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The bird's-eye view of a three-layer carrot cake with one large slice cut off of the cake

Gluten-Free Carrot Cake

This Gluten Free Carrot Cake is moist and fluffy and easy to make with with cozy spices, shredded coconut and freshly grated carrots. It's paired with a silky vegan cream cheese frosting for a classic family favorite for spring that complies with your dietary needs. Dairy-free, paleo with low carb and keto options.

Course Dessert
Cuisine American
Keyword best carrot cake, carrot cake gluten free, cream cheese frosting vegan
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 slices
Calories 291 kcal
Author Kelly

Ingredients

For the Carrot Cake

  • 2 cups superfine blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fine sea salt
  • 1/2 tablespoon vinegar
  • 1/2 cup unsweetened almond milk room temperature (can also use any milk of your choice)
  • 4 large eggs , room temperature. We have not tested a vegan carrot cake version, but if needed you can try whipped aquafaba, flax eggs or preferred egg substitute.
  • 2/3 cup granulated maple sugar can sub with coconut sugar/brown sugar but color will be darker. Use granulated monk fruit sweetener/brown SWERVE for low carb/keto
  • 2/3 cup melted and cooled coconut oil or other neutral-flavored oil
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon pure maple extract OR 2 tablespoons maple syrup can omit but HIGHLY recommended for dimension and flavor
  • 1/3 cup unsweetened shredded coconut
  • 1.5 cups finely grated carrots

Optional Add-Ins

  • 1/3 cup chopped pecans or walnuts
  • raisins if not low carb or keto

For the Cream Cheese Frosting

For Decoration: optional

  • 3 Carrot Sugar Decoration Toppers or Royal Icing Carrots  (store bought or piped)
  • Pecans Halves and / or Chopped Pecans

Instructions

Make the Cake Layers

  1. Preheat oven to 350°F.

  2. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.

  3. In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.

    45 degree shot of dry ingredients (almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt) to make carrot cake in a clear mixing bowl.
  4. In a measuring cup, measure out the almond milk then add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

  5. In another separate large bowl, whisk together the eggs, sweetener, coconut oil, vanilla and maple extract if using. Pour in the curdled milk and mix until combined. Stir in the carrots and shredded coconut.

    45 degree shot of wet ingredients (eggs, coconut sugar, coconut oil, vanilla and maple extract) to make carrot cake in a clear mixing bowl.
  6. Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Add chopped nuts/raisins if using.

    45 degree shot of gluten free carrot cake batter in a clear mixing bowl with a wooden spoon
  7. Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 18-23 minutes, or until a toothpick comes out clean.

    Overhead view of raw carrot cake batter in a two cake pans
  8. Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

    Three cooled layers of carrot cake stacked on top of a wooden cake stand

Make the Frosting

  1. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy.

    Add the cream cheese and continue beating for an additional 3 minutes until combined.

    Slowly add the powdered sweetener, vanilla extract and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

    A hand holding a mixer to mix the cream cheese frosting

Build and Decorate

  1. Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula.

    Repeat with second and third layer (for 6" inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting.

    45 degree shot of two layers of gluten free carrot cake with frosting on a white cake platter
  2. Decorate with a few carrot sugar decoration toppers (royal icing carrots), pecans and some chopped pecans, if desired.

    Chill in the fridge for an hour or two before slicing.

    Overhead view of a decorated and frosted carrot cake on a white cake stand

Recipe Video

Recipe Notes

  • To Store: Keep cake covered in the fridge for 4-5 days.
  • To Freeze: Wrap cake layers tightly in two layers of plastic wrap and freeze in freezer-safe storage bags. Freeze frosting in a freezer-safe container. Thaw out cake and bring frosting to room temperature before assembling.
Nutrition Facts
Gluten-Free Carrot Cake
Amount Per Serving (1 slice)
Calories 291 Calories from Fat 234
% Daily Value*
Fat 26g40%
Carbohydrates 9g3%
Fiber 4g16%
Sugar 2g2%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.