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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!

A blue plate with a slice of moist gluten free carrot cake with almond flour topped with cream cheese frosting

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 my carrot cake to be gluten free, without actually tasting gluten free. I mean no disrespect to the great GF bakers out there; the problem is that gluten-free cakes disappoint more often than they should. This one does not. It tastes like a truly, super-duper, incredibly perfect carrot cake!
  • Even Better Than the Original. Instead of all-purpose flour, I made this an almond flour gluten free carrot cake. 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 carrot cake taste even better.
A beautifully decorated almond flour gluten free carrot cake topped with nuts

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

Ingredients in bowls being used to make a dessert recipe

The Ingredients

  • Almond Flour. Quality here matters—I buy and recommend . The quality and consistency of almond flour can vary, and Bob’s never lets me down.
  • Carrots. The other star ingredient in our carrot cake! Carrots are how you keep a gluten-free carrot cake moist. They also make the cake naturally sweet. Their flavor is further enhanced by the warm spices and maple syrup.
  • Coconut. Another naturally sweet element that also adds texture.
  • 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 decisive, 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

Preparing pan for gluten-free carrot cake recipe
  1. Prepare. Line your cake pans with parchment paper, coat with nonstick spray, and lightly dust them with almond flour.
Chopping pecans for gluten-free carrot cake
  1. Get Started. Toast the nuts at 350 degrees F. Once cooled, chop them into pieces. Whisk together the dry ingredients.
Beating eggs and sugar for gluten-free carrot cake recipe
  1. 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.
Ingredients for gluten-free carrot cake in mixing bowl
  1. Mix the Oil and Add-Ins. In a separate mixing bowl, combine the carrots, oil, coconut, raisins, and nuts.
Beating batter for gluten-free carrot cake
  1. Finish the Batter. Alternate adding the wet and dry ingredients to the egg mixture. This also will help keep your cake fluffy.
Two pans of gluten-free carrot cake batter
  1. 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.
Frosting gluten-free carrot cake
  1. 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!
An almond flour gluten free carrot cake with cream cheese frosting and chopped nuts

Storage Tips

  • To Store. Cover the cake, and store it in the refrigerator for up to 1 week. Let come to near room temperature prior to serving.
  • To Freeze. Cut your gluten-free carrot 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. You also can freeze the whole cake or freeze individual layers.

Meal Prep Tip

Cake layers can be baked 1 day in advance. Wrap in plastic and store at room temperature. The frosting can also be made a day in advance; store it in the refrigerator, then frost the cake a few hours before serving.

A slice of fluffy gluten free carrot cake with cream cheese frosting on a blue plate

Recipe Tips and Tricks

  • Don’t Skimp on Beating the Eggs. Almond flour is heavier than all-purpose flour (you can’t substitute almond flour directly in a recipe calling for 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 a 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.
A frosted cake with chopped nuts on a cake stand

Gluten Free Carrot Cake

4.81 from 230 votes
This moist, fluffy Gluten Free Carrot Cake is made with almond flour, slathered in cream cheese frosting, and has the perfect classic taste and texture!

Prep: 30 minutes
Cook: 20 minutes
Total: 2 hours

Servings: 12 servings

Ingredients
  

For the Gluten Free Cake:

  • 3 cups almond flour plus additional for dusting pans
  • 3/4 cup raw walnuts or pecans plus additional for decorating the cake
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Pinch ground cloves
  • 5 large eggs
  • 3/4 cup packed dark brown sugar
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded carrots about 4 medium or 10 ounces
  • 1/2 cup canola oil
  • 3/4 cup shredded unsweetened coconut
  • 1/2 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
  • 1/8 teaspoon pure almond extract
  • 1/4 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

Serving: 1(of 12)Calories: 588kcalCarbohydrates: 57gProtein: 11gFat: 38gSaturated Fat: 9gCholesterol: 83mgPotassium: 316mgFiber: 6gSugar: 42gVitamin A: 3659IUVitamin C: 2mgCalcium: 149mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.81 from 230 votes (105 ratings without comment)

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430 Comments

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  1. OH BOY, I have all the ingredients! I love baking with almond flour and almond meal. I can’t wait to try this recipe, Erin! I’ll report back!

    1. Hi Karen! I’ve never tried the recipe this way, but you can certainly experiment with it. To be safe, I’d suggest monitoring the cupcakes’ baking progress carefully and start checking them at about the 15 minute mark. You can then extend the time from there if needed. And, baking them at 350 degrees F should be fine. If you decide to try it, I’d love to hear how it goes!

      1. See there is salt in the recipe list for the cake but I don’t see where it is added anywhere

  2. Hi Erin,

    Looks like a great Easter recipe! Could I use frozen carrots in this recipe if I remove the water content? Also, can I bake it in a bundt pan? If so, do you know the approximate time?

    Thanks!

    1. Hi Annita! Unfortunately, I’ve never tried the recipe with either of these swaps, so I’m not sure how it would turn out. If you decide to experiment, I’d love to hear how it goes!

  3. Holy cow, this recipe is an absolute winner Erin! The only changes I made were to cut back the dark brown sugar a tiny bit to 2/3 cup and had to use 9” pans because that’s what I had. Also skipped the raisins because we don’t care for them. Otherwise I made this cake as written. It’s moist, perfectly spiced with a great texture. The frosting is good enough to eat with a spoon on its own. Not that I did that. Not that there’s anything wrong with that. Make this cake. It’s perfect. 5 stars

  4. This was the first cake I’ve ever made, and it really wasn’t too hard for me to follow. The cake itself was fantastic!! I made it for Easter and everyone else loved it too :)5 stars

  5. I’ve never made carrot cake before, but when I saw the photo for this recipe I was set on giving it a try. And it did not disappoint – it’s seriously the best carrot cake we’ve ever had, and has remained moist and delicious days later. We don’t have gluten sensitivities and didn’t notice any compromise to the flavor or texture at all. I did omit the raisins based on personal preference. And I didn’t have cake pans on hand, but 9-inch pie dishes worked fine (though, unsurprisingly, the cakes didn’t come out as symmetrically pretty and circular) – I just ordered some pans, though, so I can make this again. If you even remotely like carrot cake, you have to try this!5 stars

    1. Hi Patty! Unfortunately, I’ve never tried crushed pineapple in this recipe, so I can’t offer any specific advice. If you decide to play around with it, I’d love to hear how it goes!

      1. My friend made it with crushed pineapple, I guess a small can drained, and it was delicious! Moist but it didn’t fall apart. She brought it to our q outdoor dinner last evening. We have a very small group of friends who we trust to strictly q. It ‘s a big cake, though, so I could never make it for just the two of us. So I am so glad it freezes well. I assume you freeze it with the frosting already on? And double win, I must be gluten free.5 stars

        1. I’m so happy that it was a hit, Alene! You can freeze it with the frosting on. Thank you for sharing this kind review!

  6. It turned out fantastic and everyone loved it. My husband and mother in law are Celiac so they were excited. Everyone else had no idea it was anything but a wonderful homemade carrot cake with cream cheese frosting. Wish I could post my photo of the cale since it looks just as nice as a regular cale.
    Thank you for a great easy to follow recipe that actually tastes delicious!5 stars

      1. Just made the cake again tonight for our small Christmas dinner with the immediate family.
        I make my own vanilla extract with whiskey instead of vodka and it really makes the cream cheese frosting stand out even more! (Homemade vanilla extract is safer for Celiac’s and I use Jack Daniel’s whiskey which is GF due to how it is distilled)
        Carrot Cake is my husband’s favorite dessert and now he can actually have it again. This is part of his Christmas, from me…it’s that good.
        I’ve been so disappointed from other GF recipes is why we appreciate this one so much.5 stars

    1. Hi Erin
      I really want to try this recipe out because its gluten free and packed with spices. Is it necessary to use maple syrup? Or can I omit it completely? Also, can I substitute brown sugar with coconut sugar? Do let me know. Thank you.

