This gluten-free carrot cake has been a reader favorite for years! It’s made with three layers of perfectly spiced carrot cake and just the right amount of cream cheese frosting for a deliciously sweet bite.
Why You’ll Love This Carrot Cake
A carrot cake with cream cheese frosting has always been one of my favorite desserts to indulge in. And when I set out to create this gluten-free version years ago, it did take a bit of trial and error. But it’s been absolutely perfect for over a decade now, and I make this recipe at least twice a year, for Easter and Thanksgiving, plus special birthdays. The triple layers are unbelievably moist, filled with warm spices, and packed with plenty of freshly grated carrots. Is the cake itself healthy? Well, that might be a bit of a stretch. But I did go light on the ultra-creamy cream cheese frosting, so I’m calling that balance! I also love that this recipe is:
- Really easy to make. And foolproof! The layers always bake flat and don’t need any trimming on top.
- Sweet but not too sweet. After a big holiday meal of honey baked ham or prime rib, it’s the perfect after-dinner dessert that’s not overly sweet.
- A great make-ahead dessert. It stores well in the fridge, so I usually make it a day or two in advance.
Gluten-Free Carrot Cake Ingredients
For the carrot cake base, you’ll need:
- Almond Flour: I always use blanched almond flour for the finest texture.
- Tapioca Flour: A little bit of tapioca flour helps to create that lighter, fluffier texture.
- Coconut Sugar: The subtle caramel undertones of coconut sugar are perfect in this cake.
- Spices: Cinnamon, nutmeg, and ground ginger are the ultimate carrot cake spice mix.
- Baking Soda and Cream of Tartar: The baking soda gives lift, and the cream of tartar is the acid that activates it. You can swap both for baking powder if that’s easier.
- Eggs: While it may seem like 5 eggs is a lot, keep in mind that extra eggs are needed because of the gluten-free flours.
- Butter: I’m using butter, but ghee also works great!
- Applesauce: This is my secret ingredient for keeping this carrot cake extra moist!
- Vanilla Extract: Adds a smidge of sweetness to the overall base.
- Shredded Carrots: The star ingredient is carrots! And I’ve got extra tips below for how to grate them quickly and easily.
- Pecans: I love sprinkling chopped pecans on top for that nutty crunch. But you could always swap in walnuts or another nut.
And here’s what you’ll need for the cream cheese frosting:
- Cream Cheese: Its thick texture and tangy flavor make it perfect for the ultimate creamy frosting.
- Butter: Again, you can also use ghee here if desired.
- Powdered Sugar: I use organic powdered sugar for that classic sweet, fluffy texture.
- Vanilla Extract: For a little touch of sweetness.
Find the printable recipe with measurements below.
Ways to Shred Carrots
I usually use my KitchenAid shredding attachment because it makes grating carrots incredibly fast and easy. But if you don’t have one, no worries. You can simply peel the carrots and use a box grater or a hand grater. It takes a little more effort, but it works perfectly fine.
Another quick option is using a food processor with the shredding blade attached. Just peel the carrots, cut them into 3-inch pieces, and let the machine do the work. No matter which method you use, freshly shredded carrots will give you the best moisture and texture in this cake.
How To Make Gluten-Free Carrot Cake
To get started, grease your pans and line them with parchment paper (I love these pre-cut rounds). That little bit of prep makes removal so much easier later! Then the rest comes together quickly.
Next, make the carrot cake batter. Whisk together all the dry ingredients in a bowl, then mix the wet ingredients in a separate bowl. You can use a whisk, but I usually grab my hand mixer and blend on medium speed for about 30 seconds to make it extra smooth. Then, add the dry mixture to the wet and blend for another minute until fully combined. Once the batter is smooth, gently fold in the shredded carrots and pecans.
Then, pour the batter into pans and bake. Then smooth the tops with a spatula. Note that they’ll only be about ¼ full, and that’s okay. Bake the cakes at 325°F for 30 to 35 minutes, rotating the pans halfway through. Once they’re done, let them cool for about 15 minutes before transferring them to a cooling rack.
Finally, make the frosting by blending the ingredients in a large bowl with a stand mixer or hand mixer on medium speed, until light and fluffy. Divide the frosting between the cake layers, saving some frosting for the top and sides. Lastly, don’t forget the chopped pecans for that final crunchy touch!
