Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!
I knew my carrot cake had to be a few things – one bowl, gluten-free, and easy to make. I also really wanted to keep this gluten-free cake recipe to taste as close to the real thing as possible. I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free (and can be made dairy-free) carrot cake, made in one bowl, and oh-SO delicious.
Why You’ll Love This Gluten-Free Carrot Cake
- Moist and Flavorful: This cake boasts a tender crumb, infused with warm spices and the natural sweetness of carrots.
- Simple Ingredients: Crafted with everyday items, making it accessible and easy to prepare.
- Versatile and Inclusive: Easily adaptable to various dietary needs without compromising on taste.
Sam’s Recipe Tips
- Room Temperature Ingredients: Ensure eggs and dairy-free alternatives are at room temperature for a smoother batter.
- Grating Carrots: Use freshly grated carrots for optimal moisture and flavor.
- Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired thickness.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Use non-dairy cream cheese, butter, and milk alternatives in both the cake and frosting.
Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use all dairy-free substitutes.
Make it Nut-Free: Omit the walnuts and ensure all other ingredients are free from cross-contamination.
Storage Instructions
- Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to one week.
- Freezing: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw and frost before serving.
The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting
Equipment
- 2 large bowls
- 1 9×9-inch baking pan
- 1 hand or stand mixer
Ingredients
- 1 cup brown sugar, or coconut sugar
- 1/2 cup vegetable oil I used olive oil
- 1/4 cup milk I used non-dairy almond milk
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups grated carrots
- 1/2 cups walnuts chopped
- 1/2 cup raisins optional
For the cinnamon cream cheese frosting:
- 1/2 cup cream cheese, softened (I used non-dairy cream cheese)
- 1/2 cup butter, softened (I used non-dairy butter)
- 4 cups powdered sugar
- 3-4 tablespoons milk I used non-dairy almond milk
- 2 teaspoons cinnamon
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together the brown sugar or brown sugar, oil, eggs, and vanilla extract until well combined.
- Add in the gluten-free all purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk everything together into a smooth batter. Then, add in the shredded carrots and chopped walnuts, and use a spatula to fold those ingredients into the batter.
- Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
- Remove the cake from the oven, let it cool inside the baking pan for 15 minutes then carefully remove the cake from the pan by sliding a sharp knife around the outside edge of the cake. Transfer the cake to a wire cooling rack and let it cool completely before frosting.
- Once the cake is cool, make the cinnamon cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
- Spread the frosting into an even layer over the top of the cooled carrot cake. Either serve cake immediately or cover and store in the fridge for up to 1 week!
