I always thought carrot cake was only enjoyed in the spring, but I’ve found that people like making this gluten-free carrot cake year-round! This easy gluten-free carrot sheet cake is one you’ve got to try!
Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite holiday and seasonal desserts! Has Spring had you craving carrot cake? If so, you’ll love this gluten-free classic carrot cake. It got thumbs up all around from a dozen gluten-eaters this weekend!
The best part is that it couldn’t be easier to make or serve, as it’s made as a sheet cake. No layers to mess with here!
I surveyed many friends before making my gluten-free carrot cake to see what people’s preferences were on extra ingredients.
There were only a few people that wanted nuts; most were adamant to not include nuts.
Some liked raisins inside, some didn’t.
A few liked coconut.
Almost everyone said to definitely NOT include pineapple. Strong feelings on that one!!
Ultimately, I decided to go for making a simple, classic, moist gluten-free carrot cake, full of spice flavor and topped with a tangy cream cheese frosting.
If you like coconut, nuts, raisins, or pineapple, feel free to add in any of those!
I’m not going to lie – I enjoy frosting as equally as I enjoy cake. You can’t have one without the other, in my opinion!
This cream cheese frosting has the perfect mix of sweet and tangy. It’s made with cream cheese, butter, powdered sugar, heavy cream, and pure vanilla extract. Only the best ingredients and it makes a frosting so good, you’ll be licking your spreading spatula!
Can this gluten-free carrot cake be made dairy-free?
Yes! The cake is already almost completely free of dairy – the melted butter already includes a substitution to just add additional oil.
The frosting recipe can be made dairy-free too. Use dairy-free cream cheese (I recommend Kite Hill), a butter alternative like Earth Balance or Melt Buttery Sticks, and your favorite dairy-free milk alternative for the cream. Or if you have it on hand, use a dairy-free creamer.
Notes on ingredients and substitutions for this gluten-free carrot cake:
- Gluten-free Flour Blend: I have tested this with, and recommend, gfJules gluten-free flour or Gluten Free Mama’s All-purpose Almond Flour Blend. My friend Megan tested this cake with Bob’s Red Mill 1 to 1 baking flour and said it worked great. Other high quality gluten-free flour blends should work well in this too! Try your favorite!
- Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.
- Applesauce: applesauce is used here to cut the amount of oil needed, increase the flavor, and keep the cake moist. If you only have sweetened applesauce, you can use that and cut the sugar in the recipe a bit. Or you can replace the applesauce with additional oil.
- Unsalted butter: You can use salted butter, and then just adjust the salt in the recipe to only 1/4 tsp instead of 1/2. To make this cake dairy-free, then use oil instead of butter.
Why did I call this gluten-free carrot cake easy? The hardest part is getting the carrots washed, peeled, and shredded. The rest is simple mixing together!
Wash and peel your carrots before finely shredding them. A food processor or food chopper is best for finely shredding them.
You can save time by buying baby carrots too! Then you can just drop them right into the food chopper.
The food chopper I use is this one that does about a cup of them at a time. I prefer it over my huge food processor as this one is so easy to clean – just plop the three parts right in the dishwasher!
Looking for more gluten-free recipes with carrots? How about these paleo carrot cake muffins from my friend Chrystal? Of course I use shredded carrots in this simple coleslaw recipe. These carrot fritters caught my eye, as they’re unlike anything I’ve had before!
These roasted rainbow carrots from my friend Megan will brighten up any dinner! I think serving them alongside any hearty meat dish would be a hit.
Love soup? I added chopped carrots to my gluten-free cheeseburger soup. My friend Erin adds big carrot chunks to her Italian minestrone soup. And I add them to my hearty gluten-free ham cheddar chowder recipe too! So many options for carrots – just thought I’d share a few!
Now go make this cake and serve up a big slice for yourself!!
Another favorite Easter or spring dessert is this gluten-free cheesecake! Or if you want something chocolate, go for my gluten-free chocolate cream pie!
Recipe adapted from my fellow food bloggers Mel and Sally: unbelievable carrot cake (cake) and super moist carrot cake (icing).
Easy Gluten-free Carrot Cake Recipe:
Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Easy Gluten-free Carrot Cake
Ingredients
Cake:
Frosting:
Instructions
When cake is cool, mix up cream cheese icing:
Notes
Recommended Products
Post updated with new text and photos April 2019. Originally published April 2014.
Old photo:
I hope you and your family enjoy this gf carrot cake as much as my family does!
If you try this, would you please come back and give it a 5 star rating and comment with any successful substitutions you tried (if any)? Those help others so much!
