Gluten-Free Carrot Cake

The best carrot cakes are a study in contrast—moist yet light, spiced but sweet, earthy and decadent. This gluten-free carrot cake recipe more than lives up to the traditional version. In general, carrot cake is an excellent dessert to make gluten-free. Because the batter is dense and moist, it doesn’t require the lift or chewiness that gluten provides.

This carrot cake gluten-free recipe is a tender, deeply flavorful cake topped with traditional cream cheese frosting, which offers a bright tartness that perfectly balances the carrot-studded confection. The delicious sheet-pan cake is a festive potluck dessert or casual snack cake for gatherings, celebrations, bake sales and more.

Gluten-Free Carrot Cake Ingredients

• Brown sugar: Moist, molasses-flavored brown sugar adds lots of flavor to the cake. To measure brown sugar correctly, pack it tightly into the measuring cup.
• Sugar: Plain white granulated sugar sweetens the cake and gives it a tender crumb.
• Canola oil: Adding neutral-tasting canola oil rather than butter to the cake adds richness without distracting from the flavor of the carrots and spices.
• Eggs: You’ll need four whole eggs. Bring them to room temperature before mixing for the best results.
• Vanilla extract: Look for a high-quality store-bought vanilla brand for the best flavor in the cake and frosting.
• Gluten-free baking flour: The only special ingredient in the cake is an all-purpose gluten-free flour blend. Look for one with xanthan gum. Whisk in a teaspoon of xantham gum to make a gluten-free flour mix from scratch.
• Baking soda: Baking soda leavens, or lifts, the cake so it’s not heavy or dense.
• Spices: Ground cinnamon, ginger and nutmeg combine into a spicy, zippy flavor.
• Carrots: The star of the cake, shredded carrots impart flavor, texture, color and moisture. Look for thicker carrots at the store; they’re sweeter.
• Cream cheese: Tart, tangy cream cheese is the base of the frosting. Let it soften to make the ingredients easier to combine.
• Butter: Use a quality brand of butter for the best flavor.
• Confectioners’ sugar: Fine, powdered confectioners’ sugar easily blends into the frosting.

Directions

Step 1: Mix the wet ingredients and sugars

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Preheat the oven to 350°F. In a large bowl, beat the brown sugar, sugar, oil, eggs and vanilla until well blended.

Step 2: Mix the dry ingredients

In a separate smaller bowl, mix the flour, baking soda, cinnamon, ginger and nutmeg.

Editor’s Tip: You can tell you’ve whisked enough when the mixture is uniform in color.

Step 3: Finish the cake batter

Gradually beat the dry ingredients into the wet ingredients. Fold the carrots into the batter.

Editor’s Tip: For this step, you don’t really need a stand or hand mixer. A wooden spoon or spatula works fine. Adding the carrots last ensures even distribution throughout the batter.

Step 4: Bake the cake

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Transfer the batter to a greased 13×9-inch baking dish. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Remove the pan from the oven and cool completely on a wire rack.

Step 5: Make the frosting

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While the cake cools, make the frosting. In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in the confectioners’ sugar until smooth.

Step 6: Frost the cake

Once the cake is completely cool, you can frost it.

Editor’s Tip: To frost a cake perfectly, use a spatula or offset spatula to spread a very thin first layer. Often called the crumb coat, this will catch any crumbs and imperfections. Then, add a thicker second coat.

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Gluten-Free Carrot Cake Variations

• Make cupcakes: Pour the batter into a greased or lined cupcake pan. Reduce the oven temperature to 325° and the baking time to 20 to 25 minutes. Bake until a toothpick inserted into the center cupcake comes out clean.
• Bake a layer cake: Divide the batter into two 9-inch round cake pans. The baking time should be about the same since the batter depth should be roughly equal.
• Customize the spices: You can tweak the spices to suit your tastes by swapping (or adding) allspice, Chinese five spice or even pumpkin pie spice for any of the suggested spices.
• Add nuts: Stir chopped walnuts or pecans into the batter for a pleasant crunch.
• Stir in coconut: Add a tropical twist by stirring shredded coconut into the frosting.

How to Store Gluten-Free Carrot Cake

Unfrosted carrot cake can remain at room temperature tightly wrapped in storage wrap or foil. Once frosted, store gluten-free carrot cake in the refrigerator. The dairy in the frosting can’t stay at room temperature. Wrap it well to prevent the cake from drying up.

How long does gluten-free carrot cake last?

Unfrosted cake can be kept at room temperature for up to two days, and frosted cake can be kept in the fridge for up to five days.

Can you freeze gluten-free carrot cake?

Most cakes freeze well, including carrot cake. You can freeze it frosted or unfrosted. Either way, allow it to cool completely, then wrap it well in at least two layers—ideally one of storage wrap and another of foil.

Gluten-Free Carrot Cake Tips

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Can you make this gluten-free carrot cake recipe dairy-free?

Yes, you can adapt this carrot cake gluten-free recipe to be dairy-free. The only dairy ingredients are cream cheese and butter in the frosting. Nondairy alternatives are easy to find at most major grocery stores. Many vegan butter brands are indistinguishable from the real thing.

What can you serve with gluten-free carrot cake?

Carrot cake is one of our favorite fall baking recipes. We love serving it after a cozy fall dinner; it’s as tasty after a casual casserole as it is after something fancier like roast pork. Bring a big pan of carrot cake to your next potluck—nobody can resist that cream cheese frosting. Serve it after Easter dinner for every bunny in your family. Or, enjoy carrot cake as an afternoon snack with tea, coffee or milk.