This gluten-free carrot cake brings all the good stuff—shredded carrots, warm spices, and crushed pineapple for extra moisture and sweetness. One bowl, simple ingredients, and topped with a creamy cream cheese frosting (or dairy-free if needed). It’s soft, sturdy, and actually holds together—whether you're baking it for a Tuesday or a holiday.
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✋🏼E aí, pessoal! Hey there, friends!
Today we’re making a homemade gluten-free carrot cake that actually holds together, stays moist for days, and doesn’t taste like a “good enough” substitute. It’s soft, warmly spiced, and made with shredded carrots and crushed pineapple for natural sweetness and a better crumb—especially in gluten-free cakes.
Topped with a cinnamon cream cheese frosting (dairy-free if needed), it all comes together in one bowl with no weird flours or complicated steps—just a carrot cake that works.
This recipe has deep roots in our family. I made carrot cake for all three of my kids’ first birthdays—every one of them with cream cheese frosting, messy fingers, and big smiles. It became a tradition. As our lives changed and allergies entered the picture, I kept adapting it. Over the years, it slowly evolved—first to cut back sugar, then to remove dairy, and finally into the gluten-free, allergy-aware version we make today.
It’s easy enough to throw together midweek, but still special enough to serve on Easter or birthdays. It’s not just a safe option—it’s our version. One that’s lasted over a decade, through high chairs and holiday tables, and still gets requested again and again.
If you love this one, try our gluten-free carrot muffins with cinnamon streusel, gluten-free banana cake with dairy-free frosting, or classic gluten-free sugar-free brownies.
😍Why You'll Love This Carrot Cake
- Classic with a twist: We kept the nostalgic carrot cake flavor but added crushed pineapple for moisture and sweetness, plus a cinnamon-spiced frosting for extra depth.
- No one will know it’s gluten-free: The texture’s soft, sturdy, and holds together like a regular cake—perfect for the carrot cake lover yet delicious enough for the picky eater!
- One bowl, no weird flours: You won’t need to buy ten types of flour or dirty every dish in your kitchen.
- Actually allergy-friendly: Clear dairy-free and vegan swaps that work and don’t ruin the texture.
- Holds up for real life: Make it ahead, freeze it, pack it for school—this gluten-free carrot cake doesn’t fall apart or dry out.
🥕Ingredients Notes
Our gluten-free carrot cake recipe keeps things simple with everyday ingredients and no weird tricks—just a solid carrot cake with the right texture and flavor. It’s soft, lightly spiced, and not too sweet. Here's a look at what we’re using and why.
👉 Want to skip ahead? Jump to the Recipe
- Gluten-Free All-Purpose Flour: I use Bob’s Red Mill gluten-free all-purpose flour. It always gives me great results, so I recommend using this brand if possible. It doesn’t contain xanthan gum, which I prefer, so I can control the amount to add. I added 6g of xanthan gum to this recipe to give the carrot cake a better structure. It helps bind everything so the layers don’t fall apart, but still stay soft.
- Fresh Carrots (finely grated): This is what gives our carrot cake moisture and that classic texture. I grate mine on the finer side so they disappear into the batter.
- Crushed Pineapple (drained): This is one of my favorite add-ins. It boosts the natural sweetness and helps keep the crumb extra moist without needing more oil. Just be sure to drain it slightly so the batter doesn’t get too wet. You won’t taste the pineapple directly—it just makes everything better.
- Eggs (room temperature): Helps the batter mix evenly and gives the cake structure. Bringing them to room temperature makes a difference in the final texture.
- Unsweetened Applesauce: Cuts back on the oil without drying out the carrot cake. Adds a little natural sweetness, too.
- Neutral Oil: I usually use avocado oil, but any neutral oil will work. It helps create that soft moist crumb!
- Granulated & Brown Sugar: Having both these types of sugars helps create a well-rounded carrot cake. The brown sugar adds moisture and a deeper sweetness. The granulated sugar balances the brown sugar and helps the cake bake evenly.
- Cinnamon, Ginger, Nutmeg & Cloves: The classic combo with a twist. I like to swap the allspice for cloves and, when possible, use freshly grated ginger. This mix creates a warm, spiced classic carrot cake flavor. Nothing overpowering—just enough to be noticed.
- Vanilla Extract: For background flavor. It adds a bit of depth.
- Baking Soda & Baking Powder: The mix of both sugars gives our carrot cake a better rise and a softer texture. Skipping one can throw off the balance.
- Salt: A little salt brings out the other flavors. Don’t skip it.
- Optional: Chopped Walnuts, Raisins, or Chocolate Chips: Totally optional—if you’re baking for kids, you might want to add some chocolate. I always add them when making it for my crew.
🧁 Cream Cheese Frosting (Butter-Free)
- Cream Cheese (softened): I use plain dairy or dairy-free cream cheese. Just make sure it’s fully softened so it mixes smoothly.
