If I had to use one phrase to describe this gluten free carrot cake it would be this: lovely spiced flavor, fluffy texture, and tangy cream cheese frosting that no one will know is gluten-free. And the fact that's it's dairy free too, just solidifies it as the hit of the party. You'll never want to use carrots for anything else after learning how to make this cake!
I think we can all agree that carrot cake isn't a universally loved flavor like chocolate is. Some people mature a bit before they have an appreciation for carrot cake. But boy when you get a taste for carrot cake, there's no going back! This almond flour carrot cake is one for the (recipe) books. Some may say you haven't lived until you've gotten old enough to request a birthday carrot cake... And this one's an excellent option for that and so many other occasions!
Looking for more gluten free cake? Check out this one bowl gluten free apple cake, this gluten free lemon pound cake, and this gluten free banana cake.
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Why this recipe is the best!
This carrot cake really is a versatile treat. Make it for a birthday, a holiday gathering, or just a Tuesday night dinner. No matter the occasion, it's the best ever carrot cake. And it's just an added bonus that it stores really well. Here are a few more reasons you'll love this cake:
- This cake has the perfect balance of sweet, spiced, and tangy.
- This recipe makes 12 servings, so enough for a crowd or to have leftovers!
- You could make it up to 1 day ahead of time - just store it lightly covered in the refrigerator.
- This recipe can make a sheet cake, a 2 layer round cake, or cupcakes.
Ingredients & substitutions
- Gluten free flour mix - King Arthur Measure for Measure gluten free flour mix was used in this recipe. I am not certain how other flour mixes would work but this one is excellent in this recipe.
- Almond flour - A substitute for the almond flour has not been tested, but this gluten free flour guide has some options to consider.
- Baking powder - There is no substitute for the baking powder.
- Baking soda - There is no substitute for the baking soda.
- Cinnamon - There is no substitute for the cinnamon.
- Nutmeg - There is no substitute for the nutmeg.
- Cloves - There is no substitute for the cloves.
- Salt - The salt can be omitted or reduced if you are following a low salt diet.
- Carrots - The carrots should be peeled and finely chopped.
- Eggs - The eggs can be substituted with JUST egg or use a chia egg.
- Granulated sugar - The sugar can be substituted with Swerve sweetener.
- Brown sugar - The brown sugar can be substituted with Swerve sweetener (brown variety).
- Vegetable oil - The vegetable oil can be substituted with melted coconut oil.
- Toasted Pecans - The pecans can be omitted if you prefer.
- Dairy free cream cheese - Regular dairy cream cheese can also be used.
- Vegan butter - Regular dairy butter can also be used.
- Powdered sugar - A substitute for the powdered sugar hasn't been tested.
- Vanilla extract - There is no substitution for the vanilla extract.
Measurements for each ingredient, along with instructions for making the cake are in the recipe card below.
🥕How to prepare the carrots
Instead of finely chopping the carrots by hand (which can take a while), I recommend peeling and slicing them into half inch slices and putting them in a food processor (more on how to easily shred them here). Process for a few seconds until they are a finely chopped size.
How to toast the pecans
The pecans can be toasted using a microwave.
First, chop the pecans to a small size using a food processor.
Next, spread the pecans on a large, microwave safe plate.
Then, microwave on high for 1 minute, stir and spread the pecans out again.
Continue to microwave in 1 minute intervals until them smell fragrant. This usually takes 4-5 minutes.
Gluten Free Carrot Cake step by step
Step 1: After the carrots have been finely chopped, set aside. In a medium bowl, whisk the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together.
Step 2: In the bowl of a stand mixer beat the eggs, granulated sugar and brown sugar on medium speed for 30 seconds until it reaches a light color.
Step 3: Slowly add the oil while mixing on low. Then turn up to medium speed and beat for 2 minutes.
Step 4: Add the flour mixture and mix on low for 15 seconds.
Step 5: Scrape the bowl and mix for 30 seconds on medium speed.
