Moist Gluten-Free Carrot Cake Recipe You’ll Love

Our soft, fluffy Gluten-Free Carrot Cake is baked as two tender layers and finished with an easy cream cheese frosting—perfect for holidays, showers, birthdays, or any celebration.

Is there a more classic spring dessert than homemade carrot cake? This gluten-free version delivers all the warmth and texture of the original while remaining reliably moist and tender.

I developed this recipe over many tests to nail the texture and flavor. The result is a light, flavorful two-layer cake spiced with cinnamon and nutmeg, studded with freshly grated carrots and optional toasted nuts, and smothered in a smooth cream cheese frosting.

It starts with simple ingredients and straightforward steps. Below you’ll find the ingredient highlights, baking tips, step-by-step instructions, and ideas for decorating so you can make a beautiful gluten-free carrot cake at home.

Simple Ingredients For Gluten-Free Carrot Cake

• Gluten-free measure-for-measure flour—a blend with xanthan gum works best. Avoid single-ingredient flours like almond or coconut unless the recipe is adapted.
• Baking powder & baking soda—for rise and tender crumb. Use fresh leavening for best results.
• Kosher salt—balances the sweetness and enhances flavor.
• Warm spices—a mix of cinnamon, nutmeg, and a pinch of cloves complements the carrots.
• Oil & applesauce—the oil keeps the cake tender while applesauce adds moisture without greasiness. Use a neutral oil such as vegetable or canola.
• Granulated and brown sugar—brown sugar adds moisture and a hint of caramel flavor.
• Eggs—provide structure and richness; this recipe uses several for a moist, stable crumb.
• Vanilla extract—rounds out the flavor.
• Freshly grated carrots—use fresh, finely grated carrots for the best texture. Avoid thick pre-shredded bagged carrots.
• Toasted nuts (optional)—pecans or walnuts add crunch and depth; toasting concentrates their flavor.
• Cream cheese frosting—classic pairing made from cream cheese, butter, powdered sugar, and vanilla.

How To Make a Gluten-Free Carrot Cake, Step by Step

The full ingredient amounts and timings are provided in the recipe card below.

Start With The Cake

1. Preheat oven & prep pans. Preheat to 350°F. Grease two 9-inch round pans and line the bottoms with parchment paper.
2. Whisk dry ingredients. In a medium bowl combine the gluten-free flour, baking powder, baking soda, spices, and salt. Whisk to blend.
3. Mix wet ingredients. In a large bowl or stand mixer, combine oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth and even.
4. Combine wet and dry. Add the dry mix to the wet and stir until nearly combined—it’s fine if a few dry streaks remain.
5. Fold in carrots and nuts. Gently fold in the grated carrots and toasted pecans or walnuts until evenly distributed.
6. Divide and bake. Divide the batter between the prepared pans and bake at 350°F for 30–32 minutes, rotating halfway, until a toothpick comes out clean and the cakes spring back lightly when pressed.
7. Cool completely. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting. Chilling fully prevents the frosting from melting.

Then, Make The Frosting

1. Soften the dairy. Bring cream cheese and butter to room temperature so they blend smoothly.
2. Beat together. In a bowl or mixer, beat butter and cream cheese 2–3 minutes until fluffy and smooth, scraping the bowl as needed.
3. Add powdered sugar gradually. Add powdered sugar in increments (about 1/2 cup at a time) and then add vanilla. Beat on medium 1–2 minutes until smooth.
4. Adjust texture. The frosting should be soft but not runny. If it’s too loose, chill 5–10 minutes to firm it up rather than adding excessive sugar.

Assemble & Decorate The Cake

1. Layer the cake. Place one cake layer flat-side up and spread about 3/4 cup frosting across the top to the edges.
2. Add the second layer. Place the second layer flat-side up on top and add another 3/4 cup frosting, spreading to the edges.
3. Optional crumb coat. For a neat finish, apply a thin crumb coat of frosting, chill 30 minutes, then finish frosting the outside.
4. Decorate. Use remaining frosting to finish the cake and, if desired, press chopped toasted pecans around the base or top edge for texture and visual interest.
5. Store chilled. Refrigerate the cake until serving and store leftovers covered in the refrigerator for 3–4 days. Because the frosting contains cream cheese, keep the cake chilled and limit time at room temperature.

