This Gluten free Carrot Loaf Cake is so soft, moist and easy to make. It tastes delicious, topped with beautiful velvety cream cheese frosting.
You won't believe it's gluten-free and easily made dairy 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.
Carrot cake is always a popular Easter cake but my family loves it year round and often requests it during the holidays.
I also used this recipe as a base for my carrot cake cheesecake, which makes a great gluten free Easter dessert.
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.
This recipe was originally published in February 2021 and has been updated and republished in February 2025.
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⭐ Why we love this recipe
- Soft and moist - as carrot cake should be, and using oil in the recipe also ensures it stays moist for days.
- Simple but delicious - Using only a few ingredients, but still full of flavor. Topped with a velvety cream cheese frosting.
- Gluten free - Uses only gluten free ingredients and is also easily adaptable to make dairy free.
📋 Ingredients Notes
- Gluten free Self Raising Flour - I used Doves free from gluten free self raising flour as this is my preferred brand and always works well in this recipe. You can use your preferred gluten ree self raising flour.
- Oil - The oil makes soft, moist carrot cake loaves. Using oil helps keep the cake moist for longer. 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.
- 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.
- Salt - Enhances the flavors in the cake and frosting.
Ingredients for the frosting
- Powdered sugar
- Cream Cheese
- Butter (Room temperature)
- Vanilla extract
- Walnuts - Optional to top.
See the recipe card below for ingredient measurements.
⚡ Substitutions & Variations
- 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, although I did top the frosting with walnuts. Omit the chopped nuts and add your preferred decorations.
- Dairy Free - The cake is already dairy free so just switch out the frosting for your preferred dairy free cream cheese and butter.
Nut Free topping
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free carrot loaf cake.
See the recipe card below for more detailed recipe instructions.
Step 1: Preheat Oven to 170°c/325°F/Gas mark 3. Prepare the loaf pan with parchment baking paper.
Mix all dry ingredients in a large bowl.
Step 2: In a separate bowl, whisk all wet ingredients together until combined.
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 grated carrot to the wet ingredients and mix well.
Step 4: Combine wet and dry ingredients together.
Step 5: Transfer the carrot cake batter to the prepared loaf pan and spread it evenly. Place in oven and 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 when it comes out clean the loaf cake is ready. Place the pan on a cooling rack and leave the carrot loaf to fully cool in the pan.
Step 6: Make the cream cheese frosting (See recipe card below for full instructions). Once the loaf cake has cooled frost the top and decorate with chopped walnuts or your preferred decoration.
Tip: Leave some overlap with the parchment paper over the sides of the cake pan. This will make it easier to lift out the loaf cake once cooled.
💡 Pro Recipe Tips
- Tip #1: Always use room temperature ingredients - This will ensure that all ingredients mix well and will be smooth and lump-free.
- Tip #2: Leave some overlap with the parchment paper over the sides of the cake pan. This will make it easier to lift out the loaf cake once cooled.
- Tip #3: Leave the oven door closed until close to the end of the bake time as you don't want the heat to escape the oven.
- Tip #4: Check with a skewer, and when it comes out clean the loaf cake is ready. Place the pan on a cooling rack and leave the carrot loaf to fully cool in the pan.
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 loaf cake is already dairy free. Replace the cream cheese and butter for the frosting with 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 the frosting once fully defrosted.
More gluten free loaf recipes
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📖 Recipe
Gluten free Carrot Loaf Cake
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
- 140 grams Gluten free self raising flour
- 100 grams Granulated Sugar
- 100 grams Carrots (grated)
- 2 Large Eggs Room temperature
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Ground cinnamon
- ½ teaspoon Bicarbonate of soda
- ½ teaspoon Vanilla extract
- ¼ teaspoon Ground all Spice
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon salt
Cream Cheese Frosting
- 400 grams Powdered sugar (sieved)
- 180 grams Full fat cream cheese I used Philadelphia cream cheese.
- 90 grams Butter (Room temperature)
- 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.
Amanda says
We love this gluten free carrot loaf cake and hope you do too. Thank you for visiting.