      1. Hi Jacqueline! I wouldn’t recommend omitting the maple syrup, as it provides both flavor and moisture to the cake. I’ve only tested the recipe with brown sugar, so it would be an experiment to use coconut sugar instead. If you decide to try it, I’d love to hear how it goes!

        1. Hi Erin,
          One of the previous questions referred to omitting the maple syrup. I kind of had the same question, but instead of omitting it, is there any substitute? I looked at this in the grocery store, and it is really expensive. (Between $7 and $8). I wonder if I could use Maple Extract (around $4) and add applesauce or more oil? Also, could I bake this in a 9 X 13 dish?

          1. Hi Mary, I wouldn’t recommend omitting the maple syrup, as it provides both flavor and moisture to the cake. You could swap in honey if you prefer. You definitely could not use maple extract. Hope this helps!

    1. Hi Cheryl! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. However, you could experiment with using the gluten free flour in this Healthy Carrot Cake Recipe. I hope this helps!

    1. Hi Andrea! I looked online and 1 cup is 96 grams, so 3 cups would be 288 grams. I hope you love the recipe!

    1. Hi Yvonne! Unfortunately, I wouldn’t recommend this swap. Artificial syrup doesn’t have good results in baking, and its flavor isn’t as rich as pure maple syrup. It’s definitely worth using the real thing here. You could use honey instead if you prefer. I hope this helps!

  7. I tried this recipe but unfortunately the baking time u have mentioned made my cake little underbaked.. I used only one pan m. It was underbaked from the centre but the flavors were good. Can you reccomend how much baking time should I give it if I am making this mix in one pan?

    1. Ash, next time, I’d suggest baking half of the batter at a time if you only have 1 pan. Doubling it up in a single pan will make the cake very thick, so it will be hard to bake it through to the middle without the edges burning. If you try again with either 2 pans (or use 1 pan but only bake half of the batter at a time; cool the pan between), I think you’ll love the results.

  8. This recipe is a keeper!! I’ve made this cake twice, and it has turned out very well both times. My immediate family eats gluten-free, but my extended family members (who regularly consume gluten) have commented both times they couldn’t believe it was GF. I subbed in avocado oil successfully, in case anyone else was wanting to not use canola, and added a little extra coconut in place of the raisins. I love that it’s made with so much real, whole food to balance out the extra cream cheese frosting that’s always requested. Thanks, Erin!5 stars

  9. I have made this twice. I will be making it again in a couple of weeks for my brothers birthday party. It is his favorite!5 stars

  10. Love this recipe! I get requests for it too.
    I wish you had a cookbook with all the almond flour recipes in it.5 stars

    1. Hi Charyn! I’ve only tested this recipe in round cake pans, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  11. Tried this recipe tonight- it is a lovely carrot cake! Next time I want a carrot cake, I will use the same recipe. I switched melted butter for the vegetable oil because I love buttery cakes. Also left out all of the nuts and raisins for personal preference. So if anyone is wondering if those adjustments work, they do! I don’t have cake pans, so I used 2 similarly sized enamel-coated cast iron pots. Cooking time was about 10-15 minutes longer (as would be expected!) but they turned out moist inside and golden brown on top.

    Erin, thank you for taking the time to make this recipe post. Trying your recipe made for an enjoyable Evening, and I’m quite happy with the result!5 stars

    1. Made for my mom’s birthday – carrot cake is favourite, but since I quit gluten we’ve not had it much. I went without the coconut and used light tasting olive oil instead of canol. Tastes delicious. My cakes did fall apart coming out of the pans and in future I would definitely either force the parchment paper to work with me (it wasn’t) or go springform. Icing hides all issues though.4 stars

    1. Happy Birthday, Destinee! I’ve only tested the recipe with brown sugar, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

    2. I’m guessing you could use coconut sugar or maple sugar. You can “make” dark brown sugar by adding 2 tablespoons of blackstrap molasses to white or coconut sugar, btw. I think using some molasses in this recipe would be amazing (for instance, as a sub for maple syrup if you don’t have that)!

  12. Hi, what system of measurement are you using? UK, aus, or US?

    Also the shredded coconut used is dry or fresh?

    Thanks can’t wait to try this recipe out!

  13. This was the best gluten free cake I have ever had. The frosting was excellent as well. Thanks for sharing.5 stars

  14. I was wondering if i would be able to use gluten free ap flour in place of the almond flour and if so what other changes would i need to make to it?

    1. Hi Danielle! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. However, you could experiment with using the gluten free flour in this Healthy Carrot Cake recipe. I hope this helps!

  15. Hi, I’ve made this cake a few times and it’s a family favourite ! I was wondering how you think it would turn out in a loaf tin ? As I need it sliced up for snacks and the cake form isn’t practical for that, so was thinking of making a cake loaf or perhaps 2 seperate square cakes just 1 layer. Have you tried either of these alternatives ?

    Thanks

    1. I’m so happy that it’s been a hit, Bailey! I’ve only tested this recipe in round cake pans, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

    1. Dena, I think you could omit it and swap in an extra 1/2 cup of chopped nuts or golden raisins. I hope you enjoy it!

  16. This was a excellent recipe. I used sugar free brown sugar , replaced the canola with coconut oil and used sweetened coconut instead of unsweetened. I don’t like super sweet cakes and this one was perfect. Oh and added pumpkin pie spice as well !5 stars

  17. Ok this cake was FANTASTIC. I made it almost sugar free by subbing erythritol for the sugar and I made my own sugar free frosting, plus I shredded baby carrots in the blender since that’s what I had. I did add the syrup because I didn’t want to mess with the texture the first time I made it, but do you know what I could sub for it? It was seriously amazing – even better on the next day, so I would like to take this up a notch to sugar free and grain free.5 stars

    1. I’m so happy that you enjoyed it, Jessica! Thank you for sharing this kind review! I wouldn’t recommend omitting the maple syrup, as it provides both flavor and moisture to the cake. You could swap in honey if you prefer.

    1. Ohhh myyy 😍 I may be in trouble and husband said “no I don’t need a plate, just give me a fork!” This is a total winner at our house. After reading comments I am wondering if people used the correct blanched and finely ground almond four (without the dark outer skin). It makes a difference. Since it’s just the 2 of us in the house I made a single layer (1/2 recipe). Now I’m sorry there’s not more. Perfect spices. Minimal changes…Someone mentioned chopping the carrots vs shredding, so I did that. Soaked my currants (like their size) then patted dry. Used avo oil. Whipped the eggs 15-20 min. Added 1/4 tsp Xanthan gum but really don’t think I needed it. Think others didn’t whip their eggs enough to get “lift”. By accident used a 9” (not 8) spring pan and baked 25 min. Printing and keeping this one! Perfect for Easter 🐣5 stars

      1. Hi Kathy! This makes me so happy to hear! Thank you so much for the tips and so glad it worked out for you!

  18. I made this cake for my friend’s birthday and everyone loved it! I added more cream cheese to the frosting because I like a thicker frosting. The raisins and coconut added to the moist and rich texture of the cake!
    Thanks for a great recipe!
    Julie5 stars

  19. This is the absolutely the BEST CARROT CAKE IN THE HISTORY OF MANKIND!!! No one even realizes it’s gluten free!!!!! :) It has become our family and friend’s favorite – no one can stop eating it!!!! Thank you for creating it and I’ll be keeping a look out for a GF chocolate cake that is just as moist and fluffy!!!!! Thank you! :) And the Merriest Christmas to you! :)5 stars

  20. I have made this recipe twice and everyone has loved it! No one can tell it’s gluten free and many have said it’s the best carrot cake they’ve ever had! I agree!5 stars

    1. This is the best carrot cake I have ever had or made! Not to mention it’s gluten free!!! I replaced the maple syrup for agave and baked it in a Bundt pan for 35 minutes. It was amazing! Thank you so much ❤️5 stars

  21. Just made the cake again tonight for our small Christmas dinner with the immediate family.
    I make my own vanilla extract with whiskey instead of vodka and it really makes the cream cheese frosting stand out even more! (Homemade vanilla extract is safer for Celiac’s and I use Jack Daniel’s whiskey which is GF due to how it is distilled)
    Carrot Cake is my husband’s favorite dessert and now he can actually have it again. This is part of his Christmas, from me…it’s that good.
    I’ve been so disappointed from other GF recipes is why we appreciate this one so much.5 stars

  22. Hi Erin
    I’ve begun making some of your recipes. Really enjoying them.

    Can I use a Bundt pan instead for the carrot cake recipe?

