Name: Gluten-Free Carrot Cake
Yield: 16

This Gluten Free Carrot Cake Recipe is incredibly tasty, evenly spiced, and ultra moist. No one will guess it’s dairy-free, gluten-free, flourless, and free of refined sugar!

author’s note

My Family Couldn’t Believe This Carrot Cake Was Gluten-Free!

With Easter coming up, I knew I needed to make carrot cake. It’s basically a non-negotiable for our Easter dinner, so I wanted to create a Gluten Free Carrot Cake Recipe that tasted just as good for the family members who can’t eat gluten. Two of my siblings eat completely gluten-free, and I didn’t want them stuck with a dessert that felt like a compromise.

After several test batches, this recipe finally nailed it. Instead of flour, I blend oats and cashews to create a soft, tender base. Maple syrup adds natural sweetness, warm spices bring that classic carrot cake flavor, and a full cup of freshly grated carrots keeps the cake incredibly moist. Now this is the carrot cake I make when I want something everyone at the table can enjoy, gluten-free or not.

Process shots-- images of the cashews, oats, maple syrup, oil, milk, vanilla, and eggs being added to the blender and blending together

Gluten-Free Carrot Cake Recipe Ingredients

Ingredient	Helpful Tip or Swap
Old-fashioned oats	Quick or steel-cut oats are too small and would make the cake dry.
Cashews	Dry-roasted and lightly salted cashews add the best flavor
Maple syrup	Use pure maple syrup, not pancake syrup
Coconut oil	Melt before measuring for accuracy
Fresh carrots	Finely grate using the small side of a grater
Cornstarch	Arrowroot powder can work similarly
Almond milk	Any milk works in this recipe

Process shots of gluten-free carrot cake--images of the spices, baking agents, and finely shredded carrots being added and blended together

How To Make This Gluten Free Carrot Cake Recipe

Blend base: Add cashews, oats, maple syrup, and oil to a powerful blender and blend.
Add the rest: Blend in eggs, milk, vanilla, spices, baking soda and powder, salt, and cornstarch until smooth.
mix in carrots: Finely grate the carrots and gently fold them into the batter.
Bake cake: Pour the batter into a pan and bake until the center is set.
Frost: Let cake cool completely before spreading on the skippable frosting.

Try more gluten-free favorites like Gluten-Free Zucchini Muffins, Apple Muffins, Carrot Muffins, or Pumpkin Cake.

Process shots-- images of the batter being poured into the pan, then being baked, and finally being frosted

skippable 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:

Cool before frosting: A warm cake will alter the frosting’s texture.
Soften the cream cheese: Set it out early to reach room temp.
Enhance flavor: A pinch of salt, cinnamon, and vanilla extract make a big difference.
Adjust sweetness: Add powdered sugar gradually—more for sweetness and firmness, less for tanginess and softness.

Process shots of Gluten-Free Carrot Cake-- images of the cream cheese, vanilla, salt, and powdered sugar being beat together for the frosting

chelsea’s recipe tip

My Top 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 edges to easily lift out cake.
Fresh ingredients: Fresh baking soda and 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 gluten free 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.