How to make Gluten free carrot cake. This recipe for Gluten free carrot loaf cake is so moist and easy to make. It tastes delicious topped with beautiful velvety cream cheese frosting. You won't believe it's gluten-free.
I love making this easy carrot cake recipe. The aroma from the spices, nutmeg, and cinnamon while baking just fills the kitchen with that delicious smell you know it's going to be good. This doesn't require you to have lots of baking skills and is a great simple recipe for any skill level.
Other recipes that you can make in a loaf pan are my gluten free pumpkin bread, gluten free blueberry banana bread, or gluten free chocolate chip banana bread.
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Gluten free Carrot loaf cake
I used a loaf tin to bake this carrot cake. It turned out so good I had to make it again a few days later. As it didn't last long as we kept going back for another slice. The Icing gives it that perfect ratio of cake to icing and did not overpower the flavors of the cake.
Nut Free Carrot Cake
If you have a nut allergy or prefer not to have nuts on your cake the cake itself does not have any nuts but I did top icing with walnuts just miss this out and decorate as desired.
Gluten free and dairy free
This carrot cake with oil is dairy-free as it uses oil instead of butter. I actually prefer it made with oil as it helps keep moist for days and doesn't dry up quickly. I believe that using oil helps keep the cake moist for longer. To make the cream cheese frosting dairy free substitute with your favorite dairy free cream cheese and butter.
Ingredients & equipment needed
Equipment
- Loaf baking tin 8 x 4½
Ingredients
Carrot Loaf Cake
- Oil - The oil makes soft moist carrot cake loaves. The best oil to use requires keeping it to a neutral-flavored oil like vegetable oil as this is what I used but canola oil is also a good choice.
- Gluten free Self Raising Flour - This recipe would work with any gluten free self raising flour. I used Doves free from flour as this is my preferred brand and always works well in this recipe.
- Granulated Sugar - Provides the cake with lightness, moisture, and sweetness.
- Carrots - It wouldn't be carrot cake without them! Using freshly grated carrots provides moisture and texture to the cake.
- Eggs - Helps give the cake structure.
- Baking powder & Bicarbonate of soda - Acts as leavening and rising agents by reacting to the heat which will help the cake rise and be light.
- Cinnamon, All Spice, Nutmeg & Vanilla - Provide an aromatic smell and amazing flavor to the gluten free carrot loaf.
- pinch salt
Cream Cheese Frosting
- Icing sugar (Powdered sugar)
- Cream Cheese (Use dairy free alternative if required)
- Butter (Room temperature) (Use dairy free alternative if required)
- Vanilla extract
- Desired to top such as crushed walnuts/decorations
See the recipe card for quantities.
Instructions
- Preheat Oven to 170°c/325°F/Gas mark 3
- Prepare the loaf cake pan with parchment baking paper.
- Mix all dry ingredients together in a large bowl.
- Whisk all wet ingredients together until combined.
- Add carrot to wet ingredients.
- Then combine wet and dry ingredients together until combined.
- Transfer to prepared loaf tin and spread evenly. Then place in oven. Bake for 50-60 minutes. Do not open the oven during baking time as you do not want to lose any heat from the oven.
- Check with a skewer and if it comes out clean the cake is ready. place on cooling rack and leave in the tin until cool.
Cream Cheese Frosting
- Beat Cream cheese and butter together until light and fluffy.
- Add icing sugar one cup at a time whisking between cups until fully combined.
- Add Vanilla and whisk until light and fluffy (I recommend electric whisk for around 5 minutes)
- Place frosting in the fridge for at least 30 minutes before piping icing on the cake as this will make it easier to spread. Then decorate with your desired topping.
Recipe FAQs
Yes. Making the cake a day in advance will help the flavors enhance and the cake will stay beautifully soft and moist.
The cake is already dairy free. You just have to replace the cream cheese and butter for the frosting to your dairy free alternative to ensure it is dairy free.
Placing the cream cheese frosting in the fridge for 30 minutes before piping will help it keep it's shape and will make it easier for piping.
Yes, Of course. If you prefer buttercream you can frost the carrot loaf cake with your favorite buttercream. I recommend you try the cinnamon and vanilla buttercream that I used in my gluten free gingerbread cupcake recipe.
Carrot cake can be stored in an airtight container in the fridge for you to enjoy for up to 5 days. I recommend you remove it from the fridge an hour before eating. Allow the cake and frosting to come to room temperature before serving.
The cake can be frozen in a freezer safe container for up to 3 months. Then add icing once defrosted.
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📖 Recipe
Easy Gluten free Carrot Cake Recipe
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Loaf baking tin 8 x 4½
Ingredients
Cake
- 240 ml vegetable oil or melted butter if preferred
- 140 grams Self Raising Flour (Gluten Free) To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 100 grams Granulated Sugar
- 100 grams Carrots (grated)
- 2 Eggs
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Cinnamon
- ½ teaspoon Bicarbonate of soda
- ½ teaspoon Vanilla extract
- ¼ teaspoon All Spice
- ¼ teaspoon Nutmeg
- pinch salt
Cream Cheese Frosting
- 400 grams Icing sugar (sieved)
- 180 grams Cream Cheese (Use dairy free alternative if required)
- 90 grams Butter (Room temperature) (Use dairy free alternative if required)
- ½ teaspoon Vanilla extract
- Desired topping such as crushed walnuts/decorations
Instructions
Cake
- Preheat Oven to 170°c/325°F/Gas mark 3
- Prepare cake tin with baking paper
- Whisk all wet ingredients together until combined. Then add carrot to wet ingredients.
- Mix all dry ingredients together in a large bowl. Then combine wet and dry ingredients together until combined.
- Transfer to prepared baking tin and spread evenly. Then place in oven. Bake for 50-60 minutes. Do not open oven during baking time as you do not want to lose any heat from the oven.
- Check with a skewer and if it comes out clean the cake is ready. place on cooling rack and leave in tin until cool.
Cream Cheese Frosting
- Beat Cream cheese and butter together until light and fluffy.
- Add icing sugar one cup at a time whisking between cups until fully combined.
- Add Vanilla and whisk until light and fluffy (I recommend electric whisk for around 5 minutes)
- Place frosting in the fridge for at least 30 minutes before icing on cake as this will make it easier to spread. Then decorate with your desired topping.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free carrot loaf recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
David Taggart
I made this for a small dinner party with friends and safe to say it went down well. lovely, easy-to-follow recipe.