Post updated - April 18, 2022
Original Post - October 20, 2020
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Simple, super moist, and delicious, this gluten-free carrot cake recipe is a Springtime classic. It's sure to be a crowd-pleaser at all your Springtime gatherings.
This is the best carrot cake you will try. Did I mention it's a gluten-free, dairy-free recipe? Yes, that's right, a gluten-free, dairy-free carrot cake recipe that tastes just like classic carrot cake. This cake is my favorite. I make this gluten-free, dairy-free carrot cake in honor of my late father-in-law.
This is such a simple carrot cake recipe to make you'll want to make it again and again. Try it today.
INGREDIENTS
Dry Ingredients
- Gluten-free flour blend - Try my recipe HERE. If you choose to use a premade blend, I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (paid Amazon link).
- Xanthan gum - Omit this ingredient if you're using a flour blend that already contains this.
- Baking soda
- Baking powder
- Cinnamon
- Salt
Wet Ingredients
- Granulated sugar
- Brown sugar (packed)
- Eggs
- Extra virgin olive oil
- Vanilla extract
Remaining Ingredients
- Freshly grated carrots - This part of the recipe takes the most time. Use a handheld grater, or for a faster method use a food processor. I recommend this Black and Decker Food Processor (paid Amazon link).
- Cooking spray
Optional Ingredients
These ingredients are completely optional. Some people love adding one or all of these ingredients, and some people really dislike them. It's completely up to your preferences and allergy needs. If adding any of these ingredients, mix them in with the carrots, stirring by hand.
- 1 cup Chopped nuts (walnuts or pecans)
- 1 cup Raisins
- 1 cup Shredded coconut
- 1 cup Crushed pineapple in 100% juice (do not drain the juice)
How to Make Gluten-Free Carrot Cake
- Pre-heat your oven to 350 degrees Fahrenheit.
- Cut a piece of parchment paper into a circle and fit it on the bottom of each 9-inch pan.
- Spray the parchment paper lightly with cooking spray. Set the pans aside.
- Prepare your carrots. Finely shred the carrots by hand using a small handheld grater, or with a food processor (paid Amazon link). Set the carrots aside.
- In a separate bowl, add your gluten-free flour blend, xanthan gum (if needed), baking soda, baking powder, cinnamon, and salt.
- Whisk the dry ingredients together to combine. Set the bowl aside.
- Cream the granulated sugar, brown sugar, and eggs in the large bowl of a stand mixer using the paddle attachment.
- Add in the extra virgin olive oil and vanilla then beat until smooth.
- Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in the carrots and any optional add-ins (nuts, raisins, crushed pineapple, shredded coconut).
- Pour the batter into the prepared pans.
- Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and cool on a wire rack to room temperature.
- Once cooled, carefully flip each pan over and remove the cake.
- Place the cakes on a baking sheet or tray and chill in the refrigerator for 2-3 hours.
- Frost your cake as desired. Try my recipe for Dairy-Free Cream Cheese Frosting.
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Pro Tips for Your Best Carrot Cake
- Don't skip the parchment paper - Make sure to line your baking pans with parchment paper, not just cooking spray. Cut the parchment paper into circles for a perfect fit.
- Use bagged, shredded carrots - Since shredding the carrots takes the most time in this recipe, buying bagged, shredded carrots will save you a lot of time.
- Don't overbake your carrot cake - You want a moist carrot cake. If you overbake it, the cake will dry out altering the taste, and making frosting it more difficult.
- Cool your cake completely - Allow your carrot cake to cool to room temperature, then place it in the refrigerator for 2-3 hours before frosting.
- Make it ahead - To save time, make your cake at least 1 to 3 days ahead. Store it in the refrigerator in an airtight container until you're ready to serve.
What Can I Use Instead of Cream Cheese Frosting?
Cream cheese frosting is the classic frosting used with carrot cake, but sometimes you may want an alternative frosting. Here are some dairy and dairy-free options to use in your recipe.
Cream Cheese Frosting Alternatives With Dairy
- Greek yogurt - Use an equal amount of greek yogurt in place of the cream cheese in your frosting recipe.
- Ricotta cheese - Mix an equal amount of ricotta cheese plus 1 cup of heavy cream together and use in place of the cream cheese.
- Cottage cheese - Strain 1 cup cottage cheese and mix it with 1 cup heavy cream to use instead of the cream cheese.