- Powdered Sugar: This gives the frosting its sweetness and structure. You can start with less and add more if you want it sweeter.
- Heavy Cream (Dairy or non-dairy): If the frosting feels too thick, a splash of cream (or milk) helps smooth it out.
- Vanilla Extract & Cinnamon: Adds depth and rounds out the flavor.
You’ll find the full measurements and bake times in the recipe card below
⚠️ Reminder for Celiac Baking: Check your baking powder, powdered sugar, vanilla extract, and any add-ins like nuts or raisins to make sure they’re certified gluten-free—these can sometimes be processed in shared facilities.
🔁Substitutions & Variations
Here are a few ways you can adapt this amazing gluten-free carrot cake recipe to work with what you have on hand—or to fit different dietary needs.
- Swap the Gluten-Free Flour: If you don’t have Bob’s Red Mill gluten-free all-purpose flour, King Arthur’s Measure for Measure gluten-free flour is the next closest option. It also performs well in cakes and has a similar texture. Just double-check if xanthan gum is already included—if it is, skip adding extra.
- No Applesauce? You can use mashed banana (1-to-1) or plain yogurt (dairy or non-dairy) instead of applesauce.
- Make it Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, mixed and rested for 5 minutes) for each egg in the recipe. The texture will be slightly more dense, but it still works well. This recipe hasn’t been tested with egg replacer powders, but that’s another option if you have one that works well in baking.
- Make it Dairy-Free: The cake itself is already dairy-free. For the frosting, use your favorite vegan cream cheese. Or skip the frosting and top the cake with a simple cinnamon streusel instead (we do this in these gluten-free carrot muffins and it works great).
👩🏽🍳Step-By-Step Instructions
Step 1: Prep & Preheat
Grease an 8x8-inch square baking pan and line it with parchment paper. Preheat your oven to 350°F (175°C). Grate the carrots using the fine side of a box grater or a microplane. You want them finely shredded so they blend into the batter and help keep the cake moist without leaving large chunks.
📍 Tip: Lining the pan makes it easier to lift your gluten-free carrot cake out and keeps it from sticking, especially helpful with softer gluten-free cakes.
Step 2: Mix your Dry Ingredients
In a large bowl, whisk together the gluten-free flour, xanthan gum (if your blend doesn’t include it), baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Whisking helps evenly distribute the leavening agents and spices, so you don’t get clumps or uneven flavor.
Step 3: Add Wet Ingredients
Into the same mixing bowl, add the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla extract. Mix until everything is well combined but avoid overmixing. The batter should be thick but not dry.
📍 Tip: Stop mixing as soon as the flour disappears to keep the texture light. Overmixing = dense gluten- fre carrot cake
Step 4: Add Carrots and Toppings
Add in the grated carrots and any additional toppings you want to add. I recommend adding walnuts and chocolate chips. into the wet mixture. nuts, or raisins, add them in now.
Step 5: Fill The Pan And Bake
Pour the batter into the prepared 8x8 pan and smooth out the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around the 33-minute mark.
Step 6: Make the Frosting
In a bowl, beat softened cream cheese with powdered sugar, vanilla, cinnamon, and a pinch of salt. Add a splash of cream if needed to thin it out. I used a hand mixer but you can use a stand mixer or hand whisk (may take longer to come together). You should get a spreadable frosting that isn't overly runny.
📍 Tip: Make sure your cream cheese is really soft or it won’t mix smoothly. Leave it out for an hour or microwave it in 5-second bursts until it is just softened.
Step 7: Cool and Frost
Let the gluten-free carrot cake cool in the pan for about 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely. Once the cake is completely cool, spread the frosting over the top. You can keep it simple or swirl it fancy if you’re feeling it.
📍 Tip: If you're short on time, pop the carrot cake in the fridge for 20–30 minutes once it's mostly cool. This makes frosting way easier.
💡Recipe Tips for Moist Cake
- Grate the carrots finely: Use the fine side of a box grater. It helps them blend into the batter and keeps the cake moist without stringy bits.
- Weigh your flour: Too much flour = dry carrot cake. Use a scale if you can. It’s more accurate than scooping.
- Don’t overmix: Once the dry hits the wet, stir just until there’s no flour showing. Overmixing makes it gummy.
- Cool completely before frosting: If the carrot cake is warm, the frosting melts and slides off. Chill the gluten-free carrot cake in the fridge if needed.
- Use room temp eggs: Helps the batter come together smoothly and bake more evenly.
✨ Level It Up With Streusel
We like to go all in and finish this cake with a crunchy cinnamon streusel on top of the frosting. It adds texture and brings out the warm spices even more—borrowed straight from our gluten-free carrot muffins.
