Name: Gluten-Free Carrot Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 15
Cuisine: American
Ingredients: 8 ounces cream cheese, softened to room temperature; 5 Tbsp. butter, softened to room temperature; 2 1/2 - 3 cups powdered sugar; 2 Tbsp. heavy cream or half and half; 2 tsp. pure vanilla extract; 2 1/2 cups all-purpose gluten-free flour; 3/4 tsp. xanthan gum; 1 1/4 tsp. baking powder; 1 tsp. baking soda; 2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/8 tsp. ground cloves; 1/4 tsp. ground allspice; 1/2 tsp. salt; 1 1/4 cups sugar; 3/4 cup brown sugar; 4 large eggs; 1/3 cup unsweetened applesauce; 2/3 cup canola or vegetable oil or melted coconut oil; 1/2 cup melted unsalted butter (or oil); 3 cups finely shredded carrots (from about 1 lb. carrots)

advertisements

Pin1

1 Shares

Jump to Recipe

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.

Gluten-Free Carrot Cake with Cream Cheese Frosting

Table of Contents

I make this gluten-free carrot cake whenever I want something cozy but still easy enough for a weeknight bake. I love the 9×13 pan setup because it skips the layer-cake stress, and I can frost it right in the pan with zero fuss.

The smell alone gets me every time, warm cinnamon, a little nutmeg, and that classic carrot-cake spice that makes the kitchen feel like a bakery. I shred the carrots finely on purpose, so they melt into the batter and give you that soft, moist crumb without any crunchy bits.

My favorite moment is spreading the cream cheese frosting over a fully cooled cake and watching it turn into a smooth, creamy blanket. This is the kind of dessert I’ll serve for birthdays, potlucks, or “just because” nights, especially when I want everyone to forget it’s gluten-free.

advertisements

Notes on ingredients for this gluten-free carrot cake

Use a gluten-free all-purpose flour blend labeled “1:1” or “measure for measure” for the most consistent texture. If your blend already contains xanthan gum, skip the added xanthan gum to avoid a gummy bite.

Shred carrots finely (not matchsticks), so they melt into the batter and keep the cake tender. For a quick check, the shreds should look like short threads; this one detail often makes the biggest difference in moisture and sliceability.

Applesauce adds moisture without making the cake heavy, while oil keeps the crumb soft even after chilling. Brown sugar boosts flavor and helps the cake stay moist longer than using white sugar alone.

Use melted unsalted butter for a clean, controlled flavor and better salt balance, since you already add salt to the batter. If you only have salted butter, reduce the added salt by about 1/8 teaspoon, and if you want the cake dairy-free, replace the butter with an equal amount of neutral oil or melted coconut oil.

Notes on ingredients for cream cheese frosting

Cream cheese: Use full-fat, brick-style cream cheese and let it soften fully at room temperature so the frosting mixes smoothly and thickly instead of being lumpy or runny.

Butter: Soften the butter (don’t melt it) to help the frosting whip fluffy and hold its shape after spreading.

Powdered sugar: Add it gradually; start on the lower end, then increase until the frosting tastes sweet enough and spreads without sliding.

Vanilla extract: Use pure vanilla for the cleanest flavor, and add it after the sugar starts blending so it incorporates evenly.

Heavy cream: Add a small splash at a time to loosen the frosting; too much can make it thin, but you can thicken it back up with more powdered sugar.

How to Make this Gluten-Free Carrot Cake

advertisements

Heat your oven to 350°F and coat a 9×13-inch baking dish with cooking spray (glass or metal both work).

Whisk the gluten-free flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl, then set it aside.

Beat the granulated sugar, brown sugar, and eggs in a stand mixer on medium-high until fully blended, about 45 seconds.

Drop the mixer speed to low and stream in the applesauce, oil, and melted butter; then increase to high and mix for 1 minute until the batter looks lighter and smoother.

Switch off the mixer and fold in the shredded carrots and the dry ingredients by hand, stirring just until you no longer see dry flour.

Spread the batter evenly in the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean (around 37 minutes in many ovens).

Before frosting, cool the cake completely in the pan on a wire rack.

Making Cream cheese frosting

Beat the softened cream cheese and butter with a hand mixer for about 3 minutes, until the mixture looks creamy and uniform.

Mix in 2 cups of powdered sugar until smooth.

Add the heavy cream (or half-and-half) and vanilla extract, then beat on medium for 2 minutes.

Add another 1/2 to 1 cup of powdered sugar until the frosting reaches your preferred sweetness and thickness.

Spread the frosting over the cooled cake with a spatula, then slice into 15 large pieces (or smaller squares if you prefer).

Can this gluten-free carrot cake be made dairy-free?

Yes, swap the butter in the cake for more oil (use melted coconut oil or neutral oil), and use dairy-free cream cheese plus vegan butter for the frosting. Replace the cream with a dairy-free option like coconut cream or an unsweetened barista-style oat milk, adding it 1 teaspoon at a time until the frosting spreads smoothly.

Expect dairy-free frosting to soften faster at warm room temperature, so chill the cake before serving if your kitchen runs hot.

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.

More gluten-free cake recipesto make ASAP!

Yield: 15 slices