Dairy-Free Cream Cheese Frosting Alternatives
- Dairy-free yogurt - Use an equal amount of any brand of dairy-free yogurt in place of the cream cheese in your recipe. Try my Dairy-Free Cream Cheese Frosting Recipe.
- Dairy-Free Buttercream Frosting - In your favorite buttercream frosting recipe, substitute dairy-free milk or dairy-free creamer. I like using oat milk.
Tips for Frosting Your Best Carrot Cake
- Cool the cake completely. Place the cake on a wire rack and cool in the pan, then remove the cake from the pan.
- Place cake with the shiny side down on a cake stand or large serving platter.
- Cut 4 strips of parchment paper and tuck them halfway under the cake along the bottom. This keeps your cake stand clean as you frost the cake.
- Add a layer of parchment paper on top of the 1st cake layer, then place the next cake layer on top of the parchment paper shiny side down.
- Chill your cake in the refrigerator for 2-3 hours before frosting.
- When you're ready to frost the cake, remove the top cake layer and parchment paper. Place a dollop of frosting in the center of the 1st cake layer. Spread the frosting evenly out towards the edges. This is the frosting center of your carrot cake.
- Place the 2nd cake layer on top of the frosted cake layer with the shiny side down.
- Repeat step 5.
- Frost the sides of the cake with the remaining frosting turning the cake stand as you spread.
- Carefully remove the parchment paper from the bottom layer.
Can I Make This Gluten-Free Carrot Cake Recipe in a 9x13 pan?
Yes. Use a glass baking pan or sheet pan for this recipe instead of 2 round 9-inch pans. Just make sure to bake your cake longer. Adjust the time to 55-60 minutes. Watch your oven carefully.
Can I Make this Gluten-Free Carrot Cake Recipe into Cupcakes?
Yes. Add the batter to a 12 cup muffin pan lined with cupcake liners and sprayed with cooking spray. Bake for 20-25 minutes. This recipe will make 12 regular muffins or 6 jumbo muffins.
If you like this recipe try my Gluten-Free Red Velvet Cupcakes.
Moist Gluten-Free Carrot Cake
Equipment
- 2 Round 9 inch cake pans
- 1 Stand mixer
- 1 Handheld grater OR Food processor for shredding the carrots Food processor is optional
- 3 Large mixing bowls
- Measuring cups
- Measuring spoons
- 1 Spatula
- 1 Wire whisk
- 1 Wire rack for cooling
- Parchment paper Cut into circles to fit round baking pans
Ingredients
Dry Ingredients
- 2 cups Gluten-free flour blend See notes
- 1 tsp Xanthan gum
- 2 tsp Baking soda
- 2 tsp Baking powder
- 2 tsp Cinnamon
- 1 tsp Salt
Wet Ingredients
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 4 large Eggs
- 1 1/2 cups Extra virgin olive oil
- 2 tsp Vanilla extract
Remaining Ingredients
- 3 cups Shredded carrots
- Cooking Spray
Optional Ingredients
- 1 cup Chopped nuts (walnuts or pecans), raisins, shredded coconut, crushed pineapple in 100% juice If adding crushed pineapple, do not drain the juice.
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Cut a piece of parchment paper into a circle and fit it on the bottom of each 9-inch pan.
- Spray the parchment paper lightly with cooking spray. Set the pans aside.
- Prepare your carrots. Finely shred the carrots by hand using a small handheld grater, or with a food processor. Set the carrots aside.
- In a separate bowl, add your gluten-free flour blend, xanthan gum (if needed), baking soda, baking powder, cinnamon, and salt.
- Whisk the dry ingredients together to combine. Set the bowl aside.
- Cream the granulated sugar, brown sugar, and eggs in the large bowl of a stand mixer using the paddle attachment.
- Add in the extra virgin olive oil and vanilla then beat until smooth.
- Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in the carrots and any optional add-ins (nuts, raisins, crushed pineapple, shredded coconut).
- Pour the batter into the prepared pans.
- Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and cool on a wire rack to room temperature.
- Once cooled, carefully flip each pan over and remove the cake.
- Place the cakes on a baking sheet or tray and chill in the refrigerator for 2-3 hours.
- Frost your cake as desired.
Notes
★Did you make this recipe? Please give it a star rating below in the comments!★
Blessings, Laura xo
