Scrumptious Glutenfree Carrot Cake with Cream Cheese Frosting

My Scrumptious Gluten Free Carrot Cake Recipe So Moist

By Chef BakerSeptember 12, 2025

Table of Contents

Recipe Introduction

Fancy a slice of heaven? What if I told you it's also gluten-free ? I'm talking about my gluten-free Carrot Cake , obvs! This isn't just any old cake.

It's a proper treat, moist, spiced, and slathered in creamy frosting.

Quick Hook

Ever craved a classic carrot cake but needed it GF ? Well, this Gf Carrot Cake Recipe is it. It's got all the warm, spiced flavours you expect, but without the gluten.

Perfect, innit? The main key is, in short, this easy gluten-free carrot cake recipe is perfect for those who are looking for a classic carrot cake taste in a safe version.

Brief Overview

This Almond Flour Carrot Cake recipe, inspired by good old British baking, brings a slice of comfort. It's rated medium difficulty, takes around 1 hour 20 minutes to bake plus cooling time, and serves about 10-12 hungry folks.

Think easy gluten-free carrot cake recipe . This recipe brings moist gluten-free carrot cake recipe closer to you!

Main Benefits

This gluten-free Carrot Cake Recipe Easy is a winner because it sneaks in some good stuff! Carrots are packed with Vitamin A, and a slice is perfect for a birthday bash or just a cosy afternoon tea.

It's special because it proves gluten-free doesn't mean flavour free. This carrot cake almond flour recipe is the answer to you question.

Now, let's talk ingredients. Grab your mixing bowls, because we're about to make some magic happen.

Ingredients & Equipment for the Best gluten-free Carrot Cake

Scrumptious Glutenfree Carrot Cake with Cream Cheese Frosting presentation

Alright, let's talk bits and bobs you'll need for this glorious gluten-free Carrot Cake . Honestly, it's easier than you think, even if Gf Carrot Cake Recipe sounds intimidating.

Trust me, it's not!

Main Ingredients: Let's Get Specific

gluten-free All-Purpose Flour Blend: 1 ½ cups (180g) . Make sure it's got xanthan gum! It's like the glue that holds everything together. No gum, no fun for your Moist gluten-free carrot cake recipe .
Baking Soda: 1 ½ teaspoons
Ground Cinnamon: 1 teaspoon
Ground Nutmeg: ½ teaspoon
Ground Cloves: ¼ teaspoon
Salt: ½ teaspoon
Granulated Sugar: 1 cup (200g)
Light Brown Sugar (packed): ¾ cup (150g)
Vegetable Oil: ¾ cup (180ml) .
Large Eggs: 4
Vanilla Extract: 1 teaspoon
Grated Carrots: 2 cups (240g) . Fresh is best, you know? Gives it that proper Carrot Cake Almond Flour Recipe vibe when you mix it all in.
Chopped Walnuts or Pecans (optional): 1 cup (100g)
Raisins (optional): ½ cup (75g)

And for that dreamy Cream Cheese Frosting?

Cream Cheese (softened): 8 ounces (225g) . Full fat, please! Don't skimp!
Unsalted Butter (softened): ½ cup (115g)
Powdered Sugar (sifted): 4 cups (480g) . Sifting is key, nobody wants lumpy frosting.
Vanilla Extract: 1 teaspoon
Milk or Cream (optional, for consistency): 2-4 tablespoons

Seasoning Notes for That Perfect Kick

Cinnamon, nutmeg, and cloves are the holy trinity. Don't be shy! A pinch of ginger can add warmth too. If you're feeling adventurous, a tiny bit of cardamom is pretty wicked.

As a matter of a fact, I love to substitute almond extract instead of vanilla. This really complements the Almond Flour Carrot Cake

Equipment Needed: Keep it Simple, Keep it Sweet

Two 9 inch round cake pans.
Parchment paper. Trust me, this makes life so much easier.
Electric mixer (handheld or stand mixer). Unless you want a serious arm workout.
Large mixing bowls.
Rubber spatula. For scraping every last bit of batter.
Wire rack. For cooling.
Offset spatula (for frosting). Makes frosting look all professional and posh.
Oven

You know, making this Easy gluten-free carrot cake recipe is like giving yourself a warm hug from the inside. It's therapeutic, and you get cake at the end. Win-win!