    1. Hi Lilliana! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  23. Made it tonight and loved it! Was the only cake that would work with what we had on hand; everyone was so surprised and delighted. Used chilled and whipped coconut milk (with vanilla and maple syrup) as the frosting. Magnificent!5 stars

  24. This is SO good. Carrot cake has been underrated in my mind until this recipe. I soaked the raisins in hot water before so they were plump and juicy and oh my gosh, so good. You should come up with a GF carrot cake cookie recipe with cream cheese frosting, just so that I can make and eat them all!5 stars

  25. I was so excited to make this recipe, but unfortunately it flopped because the cakes never set – even with 10 minutes extra baking time.

    The only 2 deviations I made from the recipe were
    1. I don’t care for coconut so I omitted that ingredient and
    2. I ran out of almond flour – I only had 2 3/4 cups so I added about 1/8 cup of 1 to 1 Gluten-free flour.

    Could either of those have caused my demise? Do you have any recommendations for eliminating or substituting out the cocunut? I’d really love to give it another try.

    Kris

    1. I’m so sorry that you had trouble with this recipe, Kris. Since regular flour and almond flour react very differently in baking, that change could have played a role. Next time, you can still leave out the coconut if you prefer.

      1. I tried it again yesterday, making sure I have enough almond flour and making sure to beat the eggs by themselves for a good 5 – 7 minutes. I think I also didn’t wait long enough for the eggs to get to room temperature. This time, the texture was very good. The very center of the cakes collapsed a little (not sure what caused that) but the taste was absolutely amazing! Definitely my new favorite.5 stars

    1. Hi Carmen! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. However, you could experiment with using gluten free flour in this Healthy Carrot Cake recipe. I hope this helps!

    1. Hi Elisabeth! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  26. Delicious!! I closely followed this recipe and it turned out great. I took this cake to a party and got raves! People were taking slices home for their spouses. I was told that this was the best carrot cake the guests had ever had, including from bakeries and restaurants! This cake was totally gone very quickly. My cake did not rise very well and I did need to bake it for 20 minutes longer than recommended. I will be making this cake again, soon!5 stars

  27. Can I make this in a 9×13 ? Much more portable for me.
    Also, have you had success making your own almond flour from almonds?
    Can’t wait to make thus!

    1. Hi Louise! I’ve only tested the recipe as written, so you’d be experimenting with both alterations. I hope you enjoy the cake if you try it!

  28. I love the Gluten-free carrot cake served at Oh So Good and was looking for a good substitute. This recipe was GREAT! I used a glass baking dish and the results were excellent although, as mentioned by a previous reviewer, it did not rise much. The cake was moist and delicious. And it keeps well even when refrigerated. My new favourite!5 stars

  29. I made this using brown sugar Swerve and Confectionery white sugar. I cut back a little on both amounts of recommended sugar I.e.. cup sugar…I used 2/3. I think I’d be safe cutting back even more.

    I made it in a bunt pan…and cooked it 50 minutes.

    No sugar, no flour…and the most rich elegant dessert.5 stars

  30. The uncooked mixture was divine so I thought I’d have a delicious cake when finished but the cake didn’t rise and was still wet. I followed the recipe to a T but didn’t add the nuts – I added more coconut and almond meal. Could this have been the reason? So disappointed as it was a birthday cake that couldn’t be used.

    1. I’m sorry that you had trouble with this cake, Leonie. I haven’t heard of this happening before, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Omitting the nuts shouldn’t have caused an issue. I (and many other readers) have really enjoyed this cake, so I truly wish it would’ve been a hit for you too!

  31. Can I substitute the canola oil for vegetable oil? My family doesn’t like canola so we never have it in the house.

    1. Hi Ashley! Other readers have used avocado oil and light-tasting olive oil with success. I hope this helps!

  32. My wife made this for me for my birthday. It was so moist and delicious. Carrot cake is my favorite cake and this recipe is absolutley and incredibly delicious. it is without doubt, the best carrot cake that i have ever had.5 stars

  33. I see that many had problems with the rising… a little afraid of starting with so many ingredients involved..

    Any suggestions?

    Thanks!

    1. Hi Liliana! I recommend making sure all of your baking ingredients are fresh for the best results. I (and many other readers) have had great success with the recipe as written, so I hope you enjoy it too!

  34. Do you have other Gluten free receipts?? My family loved the carrot cake. I have had a hard time finding delicious gluten free recipes ( I have celiac disease). And the struggle has been a real challenge.

    1. Hi Brenda! You can find all my gluten free recipes here: https://www.wellplated.com/category/recipes-by-diet/gluten-free/. I hope you find some other tasty recipes to try!

    1. Hi Janis! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. However, you could experiment with using gluten free flour in this Healthy Carrot Cake recipe. I hope this helps!

  35. It was very very yummy. Delish! I reduced the sugar to 1/2 and syrup to 1/4 cup and it was still very sweet. I think next time I will reduce the sugar to 1/4 cup. I used dates instead of raisins and cardamon instead of cloves and added a touch of turmeric — mostly for color and a little earthy taste. I think that any combination of these spices would work.5 stars

  36. Can you make this recipe with just one cake pan? Could I just cut everything in the recipe in half? Wasn’t sure what to do!

    1. Hi Jaycee! I haven’t tried halving this recipe myself, but I think you could experiment with it. You could also make the recipe as directed and bake the cakes one at a time in a single pan (let the pan cool in between). I hope this helps!

  37. AMAZING!!! I’ve made this twice and it turned out beautifully. I reduced the powdered sugar in the frosting recipe to 1 cup. It was perfect.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Jenn! Thank you for sharing this kind review!

  38. This cake was amazing! I forgot to add the oil and left out the coconut, raisins and nuts because of different guests preferences and every person loved it! Thank you for such a delicious recipe!5 stars

  39. Took a chance and made this first-time for our family Easter dinner. Score!! Everyone loved it! It’s moist and delicious and easy. My husband already asked me to make it again. Thanks for a new addition to our holiday table
    (I did have to bake it about 40 mins to get it brown and firm so watch it and adjust for your oven)5 stars

  40. Erin, I made this last month to RAVE reviews from my non GF family members, and it’s been requested again already. But this time I am wondering…could I reduce the oil, or sub out 1/2 of it with unsweetened applesauce? The cake seemed slightly oily to me the first time (to be fair, everyone else said I was crazy, but I would still love to have it be slightly drier). Do you think that could work? I saw one other reviewer said she left the oil out altogether and it was still great, so wondering about a swap or reduction…?
    Thanks for your advice! Linda5 stars

    1. I’m SO happy that it was a hit, Linda! I’ve only tested the cake as written, so I can’t make any specific recommendations. If you decide to play around with a swap, I’d love to hear how it goes!

      1. I subbed 1/2 the oil out for unsweetened applesauce, and did avocado oil for the other 1/2, and also reduced the sugar by 1/8c, and just used 2C of confectioner’s sugar in the frosting – came out wonderfully! No one else could tell the difference, but I thought it was even better. Thanks for this fantastic recipe!5 stars

  41. Your recipe sounds wonderful and I definitely want to try it! My husband isn’t too keen of coconut so is there something else you’d recommend as a substitute?

