Moist and soft Gluten free carrot cake. Easy to make and tastes dreamy topped with beautiful smooth cream cheese frosting. It's nut free and easily made dairy free.
The only recipe for gluten free carrot cake that you will need!
Carrot cake not only makes a great gluten free Easter dessert but it's also a firm family favorite as we make it all year long for gluten free birthday cakes or a delicious dessert when the cravings hit!
I also used this recipe as a base for my carrot cake cheesecake and you might also love gluten free carrot loaf cake, gluten free rhubarb cake, gluten free strawberry cake, or gluten free apple cake.
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⭐ Why we love this recipe
- Soft & Moist - No dry cake here! It has a lovely texture and stays nice and moist for days.
- Great Flavor - With nostalgic carrot cake flavors with some freshly squeezed orange juice in the mix paired with the sweet tangy cream cheese frosting making this a dreamy dessert!
- Gluten free - Uses all gluten free ingredients but no one can tell that its gluten free.
- Nut Free - This nut free cake makes it perfect for anyone with nut allergies.
- Adaptable - This recipe is easily adaptable to be dairy free if required or prefer nuts in your carrot cake then they can be easily added.
Recipe Development
This recipe was originally my gluten free carrot loaf cake and has been adapted from that recipe with a few extra additions. As I was making it so often as a layer cake for birthdays I wanted to add it to my online recipe collection so others can also enjoy it!
📋 Ingredients Notes
- Oil - I much prefer oil in carrot cake as it is stored in the fridge the oil will help it stay moist for longer. Use a neutral flavored oil such as vegetable oil or canola oil.
- Sugar - I used regular granulated sugar in the cake and powdered sugar in the frosting.
- Eggs - This will give the cake structure and help bind everything together. Be sure to use eggs at room temperature.
- Vanilla extract - I use this in the cake and frosting to add additional flavor.
- Gluten free all purpose flour - Also known as gluten-free plain flour. I used a blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well.
- Xanthan Gum - Omit if the flour blend already contains xanthan gum.
- Baking powder & baking soda - Helps the cakes rise. Check that the baking powder is gluten free as some brands contain gluten.
- Spices - I used a mix of ground Cinnamon, ground All spice, and ground Nutmeg as they give the perfect flavor that compliments the carrots perfectly.
- Salt - Enhances the flavors in the cake and frosting.
- Carrots - The star of the show! I use nice fresh carrots, they add a delicious flavor, and texture and also add moisture to the cake.
- Orange - Orange pairs well with the flavors in the carrot cake adding another layer of flavor. I use 1 orange for the zest and juice.
- Cream cheese - Use full-fat good quality cream cheese at room temperature. If in the US be sure to use full fat block cream cheese as the tub cream cheese has a higher water content and could result in runny frosting.
- Heavy Cream - I used heavy cream in this frosting as I wanted a shiny, lighter cream cheese frosting but I have also used cream cheese frosting made with butter when I want a thicker heavier frosting.
See the recipe card below for ingredient measurements.
⚡ Substitutions & Variations
- Add Nuts - I have kept this recipe nut free but you can add in some chopped pecans or walnuts to the cake or to decorate the top of the frosting.
- Dairy Free - The carrot cake layers are already dairy free all you have to do is substitute the cream cheese frosting for your preferred dairy free frosting.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free carrot cake.
See the recipe card below for more detailed recipe instructions.
Step 1: Preheat the Oven to 170°c/325°F/Gas mark 3. Line the sides and bottom of the baking pans with parchment paper.
In a large bowl whisk together the oil, sugar, eggs, and vanilla extract until fully combined.
Step 2: Sift the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and salt into the wet mixture and stir together until no streaks appear.
Tip: Always Use room temperature ingredients - This will ensure that all ingredients mix well and will be smooth and lump free.
Step 3: Add the orange zest, juice, and grated carrots and fold in until evenly distributed.
Step 4: Divide the carrot cake mixture evenly between two cake pans and spread out evenly within the pans.
Bake in the oven for 25-30 minutes. Check with a skewer in the middle of the cake and if it comes out clean the cake is ready. Place on cooling rack and leave in pans until completely cool.
Tip: Weighing the pans when dividing the cake mixture will make the cake layers more even as you can be sure both pans contain the same amount.
Step 5: Once the cakes are fully cooled and the cream cheese frosting is ready (See recipe card below for full instructions for making cream cheese frosting).
Place the bottom layer top side down on the serving plate or cake stand. With a large spoon scoop ¾ of the frosting on top of the bottom layer and spread out evenly.
Step 6: Carefully place the top layer top-side up and scoop on the remaining frosting and spread evenly. Decorate as desired and place the cake in the refrigerator for the frosting to slightly firm up before serving.
