Gluten-Free Carrot Cake (Easy One Bowl Recipe)
Soft, healthy gluten-free carrot cake made with shredded carrots, crushed pineapple, and simple ingredients. Topped with creamy cream cheese frosting for the best gluten-free carrot cake that’s easy to make and stays moist for days.
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
Step-By-Step ImagesScroll back for process images and recipe tips!
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
📏 Note: For best results, use a digital kitchen scale. Gluten-free baking is more sensitive to small changes, and weighing ingredients—especially flour—helps avoid a dry or gummy texture.
🌰Optional Streusel Topping: Try the cinnamon streusel from our gluten-free carrot muffins for a crunchy, spiced topping!.
🥡 Storage & Make-Ahead:
- 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.
Nutrition
Serving: 1sliceCalories: 517kcalCarbohydrates: 68gProtein: 7gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 83mgSodium: 454mgPotassium: 200mgFiber: 5gSugar: 47gVitamin A: 4184IUVitamin B12: 0.2µgVitamin C: 3mgCalcium: 114mgIron: 2mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !