This Gluten-Free Carrot Cake is nutty, moist, sweet, and topped with a thick layer of sweet-and-tangy cream cheese frosting. Whether or not you eat gluten, you’ll adore this carrot cake recipe!

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Why You’ll Love This Simple Gluten-Free Carrot Cake Recipe
- Everything Carrot Cake Should Be. It’s fully loaded with a kitchen sink of mix-ins. Topped off with a lavish slather of cream cheese frosting. Indisputably moist and tender, yet substantial enough to hold a slice, just as carrot cake should.
- Also Gluten-Free. I wanted this cake to be gluten-free, without actually tasting like gluten-free carrot cake. Let’s be honest: gluten-free baking disappoints more often than it should. This recipe does not. It tastes like a truly, super-duper, incredibly perfect carrot cake!
- Even Better Than the Original. Instead of a GF all-purpose flour, I made this gluten-free carrot cake with almond flour. I’ve eaten my share of carrot cakes (Healthy Carrot Cake) and carrot-cake-inspired recipes (Carrot Cookies; Carrot Cake Muffins), and I think the almond flour actually makes the cake taste even better.

5 Star Review
“A-mazing. This was the best carrot cake I have ever had, hands down better than any gluten version. This recipe is a keeper, and will make it often!”
— Tcab —
How to Make Gluten-Free Carrot Cake

The Ingredients
- Almond Flour. The quality and consistency of almond flour can vary; I recommend using Bob’s Red Mill.
- Carrots. The other star ingredient in our carrot cake! Their flavor is further enhanced by the warm spices and maple syrup.
- Coconut. Another naturally sweet element that also adds texture to gluten-free carrot cake.
- Nuts. Toasted pecans or walnuts add a nice crunch and savory complement to the sweet flavors in this cake.
- Maple Syrup. Instead of using only refined sugar, I wanted to naturally sweeten this cake with some maple syrup too. The flavor of maple syrup is incredible paired with the warm spices and nuttiness of the almond flour.
- Raisins. I love adding raisins to carrot cake for their chewy texture and sweet flavor. If you’re not into them (they’re divisive, I know!) you can try golden raisins (which are sweeter), dried cranberries, or simply omit them.
- Spices. A spiced carrot cake is a happy carrot cake. I used a classic combination of ginger, cinnamon, nutmeg, and cloves for warmth and rich, deep flavors.
The Directions

- Prepare. Line your cake pans with parchment paper, coat with nonstick spray, and lightly dust them with almond flour.

- Get Started. Toast the nuts at 350 degrees F. Once cooled, chop them into pieces. Whisk together the dry ingredients.

- Beat the Wet Ingredients. Beat the eggs and sugar until fluffy. This is key to making the carrot cake light, so don’t shortcut this step. Add the maple syrup and vanilla.

- Mix the Oil and Add-Ins. In a separate mixing bowl, combine the carrots, oil, coconut, raisins, and nuts.

- Finish the Batter. Alternate adding the wet and dry ingredients to the egg mixture. This also will help keep your cake fluffy.

- Bake. Pour the batter into the prepared cake pans, and bake for 20 to 25 minutes. Let the cakes cool in the pan for a few minutes before removing them to a wire rack.

- Frost. Prepare the cream cheese frosting, then pop it into the refrigerator until your cakes are cool. Frost and assemble your gluten-free carrot cake. I like to keep the sides “naked” for a fun, whimsical look. ENJOY!

How to Prep Carrot Cake Ahead of Time
- Cake layers can be baked 1 day in advance. Wrap in plastic and store at room temperature.
- The cream cheese frosting can also be made a day in advance; store it in the refrigerator.
- Frost the cake up to a few hours before serving; keep it in the fridge until you’re almost ready to serve it, then let it sit at room temperature for 10-20 minutes.

Recipe Tips and Tricks
- Don’t Skimp on Beating the Eggs. Almond flour is heavier than all-purpose flour, so my biggest obstacle with this recipe was ensuring the carrot cake came out tender and fluffy, not dense. Beating the eggs for several minutes first proved to be the trick, a tip I picked up from Bon Appetit.
- A Note on Adding Pineapple. I haven’t tried making this gluten-free carrot cake with pineapple myself, so it would be a total experiment. The extra moisture from the pineapple may cause the cake to be a little more crumbly, but the flavor should be delicious.
- Make It Into Muffins. I think this recipe would make scrumptious muffins. Start checking the muffins around the 15-minute mark, tenting the muffin pan with aluminum foil to keep them from browning too much. They will likely need 25 to 30 minutes to bake.