Josef Rosenfeld says
just shared on the Orgran USA Facebook page
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Josef!
Shirley @ gfe says
Michelle, your cake looks truly wonderful! It’s interesting to read folks’ preferences. I’m one who says no raisins, no pineapple, but absolutely yes on nuts. Hehe.
Thanks!
Shirley
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Shirley! I did find it so interesting to see everyone’s preferences. I surveyed our small home group from church, as well as my Facebook friends, and it was sure all over the place in preferences. What was funny to me was how passionate everyone was about those preferences too!
I’m so glad I’ll get to be included in your Carrot Cake roundup! Fun! My readers will love that!
lori says
Any substitute for sugar
Michelle Palin ~ My Gluten-free Kitchen says
Lori,
I haven’t tried any sugar substitutes in this recipe. The one I would feel comfortable recommending the most is coconut sugar. I’ve used it a few times in other recipes with great results. Hope that helps! Feel free to try any sugar substitutions that have worked well for you in other cake recipes.
Jan Johnson says
I made it with melted honey last week and I thought it was absolutely delicious. It was a prettier colour, light and fluffy. It was a little more flaky but still held together fine, even a few days later. I’m making another today and am going to add a touch of maple syrup for the fun of it.
Tina says
Made this today for Easter dinner…was yummy. My dad loved it, and he doesn’t normally try gluten free desserts. He didn’t even know the difference. The only change I will try next time is to swap out the oil with more applesauce, and cut back on the sugar, maybe even substitute with honey. I put pineapple in and it was great, next time will add raisins, coconut and walnuts too! Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Tina,
I’m so glad that your Dad loved it too! Great ideas for substitutions for next time! I love when people can just take my recipe and customize to their liking! Enjoy!
Heather says
Absolutely delish! Made it for Easter dinner and it was a huge hit! So moist and yummy. Honestly better than my old carrot cake recipe that wasn’t GF.
Michelle Palin ~ My Gluten-free Kitchen says
Heather,
Thanks so much for the comment! I’m thrilled that you loved it and thought it was better than what you had before. See, we can do this gluten-free thing with all sorts of deliciousness! No missing out for us! 🙂
stephanie c says
I made this for Easter and it was soooo good! The whole family ate it and couldn’t even tell it was GF. Thanks for the recipe.
Michelle Palin ~ My Gluten-free Kitchen says
Stephanie,
So glad that your family all enjoyed this for Easter! Yay for you for making it for everyone! Let me know what you recipe you try next! I definitely recommend the Texas sheet cake on here!
Gail says
How long should you bake if you use batter for muffins instead of cake? Also how much pineapple and / or apples can you add to this recipe?
Michelle Palin ~ My Gluten-free Kitchen says
Gail, If you do these as cupcakes/muffins, I’d start checking them for doneness at 18 minutes and then keep checking every minute or two until toothpick comes out with moist crumbs.
I haven’t tried those additions but I think they would be great. The pineapple would definitely add some moisture, so I’d be careful not to use too much. Maybe 1 cup to start with?
Marg Walker says
I have been asked to make a cake for a 25th wedd’. ann’. Think your gluton free carrot cake would fit the bill. I want to cook it on a sheet pan so am wondering is this recipe is large enough for 20 people.
Marg Walker says
I have been asked to make a cake for a 25th wedd. Ann. Your gluten free carrot cake sounds wonderful. If I double the recipe and cook it on a sheet pan would it be big enough to feed 20 people?
Melanie says
I would like to make this in 9″ round cake pans. Is it enough batter for 2 cake pans? Or maybe one thick cake? Thanks.
Joanna says
Since this is a gluten-free recipe, how would you recommend to store this cake? Frosted or unfrosted? Freezer or is refrigerator okay? I need to make this the night before and I don’t want it to get dried out or the frosting to get all weird. Any suggestions are welcomed!
Carrol Lindsy says
Today is my first day cooking with the Mama’s Almond blend flour. totally excited. my first dish will be the Gluten-free Blueberry Muffin and second is the Gluten Free Carrot Cake. I’ll send pictures. My dietitian suggested that I use this flour. I’ve been suffering for years with immune disorders and pain in my feet. She helped me change my diet. I look forward to using more of your recipes.
Michelle Palin ~ My Gluten-free Kitchen says
I hope the switch to gluten-free does help you and I really hope you enjoy these recipes! Happy Baking!
Dorinda O’Connell says
I made this GF carrot cake for Easter this past weekend. It was fantastic. I would even go out on a limb and say it was the best carrot cake I have ever had the pleasure of tasting!