  42. This cake is DELICIOUS! Even if you are not gluten free try this. I am not one to usually leave a review but felt this recipe deserved it. I have several friends that are gluten free and I am always looking for recipes. It received rave reviews and 5 stars from 7 people and only one of the 7 cannot eat gluten. Everyone said best carrot cake they’ve had, something they would not think to be gluten free. So moist and flavorful. This will definitely be my go to carrot cake.
    Prep time said 30 minutes, it took me about an hour, maybe because I go very slow when doing a recipe the first time.
    Suggestions: Prep carrots first so they have sufficient time to dry. I shredded my carrots, I always recommend doing this so they are fresh versus buying pre-shredded, yes time consuming but worth it. I did use Bob’s Red Mill Almond Flour.
    When mixing the eggs and brown sugar make sure you beat until it nearly triples, this took me about 15 minutes versus 8 minutes, so don’t give up and stop too soon.
    As recommended in the reviews I did double the frosting, my husband does not like carrot cake (I know, who doesn’t like carrot cake) but he loved the frosting and asked for a chocolate cake with this frosting.
    I did toast extra walnuts and chopped finely and put them all over the cake. I took some of the frosting and added orange food coloring and decorated the top. I have a photo but cannot find where I can upload.5 stars

  43. I haven’t made this yet and am very excited to. Can I use sunflower oil instead of canola oil?

  44. After reading all the comments I was excited to make this cake. All seemed well until cooking stage… It just did not cook in the middle and after over an hour of cooking for each pan it was still really sticky after cooling. Not sure what happened as I followed the recipe to the letter.3 stars

    1. Hi Heidi, I’m sorry to hear that you had trouble with this cake. It’s so hard to say what might’ve gone wrong without being in the kitchen with you, but it could be due to oven hot spots. Next time, you could try covering the cakes with aluminum foil to help trap heat so they cook through in the middle. I hope you were still able to enjoy it!

      1. It was amazing once it managed to cook and everyone cant stop talking about it! I am going to try again tonight5 stars

          1. I just want to check on the amount of brown sugar.. Is it 3/4 of a cup or 3 to 4 cups? Many Thanks

        1. Try using a baking pin (used for making buttercream flowers) flat side down in the center of the pan, fill with batter, and bake! The heat is then distributed throughout the center of the cake for even-baking results! I don’t ever bake a cake without the use of one to avoid these mishaps. Works every time!

          1. Christin, is that the funnel shaped head that goes in the frosting bag to make flowers? After you bake the cake, how do you get it out?

  45. Love this recipe! I followed it exactly and omitted the raisins. The cake was moist and flavorful. I’ve tried a lot of gluten free recipes and this is by far one of my favorites!5 stars

    1. Hi Marianne! I’ve only tested this recipe in round cake pans, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

      1. Yes! I baked it for 35 minutes and it was perfect! My husband says it’s the best cake I’ve made! (And I’ve made some really great cakes!)

  46. The recipe itself was delicious, however I found that the 20-25 minute baking time was not enough. When I flipped it out of the pan the centre was still raw. Should probably be in the oven for 35-40 minutes. Was still yummy, and I’ll be making it again, just with a longer baking time.4 stars

    1. Hi Michelle, I’m sorry to hear that you had trouble with this cake. It’s so hard to say what might’ve gone wrong without being in the kitchen with you also with every oven being so different. When you say you “flipped it out of the pan the centre was still raw”, was this for both cakes? Next time, you could try covering the cakes with aluminum foil to help trap heat so they cook through in the middle. I glad you were still able to enjoy it!

  47. Hi Erin.. I just made this recipe, subbing coconut oil for canola oil and omitting raisins. Cooked for twice your recommended time but it fell apart when I removed from tin. Tastes great, though, with yoghurt :-) Any suggestions ?4 stars

    1. I’m sorry that you had trouble with this cake, Phil. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. Omitting the raisins shouldn’t have caused an issue. I (and many other readers) have really enjoyed this cake, so I truly wish it would’ve been a hit for you too!

      1. Hi Erin – many thanks for your reply – it tastes great ! so I’m mixing it with yoghurt. First time I’ve found something tasty in the world of gluten free :-) I think I may have cooked the mix too thick so will try again and maybe longer in the oven.

  48. Thank you for this beautiful recipe !!!!
    I’ve been following a wheat free diet for the last 6 months to help me with psoarisis on my hands.
    I LOVE cake and biscuits with my cup of tea. So I’m sure you can understand my pain.
    I really enjoy baking and carrot cake has been my signature cake. I felt really sad that I couldn’t enjoy this any longer.
    Your recipe is a real winner!! Beautifully moist, light in texture, so much flavour …perfect with a cup of tea.
    I had to tweek the recipe as my daughter does not eat raisens. I just added more carrot.

    Much gratitude and very excited to try your other gluten free recipes.

    Regards Losh5 stars

  49. You have knocked it right on out of the park with this recipe! I made cupcakes out of mine and in a world of sad substandard grain free substitutes, this carrot cake was yummier and more satisfying than any other carrot cake I’ve had.

    This was 100% worth the effort of making it from scratch. Thank you!5 stars

  50. Delicious! Best gf carrot cake I’ve made. In fact it’s just as good if not better than my go to mom’s non gf carrot cake. This is my new go-to recipe!

  51. Good afternoon, my name is Santa. I can’t wait to try this delicious healthy cake. I have a question. The recipe calls for 3 cups of almond flour. Can I use 1 1/2 cup of gluten free flour and 1 1/2 almond flour?

    1. Hi! I’ve only tested the recipe as written. If you decided to experiment with the two different flours, let me know how it goes!

  52. I have a passion for carrot cakes. This is the perfect recipe I could have found. I made it following exactly the recipe you provided and it came out perfectly. I made a cashew cream cheese frosting to keep it vegan. Next time I will add the raisins to the flour mixture instead to avoid the raisins sinking to the bottom. I would also cover the raisins with hot water for a few minutes to plump it up.

    1. Hi! I’ve only tested the recipe as written, so if you use a flax egg you would be experimenting. Let me know how it goes!

  53. Hands Down, This Gluten Free Carrot Cake Is The Best I Have ever ate.
    My hubby was marveling over it too. One thing I omitted was the Canola Oil and added applesauce instead. I also used Bob’s Red Mill Super Fine Almond Flour. I have been using his gluten free products a long time. Thank you for creating an “awesome” Carrot Cake recipe using my favorite flour.5 stars

  54. Soooo yum!!!!
    I used toasted almonds instead of walnuts or pecans, and coconut oil instead of canola.
    No need for frosting, serve with a little drizzle of cream or a scoop of vanilla ice cream.
    I only needed a small cake so made half a batch and baked it in a ring pan. I’m glad I did as it took a lot longer to bake than the recipe stated, and I think it would have still been soggy in the middle had I used a normal round tin.5 stars

    1. Hi! I’m sorry but I have never used that product (or any egg substitute) myself, so I honestly don’t know. If you’ve used it in other almond flour cakes with success, you could play around but I’m afraid I can’t vouch for it. If you decide to try it, I’d love to hear how it goes!

  55. Wow! I’m so impressed! I was worried that the salt would be too much so I doubled the recipe but kept it the same. I also added a little bit more baking soda. Maybe half a teaspoon. I strictly followed the directions about beating the eggs with the brown sugar until it almost doubled! This cake is heavenly! I couldn’t believe how amazing it turned out. Not soggy and didn’t need additional baking time like others mentioned. Thank you! I’m so proud of my first gluten free cake!!5 stars

    1. Hi Holli! I’ve only tested the recipe as written, so you’d be experimenting with baking in a different size pan. I hope you enjoy the cake if you try it!

  56. Baked this with one extra egg, one extra carrot and mixed honey and molasses in with the eggs when I whipped them. Baked in two loaf pans. I served it without frosting. Light, moist, appropriately spicy and delicious.5 stars

  57. In spite of missing out on the vanilla and the maple syrup the texture and taste is very nice , it was quite a job putting it all together using lots of bowls etc. I also cooked it in a large loaf tin. I topped it with some finely sliced apple and a sprinkle of cinnamon. It took an hour to cook.in my old oven, its not fan forced.
    I was trying a new recipe because my old one seemed to be too dense using buckwheat flower.
    I also used coconut sugar as I usually try to avoid sugar.

