Carrot cake is a classic dessert beloved for its rich flavors, moist texture, and warm spices. But if you’re living a gluten-free lifestyle, finding the perfect recipe can be a challenge. This Easy Gluten-Free Carrot Cake recipe is here to change that! Made with simple ingredients and topped with a tangy cream cheese frosting, this cake is everything you’ve been craving—and more. Whether it’s for Easter, a birthday, or just because, this gluten-free carrot cake will impress everyone, even those who aren’t gluten-free.

Let’s walk through how to make the most flavorful, moist, and fuss-free carrot cake that’s gluten-free and perfect every time.

Why You’ll Love This Easy Gluten-Free Carrot Cake

Moist and Flavorful: The combination of applesauce, oil, and butter ensures this carrot cake is ultra-moist without being greasy.
Packed with Spices: Cinnamon, nutmeg, cloves, and allspice create a warm, aromatic flavor in every bite.
Customizable Mix-ins: Add raisins, shredded coconut, chopped walnuts, or pecans to personalize your cake.
Tangy Cream Cheese Frosting: No carrot cake is complete without a luscious layer of cream cheese frosting.
Easy to Make: With just 20 minutes of prep time and straightforward instructions, this recipe is perfect for bakers of all levels.

Ingredients for Easy Gluten-Free Carrot Cake

This recipe uses pantry staples and fresh carrots to create a decadent cake that’s gluten-free without sacrificing flavor or texture.

For the Cake:

2 1/2 cups gluten-free all-purpose flour (e.g., King Arthur Measure for Measure or Bob’s Red Mill 1:1)
3/4 tsp xanthan gum (omit if your flour blend already contains it)
1 1/4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt
1 1/4 cups sugar
3/4 cup brown sugar
4 large eggs
1/3 cup unsweetened applesauce
2/3 cup vegetable oil (or melted coconut oil)
1/2 cup melted unsalted butter
3 cups finely shredded carrots (about 1 pound of carrots)

For the Frosting:

8 ounces cream cheese (softened to room temperature)
5 tablespoons butter (softened to room temperature)
2 1/2–3 cups powdered sugar
2 tablespoons heavy cream or half-and-half
2 teaspoons pure vanilla extract

How to Make Easy Gluten-Free Carrot Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Spray a 9×13-inch baking pan with non-stick cooking spray or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
Set the bowl aside.

Step 3: Combine Wet Ingredients

In the bowl of a stand mixer, beat the sugar, brown sugar, and eggs on medium-high speed until light and fluffy (about 45 seconds).
Reduce the mixer speed to low and slowly add the applesauce, oil, and melted butter.
Increase the speed to high and beat for 1 minute until the mixture is fully combined and light in color.

Step 4: Incorporate Carrots and Dry Ingredients

Turn off the mixer and fold in the shredded carrots by hand.
Gradually add the dry ingredients, folding until no dry flour remains. Be careful not to overmix.

Step 5: Bake the Cake

Pour the batter evenly into the prepared 9×13-inch pan.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. (Mine took 37 minutes.)
Let the cake cool completely in the pan on a wire rack.

How to Make Cream Cheese Frosting

No carrot cake is complete without a rich and tangy cream cheese frosting. Follow these steps to whip up the perfect topping:

In a mixing bowl, beat the softened cream cheese and butter using a hand mixer for 3 minutes until creamy and well-combined.
Add 2 cups of powdered sugar and beat on low speed until incorporated.
Mix in the heavy cream and vanilla extract.
Gradually add the remaining powdered sugar (1/2 to 1 cup) until the frosting reaches your desired consistency and taste.

Frost and Decorate the Cake

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula or icing knife. Slice into 15 large pieces, or smaller ones if serving a crowd. If desired, sprinkle with additional mix-ins like chopped nuts or shredded coconut for a decorative touch.

Tips for the Best Gluten-Free Carrot Cake

Use Freshly Shredded Carrots: Pre-shredded carrots tend to be drier and less flavorful. Shred fresh carrots for the best texture and taste.
Don’t Skip the Spices: The combination of cinnamon, nutmeg, cloves, and allspice gives this cake its signature flavor.
Avoid Overmixing: Overmixing the batter can lead to a dense cake. Fold in the ingredients gently.
Cool Before Frosting: Ensure the cake is completely cool before adding frosting to prevent it from melting.
Customize Your Cake: Add your favorite mix-ins like raisins, shredded coconut, or chopped nuts to make this cake your own.

Why This Gluten-Free Carrot Cake Stands Out

This Easy Gluten-Free Carrot Cake is more than just a dessert—it’s a showstopper for any occasion. The combination of a moist, spiced cake and creamy frosting creates a dessert that’s both comforting and indulgent. Plus, it’s versatile enough to serve at a holiday gathering, birthday party, or simply as a treat for yourself.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Substitute the cream cheese and butter in the frosting with vegan alternatives.

2. Can I freeze this carrot cake?
Absolutely! Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.

3. Can I use a different gluten-free flour blend?
Yes, but make sure it’s a high-quality all-purpose gluten-free flour blend that contains xanthan gum or guar gum.

4. How do I store this cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.