My entire family loved it and all my non-GF family members took cake home with them to enjoy. That’s a true test!
Heather Fay says
I made this cake on Easter and
now it my husbands birthday request.
The flavor of the cake is perfect.
I have also tried your chocolate chip
cookies and bars. All perfect recipes!
Connie Merrill says
How many jars of baby food carrots does this recipe require.
Michelle Palin ~ My Gluten-free Kitchen says
Hi, this recipe does not use jars of baby food, or even pureed carrots of any type. You use whole carrots that you finely shred or chop.
Tanya Houston says
Just curious if you know how many cupcakes this might make? Sounds delicious!
Michelle Palin ~ My Gluten-free Kitchen says
I have not made these as cupcakes but that’s on my to-do list!
Anne R. says
Im excited to try this recipe. Can I substitute Avocado oil for the corn/vegetable oil? Thanks!
ray Osullivan says
Your recipe looks lovely and I will try it this evening. I almost clicked away from it when I saw the imperial measures. I think you would get more interest in your recipies if you provided a metric option ( I know its a faff – ive just converted this one, but the rest of the world is a big place).
Betsy S says
Thanks so much! Made this for a colleague’s birthday at work and used almond flou (my first time baking anything gluten free.) Didn’t have xanthan gum and substituted corn starch (google said I could!) It rose more on the edges of the 9×13 than in the center-hmmm. It went over SO well just now – thanks! I think I would substitute more apple sause for the oil – seemed pretty oily on the plates. Everyone raved at how good it was and that the ratio or frosting to cake was perfect as well. Thanks again!
Annie says
I just made this yesterday and I used one cup of gluten free all purpose flower including xanthum gum, and 3/4 cup of each walnut flour and coconut flour because it was what I had on hand. I also put it in a Bundt cake pan because I thought it would be cute and it turned out amazing. I only baked it for about 32 minutes. The texture was soo good you couldn’t tell it was gluten free. Thank you sooo much for your recipe I needed this in my life!
Michelle Palin ~ My Gluten-free Kitchen says
So glad that you enjoyed this Annie. Thanks for taking the time to leave a comment and 5 star rating! I appreciate it!
Cathy says
Hi. I made this today for a brunch dessert tomorrow. Followed directions to.a “t”. . Incredibly moist. Wil make this again!!! Thank you.
Cheryl says
Does this freeze well? Looks delicious!
Michelle Palin ~ My Gluten-free Kitchen says
I mean, yes, this cake like all cakes freezes fine. But the frosting will stick to whatever you freeze it in and will likely look weird and have beads of water and wet spots after thawing and might slide right off the cake. But that’s the same with any iced cake you’d freeze!
Ann says
Gf husband said it’s a keeper but I didn’t add the last 1 1/2 cups of powdered sugar only 2.
Traci Kenworth says
My daughter will love this! She has celiac. We’ve been looking for more recipes for gluten-free ingredients. We’re just starting a blog on a little bit of everything.
Kristina says
Used this recipe to make cupcakes for my gf kiddo and they turned out fantastic! Baked them for 25min on 350!
Alyssa says
Mine sunk in the middle. 🙁 I used King Arthur GF one for one. Any suggestions or ideas why it went flat?
Nicole says
Could this recipe be the base of different cake flavors?
For instance, if I wanted to make a yellow cake, I would just take off the carrots and spices and add vanilla. Do you think this could work?!
This recipe was delicious by the way !
MrsQuannaB says
My daughter and I made this today for Easter, using Cup4Cup Gluten Free Flour. It was soo good! I can’t wait to make it again.
cynthia leblanc says
This is a wonderful recipe, I used 1 to 1, King Arthur’s GF & Bob’s Red Mill stone grained white rice flour. I followed the recipe to the tee otherwise. It is so delicious with the cream cheese whip frosting. I made a cake and cupcakes they came out delicious. They are moist, with a great texture, not crumbly and dry like most GF bake goods. I had no issues with any aspect of the directions. This is a recipe to keep and to share. New fav carrot cake recipe.
Melanie says
I had high hopes. Followed the recipe, even cooked it 5 minutes longer than called for (45 minutes) but it was still undercooked in the middle. 😞
lizzie says
Oh my – this cake is AH-mazing!!! You don’t even notice that there isn’t any gluten. I used kind arthur flour and it turned out perfect. Thank you so much for this recipe. This was a hit on Easter! I can’t wait to make it again.
Tima says
Thank you so much!!! I made this cake using the gluten-free flour -blend mix from yourhomebasedmom it came out beautifully. So moist n rich. Best carrot cake I ever made, I didn’t make the frosting because half was gone before I could!