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    Home » Cakes » Gluten Free Carrot Cake

    Gluten Free Carrot Cake

    Published: Feb 18, 2021 · Modified: Dec 5, 2021 by Amanda · This post may contain affiliate links · 1 Comment

    Jump to Recipe - Print Recipe

    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.

    carrot loaf cake with cream cheese frosting topped with chopped walnuts sitting on a chopping board with grated carrot at the side

    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.

    Jump to:
    • Gluten free Carrot loaf cake
    • Nut Free Carrot Cake
    • Gluten free and dairy free
    • Ingredients & equipment needed
    • Instructions
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    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.

     carrot cake decorated with icing that look like mini carrots

    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

    shot of ingredients for gluten free carrot loaf cake

    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

    Dr ingredients being mixed together in a bowl
    Eggs and oil being mixed together
    • 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.
    grated carrot being added to egg and oil mixture
    • Add carrot to wet ingredients.
    • Then combine wet and dry ingredients together until combined.
    carrot cake mixture in a lined loaf tin
    • 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

    Can I make it in advance?

    Yes. Making the cake a day in advance will help the flavors enhance and the cake will stay beautifully soft and moist.

    Can I make it dairy free?

    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.

    Can I pipe the Cream cheese frosting?

    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.

    Can I use buttercream on carrot cake?

    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.

    How do I store the cake?

    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.

    Is it suitable for freezing?

    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

    carrot loaf cake with cream cheese frosting topped with chopped walnuts sitting on a chopping board with grated carrot at the side

    Easy Gluten free Carrot Cake Recipe

    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.
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 10 Slices
    Calories: 612kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
    Prevent your screen from going dark

    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

    NOTE: Always check that all your ingredients are gluten free. Some cake decorations may contain gluten.
    STORAGE: This 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.
    FREEZING: The sponge can be frozen in a freezer safe container for up to 3 months. Then add icing once defrosted.
    BAKING TIN: In this recipe, I used 8 x 4 ½ loaf tin.

    Nutrition

    Serving: 1Serving | Calories: 612kcal | Carbohydrates: 44.1g | Protein: 4.4g | Fat: 47.5g | Saturated Fat: 18.1g | Polyunsaturated Fat: 10.3g | Monounsaturated Fat: 15.9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 315mg | Potassium: 88.1mg | Fiber: 0.4g | Sugar: 31.6g

    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.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

    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.

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    Reader Interactions

    Comments

    1. David Taggart

      June 13, 2022 at 11:41 pm

      I made this for a small dinner party with friends and safe to say it went down well. lovely, easy-to-follow recipe.5 stars

      Reply

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

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