Looking for a delicious gluten free carrot cake recipe that will impress your friends and family? You’ve come to the right place! This delightful cake is perfect for any occasion and is sure to become a favorite. Don’t forget to use the ‘Jump to Recipe’ button above for quick access.

This gluten free carrot cake is packed with flavor and texture, making it a must-try for anyone who loves a classic dessert with a twist. Let’s dive into what makes this cake so special.

Why You’ll Love This Gluten Free Carrot Cake

Moist and flavorful texture that rivals any traditional carrot cake.
Simple ingredients that are easy to find and naturally gluten-free.
Perfect balance of spices for a classic carrot cake taste.
Customizable with optional dairy-free substitutions.
Ideal for birthdays, holidays, or any special occasion.
Can be made ahead and stored for later enjoyment.
Freezes well for up to three months.

Ingredients for Gluten Free Carrot Cake

2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

How to Make Gluten Free Carrot Cake — Step by Step

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Blend Wet Ingredients: In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until well combined. Fold in the grated carrots, walnuts, and raisins.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting with your favorite cream cheese frosting.

Tips and Tricks for the Best Gluten Free Carrot Cake

Grate the carrots finely to ensure they blend well into the batter.
For a dairy-free option, use coconut cream instead of cream cheese for the frosting.
Ensure all your ingredients, especially baking powder, are labeled gluten-free.
To make the cake more moist, soak raisins in warm water for 10 minutes before adding.
Use freshly grated nutmeg for a more robust flavor.

Storage and Make-Ahead

Store the gluten free carrot cake in an airtight container in the fridge for up to 5 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat slices in the microwave for about 20 seconds before serving.

Frequently Asked Questions

Can I make this dairy free carrot cake?

Yes, simply substitute the cream cheese frosting with a dairy-free frosting option. Coconut cream or a dairy-free cream cheese alternative works great.

What makes this carrot cake gluten free?

This carrot cake is gluten free because it uses gluten-free all-purpose flour. Make sure to check that all other ingredients, such as baking powder, are also gluten-free certified.

Can I add other ingredients to this gf carrot cake?

Absolutely! Feel free to add shredded coconut, pineapple, or even chocolate chips for added texture and flavor.

What is the best way to store this carrot cake gluten free recipe?

Store in the refrigerator in an airtight container for up to 5 days, or freeze for up to 3 months for best freshness.

This gf carrot cake is a delightful dessert that you’ll want to make over and over. It’s easy, delicious, and perfect for any occasion. Give it a try and let us know what you think in the comments below. Don’t forget to share this recipe with your friends and family!

Gluten Free Carrot Cake

★★★★★

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings12 slices

DifficultyEasy

Ingredients

Dry Ingredients

2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

3/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract

Add-ins

2 cups grated carrots
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Blend Wet Ingredients: In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until well combined. Fold in the grated carrots, walnuts, and raisins.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting with your favorite cream cheese frosting.

Notes

For a dairy-free option, use coconut cream instead of cream cheese for the frosting.
Ensure all your ingredients, especially baking powder, are labeled gluten-free.
To make the cake more moist, soak raisins in warm water for 10 minutes before adding.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for up to 5 days.
To Freeze: Wrap tightly and freeze for up to 3 months.
To Reheat: Thaw in the fridge overnight and reheat slices in the microwave for about 20 seconds before serving.

Nutrition Per Serving

320Calories

4gProtein

45gCarbs

15gFat

3gFiber

* Nutrition information is an estimate and may vary based on ingredients used.