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Moist Gluten-Free Carrot Cake

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.
Course Dessert
Cuisine American
Keyword carrot cake, dairy-free, Easter dessert, frosting, gluten-free, homemade, simple, Spring
Prep Time 20 minutes
Cook Time 50 minutes
Chill in the refrigerator to cool completely before frosting 2 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 326kcal
Author Laura Kersting

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

1 serving = 1 small slice of cake with the frosting.
Calories are approximate and based on the exact ingredients/brands I used when making this recipe. Check your ingredient's nutrition labels. 
 
Try using my Gluten-Free Flour Blend.
Use my Dairy-Free Cream Cheese Frosting Recipe