My Baking Tips and Substitutions
- If you don’t eat dairy, the cake itself can easily be made dairy-free by using ghee or coconut oil. And honestly, it’s delicious even without frosting. You could also make a dairy-free buttercream.
- Feel free to customize this cake with classic add-ins. I love adding raisins, shredded coconut, or even crushed pineapple!
- If you don’t have three 8-inch pans, you can use two 9-inch pans instead. These will take a bit longer to cook, so do keep an eye on them.
- If I’m making this cake in advance, I’ll wrap the cooled, unfrosted layers tightly in plastic wrap. Then, I’ll refrigerate them for a couple of days or freeze them for a couple of weeks. Once they’re thawed back to room temperature, it’s easy to add frosting to the layers before serving!
- You can also store the fully frosted cake at room temperature or in the fridge for 2 to 3 days. Because this is a “rustic” cake with minimal frosting on the sides, just be aware that it can dry out a bit faster than a fully frosted cake.
More Gluten-Free Cake Recipes
- Paleo Chocolate Cake: The best ever chocolate cake.
- Almond Cake: A light cake to pair with coffee or tea.
- Paleo Lemon Blueberry Cake: This is a springtime favorite.
- Flourless Chocolate Cake: It’s light and fluffy.
- Berry Sheet Cake: Perfect for serving a crowd.
If you try this gluten-free carrot cake recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here or follow me on Pinterest!
Description
Ingredients
Gluten-Free Carrot Cake
- 2 ½ cups almond flour
- ½ cup tapioca flour
- 1 cup coconut sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- ½ teaspoon kosher salt
- 5 large eggs
- ½ cup butter, ghee, or coconut oil, melted and room temperature
- ½ cup applesauce
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- ½ cup chopped pecans, plus extra for garnish
Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 3 cups powdered sugar, or more as needed
- 2 teaspoons vanilla extract
Instructions
- Grease the pans. Preheat the oven to 325F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
- Make the carrot cake batter. In a medium bowl, add all of the dry ingredients and whisk together. In a separate large bowl, add the eggs, butter, applesauce and vanilla extract. With a whisk or hand mixer on medium speed, blend together for 30 seconds. Add the dry ingredients into the wet ingredients and blend for another minute, until well combined. Fold in the shredded carrots and chopped pecans.
- Bake the cakes. Evenly divide the cake batter between the three 8-inchpans. They'll only be about ¼ full and that's okay. Use a spatula to flatten them on top or gently tap them on the counter. Cook the cakes for 30 to 35 minutes, or until a toothpick comes out clean. Once done, let the cakes cool for 15 minutes in the pan, then remove them from the pan and continue cooling them on a cooling rack.
- Make the cream cheese frosting. While the cakes are cooling, make the cream cheese frosting. Add the cream cheese, butter, powdered sugar and vanilla together to the bowl of a stand mixer and blend on medium speed, until creamy. Alternatively, you can use a large bowl with a hand mixer on medium speed.
- Frost the cakes. Divide the frosting between the layers and add a thin layer of frosting to the outside edge. Use a spatula to scrape any excess off, as you would if you were crumb coating a cake. Add a sprinkle of chopped pecans on top.
Lisa’s Tips
- Pan options: You can bake this in two 9-inch pans instead of three 8-inch pans. Just note that they may take 5 to 10 minutes longer to cook, though do keep an eye on them.
- Dairy-free option: Swap the butter for ghee or coconut oil. The cake itself is delicious even without frosting. And for the frosting, you can use your favorite dairy-free buttercream.
- Make-ahead tip: Wrap cooled, unfrosted layers tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 weeks. Frost after thawing.
- Storing frosted cake: Store covered at room temperature or in the fridge for 2 to 3 days.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published April 2017, but updated to include new photos and information for your benefit!
Behind The Scenes
I have made this gluten-free carrot cake so many times I’ve lost count! It’s just one of those foolproof cake recipes that turns out perfectly every time. And my type-A side loves that the cake layers always bake perfectly flat. The cake itself is a more rustic looking cake, which I love, but it should also go without saying that if there’s even a smidge of leftover cream cheese frosting that I’ve scrapped off to get that look… it instantly goes right into my mouth!