Gluten-Free Carrot Cake
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Ingredients
For the Gluten Free Cake:
- 3 cups almond flour plus additional for dusting pans
- ¾ cup raw walnuts or pecans plus additional for decorating the cake
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch ground cloves
- 5 large eggs
- ¾ cup packed dark brown sugar
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots about 4 medium or 10 ounces
- ½ cup canola oil
- ¾ cup shredded unsweetened coconut
- ½ cup raisins
For the Frosting:
- 8 ounces reduced fat cream cheese
- 2 tablespoons unsalted butter at room temperature
- 2 to 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Line two, 8-inch round cake pans with parchment paper, then coat with nonstick spray. Lightly dust with almond flour, tapping out excess.
- Spread the nuts in a single layer on a rimmed baking sheet. Place in the oven and bake until toasted and fragrant, about 8 minutes. Remove to a cutting board. Let cool slightly. Measure out ¾ cup, then finely chop for the batter. Reserve the rest for decorating the cake.
- In a medium mixing bowl, whisk together the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and remaining 3 cups almond flour.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat eggs and brown sugar on medium high until pale toasty brown, fluffy, and nearly tripled in volume, about 5 to 7 minutes. (Don’t shortcut this step—it helps make the batter airy). Beat in the maple syrup and vanilla.
- Pat the carrots dry. Place in a clean medium mixing bowl. Stir in the oil, coconut, raisins, and chopped nuts.
- With the mixer running on low speed, add one-third of the almond flour mixture to the egg mixture. Once it disappears, add half of the carrot mixture. Add the next one-third of the flour mixture, then remaining carrot mixture, then the last one-third of the flour, fully incorporating after each addition.
- Divide batter between prepared pans and smooth the tops. Bake layers until the cake is lightly browned on top, a toothpick inserted into the center of the layers comes out clean, and the tops spring back lightly when touched, about 20 to 25 minutes. The cakes will be a deep golden brown. Place the pans on a wire rack and let cool in the pans 10 minutes. Carefully run a dull knife around the edges to release the cakes, then invert them onto the rack to cool completely.
- While the cakes bake, prepare the frosting. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until smoothly combined, about 2 minutes, stopping to scrape down the bowl as needed. Reduce mixer speed to low and slowly add 2 cups of the powdered sugar. Beat until combined. Continue adding the last 1 cup sugar, until the frosting is as stiff and sweet as you'd like (the more powdered sugar you add, the stiffer and sweeter it will be).
- Add the vanilla, almond, and salt. Increase the speed to medium high and beat until smooth, ultra creamy, and a little lighter and fluffier, scraping down the bowl as needed, about 4 full minutes. Refrigerate to firm up a little while the cake continues baking and cools. If it firms up too much to spread easily depending upon how long you keep it in your fridge, let stand at room temperature prior to frosting, until it is easily spreadable.
- Assemble the cake: Trim the domed top of one cake layer so that it is flat, then place the layer trimmed-side up on a serving plate. Tuck strips of parchment paper around the edges to protect the plate from drips. Spread 1/3 of the frosting on top. Top with remaining cake layer, domed-side up. Spread the top with a thick layer of additional frosting. Keep the sides very lightly frosted (think decorative smear). Decorate with remaining nuts as desired.
Video
Notes
- TO MAKE DAIRY FREE: Use your favorite dairy-free or vegan cream cheese frosting recipe.
- TO STORE: Cover the cake, and store it in the refrigerator for up to 1 week.
- TO FREEZE: Cut your cake into slices, and individually freeze each slice in an airtight, freezer-safe storage container for up to 2 months. Remove and thaw slices as desired in the refrigerator.
Nutrition
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Yummiest carrot cake I’ve baked!
So glad to hear! Thank you Tracey!
This worked exactly as written, thanks! I’ve been making this for a couple of years. Even people who eat gluten loved this cake, it’s a perfect carrot cake.
Great to hear, thank you Nina!
Oh my, you really need to try this recipe! It REALLY tastes like carrot cake. I was diagnosed with celiac several years ago and have only had one other cake that even came close in all that time. Most cakes end up dry and crumbly or have an unusual aftertaste. I’m so happy and impressed with the soft, moist texture. It makes me feel like I’m eating a regular cake again. This will be my signature cake going forward. Only change I made was to leave out the raisins because my family doesn’t like them. Thank you so much for sharing.
So glad to hear! Thank you!