This easy gluten-free carrot cake recipe makes a moist and delicious cake. Add pineapple for an extra treat. Make the best cupcakes or muffins for the carrot lover in your life.
This is one of my favorite gluten-free cakes! It’s loaded with spice, carrots, and the texture! Oh my goodness. No one would guess this cake is gluten-free. It’s moist and so tender–without a hint of gumminess.
I always frost the cake with cream cheese frosting because carrot cake, to me, calls for it. There’s something about the combination of the spicy cake with that creamy frosting that’s just perfect. Enjoy this recipe! It’s so good.
Key Ingredients
- Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the texture of the cake.
- Carrots. You need three cups of shredded carrots for this recipe.
- Sugars. The combination of brown and granulated sugar makes for a nicely sweet and flavorful cake.
- Spices. Cinnamon, ginger, and nutmeg add lots of flavor.
- Oil. Use your favorite liquid oil (like canola or vegetable oil).
- Eggs. Four large eggs keep the cake moist and help it rise.
Optional Ingredients
Stir in one—or all—of these to make a cake you love.
- Crushed Pineapple. A can of drained crushed pineapple. Be sure to use crushed. Chunks are too big.
- Raisins. Make sure your raisins are soft and plump.
- Pecans. Chop them before stirring into the batter.
How to Make a One Bowl Gluten-Free Carrot Cake
- Combine all the dry ingredients in a bowl. If your brown sugar has lumps, break them up.
- Add the eggs and oil. Mix until the batter is smooth.
- Stir in the grated carrots. If you’re adding pineapple, raisins, or pecans, stir them in now.
- Mix until everything is blended into the batter. Remember to scrape the bottom of the bowl. Gluten-free batter loves to cling to the bottom. Sometimes you’ll find a clump at the bottom of the bowl. Stir that in before putting the batter in pans.
- Divide the batter between two greased round cake pans.
- Bake until the cake is set. Then place the cakes on a wire rack to cool.
Frosting and Storing the Cake
It’s important to wait for the cake layers to cool completely before you frost. If the cake is warm, the frosting melts and makes a mess.
Cover the cake and store it at room temperature for up to four days. If you want to freeze the cake, place it into a freezer container and freezer for up to two months. Let the cake thaw at room temperature when you’re ready to enjoy. And remember, you can freeze a frosted cake!
FAQs
Can I use this recipe to make cupcakes?
Yes! This recipe makes about 20 cupcakes. Spoon the batter into a paper-lined cupcake holder. Bake for about 20 minutes or until a cake tester inserted in the center comes out clean.
How do I shred the carrots?
There are two ways to shred/grate the carrots for carrot cake.
- Use a box grater.
- Use the grater attachment on a food processor.
Is this carrot cake dairy-free?
Yes! The cake contains no dairy. The frosting does contain dairy. To make it dairy-free use a dairy-free butter and cream cheese.
Note: This recipe was first posted in January 2020. It was updated in January 2025 with new photos and ingredient information. The recipe remains the same.
Gluten-Free Carrot Cake
Easy gluten-free carrot cake recipe makes a moist and delicious cake. Add pineapple for an extra treat. Make the best cupcakes or muffins for the carrot lover in your life.
Ingredients
- 2 cups Gluten-Free Baking Flour, see note 1 (9 ½ ounces; 269 grams)
- ¾ cup granulated sugar (5 ½ ounces; 142 grams)
- ¾ cup packed dark brown sugar (5 ½ ounces; 142 grams)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup canola or other vegetable oil (5 ¼ ounces; 148 grams)
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 5 to 6 large carrots) (7 ½ ounces; 212 grams)
- 1 (8 ounce) can crushed pineapple, drained (optional)
- 1 cup coarsely chopped pecans (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened, see note 2
- ½ cup butter, softened (4 ounces; 113 grams)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar, sifted (16 ounces; 453 grams)
Instructions
-
Preheat oven to 350℉. Grease two 8-inch round cake pans with nonstick cooking spray and set aside.
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Whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. If there are any lumps of brown sugar, break them up.
Add the oil, eggs and vanilla extract. Mix until the batter is smooth. Stir in the carrots. Add the drained pineapple, pecans, and/or raisins, if using.