This carrot cake is the winner of all GF carrot cakes ever – easy, bursting with flavour, and keeps so well. A true crowd pleaser, for all dietary preferences! Yum yum – thank you Lisa!
Happy to hear this carrot cake has become such a hit, Trina!
The cake was delicious. I made it for for Christmas Eve family gathering and everyone liked it.
Thank you Lisa.
Glad everyone loved this carrot cake recipe, Violet!
This recipe is a family favorite! I found joy again after going gluten free. This cake is fantastic! Thank you for a great recipe.
I have a question about almond flour substitution- a few family members we are visiting have a nut allergy. Is there a way to appropriately make this nut free with subsitutition? Or simly find another dessert?
Hi Rob – I’m happy to hear you love this gluten-free carrot cake! In terms of the flour, all GF flours bake a bit differently, so it’s hard to say. You could always try it with a nut-free GF flour blend. If not, I have many more GF dessert recipes on my website that are also nut-free. Enjoy!
Such a good cake! I am so glad to have found Downshiftology. What got me to try this particular recipe was the moderate amount of fat and sugar it calls for. During my internet search I stumbled upon recipes requiring up to 1 1/3 cups of oil and 2 cups of sugar!! So this was a breath of fresh air.
I would like to suggest, if at all possible, a substitution chart you could link to on your recipes. I saw one on another baking site and it is a great resource for those that, for whatever reason, don’t have access to everything. For example, from reader comments on your site, I felt comfortable to use other flours I had on hand (bread flour instead of almond and corn starch instead of tapioca flour). Also, apple baby food instead of applesauce. Additionaly, I used two 8 inch square pans, because I was wanting a quick bread more so than a dessert. Even with all the tweaking, it resulted in a moist and delicious cake that was very easy to make.
Thank you, Lisa, for another winner!
Hi Carla – I’m happy to hear this carrot cake was a winner for you! And noted about the substitution chart. I’ll keep that in mind for the future. :)
I made this carrot cake for the first time for a dinner party with new friends. It turned out beautifully and tasted delicious! I appreciated the gluten-free option and the easy to follow instructions. Planning to make it for Thanskgiving instead of a pumpkin roll.
So happy to hear you loved this carrot cake recipe, Tracey! I’m making it myself as well this year for Thanksgiving. So we’ll be dessert twins, haha! Enjoy. :)
I have made this cake for my husband’s birthday every year since it was posted- plus other occasions. I’ve probably made this cake at least 10 times, it is the most delicious carrot cake we’ve ever had. My husband requests it for every birthday or family celebration. I’ve been gluten free for 15 years and have not found a better carrot cake. Figured I should leave a review since my family and I have enjoyed it so much! Thank you!
Thanks for leaving a review, and happy to hear this carrot cake has been a part of so many celebrations so far, Laney!
The cake came out so moist. This was easy to make and a hit with my family!
That’s great to hear, Maribel! Now you and your family can always enjoy this cake for special ocassions!
I bake a lot for friends and family and made and served this GF Carrot Cake last night and was the hit of the evening. SO GOOD. The nutmeg, ginger and cinnamon, oh my!, what a great flavor profile! I had to substitute corn starch for they tapioca flour but turned out great. I think it will be a regular rotation. And bonus – no one even suspected it was gluten free!
Happy to hear this carrot cake was a hit with everyone, Amie!
This case is SO incredibly tasty! I was so impressed with how good it tasted, extremely moist and decadent. The one thing I’ll say is that unless you’re a well-seasoned baker, the recipe will almost certainly take you longer than the estimated prep time, so just be prepared for the entire process to take several hours. That said, it was an enjoyable process and definitely worth the effort.
Hi Samantha – Happy to hear you loved this carrot cake recipe! This one definitely does take some time, especially since it’s several layers. But, it’s totally worth it in the end!
Outstanding! This is hands down the best carrot cake recipe I’ve ever tried, and it was an absolute hit with family for Easter! The nutmeg, ginger and cinnamon added real depth in flavor, and the cake was perfectly moist without being overly sweet. Like many of Lisa’s recipes, this one is definitely a keeper! I also made her Lemon Blueberry Cake which has been a frequent request for years.
