Best Gluten Free Carrot Cake Recipe
on Mar 16, 2021, Updated Apr 08, 2024
The best gluten free carrot cake recipe with cream cheese frosting. Make carrot cake gluten free using only oat flour and coconut flour!
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.
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
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.
This cake is so delicious and can be enjoyed by everyone, whether you are gluten free or not.
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.
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.
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
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
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Perfect Fluffy Peanut Butter Cookies
- Gluten Free Chocolate Mug Cake
- Gluten Free Oatmeal Chocolate Chip Bars
- Magic Protein Mug Cake
Gluten Free Carrot Cake Recipe
Ingredients
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
- â…“ cup applesauce, no sugar added
- ½ cup olive oil
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
For the Cream Cheese Frosting
- â…“ cup plain nonfat greek yogurt
- ½ cup powdered sugar
- 8 oz cream cheese, softened
Instructions
- Preheat the oven to 350 degrees
- Use a mixer to beat the shredded carrots, eggs, vanilla extract, olive oil, applesauce, and brown sugar until well combined
- In a separate bowl, whisk together oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg
- Add the dry ingredients to the wet, beating until well incorporated
- Grease a 13 by 9 glass baking dish
- Pour the cake batter into the dish and smooth it out into an even layer
- Bake the carrot cake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the cake comes out clean
- Allow the cake to cool completely before frosting
- To make the frosting, first start by beating the softened cream cheese until fluffy
- Add the powdered sugar and beat to combine
- Add the 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.
- Frost the cooled cake
- Chill the carrot cake covered in the fridge for the best texture
- Serve with vanilla ice cream
i made this cake yesterday .i still cannot believe it is gluten free. this is so far the best. i replaced brown sugar with coconut sugar and it turned out well. Thanks for sharing
its
I am so glad you enjoyed the recipe!
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 first time I made as written – was so good – then second time added walnuts, drained crushed pineapples and raisins because I love texture in carrot cake. Increased baking time because of pineapple. Absolutely perfect cream cheese icing. The yogurt adds depth to the flavor of cream cheese frosting by giving a slight tang. Brought it to a gathering and it disappeared in no time with people praising the cake between bites.Thanks for a great recipe!
I am so glad you enjoyed it. Your additions to the recipe sound delicious too!
Hey! I want to try the recipe but I think a cup of sugar is a little too much for me. Do you think the texture would still be fine with a bit more applesauce for natural sweetness and less sugar? Thanks!
This recipe has only been tested as written, so I can’t guarantee any changes. I will say that it is not a very sweet recipe as is. Just mildly sweet.
Hi. Please can I use coconut oil in place of olive oil ? Also, can I use instant oats in place of rolled oats ?
Hi Sarah,
I have not tested the recipe this way, so I cannot guarantee results.
Thanks for the receipe. Is there any substitude for the applesauce?
You can substitute olive oil or melted butter!
Followed the recipe verbatim and it turned out absolutely perfect. Great recipe!
So glad you enjoyed it!!
Have you ever tried this as a layer cake? I’m thinking it might be too dense, but I’d be open to trying it if you thought it would work.
Hi Sarah,
I have not tried it as a layer cake. Honestly I’m not sure with the delicate texture that it would work, but it might. I’m sorry I can’t be of more help!
Okay, thanks for answering anyway!
I was hoping to do a layer cake as well. Did you try it?
To make a layer cake, make sure you line your pan with parchment paper so the cake can be easily assembled without breaking. Let finished cakes cool completely. Then refrigerate for 30 minutes before taking out of the parchment-lined pan. I cut the cake into half and stack them with frosting in between. Frosting should sit at room temperature for a bit so that it is easily spreadable. I just made this cake, and yes, it works as a layer cake!
This cake is unbelievable! Delicious, easy to make, very cheap. Thank you!!!
So glad you enjoyed it Lisa!!
Yum! I love carrots cake and this one looks so amazing.
Thanks Jennie!
I don’t know how you do it, but this is THE BEST carrot cake I’ve ever eaten!!
Moist, perfect texture and sweetness, perfect with pure vanilla ice cream…
I am so excited that I now have a cake recipe that is easy to make and doesn’t cost
a fortune in $ or time!
Of course, you’re my favorite food blogger – ever. 🙂
<3