Step 6: Fold in the carrots and toasted pecans until well mixed. Set aside the batter and let it rest for 30 minutes.
Baking
Step 1: Toward the end of the rest time, preheat the oven to 350F. Line two 9" baking pans with parchment paper and spray with cooking spray.
Step 2: Pour the rested batter into the pan and bake at 350F for 45-55 minutes.
Step 3: Start checking for doneness after 40 minutes. Cool on wire racks for 15 minutes, then remove from the pans. Let cool completely before frosting.
Frosting the cake
It is very important that you allow the cakes to cool completely before frosting, otherwise the frosting will melt.
The cakes can even be made a day ahead of time - simply wrapped the cooled cakes in plastic wrap and store on the counter. The next day, frost and assemble the cake.
Making the cream cheese frosting
Step 1: In a large bowl, mix the cream cheese and butter on medium speed for 30 seconds.
Step 2: Add 200 grams of sifted powdered sugar and mix on medium for 30 seconds. Repeat this with another 200 grams, then another 200 grams.
Step 3: Add the final 100 grams and mix on medium for 1 minute, until light and fluffy. Add the vanilla and mix for another minute.
Step 4: Frost the cooled cake and enjoy!
How to cut clean slices of cake
If you've ever wondered how come your slices of cake don't look as neat and clean as some you see in pictures, here's a handy little cake slicing tip... Refrigerate your cake for at least 3 hours before slicing for crisp, clean looking cake slices.
Carrot cake variations
This cake can be made as a layer cake (like in the directions above), a sheet cake, or cupcakes! Each style of cake requires slightly different baking directions and amount of frosting.
To make a carrot sheet cake: Pour the batter into a 9"x13" pan greased with baking spray. Bake at 350F for 40-55 minutes. Start checking for doneness at 40 minutes. Cut the frosting recipe in half.
To make carrot cake cupcakes: Fill two muffin tins with cupcake liners. Pour the batter into the cups, about ⅔ full. Bake at 350F for 20-35 minutes. Make the full frosting recipe, it will frost and decorate 24-30 cupcakes.
How to freeze carrot cake
Another great thing about this cake is that it freezes really well. You can make it ahead of time and simply defrost and serve! The unfrosted cake can be frozen as whole layers and then thawed to room temperature to then be frosted. I recommend frosting it while it's still cold, but not frozen.
Or you can save leftover cake! Simply cover and freeze individual frosted slices, then defrost at room temperature and enjoy.
💭Pro tips for making this cake
1. Weigh ingredients
For the sake of accuracy, it's best to use a digital scale to measure ingredients like flour and sugar. Weight is a more accurate way of measuring dry ingredients than with measuring cups.
2. Let the batter rest for 30 minutes
Resting the batter for 30 minutes allows the flours and starches to absorb the moisture in the batter. This allows the cake to get a nice rise when it bakes, so don't skip this step!
3. Start checking doneness at 40 minute mark
No one wants an overdone cake! So although the baking time is roughly 45-55 minutes, start checking the cake after 40 minutes of baking. Insert a toothpick in the center and if it comes out clean (or with just a few crumbs on it), the cake is all done!
4. Adjust baking time and frosting accordingly
The recipe in the recipe card below makes a 2 layer cake, but it can be adjusted to make a sheet cake or batch of cupcakes. So if you decide to go with either of the latter, make sure you follow the baking and frosting instructions that go with them (under "Carrot cake variations").
5. Helpful tools
Here are a few tools that will help you make this cake:
- Stand mixer
- Muffin tin (for cupcakes)
- Two 9" round pans (for layer cake)
- 9"x13" pan (for sheet cake)
Gluten Free Carrot Cake FAQs
You can store the baked and decorated cake covered in the refrigerator for up to 2 days. For longer storage, freeze the cake.
Yes! You can freeze the unfrosted layers and then defrost them when you are ready to decorate with frosting. Or freeze the decorated cake by the slice and defrost when you're ready to eat them!
