Moist, tender and flavorful, this gluten-free carrot cake is spread with a rich cream cheese frosting and decorated with chopped pecans. Great for birthdays or holidays such as Easter or Mother’s day. Totally dairy-free too.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- What is Carrot Cake?
- Is Carrot Cake Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Carrot Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Carrot Recipes to Make:
- Gluten-Free Cakes to Indulge In:
- Gluten-Free Carrot Cake (Dairy-Free)
What is Carrot Cake?
Carrot cake is basically a moist and tender cake made with fresh grated carrots as its key ingredient, in addition to other ingredients such as flour, eggs, sugar, butter, baking powder and ground spices (often cinnamon, nutmeg and sometimes cloves).
With an orange color from the carrots, carrot cake is often topped with a cream cheese frosting and then decorated with chopped nuts (walnuts or pecans).
Flavorful and tasty, it’s a popular dessert that is often served during special occasions such as birthdays, and holidays (particularly during the spring such as Easter, Mother’s day etc).
Is Carrot Cake Gluten-Free?
Traditionally, carrot cake usually is made with wheat flour, which contains gluten and hence is NOT gluten-free and not safe for Celiacs or those with gluten intolerances.
However, today we’ll be making a 2 layer cake that’s both gluten-free and dairy-free, so let’s get right on to it!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this dairy-free gluten-free carrot cake recipe are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing this is just a matter of mixing the dry ingredients with the wet ingredients and then baking it before then spreading it with frosting!
- Totally Gluten-Free & Dairy-Free: The good news is that this easy carrot cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free carrot cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you can substitute it for same amounts of psyllium husk powder instead.
- White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Baking Soda & Baking Powder: I used a mix of both baking soda and baking powder to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking soda and gluten-free baking powder.
- Spices: Ground cinnamon and ground nutmeg are very complementary flavors in this gluten-free carrot cake recipe, so I highly recommend adding them in.
- Oil: I like using sunflower oil as I always have a bottle of it on hand. You may also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil) if you prefer. Melted unsalted dairy-free butter will work too. Alternatively if you are not lactose-intolerant, go ahead and use melted unsalted regular butter instead.
- Eggs: Eggs are an important binder in this recipe, so make sure to add them in. I personally haven’t made this recipe without eggs, but if you are allergic to eggs or simply wish to make a vegan carrot cake, you can try using acquafaba or an egg-replacer instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend that you add it in.
- Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Shredded Carrots: I recommend grating the carrots as finely as possible so they integrated well with the batter (use the smaller holes on your box grater).
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use refined coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
- Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular cream cheese or sour cream instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until superfine, and it is this very fine texture that allows it to dissolve well to get a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Pecans: I like decorating this cake with unsalted chopped pecans, but other unsalted chopped nuts (such as almonds, walnuts, macadamia nuts, cashew nuts, pistachio nuts) will work just as well.
How to Make Gluten-Free Carrot Cake (Step by Step):
1. Whisk Dry Ingredients
In a large mixing bowl, add all the gluten-free measure-for-measure flour, xanthan gum (if using), white sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg. Whisk together until combined.
2. Add Wet Ingredients
Add the vegetable oil, eggs, vanilla extract, and almond milk. Whisk until the batter is smooth.
3. Fold in Shredded Carrots
Fold in the shredded carrots until thoroughly combined.
4. Divide Batter Between Pans
Spray the baking pans with nonstick baking spray and divide the carrot cake batter evenly between the two.
5. Bake Until Ready
Bake in the oven at 350F for 30-35 minutes or until a toothpick inserted comes out clean.
6. Prepare Dairy Free Cream Cheese Frosting
While the cake is baking, make the dairy-free cream cheese frosting. In a large mixing bowl add the softened dairy-free butter and dairy-free cream cheese.
Use a hand mixer to blend together until smooth. Add the sifted powdered sugar about 2 cups at a time, blending in between each addition.
7. Cool Cake Completely
Once the cake layers are fully baked, let them cool completely on a wire rack before frosting them (this is to ensure that the frosting doesn’t melt over a warm cake).
8. Spread Frosting
Once cake has completely cooled, place the first layer of the cake on a plate and add spread the frosting all over to top of that layer.
Then add the second cake layer and add more frosting on top. Spread evenly and around the edges of the cake.
9. Garnish with Pecans
Add the chopped pecans around the sides of the cake for garnish.
10. Serve and Enjoy
Cut, serve and enjoy this homemade gluten-free carrot cake!
Dish by Dish Tips/Tricks:
- Grate Carrots Finely: Make sure to use finely grated carrots for the best results (use the smallest hole on your box grater). If the carrots are not grated finely enough, they will not integrate well with the batter.
- Make Zucchini Cake: If you prefer to make a zucchini cake, you can swap out the grated carrots with same amounts of grated zucchini – just make sure you squeeze out as much moisture as you can from the grated zucchini to prevent the moisture from making the batter too liquid.
- Add Raisins: To make the cake even more moist, you can add in a 2 tablespoons of golden raisins.
- For Tangy Cream Cheese Frosting: Feel free to add 1 teaspoon of lemon juice to the frosting to make it tangy.
- For Cinnamon Cream Cheese Frosting: Feel free to add 1/2 teaspoon of ground cinnamon to the frosting if you enjoy the taste of cinnamon.
