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Best Gluten Free Carrot Cake Recipe

The best gluten free carrot cake recipe with cream cheese frosting. Make carrot cake gluten free using only oat flour and coconut flour!

frosted gluten free carrot cake in a 9 by 13 baking dish

With Easter coming up soon, this Gluten Free Carrot Cake has been on my mind. 

I am so excited to share this recipe with you!

I feel like I cracked some sort of top secret code.

gluten free carrot cake slice on a white plate

A code into the most epically delicious GLUTEN FREE cake with no hard to find flours or ingredients!

How to make gluten free carrot cake

sheet pan carrot cake with frosting being spread on top

While I personally do not have a gluten intolerance, I am always on the hunt to discover new and easy ways for my readers to enjoy gluten free desserts.

I know a lot of people either struggle with gluten intolerance, or simply prefer to eat less gluten on a daily basis.

carrot cake sliced into 12 pieces

This cake is so delicious and can be enjoyed by everyone, whether you are gluten free or not.

gluten free carrot cake slice on a white plate

I first made this cake for my husband’s birthday last fall.

He requested a carrot cake and I decided to see if I could challenge myself to make it gluten free.

I even had all of the ingredients already in my kitchen!

While I have made gluten free mug cakes and gluten free cookies before, this was a whole new ball game.

carrot cake sliced with two pieces missing

A quick search on the internet returned absolutely no simple gluten free carrot cake recipes.

Almost every single one called for the ambiguous “gluten free flour blend.”

I have two problems with using a gluten free flour blend: 1) every one is made up differently and could definitely affect the texture if you did not list the exact one used and 2) they can be difficult to find and often expensive.

gluten free carrot cake slice on a white plate

My mission was to create a gluten free carrot cake using the two simple flours that I use anytime I make something gluten free: coconut flour and oat flour.

Coconut flour is easy to find (and not very expensive) and oat flour can be made from rolled oats (also easy to find.)

If you are extremely gluten sensitive, be sure to use certified gluten free rolled oats.

I buy certified gluten free oat flour, or just make my own.

Delicious! Made it twice in week. It’s that good. We aren’t even a GF household. Can’t even tell it isn’t made with regular flour – it’s got a great crumb and flavor and improves with age.

The texture of this cake is PERFECT.

You would never guess that it is gluten free.

If it’s possible, it gets even better in the fridge overnight!

In my opinion, carrot cake is always better in the fridge.

I cannot say enough good things about this recipe!

I always have a hard time following recipes and getting the results I want but this one was PERFECT!!! Delicious!!! – Eva

gluten free carrot cake slice on a white plate

More than anything, I am so stoked to have created a super easy gluten free carrot cake recipe that anyone can enjoy.

Let me know what gluten free cake recipe you want to see next and I’ll see if I can make it happen!

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe pictures!

More gluten free desserts

carrot cake sliced with two pieces missing

Best Gluten Free Carrot Cake Recipe

Yield: 16 slices of cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

The best gluten free carrot cake recipe with cream cheese frosting. Made with oat flour, coconut flour, and a cream cheese greek yogurt frosting.


For the Carrot Cake

  • 2 tablespoons vanilla extract
  • 3 cups grated carrots
  • 4 eggs
  • 2 ½ cups gluten free oat flour
  • ½ cup coconut flour
  • 1 cup brown sugar
  • ⅓ cup no sugar added applesauce
  • ½ cup olive oil
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

For the Frosting

  • ⅓ cup plain nonfat greek yogurt
  • ½ cup powdered sugar
  • 8 oz cream cheese, softened


  1. Preheat oven to 350 degrees
  2. Use a mixer to beat carrots, eggs, vanilla extract, olive oil, applesauce, and brown sugar until well combined
  3. In a separate bowl, whisk together oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg
  4. Add the dry ingredients to the wet, beating until well incorporated
  5. Grease a 13 by 9 glass baking dish
  6. Pour batter into the dish and smooth into an even layer
  7. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the cake comes out clean
  8. Allow cake to cool completely before frosting
  9. To make the frosting, first start by beating the softened cream cheese until fluffy
  10. Add powdered sugar and beat to combine
  11. Add greek yogurt and beat until well mixed. Taste and add more powdered sugar, if desired. I prefer this cake mildly sweet, but you can certainly add additional powdered sugar to your liking for a sweeter frosting.
  12. Frost the cooled cake
  13. Chill carrot cake covered in the fridge for best texture
  14. Serve with vanilla ice cream


If you cannot find oat flour, use a blender to grind up gluten free rolled oats into flour.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 355mgCarbohydrates: 35gFiber: 2gSugar: 22gProtein: 6g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Hazel Peters

Thursday 2nd of March 2023

I have made this cake several times. My gf neighbor loved it. We froze ours and take out a piece at a time for a bit of dessert. I used pumpkin instead of applesauce with great results. Next I am making cupcakes for a baby shower!


Sunday 30th of October 2022

Hi Joy, thank you for this great recipe! We replaced the oat flour with buckwheat flour and it turned out delicious!!

Geralyn Gerschke

Saturday 13th of March 2021

Recipe reads two Tablespoons of vanilla. Is this correct? Or should it be 2 teaspoons?

Joy Shull

Tuesday 16th of March 2021

That is correct. You can use less if you'd like. Vanilla does not leave a big flavor difference.

Susan Alexander

Friday 14th of August 2020

Hi there, I really want to try this cake as like just using oats and coconut flour but I am vegan so cant do the eggs! Any advice on how much flax instead of eggs?? I know you may have not tried it but anyone else? I just read somewhere that flax and coconut flour may make it flop! Thanks!


Tuesday 8th of June 2021

@Susan Alexander, I made this using 4 flax "eggs" (4 tablespoons of flax with 10 tablespoons of water) and it worked. It was slightly more dense than a traditional cake but that is to be expected when baking gluten free and vegan. It was very good though, and I would absolutely make it again!

Joy Shull

Tuesday 18th of August 2020

Hey Susan,

Unfortunately I have not tested this recipe with flax eggs so I can't recommend an amount. As far as the coconut flour, I have not tried it. If someone has made this vegan please comment here! :)

Anna Stuart

Thursday 23rd of July 2020

I don't have coconut flour, so could I use almond flour instead? Or could I use all oat flour? I'd go out and buy coconut flour, but I'm trying to use up the flours I have. If you have any thoughts on this, please let me know. Thanks! Your recipe looks fantastic.

Joy Shull

Monday 27th of July 2020

Hi Anna,

I have not tried to substitute any other flours for this recipe, so I cannot guarantee results. Coconut flour is very absorbent and not easily substituted equally. Sorry!

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