This Gluten Free Carrot Cake Recipe is incredibly tasty, perfectly spiced, and ultra moist. No one will guess itโs dairy-free, gluten-free, flourless, and free of refined sugar!
authorโs note
My Family Couldnโt Believe This Carrot Cake Was Gluten-Free!
With Easter coming up, I knew I needed to make carrot cake. Itโs basically a non-negotiable for our Easter dinner, so I wanted to create a Gluten Free Carrot Cake Recipe that tasted just as good for the family members who canโt eat gluten. Two of my siblings eat completely gluten-free, and I didnโt want them stuck with a dessert that felt like a compromise.
After several test batches, this recipe finally nailed it. Instead of flour, I blend oats and cashews to create a soft, tender base. Maple syrup adds natural sweetness, warm spices bring that classic carrot cake flavor, and a full cup of freshly grated carrots keeps the cake incredibly moist. Now this is the carrot cake I make when I want something everyone at the table can enjoy, gluten-free or not.
Gluten-Free Carrot Cake Recipe Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Old-fashioned oats | Quick or steel-cut oats are too small and would make the cake dry. |
| Cashews | Dry-roasted and lightly salted cashews add the best flavor |
| Maple syrup | Use pure maple syrup, not pancake syrup |
| Coconut oil | Melt before measuring for accuracy |
| Fresh carrots | Finely grate using the small side of a grater |
| Cornstarch | Arrowroot powder can work similarly |
| Almond milk | Any milk works in this recipe |
How To Make This Gluten Free Carrot Cake Recipe
- Blend base: Add cashews, oats, maple syrup, and oil to a powerful blender and blend.
- Add the rest: Blend in eggs, milk, vanilla, spices, baking soda and powder, salt, and cornstarch until smooth.
- Stir in carrots: Finely grate the carrots and gently fold them into the batter.
- Bake cake: Pour the batter into a pan and bake until the center is set.
- Frost: Let cake cool completely before spreading on the optional frosting.
Try more gluten-free favorites likeย Gluten-Free Zucchini Muffins,ย Apple Muffins, Carrot Muffins orย Pumpkin Cake.
Optional Cream Cheese Frosting
The cream cheese frosting, while lighter than most, still contains dairy and refined sugar.
If making the frosting, keep these tips in mind:
- Cool before frosting: A warm cake will alter the frostingโs texture.
- Soften the cream cheese: Set it out early to reach room temp.
- Enhance flavor: A pinch of salt, cinnamon, and vanilla extract make a big difference.
- Adjust sweetness: Add powdered sugar graduallyโmore for sweetness and firmness, less for tanginess and softness.
chelseaโs recipe tip
My Top Recipe Tips
- Use a light-colored 8ร8-inch pan: It bakes more evenly than a dark one.
- Line with parchment: Leave extra hanging over edges to easily lift out cake.
- Fresh ingredients: Fresh baking soda and powder help the cake stay soft.
- Donโt cut back on the maple syrupโit keeps the cake moist.
- Check for doneness: The cake is done when the top looks dry, the edges are lightly browned, and a toothpick comes out clean or with a few crumbs.
Storage
Leftovers?
Keep leftover gluten free carrot cake in an airtight container in the fridge for up to 5 days.
For longer storage, wrap individual slices tightly and place them in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw in the fridge before serving.
More Delicious Baked Goods:
Gluten-Free Carrot Cake
Video
Equipment
- Blender think Vitamix or Blend-tec, see note 1
Ingredients
- 1 cup cashews see note 2
- 1 cup old-fashioned oats see note 3
- 3/4 cup maple syrup see note 4
- 1/2 cup melted coconut oil measure when melted
- 2 large eggs
- 1/4 cup unsweetened vanilla almond milk or milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1-1/2 tablespoons cornstarch see note 5
- 1 cup finely grated carrots
- 2 ounces reduced-fat cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1-3/4 cups powdered sugar
- 1 tablespoon unsweetened vanilla almond milk or milk of choice
- Toasted and coarsely chopped pecans optional
Instructionsย
- Preheat oven to 350ยฐF (176ยฐC). Line an 8ร8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside.
- Add the cashews, oats, maple syrup, and coconut oil (measured when melted) to a large, powerful blender (Blend-tec/Vitamix) and blend until fairly smooth, 60 seconds. Add in the rest of the cake ingredients except the carrots. Blend until smooth and creamy, about 60โ90 seconds. Stop and scrape edges as needed. Meanwhile, grate carrots on the small side of the grater and measure to get 1 full cup. Gently stir the carrots into the batter in the blender and pour the batter into the prepared pan, using a spatula to scrape out every bit.
- Smooth the top with the spatula and bake for 28โ34 minutes or until the cake is lightly browned at the edges and set in the middle (toothpick inserted in the center should come out clean). (32 mins is perfect in my oven!)
- Optional Frosting: Meanwhile, place softened cream cheese in a large bowl. (Give it ample time to warm to room temperature so your frosting isnโt chunky.) Using a hand mixer, beat the cream cheese with the vanilla, cinnamon, and salt until smooth. Slowly add in the powdered sugar (beating between additions) until smooth and creamy and to your desired consistency. Add milk and beat until smooth.
- Frost the completely cooled cake evenly with the frosting. If desired, top the frosting with chopped pecans.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake was so delicious! Thank you so much for this. I have Celiac and miss being able to eat things like this. This was such a treat. Thank you.
I am so happy to hear this! Thanks Kimberly! ๐
Can I use a food processor if I donโt have a fancy blender? Sorry if this posts twice. Iโm not sure where my first comment went.
Hey Kim! Iโm sorry, I honestly donโt know. I havenโt tested in a food processor, but if it can get it to a nice smooth batter, I think it would be great! ๐
My husband made this carrot cake for me for my birthday yesterday. It was soooo good! Carrot cake is my fav and this recipe is the next level. We had it with frosting but you donโt even need to frosting. So delicious! Thank you for this recipe!
I am so thrilled to hear this! Happy birthday! Thanks Melanie! ๐