    1. Hi Allison! I’ve only tested the recipe as written, so you’d be experimenting with baking in a different size pan. I hope you enjoy the cake if you try it!

  58. Hi Erin,
    I have made this recipe several times for birthdays and holiday family events. It’s always a big hit. My wife has celiac disease it’s her favorite carrot cake out of all the ones we have tried over the years.
    I will post pictures next time that make it.
    Thank you, Kirt5 stars

  59. Hi Erin,
    I a trying to duplicate the anniversary cake top layer fr my daughter who now needs gluten free. Only thing missing is pineapple. Think I can add without messing up recipe?

    1. Hi Teresa, Unfortunately, I’ve never tried crushed pineapple in this recipe, so I can’t offer any specific advice. I will say, others have tried using a small can of crushed pineapple drained and it worked for them. If you decide to play around with it, I’d love to hear how it goes!

  60. It is fantastic fabulous excellent recipe. Never before had I baked a carrot cake that my daughter and friends said : I’ll buy it! Of course I didn’t. Next day baked another one. Again the other friends said: I’ll buy it from you. I didn’t. It was to share with loved ones. Try the recipe you won’t regret one bite! 🥰4 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Samia. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

    1. Hi Sharon! I’ve only tested this recipe as written, so I am unable to advise on suggestions to replace brown sugar. I’m not sure if you are able to use coconut sugar, but others have tried it and it worked great for them. If you decide to experiment, let me know how it goes!

  61. This recipe is really good! Thank you!
    I’ve been looking for a good mostly gluten free carrot cake recipe as my old one just isn’t great. I choose this one at random and was very happy with the results. I did, however, use half almond flour and half Kamute flour (so it was not completely gluten free) but I did not want it to taste like almond flour as a lot of recipes using only almond flour do. I am curious to know now if this is the case with the original recipe?
    I also cooked all the batter in one circular cake tin which meant that it took roughly twice as long to cook in the oven. Then sliced the cake down the centre to create two layers after it cooled. The cake was moist and held together well enough that there was no fear of it crumbling when cutting in half.
    I also only put half the icing sugar in the frosting and that was perfect for us, still sweet but not overly so!
    I was wondering if the recipe absolutely required all 5 eggs? I added them this time but it did feel like a lot and I would like to have omitted one or two…

    Super great recipe I will be recommending to friends!5 stars

    1. Hi Rea, I test my recipes multiple times before putting them here on the website and yes I would say all eggs are needed. I don’t believe it taste like almond flour, I think I’ve done a pretty good job of making this taste just like a non gluten free carrot cake. So glad you enjoyed it! Thank you for this kind review!

  62. An incredibly moist and flavour packed cake!!
    My family absolutely loved it and couldn’t believe it was made with almond flour. Definitely will become a favourite for special occasions.5 stars

  63. I love carrot cake, but I don’t like an overly sweet recipe. This recipe is perfection!! I could have eaten the entire cake myself!! Delicious is an understatement. I’ll keep this recipe forever. Thank you5 stars

  64. Wonderful cake. I baked in a 9 X 13 pan for 30-35 minutes. I am always looking for ways to use up leftover almond pulp from making almond milk, so I substituted 1 cup of the almond flour with 2/3 cup almond pulp and 1/3 cup coconut flour to balance out the additional moisture and it came out perfectly. I also left off the frosting entirely and it was great on its own. Thanks for a super recipe.5 stars

    1. Hi JG! Unfortunately, I’ve never tried crushed pineapple in this recipe, so I can’t offer any specific advice. I will say, others have tried using a small can of crushed pineapple drained and it worked for them. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Sherry! I’ve only tested this recipe as written, so I am unable to advise on suggestions to replace brown sugar. I’m not sure if you are able to use coconut sugar, but others have tried it and it worked great for them. If you decide to experiment, let me know how it goes!

  65. This was absolutely delicious. I followed recipe as is. It was moist, full of flavor and tasted better than regular carrot cake in my opinion. Carrot cake is in my top 3 favorite cakes so this recipe is a keeper.5 stars

  66. Hi there! making this cake right now….. the batter is super thick and i was just wondering if thats right. most cakes ive made are very light and closer to liquid for the batter. would love to hear back… smells delicous so far!

    1. Hi Adam! I hope you enjoyed it! I’m not sure if you’ve had a chance to view the view, but it will show you what your consistency of the cake should look like.

  67. I tried this a year ago, and I keep coming back to this one! The best ever, and I even reduced the sugar, so for us, it’s lightly sweet and gluten free, loaded with raisins and nuts and carrots! I don’t even make the frosting, just a little dusting on the top with cinnamon and sugar. This made enough for 12 muffins and cake in an 8×8 glass baking dish. My go-to gluten free dessert.5 stars

  68. Hi Erin,
    I’m hoping to make this cake in three 6” cake pans instead of two 9”. How should I adjust the baking time?

    1. Hi Julia! I’ve only tested this recipe in round 8-inch cake pans, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  69. Hi Erin! I am giving this 5 stars even though I must confess I actually haven’t eaten it but only baked it for a friends band for their afternoon tea following a workshop over the weekend. The feedback that I received was “voted the best carrot cake that they have ever eaten.” This was not from just one band member but all 8! I will be making this my got to carrot cake recipe from now on and will now have to bake one just so I can eat it! Thanks for posting such a great recipe.5 stars

    1. Hi Maria! I’ve only tested the recipe as is. If you end up experimenting with it, let me know how it goes!

  70. Hi Erin

    I made your carrot cake recipe for my Wife’s birthday and friends. It was by far the best carrot cake we have ever had (better than any made with wheat or rice flours)! Very moist and flavorful. The cream cheese frosting was spot on. I didn’t have 8″ cake pans so I used a 10 x 10 pan and cooked it for about 35 minutes. I only used 2 cups of confectioner sugar and left the frosting very creamy and not too sweet. This is a keeper and will be serving it for many more birthdays in the future. Thank you for sharing.5 stars

    1. Hi Dave! So glad you enjoyed the recipe! Thank you for this kind review and thank you for the feedback on the size of pans you used!

  71. I don’t know what happened but it was so dry!! I mean like crumbling like sand. Flavor was good but sooooo dry. I would double the oil next time. Has anyone else experienced this? I do not normally bake gluten free but I do bake a lot so really not sure what happened.1 star

    1. I’m sorry that you had trouble with this cake, Simi. I haven’t heard of this happening before, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Sometimes over mixing the batter of cake can result in a drier cake. I (and many other readers) have really enjoyed this cake, so I truly wish it would’ve been a hit for you too!

  72. Can’t have nuts, so will substitute with pumpkin or sunflower seeds and planning to sub almond flour with 1/3 regular gf flour and 2/3 oatmeal flour. Will let you know how it turns out.

    1. Hi Bernie, I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes! I know other readers have done it with great success.

  73. Making this for Easter! Has anyone baked the cake layers and then frosted them the following day with success? Trying to cook ahead as much as possible.

    1. Hi Jen! You definitely can! I have some comments about this in my blog post under the section “Make-Ahead and Storage Tips”. Hope you enjoy it!

  74. WOW WOW WOW!!!! This cake is delicious!!!!! I love the crunch of the toasted pecans. Frosting always makes carrot cake — and this one is no exception — but the cake itself is amazing too! I usually only make desserts with almond flour, so I was excited to see that this one fit the bill. Oh, and I made it in an 8×12 pan since I didn’t have two matching round pans. It turned out perfectly in 23 minutes. Best carrot cake I have ever had, hands down. Yum! Thank you!5 stars

    1. Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the cake pan you used!