Yay, I’m so thrilled you loved this carrot cake recipe, Elise! Thanks for your kind words. :)
I have made this same cake for Mother’s Day and Easter for the past 2 years and my family LOVES it! I use two 9 inch pans instead of the three and after I smother it with the delicious cream cheese frosting, I sprinkle a ring of chopped pecans as a border and place some fresh cut pansy blooms in the middle…it’s beautiful and festive.
Thank you for sharing your love (and your prowess) for food that is healthy and makes us smile!
Thrilled to hear this carrot cake has been such a hit for Mother’s Day and Easter, Cathy! Love the addition of pansy blooms in the center.
Hi there,
I have made many of your recipes over the years and they’re always reliable. Reaching out here because I messed up something with this recipe but can’t tell what.
Only difference from your recipe is that I used baking powder to sub both the cream of tartar and baking soda but followed everything exactly as per the gram quantities.
It unfortunately turned out very dense and dry. The frosting was delicious.
Thank you as always
Hi Maya – it’s hard to say, but if it’s overly dry, it sounds like it may have overcooked a bit in your oven. All ovens cook slightly differently, so I’d recommend that next time you try removing it a few minutes earlier. Hope that helps!
This Gluten-Free Carrot Cake recipe is amazing! Love all the spices in the cake.
Thrilled to hear you’re loving this carrot cake recipe, Carrie!
I have made this for a Bridal Shower following step by step! I even made my ghee with her recipe. I absolutely loved this caked and NOBODY at the party could believe it was gluten-free. Everyone told me it was better than regular carrot cake. My husband and I had carrot cake at our wedding, and I can say this is better! Love it is an understatement.
Hi Laura – Wow, I can’t believe this recipe beats your wedding carrot cake! Happy to hear this has been such a hit for all occasions.
Made this for my partner’s birthday and we all loved it! There were only 3 of us, so I halved the recipe, and baked it in a single 8″ square pan for 30 minutes at 300F convection. Then I sliced it down the middle and layered it with the icing (halved recipe) and it was perfect!
One note – I accidentally left out the butter when making the icing, but found it was still wonderfully thick, creamy and delicious! Makes it a bit healthier too!
That’s great to hear this carrot cake worked out perfectly in a smaller square pan, Jennifer! Next time, definitely add the butter for an even more delicious icing.
Have you used the base ingredients to make a vanilla cake? I’m thinking if I leave out the spices, carrot and pecans it would make a nice spongey vanilla cake but I thought I’d ask before jumping into it! Love this recipe and your pumpkin one, I make them a couple times a year for both cake and cupcakes ♡
I’ve tried making a vanilla cake, but haven’t had success yet. If it comes out for you, please let me know though!
Best carrot cake ever! I took a risk and made this for my partner’s birthday. We declared it even better than our favorite restaurant carrot cake (much discussed). The cake texture was moist, and the frosting was so smooth and dreamy! I found that it was fully cooked at 25 minutes. My only modification was to add a bit of ground cardamom, as I do with any recipe that calls for cinnamon.
Hi Tara – Amazing! I’m glad you found a winning carrot cake recipe.
Just wondering, can I make this in a bundt pan or cheesecake or cupcake pan? Looks delicious and worthy of a good try:)
Hi Gladys – I haven’t tried, but it could potentially work!
The cake looks fabulous & I know my husband would be thrilled because it’s gluten-free… but any chance you can rework this recipe without the eggs… for me?
Hi Marcy – I will definitely keep that in mind for future testing!
How can I adjust the recipe temperature and time for muffins?
Hi Yesenia – I haven’t tested these as muffins yet, but will keep that in mind for a future recipe!
Made this for valentine’s this year. Left out ground ginger, substituted banana for applesauce, and used coconut sugar instead of powdered sugar – turned out so delicious still! Will be a constant rotation for special occasions for sure.
So happy you enjoyed this carrot cake!
Can you make a video for this recipe?
Yes, it’s on my to-do list for the future!
Thank you for sharing this GF carrot cake recipe. I had planned on making my usual very delicious gluten carrot cake for Easter but then came across your recipe. I was very happy to try it and thankfully it turned out perfectly! I made it in two 9 inch cake pans. My family really enjoyed the cake, even a few younger grandkids! That’s a plus! I plan to make it again not only at Easter time but to share it with a few of my friends who eat GF. Thanks again!
