One Bowl Gluten-Free Carrot Cake

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

1. Combine all the dry ingredients in a bowl. If your brown sugar has lumps, break them up. 
2. Add the eggs and oil. Mix until the batter is smooth. 
3. Stir in the grated carrots. If you’re adding pineapple, raisins, or pecans, stir them in now. 
4. 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.

5. Divide the batter between two greased round cake pans. 
6. 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.

1. Use a box grater.
2. 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.

5 from 16 votes

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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.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 10 servings

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

1. Preheat oven to 350℉. Grease two 8-inch round cake pans with nonstick cooking spray and set aside.

2. 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.

3. Divide the batter evenly between the two prepared pans.
4. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 35 minutes.

5. 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

1. 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.