  75. A-mazing. Made this cake today on Easter Sunday, and wow. I omitted the raisins because they just are not my thing, and toasted the coconut before putting in batter. 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! Thank you!5 stars

  76. A family favorite! I’ve made this cake no less than 8 times in the last 3 months and every time it’s a huge hit! Many ask for seconds. It’s moist and so delicious. I also love doubling the batch and making muffins/cupcakes too. You won’t regret it.5 stars

  77. I received so many compliments on this cake, this recipe was just perfect. I did change the frosting and used Maple syrup as a sweetenter instead of icing sugar, but the cake tasted delicious and it’s also low carb and healthy! Thank you Erin for an excellent recipe and advice!5 stars

  78. This is an amazing recipe – moist and delicious! Because of allergies and personal preference, I substituted pistachios for the walnuts, and dates for the raisins. I made it for Easter, and there was nothing left but crumbs….5 stars

  79. This GF cake was amazing! It is probably one of the best I’ve had. I loved all the nuts and my youngest didn’t love the raisins, but I thought they gave the cake a great texture combo.
    Will most certainly be making this again and again. Heck, it’s one of my five a day!5 stars

  80. Turned out so delicious, moist and flavourful. I subbed coconut sugar for brown sugar and coconut oil for canola. I used a cashew frosting to make it a paleo cake and everyone loved it for Easter. Thank you!!5 stars

  81. This is the best carrot cake I have ever had! I made this for Easter this year and everyone raved over it.5 stars

  82. Absolutely delicious! Carrot cake is my favorite, and I have been searching for one that didn’t make me feel like I was missing out. This is the one! Everyone loved it including the the people who can eat gluten. I will be making this from now on!5 stars

  83. This is my second time making this cake and it’s phenomenal. I can’t eat raisins or nuts so I leave them out and I used olive oil as the oil and you can’t taste it. I made a dairy free cream cheese frosting because I’m allergic to dairy and it was the perfect addition for this cake. This is also a wonderful snack for the munchies.5 stars

  84. I’m about to make this for the fourth time in two weeks for guest arriving tomorrow. I swear my husband is becoming addicted to it. My daughter eats gluten free and baking great desserts can be such a challenge, but this recipe has changed all that. It stays moist and is so flavourful and I will only ever use this recipe. I’m so happy I found it and my family thanks you!5 stars

  85. I made this tonight for my son’s graduation and everyone loved it. It’s not just an amazing gluten free carrot cake, it’s an amazing carrot cake. 10/10, so moist and dense5 stars

  86. Can I substitute Swerve brown sugar for regular brown sugar in the cake, and Swerve confectioners sugar in the frosting?

    1. Hi Mary! I’ve only tested the recipe as written, so I’m afraid I can’t say for certain. If you decide to play around with it, I’d love to hear how it goes!

  87. I made this for my son’s first birthday cake l. I omitted the nuts and raisins for his smash cake and added them for the main cake. It was a big hit with everyone. I used a different cream cheese frosting recipe and best the butter and sugar together first them added the cream cheese and vanilla. The frost held the 3 tier cake together great.

    Also, I double the recipe which make 4 six inch cakes and 2 four inch cakes. I used the of the six inch ones for the main cake and the 4 inch ones as a smash cake.5 stars

  88. Can you make this as a BUNDT cake instead of a layer cake. That would be so much easier for me! Thanks!

    1. Hi Katie! I’ve only tested the recipe as written, so it would be an experiment, but I know other readers have tried it with great success. If you decide to try it, I’d love to hear how it goes!

  89. My first time making this recipe, as I’m exploring Gluten Free recipes.
    I wouldn’t say the Carrot cake was fluffy, but tasted good & was enjoyed, but no success with the frosting, which didn’t thicken, even after adding 3.5 cups icing sugar. The cream cheese available to me may not have been the best one to use. Practice makes perfect, but otherwise, recipe is a winner here in Oz!4 stars

    1. Hi! I’ve only tested the recipe as written, but others have made it in one pan with great success. If you decide to experiment, let me know how it goes!

  90. Hello, my daughter is a nurse and I have made this cake for her to share with all her staff on her ICU unit two different times and they love it. Thank you for sharing this great recipe.5 stars

    1. Hi Ana, you can likely use any oil you have on hand, I’ve just only made it with canola oil. If you decide to experiment with corn oil, let me know how it goes!

  91. I have made this recipe several times for my family whom are primarily gluten free. They had asked if i could make cupcakes using this recipe for an upcoming wedding. Are there different baking instructions for mini cup cakes?5 stars

    1. Hi Kendall! I’ve never tried the recipe this way, but you can certainly experiment with it. To be safe, I’d suggest monitoring the cupcakes’ baking progress carefully and start checking them at about the 15 minute mark. You can then extend the time from there if needed. And, baking them at 350 degrees F should be fine. If you decide to try it, I’d love to hear how it goes!

  92. Best carrot cake recipe I have ever tried! I can’t believe it uses almond flour and still so moist and fluffy . My husband and MIL loved it and the kids !5 stars

    1. Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review and feedback on baking this in a 9×13 pan!

  93. I’m planning on making tonight or tomorrow but I’m confused as to whether it’s 3 to 4 cups of dark brown sugar or 3 quarters of a cup as its written 3/4 cups 🙈 elsewhere in the recipe you say 1/2 cup which is clearly a fraction and 2 to 3 cups for the frosting so it’s clearly whole cups… but here you say 3/4 cups (plural) can anyone help a girl out? Thanks in advance!!!

  94. This was amazing!! I followed the recipe totally. I made the cake 23 days before, and kept them well covered with Saran. I made the icing the day I served the cake.I served it that day and was a hit.Impressed that a gluten free cake remained so very moist. It will be a family favorite
    I5 stars

    1. Hi Olivia! Unfortunately, I’ve never tried crushed pineapple in this recipe, so I can’t offer any specific advice. I will say, others have tried using a small can of crushed pineapple drained and it worked for them. If you decide to play around with it, I’d love to hear how it goes!

  95. I loved this cake but it did not rise at all in spite of the baking powder and soda additions. I used two layers and it was still light and fluffy. Just baffled by flat unrisen cakes.

    1. I’m sorry to hear you had trouble with the recipe Nancy. The timing and method has worked well for myself (and others) so I wished it would of been a hit for you too.

        1. Hi Jean! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes! I know other readers have done it with great success.

  96. My family was so shocked that this was a gluten free cake because it was so so so good! Definitely will be making again!5 stars

  97. So I made this twice now and it was very light and fluffy. Both times though although it did rise in the oven, after I took it out and it sat for 10 minutes cooling on the rack, the cake fell flat to the same level as the batter when I first put it in. I followed the directions to a T. It still tasted wonderful and I had 2 layers with cream cheese frosting so it was elevated enough with 2 layers….. just not sure why is sank despite the baking powder and soda. Any ideas?

    1. Hi Nancy! Almond flour is quite dense, so I think it’s more likely to fall in general. Maybe try weighing the almond flour to make sure it’s measured correctly or making sure not to open the oven too soon when it’s done. Hope this helps!

  98. This cake was amazing! I made it for my daughter-in-law’s birthday, and even the people who aren’t gluten-free loved it. I followed the recipe exactly, including the nuts and raisins, but did have to cook it a few minutes longer. Will definitely be making this again.5 stars

  99. This cake is delicious, but I’m having a problem. Both times I have made it, the center of the cake falls a little while it cools. Any suggestions? I am using 9” pans and leaving the cake in the oven for the full recommended time- maybe a bit longer. A toothpick inserted in the center comes out clean when I check to see if it is done.

    1. Hi Lisa! Almond flour is quite dense, so I think it’s more likely to fall in general. Maybe try weighing the almond flour to make sure it’s measured correctly or making sure not to open the oven too soon when it’s done. Hope this helps!