Tip: Placing the finished cake in the refrigerator will help the cream cheese frosting firm up slightly making it easier to slice.
💡 Pro Recipe Tips
- Tip #1: Using a scale and by weight when baking makes all the difference and makes for a more consistent and reliable outcome.
- Tip #2: Always Use room temperature ingredients - This will ensure that all ingredients mix well and will be smooth and lump free.
- Tip #3: Weighing the pans when dividing the cake mixture will make the cake layers more even as you can be sure both pans contain the same amount.
- Tip #4: Use full-fat good quality cream cheese at room temperature. If in the US be sure to use full fat block cream cheese as the tub cream cheese has a higher water content and could result in runny frosting.
- Tip #5: By placing the finished cake in the refrigerator will help the cream cheese frosting firm up slightly making it easier to slice.
❔ Recipe FAQs
Yes, As the cake layers are already dairy free so just switch out the cream cheese frosting for your preferred dairy-free frosting to make this a dairy free carrot cake.
As the carrot cake has cream cheese frosting it will need to be stored in an airtight container in the refrigerator.
Yes, You can make the cake layers the day before and once cooled wrap well and store in an airtight container at room temperature. Once the cake has been frosted it can be stored in the refrigerator for up to 5 days.
More Gluten Free Cake Recipes
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📖 Recipe
Gluten Free Carrot Cake
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 2 8 inch round baking pans
- Parchment paper
Ingredients
Ingredients for Gluten free carrot cake
- 240 ML Oil Use a neutral flavored oil such as vegetable oil or canola oil.
- 200 grams Sugar
- 4 Large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 300 grams Gluten free all purpose flour
- ¼ teaspoon Xanthan Gum Omit if the flour blend already contains xanthan gum.
- 2 teaspoons Baking powder Check that the baking powder is gluten free as some brands contain gluten.
- ½ teaspoon Baking soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground All spice
- ½ teaspoon Ground Nutmeg
- ⅛ teaspoon Salt
- 200 grams Grated Carrots
- 1 Fresh Orange (For 2 tablespoons of zest and 4 tablespoons of juice)
Ingredients for Cream Cheese Frosting
- 280 grams Full-fat cream cheese I used Philidelphia as it is my preferred brand.
- 300 grams Powdered sugar
- 280 grams Heavy cream AKA Double cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange and Green food coloring (Optional)
Instructions
How to make gluten free carrot cake
- Preheat the Oven to 170°c/325°F/Gas mark 3. Line the sides and bottom of the baking pans with parchment paper.
- In a large bowl whisk together the oil, sugar, eggs, and vanilla extract until fully combined.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and salt into the wet mixture and stir together until no streaks appear.
- Add the orange zest, juice, and grated carrots and fold in until evenly distributed.
- Divide the carrot cake mixture evenly between two cake pans and spread out evenly within the pans.
- Bake in the oven for 25-30 minutes. Check with a skewer in the middle of the cake and if it comes out clean the cake is ready. Place on cooling rack and leave in pans until completely cool.
How to make cream cheese frosting
- With electric beaters beat the cream cheese until soft.
- Beat in the sugar one tablespoon at a time until it is smooth and lump free.
- Add in the heavy cream, salt, and vanilla extract and beat until it thickens into soft peaks.
Assembling the carrot cake
- Once the cakes are fully cooled remove them from the pans. Place the bottom layer top side down on the serving plate or cake stand.
- Optional - If you would like to pipe on decorative carrots for decoration. Remove a few tablespoons of frosting into two small separate bowls and mix in orange and green food coloring. Transfer each colored frosting into a piping bag and pipe on small carrots on top of the frosted cake.
- With a large spoon scoop ¾ of the frosting on top of the bottom layer and spread out evenly.
- Carefully place the top layer top-side up and scoop on the remaining frosting and spread evenly. Decorate as desired and place the cake in the refrigerator for the frosting to slightly firm up before serving.
Notes
- Tip #1: Using a scale and by weight when baking makes all the difference and makes for a more consistent and reliable outcome.
- Tip #2: Always Use room temperature ingredients - This will ensure that all ingredients mix well and will be smooth and lump free.
- Tip #3: Weighing the pans when dividing the cake mixture will make the cake layers more even as you can be sure both pans contain the same amount.
- Tip #4: Use full-fat good quality cream cheese at room temperature. If in the US be sure to use full fat block cream cheese as the tub cream cheese has a higher water content and could result in runny frosting.
- Tip #5: By placing the finished cake in the refrigerator will help the cream cheese frosting firm up slightly making it easier to slice.
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.
David says
I made this for a small dinner party with friends and safe to say it went down well. lovely, easy-to-follow recipe.