Gluten-Free Carrot Cake
Carrot cake may be one of the most beloved desserts that straddle the line between indulgent treat and sneaky vegetable dish. But did you know its roots trace back centuries? During medieval times in Europe, sweeteners like sugar were expensive and complicated, so folks got creative—grating carrots into puddings and bakes for their natural sweetness. Fast forward to World War II, when rationing encouraged bakers to lean on ingredients like carrots again. What was once a wartime workaround evolved into the decadent, moist carrot cake dessert we love today.
Over the years, carrot cake has seen endless iterations: layered, filled, spiced, frosted, studded with pineapple or nuts, and sometimes even turned into muffins. But here on the homestead, we like to keep it simple and nourishing—with whole ingredients, natural sweetness, and no gluten. Whether you’re baking for a spring brunch, a family birthday, or just because, this naturally sweetened gluten-free cake delivers classic carrot cake flavor with a wholesome twist.
Carrot Cake
Equipment
- Large mixing bowl
- Medium mixing bowl
- 9×9" or 8" round cake pan
- Box grater
- Spatula
Ingredients
For the Cake:
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 eggs room temperature
- ½ cup unsweetened applesauce
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots about 3 medium carrots
- ½ cup crushed pineapple drained
- ½ cup unsweetened shredded coconut optional
- ⅓ cup raisins or chopped dates optional
For the Dairy-Free Frosting (Optional):
- 1 cup dairy-free cream cheese
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9" pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine wet ingredients: In a large bowl, whisk eggs, applesauce, maple syrup, coconut oil, and vanilla extract until smooth.
- Fold in add-ins: Stir grated carrots, pineapple, coconut, and raisins (if using) into the wet mixture.
- Mix the batter: Add dry ingredients to the wet mixture and gently fold until just combined—don’t overmix!
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 32–36 minutes or until a toothpick comes out clean.
- Cool: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.Optional frosting
- Optional frosting: Beat dairy-free cream cheese, maple syrup, and vanilla until smooth. Spread over the cooled cake.
- Slice & enjoy!
Notes
- Ensure your carrots are finely grated so they blend smoothly into the batter.
- If your gluten-free flour doesn’t include xanthan gum, add ½ teaspoon to help bind the cake.
- You can skip the frosting for a breakfast-style cake or top with a light dusting of cinnamon instead.
Nutrition
🥶 Freezing & Storing
To Store:
Leftovers can be kept in an airtight container in the fridge for up to 5 days. The flavors of carrot cake deepen overnight!
To Freeze:
You can freeze this cake with or without frosting. Wrap individual slices in parchment and store in a freezer-safe container for up to 2 months. Thaw in the fridge or at room temperature before serving. Enjoy your carrot cake as fresh as the day it was made.
🔄 Recipe Variations
- Nut-Free Swap: This recipe is naturally nut-free, but if you’d like extra crunch, you can add sunflower seeds or pepitas.
- Add Protein: Stir two tablespoons of hemp hearts or chia seeds for added nutrition.
- Frosting-Free: Skip the frosting and serve your carrot cake with Greek yogurt or a dollop of coconut whipped cream.
- Mini Muffins: Pour the batter into a mini muffin tin and reduce baking time to 18–20 minutes for bite-sized treats.
❓ Frequently Asked Questions
Can I use honey instead of maple syrup?
Yes, you can substitute honey 1:1 for maple syrup. This will give the carrot cake a slightly different flavor but still be naturally sweet.
What if I don’t have a pineapple?
You can substitute with extra applesauce (¼ cup) or finely chopped apple for moisture.
Can I make this egg-free?
You can try using two flax eggs (2 tbsp flaxseed meal + 5 tbsp water), but the texture of the carrot cake may vary slightly.
Does it taste like a “healthy” cake?
Not at all! It’s moist, flavorful, and warmly spiced. Most people can’t tell it’s gluten-free or naturally sweetened like some carrot cakes can be.
ith xanthan gum. Bob’s Red Mill or King Arthur both work well.
What’s the best flour to use?
Use a 1:1 gluten-free baking flour blend with xanthan gum. Bob’s Red Mill or King Arthur both work well for making delicious carrot cake.