  100. Thank You so much for this recipe. I make today and I loved the cake…the tast is so good…the consistence is very soft….also is ease to make if we follow your instructions.5 stars

  101. I have tried a couple other gf carrot cake recipes, and this one is hands down our favorite! I took it to our Easter dinner last year, and everyone loved it even those that normally eat gluten! I have made it twice now and am planning to bake it again for a special occasion this weekend. Thank you so much for the scrumptious recipe!5 stars

  102. My mom said this was delicious. I made this for her birthday as she always raves about my aunt’s gluten free carrot cake. It doesn’t even taste gluten free. Super moist and flavorful. I did have to bake a few minutes longer but I attribute that to having a gas range. I doubled the frosting (had a little left over). Thank you for sharing. I’ll be making this again!!!!!5 stars

  103. Do you think I could make cupcakes with this recipe? And any suggestions in adjuting the bake time?5 stars

    1. Hi Amanda! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  104. Hello Erin, I made this recipe last night and made the cream cheese frosting this morning for a ladies lunch gathering. I live in Melbourne, Australia and frankly the cup measurements baffled me. I measured in cup and then weighed it in order to keep the recipe accurate in future. I googled the cup measurements and the results were differing. I also experienced the centre slightly sinking in. My oven is a gas one. However, the taste of the cake is really delicious . My friends really liked the cake. I made this because the lady of the house is gluten intolerant . I would slightly reduce the amount of sugar. Anyway, thanks so much for sharing this recipe, it’s a keeper in my books.
    Regards Pathma5 stars

  105. I made this cake for a birthday, the taste and texture were lovely. Just to ask when I grated the carrots I did them fine but seem to be lost in the mix. Is it better to coarsely grate the carrots or will it be too heavy for the cake.4 stars

    1. Hi Andi! I’ve only tested the recipe as is, so it would be an experiment. If you decide to give it a try, I’d love to know how it turns out!

  106. Hi! I don’t have a stand mixer w a paddle – only a cheap hand mixer that runs on on either medium speed or high… let’s just say it has a mind of its own LOL any suggestions so I don’t destroy the batter w my possessed mixer?

    1. Hi Joni! If you can get the eggs and sugar beat with the mixer and then just do the rest by hand that would work. Or do it all by hand but it will take some time to get the eggs and sugar to the consistency that you need them. Hope you enjoy it!

  107. Hi Erin! This recipe has become a family favorite in our house! Thank you!
    Is there an equivalent zucchini bread recipe or a way to modify this recipe to accommodate the extra moisture in zucchini?
    Thanks again,
    Andrea5 stars

    1. Hi Andrea! I do have a gluten free zucchini bread: https://www.wellplated.com/gluten-free-zucchini-bread/ Hope you enjoy it!

  108. I made this recipe for Easter and it was a hit!! I subbed the canola oil with coconut oil. Amazing thank you!5 stars

  109. Would love to make this cake, unfortunately UK bakers are not familiar with ‘cup’ measurements. Could you please give this recipe in either ounces or grams?

    1. Hi Charlyn! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!

  110. I made this and I had some trouble with getting it out of the pans in one piece, but I managed to give the damage with the frosting!
    It was DELICIOUS!

    1. Sorry to hear you had trouble getting it out of the pans but so happy that you enjoyed it! Thanks Kathryn!

  111. Great recipe. My 90 year old mother-in-law loves cake and said it was the best carrot cake she’d ever had!
    I did add about 1/2 cup of buttermilk at the final stage, only because the batter seemed like it could use more fluid, and I just happened to have buttermilk in the fridge which is often a good addition.
    Thanks though!!5 stars

  112. Hi – excited to try this! Do you have a favorite dairy free (or vegan) cream cheese frosting that you recommend?

  113. Hi Erin,
    I made this for my daughters birthday and oh my gosh it’s so good.
    Love the hit of spices and it’s so moist.
    It’s become our favourite Carrot cake.
    Thanks for sharing it with us.5 stars

  114. Absolutely brilliant recipe. I used carrot pulp I had frozen *left over from my cold pressed juicer. I also used almond flour and pure MCT oil instead of gluten free flour and vegetable oil. I used cream in the middle of both cakes and lemon philly cream cheese butter frosting for topping.5 stars

    1. Hi Ismak! I haven’t tried making this a 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. For a pineapple carrot cake, check out the Kitchen Sink Carrot Cake in my cookbook (https://amzn.to/3LayP3C) or this Healthy Carrot Cake (https://www.wellplated.com/healthy-carrot-cake-recipe/).

    1. Hi Hildi! I’ve only tested the recipe as is but other readers have used a 9×13 pan with great success. Their tip was to increase the cooking time some. Hope this helps!

      1. Thank you for your reply. I baked in my 13×9 pan for 37 minutes and turned out great. This is an excellent recipe! We really enjoyed it. :)

  115. This qas my first gluten-free recipe I have tried. It is fantastic! I will make this over and over again for my family!4 stars

  116. Looking forward to making this as I have Celiac but can it be made in a 9×13 or Bundt pan? I don’t have two rounds!

    1. Hi Connie! I’ve only tested the recipe as is but other readers have used a 9×13 pan with great success. Their tip was to increase the cooking time some. Hope this helps!

  117. Absolutely delicious! Even those that can have gluten loved this. It is my go to for carrot cake!
    Can you bake the cake portions in advance and freeze. For a week or two. Thanks, Joleen5 stars

    1. Hi Joleen! So glad you enjoyed the recipe! Thank you for this kind review! Yes! 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. You also can freeze the whole cake or freeze individual layers. Hope this helps!

  118. I made this following ingredient list but I substituted olive oil for canola oil and I made my own dark brown sugar by adding molasses to light brown sugar. It took 12 minutes to beat the eggs enough to triple volume but was very obvious. I used two 6 inch pans and it took 42 minutes to bake. It was a hit! Very moist and no one could tell it was gluten free.5 stars

    1. Hi Diane! I’ve only tested the recipe as is but other readers have used a 9×13 pan with great success. Their tip was to increase the cooking time some. Hope this helps!

  119. This cake turned out really good. Nice flavor and very moist. With so many people having gluten sensitivities and allergies to nuts if you omit the nuts and it would be great to bring to work or a church potluck.5 stars

  120. This is a very good recipe with a ridiculous, double set of instructions. And the important “Instructions” (not “Directions”) are at the very end. Make sure you wade thru the constant pop-ups, overdetailed pictures, and over-embellished puffery to get to these all important “Instructions”. If you use the “Directions”, your cake will require at least 10 more minutes to cook due to the wet carrots and will be too dense due to the not whipping the eggs longer. Please edit the recipe to have one, and only one set Directions/Instructions.

    1. Hi Joe! The post is set up to give an overview of the recipe and give extra tips and suggestions. The recipe itself gives the full recipe. There is a convenient “jump to recipe” button at the top of the page that allows you to go straight to the recipe. Hope this helps!

  121. List of ingredients were incorrect compared to amounts in the directions. Please double check your recipe. Also, recipe did not produce enough icing – needs to be doubled, with half the sugar. Made it for a friend who is gluten intolerant but will not make it again! Had to guess how much flour to use!,

    1. I’m so confused, Kathy because I see it on my end! The full recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!

  122. Hi Erin. Haven’t made this yet but it looks delicious. Could you tell me if I could substitute the Almond flour for Gluten Free self raising Flour and add ground almonds , if so what ratio would you use. I’m struggling to find Almond Flour in England. Also can I leave out the coconut as we don’t like it, should I substitute it for something else?

    1. Hi Pam! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. However, you could experiment with using the gluten free flour in this Healthy Carrot Cake recipe. https://www.wellplated.com/healthy-carrot-cake-recipe/ Also you can omit the coconut. I hope this helps!

    1. Hi Cynthia! I’ve not tested this out in a loaf pan but others have with great success. Some have split it up and made it in two loaf pans, others have used one but it took almost an hour to bake. If you decide to experiment, I’d love to know how it goes!

  123. I made this according to the instructions and did not get a batter. The cake mix was dry when raw and I was not able to come up with a way to correct this so went ahead with the raw mix and it was a disaster – very dry and just crumbled. There was no way I could make a 2 layer cake out of it with icing. It was for a family event so very disappointing. It had to be served in pieces and was just awful. And, I have been baking for decades, not my first rodeo.