So thrilled to hear your family enjoyed this gluten-free carrot cake, Diane!
I make this cake a few times a year. Its the best carrot cake I’ve ever had. I made it for this past Easter celebration. I usually use coconut oil but I used butter this time and it made a world of difference! There is no other recipe for me.
Hi Lillian – I’m so glad you love this carrot cake recipe!
Fantastic! Made for Easter dinner yesterday, baked it in a 9 x 13 pan for about 45 minutes. It was moist and delicious! Thank you!
Happy you loved the carrot cake!
Absolutely delicious! I love a carrot cake without raisins but it’s hard to find. Now I can make my own. I’m not a baker and this was the first cake I have ever made other than box recipes. I was sure I was going to mess it up but it was fool proof! This will be a new Easter addition, thank you!
Yay! Love to hear you enjoyed this carrot cake, Danielle. Happy Easter!
Ultimately delicious🐣
What is the best way to store cake & how long?
Refrigerate and also freeze?
Thx
Surfin Granny💃
Hi Susie – Happy you love this gluten-free carrot cake! Yes, you can refrigerate it for several days, or store it in an airtight container and freeze for several months. Enjoy!
I forgot to rotate half way through.
They seem okay. I’ll be frosting in tomorrow. They maybe a little flat. But I hope it works out. Love this recipe and I do it a few times a year!
Hopefully your cake turned out beautifully, Lillian. :)
Yes it was amazing.
I wish I could add a picture.
Lillian
Looking for a dairy free cream cheese frosting for this..
Hi Lisa – I haven’t tested one out yet. But when I do, I will be sure to let you all know :)
Been using Tofutti for years & have found for the taste – it’s the best substitute for cream cheese.
I love carrot cake and this cake did not disappoint! It is moist and tender with just the right amount of warm spices. And the frosting really takes it over the top! Delicious recipe!
Hi Adrienne – Happy to hear you love this carrot cake recipe!
I have made and love this recipe. I was thinking of trying an add-in though, maybe the pineapple? Since it has a lot of moisture, how should I add it to the recipe and how much? I would assume you would add crushed pineapple??
I was thinking of doing that as well so I was going to reduce the amount of apple sauce.
Personally I would sub crushed pineapple for the applesauce if I was wanting pineapple.
Best carrot receipe!!! My colleagues and friends really loved it.
Hi Sim – Happy to hear everyone loves this carrot cake recipe!
Looking to make this tomorrow! My Husband is newly gf and loves carrot cake….question on frosting….do you think I cN make it df with df cream cheese and butter or would it not hold up?
Hi Stef – While I haven’t tried that, yes, I think it should hold up pretty well. Enjoy!
Everyone has loved it. Made it 3 times in one week. Living in Sri Lanka and almond flour is astronomical here looking into substitutes. 🤔
I’m happy you loved the recipe, Barbara!
This carrot cake recipe is THE favorite cake recipe at our house. I love that it uses a good amount of carrots in it. Just made the cake again for a birthday celebration and everyone loved it. I’ve made it 4 or 5 times before and it is so reliable and delicious. I think it is better the 2nd or 3rd day after making so always make it ahead of time. This time, I stored the cake layers in sealed containers for a day and then made the frosting the next day and frosted the cake. Thanks for your reliable recipes!
Thrilled to hear you’re loving this carrot cake recipe, Deb!
This is my second year in a row making this as my birthday cake. I love the moistness, the texture and how it isn’t too sweet. Thanks for creating the recipe!
Thrilled to hear this carrot cake recipe is becoming a part of your birthday tradition, Fawn!
My daughters favorite cake is carrot cake. Before she learned about her allergies to tree nuts, including coconut I made this for her birthdays, whoops. Can I substitute the almond flour and the coconut sugar? And of course I’ll leave off the pecans also. ( poor girl )
Hi Susan – I’m sure you can, but as I haven’t tested it with other flours I don’t know what those ratios might be. But yes, you can use another sugar. :)
This was an Fun and easy healthy dessert to make and it was a crowd pleaser too!