This Gluten-Free Carrot Cake is incredibly tasty, perfectly spiced, and ultra moist. No one will guess it’s dairy-free, gluten-free, flourless, and free of refined sugar!
Try more gluten-free favorites like Gluten-Free Zucchini Muffins, Gluten-Free Apple Muffins, or Gluten-Free Pumpkin Cake.
The Best Gluten-Free Carrot Cake
I love a classic, sugar-filled Carrot Cake, but with how often it’s made in my house (it’s my oldest’s favorite dessert!), I wanted to create a version with wholesome ingredients—without sacrificing flavor or texture. After countless test batches, this cake delivers!
Here’s what makes it special:
- No flour: Old-fashioned oats take its place.
- Naturally sweetened: Carrots and pure maple syrup do the job.
- Loaded with carrots: A full cup for flavor and texture.
- Cashews: The secret ingredient that thickens the cake.
- Protein-packed: Thanks to nuts and eggs.
- Dairy-free: Made with almond milk.
- Warm spices: Cinnamon and ginger add bold flavor.
Quick Tip
Looking for Gluten-Free Carrot Cake Cupcakes? Try these Healthy Carrot Muffins and top them with this Cream Cheese Frosting!
How To Make A Gluten-Free Carrot Cake
I haven’t seen a gluten-free carrot cake mix, but you won’t need one—this recipe is so easy!
All you need is a blender.
Just blend everything until smooth, scraping the sides as needed. Pour into a pan, bake, and if you’re adding frosting, make it while the cake bakes. Once cool, frost and enjoy!
Gluten-Free Carrot Cake Recipe Ingredients
- Maple syrup: A pure, natural sweetener—it adds the right sweetness and moisture.
- Cashews: Dry-roasted and lightly salted for extra flavor without extra work.
- Old-fashioned oats: Quick or steel-cut oats are too small and would make the cake dry.
- Almond milk: Any milk works, but this recipe uses plant-based milk.
- Cornstarch: Helps thicken and hold the cake together since there’s no flour.
How To Make A Moist Gluten-Free Carrot Cake
The key to moisture in this recipe? Freshly grated carrots!
Skip pre-shredded—they’re too dry. Peel large carrots and grate them using the small holes of a grater for the best texture and flavor.
Optional Cream Cheese Frosting
The cream cheese frosting, while lighter than most, still contains dairy and refined sugar.
If making the frosting, keep these tips in mind:
- Soften the cream cheese: Set it out early to reach room temp.
- Enhance the flavor: A pinch of salt, cinnamon, and vanilla extract make a big difference.
- Adjust the sweetness: Add powdered sugar gradually—more for sweetness and firmness, less for tanginess and softness.
- Cool before frosting: A warm cake will alter the frosting’s texture.
Recipe Tips
- Use a light-colored 8×8-inch pan: It bakes more evenly than a dark one.
- Line with parchment: Leave extra hanging over the edges to easily lift out the cake.
- Use fresh ingredients: Fresh baking soda and baking powder help the cake stay soft.
- Don’t cut back on the maple syrup—it keeps the cake moist.
- Check for doneness: The cake is done when the top looks dry, the edges are lightly browned, and a toothpick comes out clean or with a few crumbs.
Storage
Leftovers?
Keep leftover carrot cake in an airtight container in the fridge for up to 5 days.
For longer storage, wrap individual slices tightly and place them in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw in the fridge before serving.
More Baked Goods:
- Flourless Banana Muffins with mini chocolate chips
- Healthy Brownies made with Greek yogurt
- Healthy Chocolate-Covered “Caramels” using dates
- Pistachio Cake with a light cream cheese frosting
- Healthy Zucchini Bread made with Greek yogurt
Gluten-Free Carrot Cake
Equipment
- High-powered blender think Vitamix or Blend-tec, see note 1
Ingredients
- Cooking spray
- 1 cup cashews see note 2
- 1 cup old-fashioned oats see note 3
- 3/4 cup maple syrup see note 4
- 1/2 cup melted coconut oil measure when melted
- 2 large eggs
- 1/4 cup unsweetened vanilla almond milk or milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1-1/2 tablespoons cornstarch see note 5
- 1 cup finely grated carrots
- 2 ounces reduced-fat cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1-3/4 cups powdered sugar
- 1 tablespoon unsweetened vanilla almond milk or milk of choice
- Toasted and coarsely chopped pecans optional
Instructions
- Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside.
- Add the cashews, oats, maple syrup, and coconut oil (measured when melted) to a large, powerful blender (Blend-tec/Vitamix) and blend until fairly smooth, 60 seconds. Add in the rest of the cake ingredients except the carrots. Blend until smooth and creamy, about 60–90 seconds. Stop and scrape edges as needed. Meanwhile, grate carrots on the small side of the grater and measure to get 1 full cup. Gently stir the carrots into the batter in the blender and pour the batter into the prepared pan, using a spatula to scrape out every bit.
- Smooth the top with the spatula and bake for 28–34 minutes or until the cake is lightly browned at the edges and set in the middle (toothpick inserted in the center should come out clean). (32 mins is perfect in my oven!)
- Optional Frosting: Meanwhile, place softened cream cheese in a large bowl. (Give it ample time to warm to room temperature so your frosting isn’t chunky.) Using a hand mixer, beat the cream cheese with the vanilla, cinnamon, and salt until smooth. Slowly add in the powdered sugar (beating between additions) until smooth and creamy and to your desired consistency. Add milk and beat until smooth.
- Frost the completely cooled cake evenly with the frosting. If desired, top the frosting with chopped pecans.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake was so delicious! Thank you so much for this. I have Celiac and miss being able to eat things like this. This was such a treat. Thank you.
I am so happy to hear this! Thanks Kimberly! 🙂
Can I use a food processor if I don’t have a fancy blender? Sorry if this posts twice. I’m not sure where my first comment went.
Hey Kim! I’m sorry, I honestly don’t know. I haven’t tested in a food processor, but if it can get it to a nice smooth batter, I think it would be great! 🙂
My husband made this carrot cake for me for my birthday yesterday. It was soooo good! Carrot cake is my fav and this recipe is the next level. We had it with frosting but you don’t even need to frosting. So delicious! Thank you for this recipe!
I am so thrilled to hear this! Happy birthday! Thanks Melanie! 🙂