    1. I’m sorry to hear that you had trouble with the recipe Colleen. It’s been a hit for myself (and others) so I wished it would of been a hit for you too.

  124. Great cake! Followed the recipe to the letter except for omitting the coconut as my husband doesn’t like it. I will say though that the prep time was more like 1 hour and 15 minutes. Part of that was using a hand mixer instead of a stand, and part was shredding the carrots but there’s no getting around this recipe has more steps to it than your average cake. Can’t imagine how anyone could say the batter was dry as mine was a little wetter than I expected. Had to bake it for 30 minutes before the centers were set and left them in another 5 minutes just to be sure. But like I said, great cake. Very tasty with the different spices, moist and not too sweet.

  125. Just made this for my bday cake and it’s superb in taste and texture!! It was incredibly moist and light and mine had Xmas cake vibes due to the spices and I added orange zest to the batter and lemon zest to the icing and pomegranate jewels, finely sliced ginger and raspberries on top. It made a very interesting cake that my bday gathering loved and had never had a cake like it before!5 stars

  126. Wonderful! I made this for a Thanksgiving birthday cake for my daughter who has celiac. I received so many compliments from guests who couldn’t believe it was gluten free and so delicious and moist! I modified slightly and didn’t add nuts, raisins or coconut. I doubled the cream cheese frosting recipe (I had some extra left). Highly recommended!!!5 stars

  127. Hi Erin! Thanks for posting such a yummy looking recipe! I’d like to make it for a birthday party for 50 people (gulp) next week and am thinking the sheet cake approach might be best to feed a big crowd. Does your recipe approximate to one 9″ x 13″ baking pan and would it cook up OK?….Thanks in advance!

    1. Hi Jenny! I’ve only tested the recipe as is but other readers have used a 9×13 pan with great success. Their tip was to increase the cooking time some. Hope this helps!

  128. What a recipie! You know it’s amazing when guests call the following day reminding you to send them the link to the recipie. I make half the icing mixture and substitute the middle layer for freshly whipped cream. As for the oil, I use MCT instead, and the carrot I use the pulp from my carrot juicing. I’ve now made this 4 times and every time it’s a winner.5 stars

  129. I’ve just made a variation on this recipe that I’ll never be able to replicate! But it is the tastiest, yummiest, scrummiest ever carrot cake. Your ‘secret’ of whipping the eggs and brown sugar for at least 5 minutes is the key. I did this in my big food processor with the non-cutting blade. But before I did that step I used the cutting blade to combine 1 cup of a toasted Dukkah mix I’d made as Christmas gifts for friends. It had mixed nuts, Sesame seeds, turmeric, cinnamon, nutmeg, ginger, ground black pepper and salt. This had been processed until still a little chunky and then spread on baking tray and toasted at 150°C for 15 minutes. Cooled completely then put into sterilised jars.
    For your recipe I added 2 cups of almond meal, the baking powder and more cinnamon, nutmeg, ginger and grated lemon rind. Then blitzed for a few minutes until really fine.
    I then grated 3 large unpeeled carrots using the grater blade in the processor.
    With the beating blade I did the 5 eggs and 3/4 cup of brown sugar for 5 minutes, added the baking soda, Maple syrup, vanilla paste and oil and beat for another 2 minutes. Then combined the carrot, beat, nutty/spicy mix, beat until well combined. I have a very big processor bowl and it was almost full. Poured this into a prepared springform pan. Baked at 180°C/350°F for 50 minutes. Let cool. Frosting was whipped cream, 250g cream cheese, lemon rind, 2 tabs castor sugar and juice of 1/2 lemon. Unfortunately when I took the cake out of the pan, some stuck to the side. I scraped this into a small bowl and added some frosting……so yummy and not too sweet! Thank you for the inspiration! 💗😋5 stars

  130. Hi Erin, these look so good! I’m just wondering if you think the recipe will work fine if made into cupcakes instead? I’m hoping to make these for an anniversary party. Thanks :)

    1. Hi Jennelda! I’ve never tried the recipe this way, but you can certainly experiment with it, others have with success. To be safe, I’d suggest monitoring the cupcakes’ baking progress carefully and start checking them at about the 15 minute mark. You can then extend the time from there if needed. And, baking them at 350 degrees F should be fine. If you decide to try it, I’d love to hear how it goes!

  131. This cake is awesome! Whipping the eggs and sugar as you suggested, is the key. I had to cook them about 10 minutes longer – but they worked out so moist and delicious. I also used some parsnip with the carrot. I will definitely make this again. Thank you5 stars

    1. Hi Jessi, I’ve never tried the recipe this way, but you can certainly experiment with it, others have with success. To be safe, I’d suggest monitoring the cupcakes’ baking progress carefully and start checking them at about the 15 minute mark. You can then extend the time from there if needed. And, baking them at 350 degrees F should be fine. If you decide to try it, I’d love to hear how it goes!

  132. Gluten free baking has been the biggest challenge for me since being diagnosed with Celiac seven years ago … until Erin came to the rescue. This AMAZING carrot cake is the latest example! Perfection! I couldn’t remember the last time I had eaten carrot cake but I surely remembered the taste and Erin’s recipe recreated that at first bite. Moist, dense, flavorful, plenty of textures and beautiful besides. Followed the directions faithfully though I needed to add about 6 minutes to the baking time. This is easy enough and good enough to make regularly. Why wait for a special occasion?5 stars

    1. Hi Peg, I’ve never tried the recipe this way, but you can certainly experiment with it, others have with success. To be safe, I’d suggest monitoring the cupcakes’ baking progress carefully and start checking them at about the 15 minute mark. You can then extend the time from there if needed. And, baking them at 350 degrees F should be fine. If you decide to try it, I’d love to hear how it goes!

  133. Delicious! I forgot to put in the maple syrup on my first bake. But really, it was still delicious! A bit more dry than the second bake where I used the required maple syrup. However, neither time did I get a “dome” to trim. I bake GF almost exclusively and I can’t say that with just almond flour I’ve ever had much “puffiness” or rise, but I have never made a carrot cake (baking with vegetables has always had me a little scared!). The frosting did not set up well and even adding copious extra powdered sugar, it was runny, but looked pretty as more of a ‘drip’ icing. Next time I’ll stick with my usual cream cheese frosting. Despite that, it was incredibly tasty!!! I was told it was THE best carrot cake many had had!5 stars

  134. I made this cake today and it turned out great! I did a few things differently, I divided the batter into 2, 6 inch pans since I’m only making this cake for 2 people. I had enough batter leftover for 11 muffins/cupcakes. I left out the coconut and raisins, and added a bit more nuts than the recipe called for to make up for those ingredients. I used a handheld beater for the eggs, sugar, maple syrup, vanilla, and oil. I then folded the rest of the ingredients slowly to ensure the eggs wouldn’t deflate.

    Thank you so much for this recipe!! It really doesn’t taste gluten free. I’m happy I found a recipe using just almond flour because I find that gluten free flours tend to give desserts that gluten free taste. The cake rose in the oven and did not deflate when cooling.

    I have the layers wrapped in the fridge and will be frosting tomorrow! I hope these tips can help others who may not want to make a large cake, or do not have a stand mixer. Thanks again for this recipe!5 stars

  135. Ohhh!! I loved this recipe turned out delicious. Can I use the same recipe and add blueberry and lemon zest as a blueberry cake?5 stars

    1. Glad you enjoyed it, Lesah. I haven’t tried it that way! Let us know if you test it out!

  136. I have made this at least 20x’s and shared the recipe at least as many. I have friends and family that are gluten free but this cake is so delicious that I make it whenever a carrot cake is wanted. It is moist and full of flavor. I made it the first time without maple syrup and continue to leave it out but tend to compensate with a little extra coconut and raisins. I live at 5,000 feet and it does very well at high altitude and freezes beautifully.5 stars