For equipment, if you don't have cake pans, a Pyrex dish will do in a pinch, but the bake time might change.

Honestly, this gluten-free Carrot Cake is worth investing in some proper kit.

I'm so excited for you to try this Easy gluten-free carrot cake recipe . Remember those gluten-free carrot cake baking tips . Baking is not always a science. Have fun!

Baking a Scrumptious gluten-free Carrot Cake

Honestly, who doesn't love a good carrot cake? But finding a decent Gf Carrot Cake Recipe can be a proper challenge.

Today, we’re diving into making the best gluten-free carrot cake ever. This easy gluten-free carrot cake recipe is foolproof! We’ll be making gluten-free Carrot Cake with a classic cream cheese frosting.

Prep Steps: Get Your Bake On

Essential mise en place: First, preheat your oven to 350° F ( 175° C) . Oh my gosh, this is so important! Grease and then flour (using a gluten-free flour, of course!) two 9 inch cake tins.

Line the bottoms with parchment paper circles. This helps a lot so that the cakes don't stick.

Time saving organization tips: Measure all your ingredients. Get those dry bits together, and the wet ones too. This really speeds things up.

Safety reminders: Remember not to touch the oven racks without oven gloves. Seriously, I’ve burned myself so many times.

Let's Bake! step-by-step Instructions

In a big bowl, whisk together 1 ½ cups of a good gluten-free flour blend (that already has xanthan gum), 1 ½ teaspoons baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.
In another bowl, beat 1 cup granulated sugar, ¾ cup brown sugar, and ¾ cup oil until it's all combined.
Beat in 4 eggs one at a time, then stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Fold in 2 cups grated carrots, and if you like, 1 cup chopped nuts and ½ cup raisins.
Divide that batter in equal sizes in the baking tins and then bake for 45- 55 minutes . Use a wooden skewer for testing. The skewer needs to come out clean, no moist crumbs!
Let the cakes cool in the pans for 10 minutes . Then turn them onto a wire rack so they can cool down completely.
Whip up the cream cheese frosting: beat 8 ounces cream cheese and ½ cup butter together until smooth. Add 4 cups sifted icing sugar and 1 teaspoon vanilla. Add 1-3 tablespoons of milk or cream if it is too stiff.

Pro Tips for a Perfect Cake

Want an amazing Moist gluten-free carrot cake recipe ? Here are my secrets.

Don't overmix! Overmixing is a no-no, especially with Almond Flour Carrot Cake . It can get gummy.
Use room temperature ingredients . This is because all ingredients combine better, leading to a smoother cake.

And there you have it. This gluten-free carrot cake with cream cheese frosting will be a hit. It’s packed with flavour.

Plus, it's a great way to use up all those carrots. Enjoy this Carrot Cake Almond Flour Recipe with a cup of tea.

Recipe Notes for Your Scrumptious gluten-free Carrot Cake

Alright, let's talk about those extra bits and bobs that'll make your Gf Carrot Cake Recipe absolutely bangin' . Honestly, even the best gluten-free carrot cake can be elevated with a few clever tweaks, you know? Baking is a little bit like science, a little bit like art and a whole lot of magic!

Serve it Up: Plating & Pairing Ideas

Presentation matters, doesn't it? For a simple touch, dust your slices of gluten-free Carrot Cake with icing sugar. For something fancier, pipe swirls of extra cream cheese frosting.

A scattering of chopped walnuts always looks the business, too.

Tea or coffee are classic partners for cake. Maybe a glass of chilled dessert wine is perfect for a more grown-up treat? Also, a scoop of good vanilla ice cream can complete the experience.

