There are few things more comforting than a perfectly moist carrot cake. Today, I’m sharing my take on this classic dessert—of course, with a twist. This gluten-free (and dairy-free) carrot cake is everything you’d expect: moist, spiced, and packed with shredded carrots and a creamy topping of indulgent cream cheese frosting. This gluten-free carrot cake is one of those treats that checks all the boxes: moist, flavorful, easy to make, and perfect for any occasion. If you are looking for an even healthier version of carrot treat, without any sugar, check out the recipe for my carrot muffins!
Whether you’re a long-time baker or just starting your gluten-free journey, this recipe is straightforward, simple, and absolutely worth making. But what truly makes this version special is how light it turns out, even without gluten. No one will ever guess it’s gluten-free! Plus, you get the added bonus of sneaking in some veggies while indulging in dessert. I’d love to hear how it turns out for you—let me know in the comments or tag me on Instagram with your bakes!
Optional Add-Ins to customize your gluten-free carrot cake:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
Storing and Freezing
If you have any leftovers (which, honestly, might be hard to come by), store the cake in an airtight container in the fridge for up to 5 days. To freeze, wrap the unfrosted cake layers tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When ready to enjoy, let them thaw overnight in the fridge and frost as usual.
Step by step process
Gluten-free carrot cake (no oil, no butter)
9
servings20
minutes40
minutes1
hourKeep the screen of your device on
Ingredients
½ cup brown sugar (100 g)
2,5 cups grated carrots (300 g)
3 medium eggs
½ cup + 1 tbsp almond flour (70 g)
¾ cup + 1 tbsp ground walnuts (80 g)
½ cup potato starch (60 g)
1,5 tsp baking powder (5 g)
1 tsp cinnamon powder
- “Cream cheese” frosting
1 cup soy vanilla yogurt, strained for few hours
¼ cup powdered sugar
How to
- Pre-heat the oven to 350°F/180°C.
- Beat the sugar and eggs together using an electric mixer until well combined and with a pale yellow color.
- Add the almond flour, the ground walnuts and finely grated carrots, mixing thoroughly.
- Lastly, incorporate the potato starch, the cinnamon powder and baking powder into the mixture.
- Transfer the batter into a 9.5-inch (24 cm) square baking pan, lined with parchment paper.
- Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool down then cover with your favorite cream cheese frosting and some whole walnuts.
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What is potato starch please
Potato starch is one kind of gluten-free flour extracted by crushing potatoes. You can find it on Amazon: https://amzn.to/3ZGgymh .
It can be replaced with corn starch or tapioca flour in this recipe.
I absolutely love this recipe. I made it into muffins and used pecans instead of walnuts. I didn’t ice them as they were too delicious as they were. I couldn’t even tell the recipe had no wheat in it. Thank you so much! 😄❤️
Love to hear this, thank you for this precious feedback!
Do we have any replacement for eggs in the carrot cake recepi?
For a vegan version, please follow my other carrot cake muffin recipe: https://www.martainthejar.com/snacks/sugar-free-gluten-free-carrot-cakes/
You can also bake it in a square pan like this.