I don't recommend putting the cake straight into the oven. Set a timer and do something else for 30 minutes while the batter rests. Your lovely fully risen cake will thank you later!
Other dessert recipes you may like!
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Recipe
Gluten Free Carrot Cake: Light, Tender, Crowd-Pleaser
Ingredients
For carrot cake:
- 310 grams King Arthur Measure for Measure gluten free flour mix about 2 ½ cups
- 55 grams almond flour about ½ cup
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 16 ounces carrots
- 4 large eggs
- 200 grams granulated sugar about 1 cup
- 200 grams brown sugar about 1 cup
- ¾ cup vegetable oil
- 1 cup pecans chopped and toasted
For the frosting:
- 8 ounces cream cheese dairy free
- 8 Tablespoons vegan butter
- 700 grams powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Prepare the carrots by peeling and slicing into ½ inch slices. Place in a food processor and process for a few seconds until they are finely chopped. Set aside,
- In a medium bowl, add the King Arthur flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk until thoroughly mixed.
- In the bowl of a stand mixer, add the eggs, granulated sugar and brown sugar. Beat on medium speed for 30 seconds, until light.
- Slowly add in the vegetable oil, while mixing on low. Once oil has been added, turn mixer speed to medium and beat on medium speed for 2 minutes.
- Add the flour mixture and mix on low for 15 seconds. Scrape down the bowl and mix again for 30 seconds on medium speed.
- Fold in the grated carrots and toasted pecans until well mixed.
- Set batter aside to rest for 30 minutes.
- Toward the end of the 30 minutes, preheat oven to 350 F. Prepare two 9" baking pans by lining with parchment paper. Spray the paper with cooking spray.
- Scrape rested batter into baking pans and bake for 45-55 minutes. Checking with a toothpick after 40 minutes of bake time.
- Remove from the oven and let cool on wire racks for 15 minutes.
- Turn out of the pans and remove the parchment. Let cool completely before frosting.
For cream cheese frosting:
- In a large bowl, add the cream cheese and butter. Mix on medium speed for 30 seconds.
- Add 200 grams of the sifted powdered sugar and mix on medium speed for 30 seconds. stop the mixer.
- Add another 200 grams of powdered sugar and mix again for 30 seconds.
- Add another 200 grams of powdered sugar and mix again on medium speed.
- Add the final 100 grams and mix on medium speed for 1 minute until light and fluffy.
- Add in the vanilla extract and mix for another minute.
- Frost the cooled cake.
Notes
- This recipe was tested with King Arthur Measure for Measure gluten free flour mix.
- See the post about grating the carrots for easier prep.
- The granulated and brown sugars can be substituted with Swerve sweeteners. A powdered sugar substitute has not been tested.
- Melted coconut oil can be substituted for the vegetable oil.
- Let the batter rest the full 30 minutes.
- Baking time may vary. Start checking at 40 minutes and add time as needed. A toothpick inserted into the middle of a cake should come out batter-free.
- Cake can be made as a sheet cake or cupcakes.
- For sheet cake: Follow the instructions after the resting time. Pour the batter into a 9"x13" pan coated with baking spray. Bake at 350F for 40 - 55 minutes. Checking at 40 minutes and adding time as necessary.
- For cupcakes: Place cupcake liners in 24-30 muffin cups. Pour the rested batter into cups, about ⅔ full. Bake at 350F for 20 - 35 minutes, checking with a toothpick.
- Frosting may seem like a lot, but it will frost and decorate a 2-layer cake or 24-30 cupcakes. For a 9"x13" sheet cake, cut the frosting recipe in half.
- Store the baked and frosted cake covered in the refrigerator for up to 2 days.
Ben Karlin
Looks completely primo. I cannot wait to make it. Just a note for the Corn sensitive: most commercial Powdered Sugar has added corn starch. Grinding your own w/o cornstarch from white sugar is astonishingly easy in most kitchens. Instructions available all over the internet.
Christine
Thank you for the tip Ben, very helpful for folks!
Christine