-
Divide the batter evenly between the two prepared pans.
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Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 35 minutes.
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Allow cakes to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. When cool, frost with cream cheese frosting.
Cream Cheese Frosting
-
Combine cream cheese, butter and vanilla extract in a large bowl. Cream until light and smooth. Add powdered sugar. Mix until smooth.
Recipe Notes
NOTE 1: Gluten-Free Flour
This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. To use your own flour blend, combine:
1 cup white rice flour
½ cup sweet rice flour
½ cup tapioca starch
½ teaspoon xanthan gum
Whisk in a small bowl before using.
NOTE 2: Cream Cheese
Use brick-style cream cheese. Whipped cream cheese does not work in this recipe.
Rochelle says
The carrot cake says optional crushed pineapple but the directions do not mention it. Do you drain the juice?
Elizabeth says
Hi Rochelle,
I do drain the juice!
Ann says
Hey Elizabeth! It seems that I’ve just fallen in love with this easy gluten-free carrot cake recipe. I’m just imagining how phenomenal this must taste! I’ve just bookmarked the page. I’m super excited at the idea of giving the recipe a try (hope tomorrow).
Thank you so much for sharing such a fab idea and all of your useful recommendations. Your website is beneficial. I’m your fan. Keep up the good work!
Stephanie says
Very moist and delicious! I omitted the nuts and raisins but added the crushed pineapple. I also used a bundt pan instead of the two round cake pans.
This recipe is a keeper!
Naomi says
I have made this a few times and it has become a favourite to make. I do not include the nuts and raisins (I have a fussy 6 year old) but it has come out perfect every time. Everyone who has tried this cannot believe that it is gluten free. Such a great recipe!
Jennifer says
This carrot cake is so good – i crave it
Thank you for such a delicious and EASY recipe
Mackenzie says
This recipe was amazing! You said above we could ask for a muffin recipe 🙂 Please share a carrot cake muffin recipe!! Thank you
Elizabeth says
I put it on the list!
Angela T says
made this yesterday and it turned out amazing! i used olive oil, and added the raisins and pecans. so YUM!
Angela says
I’ve made quite a few times in the last couple weeks and used jumbo and regular sized silicon muffin cups. TurnS out perfect and I use pecans and raisins (no pineapple … yet)
Jean says
Hi Elizabeth. Can I make this recipe in a 9×13 pan? How do you keep your cake from drying out once it’s baked? Can you offer a dairy free frosting recipe? Thanks so much!
Last summer I made your Classic Blueberry pie and everyone (including myself) loved it!
I want to try one of your GF cake recipes for my son’s birthday this weekend. If not the carrot cake, I’ll try one of the others.
Kelly S says
Made it with a blend of coconut oil and avocado oil (what I had on hand), pecans and raisins and it turned out great! I think 10-12 serving sizes is a little generous, but it is chock-full of carrots after all! Would highly recommend this for any occasion
Jessica says
I have made this recipe several years in a row and it is just the best! It’s really a forgiving recipe, imo, because you can add in extra things or not and it still turns out great. Additionally, I haven’t had to be too precise on the amount of carrot and it still turns out so moist and lovely. Today, for example, I grated 5 large carrots and I had so many cups of carrots that I figured I must have squeezed some juice out of them last year. So I did that. But then when I went to mix them in the mixture became too dry. Oops. So I added back in some water and hoped for the best. Et viola! The cupcakes were still as delicious as ever! Pretty much a fool proof recipe. I highly recommend!
Janet says
This recipe is just what I was looking for: as it is what is in the fridge/cupboard day at home and this recipe hit all on hand and looks absolutely amazing used all except nuts as I don’t have any at the moment i love days when i can use what is available at home thank you so much ( in advance of expectation of goodness)
Janet
Canada
Kim says
Would it be OK to substitute butter for the oil? Thanks!
Kim
Elizabeth says
Butter contains water. So while it will work, the texture of the cake will be a little different. The crumb won’t be as moist and might be a little. denser.
Jan H says
I have made this recipe for years only with wheat flour. 10 years ago I became gluten sensitive so I changed the flour to gluten free. I often use zucchini or mix zucchini and carrots. Last week I used apples. It is just a wonderful cake.