream frosting is another great idea.
In addition, vanilla frosting work wells. Check out this vanilla buttercream frosting on Cookie Dough Cake!
How to Serve & Store
This gluten free carrot cake can be served slightly warm without frosting or at room temperature, depending on your preference.
It is delicious on its own, but you can also top it with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of cream cheese frosting.
Serve alongside this Lemon Poppy Seed Cake for Easter!
If you have any leftovers, store them in an airtight container in the refrigerator for up to four days.
The cake can also be frozen for up to three months without frosting.
Simply wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Frequently Asked Questions
Do not over mix or bake too long. Otherwise, this gluten free cake is very moist!
Sure! Use a Bundt pan, two 8 inch square pans or two 9 inch round pans.
No, Sara Lee carrot cake mix is not gluten free. Most store bought carrot cake mixes are not gluten free.
Sure! Add in up to 1 cup of raisins to the cake batter.
Do not make this recipe without eggs.
Hand Mixer: This hand mixer is great for baking. Although this recipe can be mixed by hand, feel free to use a hand mixer if desired.
Pyrex 3 Glass Mixing Bowls: These are my favorite glass mixing bowls for baked goods.
Pyrex Glass Measuring Cups: Use these glass measuring cups for this recipe.
Whisk: Whisk together the dry ingredients.
10 Inch Bundt Pan: This is my favorite Bundt pan. It is technically nonstick, but I still prefer to spray the pan. It allows for very easy removal and does not stick.
Nonstick Spray: This nonstick spray is great for preventing sticking.
Cake Stand: This cake stand is great for displaying and storing the cake. It shows off the cake beautifully!
You May Also Like
- Gluten Free Chocolate Cake
- Gluten Free Banana Cake Recipe (Paleo)
- Paleo Chocolate Cake
- Paleo Carrot Cake Cookies
- Carrot Cake Cupcakes
If you make this gluten free carrot cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Carrot Cake
- 2 cups gluten free 1 to 1 flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup light brown sugar, tightly packed
- 1 cup granulated sugar
- 1 ¼ cups avocado oil, or vegetable oil
- 4 eggs
- 8 ounces canned crushed pineapple, drained completely
- 2 cups finely grated carrots
- 1 ¼ cups chopped pecans
- ½ cup shredded coconut
- 1 tub cream cheese frosting
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a Bundt pan or two 9 inch round pans with nonstick spray. Lightly dust with gluten free flour to prevent sticking.
- In a large mixing bowl, add gluten free flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar and sugar. Stir together.
- Then, add in oil and eggs. Stir to combine.
- Drain and pat dry crushed pineapple. Squeeze grated carrots between paper towels to remove excess moisture. Then, add in crushed pineapple, grated carrots, chopped pecans and shredded coconut to the mixing bowl. Stir to combine.
- Transfer batter to the greased pan. Smooth into one even layer.
- Bake for 50 to 55 minutes for a Bundt pan. For the two 9 inch round pans, bake for about 30 minutes at 350 degrees Fahrenheit. Bake cake until toothpick inserted comes out clean.
- Finally, remove cake from oven. Allow Bundt cake to cool for 20 minutes in pan. Then very carefully invert onto a wire rack. For the 9 inch cakes, cool for 15 minutes before carefully inverting onto a wire rack.
- Finally, allow cake to cool completely. Then, top with cream cheese frosting and additional chopped pecans or coconut if desired.
- This recipe can be made in a 10 cup Bundt pan or two 9 inch cake pans. It may also work in a 9 inch by 13 inch pan.
- Use gluten free 1 to 1 flour. Use a brand that contains xantham gum. Do not substitute directly with almond flour, coconut flour, oat flour or another alternative flour.
- Be sure to completely drain and pat dry crushed pineapple. Too much liquid will make this cake too moist.
- Squeeze out all excess water from the grated carrots.
- The cake batter will be a little bit thick.
- For nut free, feel free to omit pecans.
- If desired, add in up to 1 cup of raisins to the batter.
- Bake until toothpick inserted comes out clean and cake no longer jiggles.
- Wait for cake to cool completely before adding frosting.
- Use homemade or store bought frosting.
- Store leftovers in the fridge for up to 4 days.
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