Gluten-Free Carrot Cake

This Gluten-Free Carrot Cake is my go-to when I want a plush, spice-kissed dessert everyone can enjoy. It bakes up tender, stays moist for days, and loves tangy cream cheese frosting.

Notes on ingredients

Gluten-free measure-for-measure flour: Use a blend labeled “measure-for-measure” (ideally with xanthan gum). Different blends absorb liquid differently, so if you switch brands, watch batter thickness.

Almond flour: This adds moisture and a tender crumb. If you’re nut-free, swap it with an extra 1/4 cup of measure-for-measure flour as noted.

Carrots: The best texture and moisture come from freshly grated carrots. Pre-shredded carrots are often dry and thicker, so they don’t melt into the crumb as well.

Oil: Vegetable oil keeps the cake soft even after chilling. Butter-based carrot cakes are tasty, but oil wins for moisture and shelf life.

Cream cheese: Use brick-style cream cheese, not spreadable tub cream cheese, or the frosting can turn runny.

Why You’ll Love this Gluten-Free Carrot Cake

This is the kind of cake that disappears quickly at potlucks, and no one guesses it’s gluten-free.

Moist crumb that stays tender for days (thanks to oil, brown sugar, and carrots)

Cozy, bakery-style spice flavor from cinnamon, nutmeg, and cloves

Easy 9×13 pan format, no layers, no leveling, no fuss

Thick, tangy cream cheese frosting that balances the sweetness

Flexible add-ins: pecans, walnuts, raisins, or coconut all work well

How to Make this Gluten-Free Carrot Cake

Preheat and prep
Preheat the oven to 350∘F. Spray a 9×13 pan with cooking spray and set aside.

Grate the carrots
Peel and grate the carrots (a food processor is the fastest option). Set aside.

Whisk the dry ingredients
In a medium bowl, whisk together the measure-for-measure flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Beat eggs and sugar until frothy
In a large bowl (or stand mixer bowl), beat the eggs, granulated sugar, and brown sugar until frothy and well combined.

Stream in oil, whip briefly
With the mixer running, slowly pour in the oil. Beat until the mixture looks lighter and a bit fluffy, about 1–2 minutes.

Tip: This quick aeration helps prevent a dense gluten-free crumb.

Fold in dried carrots and pecans
Add the dry ingredients, grated carrots, and chopped toasted pecans (if using). Mix with a spatula just until combined.

Tip: Don’t overmix; gluten-free batters can turn gummy if worked too long.

Bake
Spread batter evenly in the prepared pan. Bake for 40–45 minutes until it is set and a toothpick inserted in the center comes out clean.

Cool completely
Let the cake cool fully before frosting, or the frosting will melt and slide.

Make the cream cheese frosting

Beat the base
Beat the cream cheese, butter, and sour cream on medium-high speed until smooth, about 30 seconds, scraping down as needed.

Add sugar and whip
Add vanilla and powdered sugar. Mix on low for 10–15 seconds, then whip on medium-high for 1–2 minutes until fluffy.

Frost and finish
Spread over the cooled cake. Top with extra pecans if you like. Refrigerate until serving if needed, then bring to room temperature for about 20 minutes before slicing.

Storage Instructions

Cover the cake pan tightly with plastic wrap, or transfer any leftovers to an airtight container. Keep refrigerated and enjoy within up to 2 days.

Gluten-Free Carrot Cake FAQs

Can carrot cake be made with gluten-free flour?

Yes, carrot cake is actually a great candidate for gluten-free baking because the carrots, oil, and brown sugar provide moisture and structure. Use a measure-for-measure blend for the most predictable swap.

What is the trick to gluten-free baking?

The big “tricks” are: measure accurately (preferably by weight), use a reliable flour blend (often with xanthan gum), avoid overmixing, and bake fully so the center sets instead of staying gummy.

Why is it called divorce carrot cake?

“Divorce carrot cake” is a popular nickname for a very moist, craveable carrot cake recipe that’s been shared online for years, supposedly “so good it causes drama.” It’s more of a playful internet legend than a true origin story.

What is the 1234 cake rule?

It refers to a classic ratio-style cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It’s a helpful memory trick for a basic butter cake, though carrot cake usually breaks that rule because it uses oil, add-ins, and extra moisture.

Tips for Making Gluten-Free Cake

Use a high-quality gluten-free 1:1 (measure-for-measure) flour (the post specifically mentions King Arthur).

Reduce the amount of flour slightly, since gluten-free flour tends to be denser than regular flour.

Reduce the amount of oil slightly, because gluten-free flours aren’t as absorptive as wheat flour.
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Add an extra egg to give gluten-free baked goods more lift and structure.

Bake the cake longer than a regular cake (and test the center with a toothpick to ensure it’s cooked through).

More gluten-free cake recipesto make ASAP!

• Gluten Free Red Velvet Cake
• Gluten-Free Cheesecake Brownies
• Gluten-Free Chocolate Cake with Vanilla Frosting
• Gluten Free Blueberry Crumb Cake
• Gluten Free Lemon Cake with Lemon Cream Cheese Frosting

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