FAQ + Tips And Tricks For The Best Gluten-Free Carrot Cake

Make-Ahead Tips

You can prep this cake in advance in a few ways:

1. Chill layers overnight. Bake, cool completely, wrap each layer tightly, and refrigerate up to one day. Frost while the layers are cold for easier assembly.
2. Freeze layers. For longer storage, wrap cooled layers and freeze up to three weeks. Thaw overnight in the refrigerator before frosting.

Measure Carefully

For consistent results, weigh ingredients when possible or measure precisely. If you don’t use a scale, use the scoop-and-level method for flour to avoid packing too much.

More Gluten-Free Cake Recipes To Try

Gluten-Free Lemon Cheesecake

Gluten-Free Yellow Cake With Chocolate Frosting

Gluten-Free Chocolate Zucchini Cake

Recipe Card

Gluten-Free Carrot Cake

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5 Stars

5 from 4 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 15 minutes
• Yield: 10–12 servings
• Diet: Gluten Free

Description

This two-layer gluten-free carrot cake combines warm spices and tender texture with an easy cream cheese frosting—perfect for holidays and special occasions.

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Ingredients

Dry Ingredients:

• 2 1/2 cups gluten-free measure-for-measure flour (about 300 g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup vegetable or canola oil (240 ml)
• 1 1/2 cups packed brown sugar (300 g)
• 1/2 cup granulated sugar (100 g)
• 4 large eggs
• 3/4 cup unsweetened applesauce (about 133 g)
• 1 teaspoon vanilla extract

Mix-Ins:

• 3 cups peeled, grated carrots (about 260 g), lightly packed
• 1 cup finely chopped toasted pecans or walnuts (about 130 g), optional

Cream Cheese Frosting:

• 1 pound full-fat cream cheese (2 blocks / 452 g), softened
• 3/4 cup butter (1 1/2 sticks / 170 g), softened
• 5 cups powdered sugar (about 600 g)
• 1 1/2 teaspoons vanilla extract or paste

To Decorate (optional)

• 1 cup chopped toasted pecans (130 g)

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Instructions

First, Bake The Cakes:

1. Preheat & prep pans. Preheat oven to 350°F. Grease two 9-inch pans and line with parchment.
2. Combine dry ingredients. Whisk flour, baking powder, baking soda, spices, and salt.
3. Mix wet ingredients. In a large bowl, beat oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until combined.
4. Add dry to wet. Mix until mostly combined with a few dry streaks remaining.
5. Fold in carrots & nuts. Fold in grated carrots and toasted nuts until evenly distributed.
6. Divide batter. Evenly divide between pans.
7. Bake 30–32 minutes. Bake at 350°F, rotating halfway, until golden and a toothpick comes out clean. Cakes should spring back when gently pressed.
8. Cool completely. Cool 10 minutes in pans, then turn out onto a rack and cool completely before frosting.

When Cool, Make The Frosting:

1. Soften ingredients. Ensure cream cheese and butter are room temperature.
2. Beat butter & cream cheese. Beat until smooth and fluffy, 2–3 minutes.
3. Add powdered sugar gradually. Add sugar 1/2 cup at a time, scrape the bowl, add vanilla, and beat 1–2 minutes to smooth.
4. Check texture. If frosting is too loose, chill 5–10 minutes to firm rather than adding excess sugar.

Frost & Decorate:

1. Build bottom layer. Place bottom layer flat-side up and spread about 3/4 cup frosting to the edges.
2. Add top layer. Place second layer flat-side up and add another 3/4 cup frosting.
3. Optional crumb coat. Apply a thin crumb coat, chill 30 minutes, then finish frosting.
4. Finish & chill. Decorate with chopped nuts if desired and chill until serving. Store covered in the refrigerator 3–4 days.

Notes

• Flour: A measure-for-measure gluten-free blend with xanthan gum is recommended. Do not substitute almond or coconut flour without adapting the recipe. For best texture, weigh flour or use the scoop-and-level method.
• Salt: If using fine table salt, reduce the amount and adjust to taste.
• Applesauce: You can substitute drained crushed pineapple, though it will change the flavor and texture slightly.
• Carrots: Use freshly grated carrots (box grater or food processor) rather than thick pre-shredded bagged carrots for a tender crumb.
• Pecans: Toast whole or chopped pecans briefly in the oven until fragrant—watch closely to avoid burning.
• Frosting: If you prefer less frosting, use a reduced quantity: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, and 1 teaspoon vanilla.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American