Here’s what you’ll need:
- 2 tablespoon gluten-free all-purpose flour
- 2 tablespoon brown sugar
- 2 tablespoon chopped walnuts
- 2 tablespoon avocado oil
- 1 teaspoon cinnamon
Mix it all together, then sprinkle over the frosting just before serving. It adds the perfect sweet crunch without overpowering the cake.
🥡How To Store & Meal Prep
- Storage: Once frosted, store leftovers in an airtight container in the fridge for up to 4 days. I usually cover the pan tightly with plastic wrap or transfer slices into a sealed container.
- Freezing: You can freeze the cake (frosted or unfrosted). I recommend wrapping slices individually in plastic wrap and storing them in a freezer bag unfrosted. Thaw overnight in the fridge.
- Meal Prep: This cake actually gets better after sitting for a day. You can bake it a day ahead, let it cool completely, and store it (unfrosted) at room temp wrapped tightly. Frost it the next day.
- Make-Ahead Frosting: The cream cheese frosting can be made up to 3 days ahead. Store it in the fridge in a sealed container and give it a quick stir before using.
❔Recipe FAQ
Yes! For cupcakes, fill liners about ¾ full and bake at 350°F for 20–24 minutes. For a layer carrot cake, double the recipe and divide into two 9-inch cake pans. Just be sure to check for doneness—bake times will vary slightly.
This usually happens when the carrot cake is underbaked or the batter was overmixed. Make sure to bake until a toothpick comes out clean and avoid stirring too long once you add the flour.
You can cut both sugars slightly (by about 25%) without ruining the texture. Just know it will affect the sweetness and how moist the crumb feels. The brown sugar helps with moisture, so don’t skip it entirely.
This usually happens when the cream cheese is too soft or the frosting was overmixed. To fix it, pop the bowl in the fridge for 20–30 minutes, then re-whip it briefly. Next time, start with cream cheese that’s just soft enough to blend—not melted. If you're using a dairy-free cream cheese, some brands are softer than others—reduce the plant milk or skip it entirely.
🍰More Gluten-Free Cakes & Treats
If you enjoyed our moist gluten-free carrot cake and need more ideas, be sure to check out these other gluten-free cake recipes:
👋🏼 Até logo, amigos! Hope you love this healthy carrot cake recipe as much as we do. Cooking’s always better when shared—so if you try it, leave a quick comment to let us know how it went. Enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Gluten-Free Carrot Cake (Easy One Bowl Recipe)
Ingredients
Dry Ingredients
- 255 g gluten-free all-purpose flour (1¾ cups) — I use Bob’s Red Mill
- 6 g xanthan gum (about 1½ tsp) — only if your flour blend doesn’t include it
- 5 g baking powder 1 tsp
- 6 g baking soda 1½ tsp
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger ½ tsp
- ¼ teaspoon ground cloves sub with allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 100 g granulated sugar ½ cup
- 75 g brown sugar, packed ½ cup
- 3 large eggs room temperature
- 83 g neutral oil ½ cup — like avocado or canola
- 64 g unsweetened applesauce ¼ cup
- 120 g crushed pineapple (canned) ½ cup- see notes for sub
- 5 g vanilla extract 1 tsp
- 200 g grated carrots 2 cups, packed— about 3 large
Add-Ins
- 60 g chopped walnuts ½ cup
- ½ cup chocolate chips (optional)
Cream Cheese Frosting
- 255 g cream cheese, softened 8 oz – use dairy-free if needed
- 200 g powdered sugar 1½ to 2 cups
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Prep and preheat: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease the sides. Grate your carrots using the fine side of a box grater for best texture.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.
- Add wet ingredients: Into the same bowl, add the granulated sugar, brown sugar, eggs, oil, applesauce, crushed pineapple, and vanilla. Stir until just combined. Overmixing is one of the biggest reasons gluten-free cakes turn out tough.
- Fold in the carrots: Stir in the grated carrots, walnuts, and any additional toppings you like. Fold until combined, avoiding overmixing.
- Pour and bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.💡 Tip: Start checking around 33 minutes—gluten-free cakes can dry out quickly if overbaked. The cake shoudl be firm in the middle.
- Make the frosting: In a separate bowl, beat the softened cream cheese with powdered sugar, vanilla, cinnamon, and salt. Add 1 tablespoon of cream at a time to thin if needed.
- Frost and serve: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely. spread the frosting evenly over the top. Slice and serve, or store in the fridge for later.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For freezer storage, wrap slices in plastic wrap and freeze in a bag. Thaw in fridge overnight.
- This cake can be made a day ahead and stored (unfrosted) at room temperature. Frost the next day for best texture.
Lauren says
For those allergic to pineapple (yes it sucks) just add more apple sauce?
Patricia Granek says
Hey Lauren, yes you can double the apple sauce! I recommend using the weight of the applesauce not of the pineapple ( use 1/2 cuo or 128g of applesauce). If the batter still looks to dry before cooking add 1 tbsp more of oil. It should work out great!