Gluten Free Carrot Cake: The BEST and Easiest Recipe!

Gluten free carrot cake: it’s the treat that proves you don't have to sacrifice flavor or texture when going gluten free. This recipe reminds me of Sunday afternoons spent in my grandmother's kitchen, the air thick with the scent of cinnamon and warm spices. She always made the best carrot cake, and this version brings that same comforting nostalgia, but tailored for my modern, gluten free lifestyle.

It can be tricky to find gluten free desserts that truly satisfy. This recipe not only succeeds, but it also surpasses expectations. It's moist, flavorful, and studded with all the goodness of classic carrot cake: walnuts, raisins, and that luscious cream cheese frosting. I am truly so excited to share my recipe for gluten free carrot cake with you.

Why You Will Love This gluten free carrot cake Recipe

What’s not to love? This gluten free carrot cake recipe is a comforting classic made accessible to everyone. It's surprisingly easy to make, even for beginner bakers. The warm spices create a deeply satisfying flavor profile, and the moist texture is unparalleled. Forget dry, crumbly gluten free desserts because this cake is here to change your mind. And the best part? It's just as delicious, if not more so, than the traditional version. I also shared Gluten Free Carrot Cake 2 if you want to try another variation.

It's quick enough to whip up for a weeknight dessert, but elegant enough to serve at a special occasion. This gluten free carrot cake is truly a crowd pleaser!

Ingredients Needed for This gluten free carrot cake Recipe

For the Cake:

• 1 1/2 cups gluten free all purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup raisins

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make This gluten free carrot cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the gluten free flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

5. Fold in the grated carrots, walnuts, and raisins.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan before frosting.

9. While the cake is cooling, make the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and salt.
11. Once the cake is completely cool, frost it with the cream cheese frosting. Feel free to get creative with your decorations!

How to Serve This gluten free carrot cake Recipe

This gluten free carrot cake is delicious on its own, but here are a few serving suggestions to elevate the experience:

• Serve chilled for a refreshing treat.
• Pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish with extra chopped walnuts or a sprinkle of cinnamon.
• For an elegant presentation, decorate with candied carrots or edible flowers.

How to Store This gluten free carrot cake Recipe

• Refrigeration: Store leftover gluten free carrot cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze slices of cake individually wrapped in plastic wrap and then placed in a freezer safe bag or container for up to 2 months.
• Reheating: Thaw frozen cake in the refrigerator overnight. Serve cold or at room temperature.
• Shelf life: Since this cake contains cream cheese frosting, it is best stored in the refrigerator. It should not be left at room temperature for more than 2 hours.

Tips to Make This gluten free carrot cake Recipe

• Ingredient Swaps: If you don't have walnuts, pecans or almonds work well. You can also substitute the raisins with dried cranberries or chopped dates.
• Success Tips: Make sure your ingredients are at room temperature for the best results. Do not overmix the batter, as this can result in a tough cake.
• Common Mistakes to Avoid: Avoid using a gluten free flour blend without xanthan gum, as the cake may be crumbly. Be careful not to overbake; start checking for doneness after 30 minutes.
• Pro Tips for Best Results: Grate the carrots finely for a smoother texture. Toast the walnuts for enhanced flavor.

Helpful Notes for This gluten free carrot cake Recipe

• Gluten Free Flour: I recommend using a high quality gluten free all purpose flour blend that contains xanthan gum. My favorite blends include Bob's Red Mill and King Arthur Baking Company.
• Cream Cheese: Use full fat cream cheese for the best flavor and texture. Make sure it is softened to room temperature before making the frosting to avoid lumps.
• Pan Size: While I used a 9×13 inch pan, you can also bake this cake in two 9 inch round cake pans. Reduce the baking time by about 5 to 10 minutes.

Variation of This gluten free carrot cake Recipe

• Seasonal Twist: Add a pinch of pumpkin pie spice to the batter for a fall inspired version.
• Optional Version: For a richer flavor, add 1/2 cup of shredded coconut to the batter.
• Creative Modification: Make gluten free carrot cake cupcakes by reducing the baking time to 18 to 20 minutes. You can also see my recipe for Easy Gluten Free Cupcakes.

Frequently Asked Questions

Conclusion

I hope you enjoy this recipe for gluten free carrot cake as much as my family does! It's a wonderful way to celebrate any occasion or simply treat yourself to something special. If you're looking for more great recipes, check out Gluten Free Carrot Cake. Please leave a comment below if you have any questions or if you tried this recipe! Let me know what you think of my delicious gluten free carrot cake.

Gluten Free Carrot Cake: The BEST and Easiest Recipe!

This gluten free carrot cake is moist, flavorful, and topped with a creamy cream cheese frosting. A delicious gluten free dessert everyone will love!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Cuisine: American
Diet:

Nutrition:

Calories: 350
Protein: 4g
Carbs: 40g
Fat: 20g

Ingredients

• 1 1/2 cups gluten free all purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup raisins
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the sugar, brown sugar, eggs, oil, and vanilla. Beat well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the carrots, walnuts, and raisins.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool completely in pan before frosting.
9. Make the frosting. In a large bowl, beat cream cheese and butter until smooth.
10. Gradually add powdered sugar, beating until smooth. Stir in vanilla and salt.
11. Frost the cooled cake with the cream cheese frosting.

Notes