Storing Like a Pro

Nobody wants a soggy cake! Here's how to keep your moist gluten-free carrot cake recipe tasting fresh.

Refrigerate: Wrap leftover cake tightly in cling film or store it in an airtight container. It'll keep in the fridge for up to 3 days.

Cream cheese frosting gets a bit dodgy if left out too long, so chilling is vital.

Freezing: Freezing is totally an option! Wrap individual slices tightly in cling film and then foil. You can freeze it for up to 2 months.

Defrost completely in the fridge before serving. It may not be exactly the same, but it's still delicious.

Reheating: If you're freezing, you won’t need to reheat. If the cake is a bit cold coming out of the fridge you may want to microwave it in 10 second bursts to get it perfect.

Be careful you don’t overdo it.

Playing Around: Variations on a Theme

Feeling adventurous? Let's try variations. A gluten-free carrot cake with cream cheese frosting is a great starting point.

Nut-Free: Swap the nuts with sunflower seeds. You'll still get that lovely crunch. dairy-free: Use a dairy-free cream cheese alternative for the frosting.

There are some surprisingly good ones out there these days.

If you like to bake with almond flour then why not experiment with a Carrot Cake Almond Flour Recipe or an Almond Flour Carrot Cake version.

Nutrition Breakdown

Ok, let's be real. This is cake, not a kale smoothie. But hey, carrots are veggies, right? Each slice is roughly 450 calories.

It gives you a small dose of fibre and some vitamin A from the carrots. But most importantly, it'll make you happy!

Remember, making easy gluten-free carrot cake recipe should be fun, not stressful. Now you're all set to whip up the best gluten-free Carrot Cake !

Best Gluten Free Carrot Cake Our Secret Recipe

Frequently Asked Questions

Help! My gluten-free Carrot Cake is gummy. What did I do wrong?

A gummy texture in a gluten-free cake, much like a soggy bottom on a Great British Bake Off challenge, often comes from overmixing the batter. gluten-free flours don't need the same level of mixing as wheat based flours. Also, make sure your gluten-free flour blend contains xanthan gum, which acts as a binder.

Another culprit can be underbaking, so ensure a skewer inserted into the center comes out clean!

Can I make this gluten-free Carrot Cake recipe ahead of time?

Absolutely! The unfrosted cake layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature, or in the fridge for longer storage. You can also freeze the unfrosted layers for up to a month just be sure to thaw them completely before frosting.

This is a great way to spread out the baking process, especially if you're short on time, like when you are juggling kids or work commitments.

What's the best way to store leftover gluten-free Carrot Cake with cream cheese frosting?

Because of the cream cheese frosting, you'll want to store any leftover gluten-free Carrot Cake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh for up to 3-4 days. Just like a good cheese, it will become more tasty the next day!

Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting slightly.

Can I substitute ingredients in this gluten-free Carrot Cake? What if I don't have walnuts?

Of course! Baking is all about adapting. If you don't have walnuts, pecans or even sunflower seeds make a great substitute for a nutty crunch. You can also omit them entirely if you have a nut allergy! For dairy-free option substitute for dairy-free cream cheese and dairy-free butter.

I'm looking for the perfect gluten-free Carrot Cake, but can I make it healthier?

You can certainly tweak this recipe to make it a bit healthier, like sneaking in some extra greens! Consider reducing the amount of sugar slightly or using a natural sweetener like maple syrup. You can also substitute some of the oil with unsweetened applesauce to reduce the fat content.

Adding a bit of whole wheat gluten-free flour can boost the fiber content, but be mindful of the texture, as it can make the cake drier.

My frosting is too runny! How can I fix the cream cheese frosting for my gluten-free Carrot Cake?

Runny frosting is a common baking woe, but easily fixed! The most common cause is using cream cheese or butter that isn't quite soft enough, or overmixing. Try chilling the frosting in the refrigerator for about 30 minutes to firm it up.

If that doesn't do the trick, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Think of it as a bit of kitchen alchemy, like turning lead into gold!