Recipe FAQs:
To store, place the gluten-free dairy-free carrot cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days.
Yes you can! To freeze, make sure that the frosting is well set before wrapping the cake in plastic wrap and then placing in a freezer-safe container and freeze for up to 2 months. Let the frozen gf carrot cake thaw completely overnight before cutting and serving.
Other Gluten-Free Carrot Recipes to Make:
- Easy Carrot Muffins (Gluten-Free, Dairy-Free)
- Carrot Cake Bread (Gluten-Free, Dairy-Free)
- Carrot Turmeric Soup (Gluten-Free, Vegan)
Gluten-Free Cakes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Carrot Cake (Dairy-Free)
- Total Time: 50 minutes
- Yield: 16 slices 1x
- Diet: Gluten Free
Description
Moist, tender and flavorful, this gluten-free carrot cake is spread with a rich cream cheese frosting and decorated with chopped pecans. Great for birthdays or holidays such as Easter or Mother’s day. Totally dairy-free too.
Ingredients
For the Cake Batter:
- 2 1/2 cups gluten-free measure-for-measure flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups sunflower oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened almond milk
- 3 cups shredded carrots
For the Buttercream Frosting:
- 3/4 cup unsalted dairy-free butter, softened
- 8 oz. dairy-free cream cheese, softened
- 4 cups powdered sugar, sifted (don’t skip the sifting!)
For the Garnish (optional):
- 1 cup unsalted chopped pecans, for topping
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, add all the gluten-free measure-for-measure flour, xanthan gum (if using), white sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg. Whisk together until combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, vanilla extract, and almond milk. Whisk until the batter is smooth.
- Fold in Shredded Carrots: Fold in the shredded carrots until thoroughly combined.
- Divide Batter Between Pans: Spray the baking pans with nonstick baking spray and divide the carrot cake batter evenly between the two.
- Bake Until Ready: Bake in the oven at 350F for 30-35 minutes or until a toothpick inserted comes out clean.
- Prepare Cream Cheese Frosting: While the cake is baking, make the dairy-free cream cheese frosting. In a large mixing bowl add the softened dairy-free butter and dairy-free cream cheese. Use a hand mixer to blend together until smooth. Add the sifted powdered sugar about 2 cups at a time, blending in between each addition.
- Cool Cake Completely: Once the cake is done, let it cool completely before frosting.
- Spread Frosting: Once cake has completely: Place the first layer of the cake on a plate and add spread the frosting all over to top of that layer. Then add the second layer of carrot cake and add more frosting. Spread evenly and around the edges of the cake.
- Garnish with Pecans: Add the chopped pecans around the sides of the cake for garnish.
- Serve and Enjoy: Cut, serve and enjoy!
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you can substitute it for same amounts of psyllium husk powder instead.
White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Soda & Baking Powder: I used a mix of both baking soda and baking powder to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking soda and gluten-free baking powder.
Spices: Ground cinnamon and ground nutmeg are very complementary flavors in this gluten-free carrot cake recipe, so I highly recommend adding them in.
Oil: I like using sunflower oil as I always have a bottle of it on hand. You may also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil) if you prefer. Melted unsalted dairy-free butter will work too. Alternatively if you are not lactose-intolerant, go ahead and use melted unsalted regular butter instead.
Eggs: Eggs are an important binder in this recipe, so make sure to add them in. I personally haven’t made this recipe without eggs, but if you are allergic to eggs or simply wish to make a vegan carrot cake, you can try using acquafaba or an egg-replacer instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend that you add it in.
Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Shredded Carrots: I recommend grating the carrots as finely as possible so they integrated well with the batter (use the smaller holes on your box grater).
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use refined coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular cream cheese instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until superfine, and it is this very fine texture that allows it to dissolve well to get a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Pecans: I like decorating this cake with unsalted chopped pecans, but other unsalted chopped nuts (such as almonds, walnuts, macadamia nuts, cashew nuts, pistachio nuts) will work just as well.
Storing/Freezing: To store, place the gluten-free dairy-free carrot cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, make sure that the frosting is well set before wrapping the cake in plastic wrap and then placing in a freezer-safe container and freeze for up to 2 months. Let the frozen gf carrot cake thaw completely overnight before cutting and serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Dale says
I made this carrot cake garnished with melted dark chocolate as a combined Birthday cake for my husband and two friends; they loved it! You did not mention size pans or temperature but I guessed 350 and doubled the recipe which fit nicely in two 9″ square pans. Thanks for posting!
Felicia Lim says
Hi Dale! Yes 350F is perfect. Thanks for catching it, have added the temp to the recipe card already. Glad your husband and friends both loved this! And that addition of melted dark chocolate sounds absolutely decadent! Glad to have you here, and hope to see you around the blog again sometime soon!
xx,
felicia
Sharon Finifrock says
I’m baking this at 350, because I don’t see an oven temp anywhere.
Felicia Lim says
Hi Sharon! Thanks for letting me know about the missing oven temp, yep 350F is perfect. I’ve added it into the recipe already.
Grace Lim says
Mmm – this carrot cake is so yummy!!
I enjoy every bite of it and it goes super well with my mulberry leaves tea!
Thank you Felicia for posting this in your blog 🙂
With lots of love from home,
Mum
Felicia Lim says
Hi mummy! Yes, carrot cake is always among my favorite desserts 🙂