If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! I think it’s better than my wheat flour recipe!!! It’s moist, not overly sweet, and super easy to make. We’re talking about a ONE-BOWL recipe. (That’s my kind of baking).

This gluten-free carrot cake is made with almond flour, a little gluten-free all-purpose flour, and lightly sweetened with coconut sugar which is a great lower glycemic sugar option than white processed sugar. Make it vegan by using flax egg and dairy-free yogurt. The 3-ingredient cream cheese frosting can be made vegan and is sweetened with maple syrup.

Make this cake for a holiday treat, family gatherings (your family will LOVE it), brunch, or a side kick to a hot cup of coffee! Yum!

Here are a few tips and preferences:

For the vegan cream cheese, I find Kite Hill to be a good brand. It’s made from almond milk and has clean ingredients

If you’ve never tried FRESH GRATED NUTMEG, you’ve got to try it. Just grating the nut-like spice will send you into aroma heaven, and the flavor is amazing. A few of these whole nutmegs will last a long time in your spice pantry.

I absolutely love my nut chopper. It’s quick, easy to clean, and chops nuts to the perfect consistency.
Make sure to not under-bake. Leave in for the full 60 minutes if needed. This is a very moist cake so depending on your oven it may need up to an hour. It does firm up a lot once cooled and once you leave it in the fridge.
Because this uses cream cheese, make sure to store it in a container in the fridge to keep the frosting from spoiling, and who doesn’t like a chilled piece of cake with frosting.

If you want more information on flax eggs, this is a good article that gives a nutritional analysis and compares them to chicken eggs.

Gluten-Free Carrot Cake Ingredients

1/4 cup applesauce
1 tsp vanilla
1/4 cup avocado oil or any neutral vegetable oil
2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
1/4 cup non-dairy yogurt
1 cup almond flour
3/4 cup gluten-free all-purpose flour
1 cup coconut sugar
2 cups finely shredded carrots (use a food processor or hand grater)
1.5 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
1 tsp baking powder
pinch of salt

Cream Cheese Frosting

8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
1/2 cup maple syrup
1 tsp vanilla

Garnish

cinnamon
chopped pecans

Gluten-Free Carrot Cake Instructions

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.
Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
Add the dry ingredients to the bowl and mix well.
Fold in the carrots and pour them into a loaf pan.
Bake for 50-60 minutes until a toothpick comes out clean.
Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
Slice and enjoy! Store in the fridge.

Cream Cheese Frosting

Add all frosting ingredients into a bowl and whip until smooth and combined.

The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

Jan Howell

If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! It’s moist, not overly sweet, and super easy to make.

Prep Time10 min
Cook Time50 min
Total Time1 hr
Yield8 slices
Serving Size1 slice

Course
- Dessert

Ingredients

Cake

- 1/4 cup applesauce
- 1 tsp vanilla
- 1/4 cup avocado oil or any neutral vegetable oil
- 2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
- 1/4 cup non-dairy yogurt
- 1 cup almond flour
- 3/4 cup gluten-free all purpose flour
- 1 cup coconut sugar
- 2 cups finely shredded carrots (use a food processor or hand grater)
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt

Cream Cheese Frosting

- 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
- 1/2 cup maple syrup
- 1 tsp vanilla

Garnish

- Cinnamon
- Chopped pecans

Instructions

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.

Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.

In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.

Add the dry ingredients to the bowl and mix well.

Fold in the carrots and pour them into a loaf pan.

Bake for 50-60 minutes until a toothpick comes out clean.

Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter.

Spread the frosting on top. Sprinkle on cinnamon and pecans.

Slice and enjoy! Store in the fridge.

Frosting Instructions

Add all frosting ingredients into a bowl and whip until smooth and combined.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.