This is absolutely the Best Gluten Free Carrot Cake recipe. Perfectly spiced layers of moist carrot cake, topped with a velvety cream cheese frosting and toasted walnuts. Perfect to celebrate special occasions and holidays like Easter, or simply satisfy your sweet tooth.
Not only is it gluten free, but it is low carb, sugar free and can be made dairy free, egg free, and nut free as well.
Ingredients in The Best Gluten Free Carrot Cake Recipe
Ingredient Notes and Substitutions
How to make Low Carb Carrot Cake
Making the Gluten Free Carrot Cake Batter
Preheat the oven to 350°F. Line the bottom of 2 8-inch springform loose bottom baking pans with a circle of parchment paper. Grease the parchment paper and the sides of the tins with butter.
Using an electric hand mixer, in a large mixing bowl, beat the eggs and the erythritol together until light and fluffy, about 2 minutes. Add the butter, cream cheese, and vanilla extract and mix again until well combined.
In a separate mixing bowl, combine all of the dry ingredients - almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and sea salt. Mix until all ingredients are well incorporated.
Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the grated carrots and toasted walnuts.
Assembling the Cake and making the Sugar Free Cream Cheese Frosting
Using a rubber spatula, spoon the batter into the 2 prepared baking pans. Use the spatula to smooth the tops. Bake for 30 to 40 minutes.
Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and allow them to fully cool on a wire rack.
Using a hand mixer, cream together the butter and the cream cheese until smooth. Add the sweetener and the vanilla and mix until combined. Add cream, if needed, and beat again until smooth and creamy.
Spread a layer of frosting on top of one of the cakes. Then add the other layer of cake on top and cover the top and sides with the remaining frosting. Top with chopped walnuts.
Recipe Tips for this Gluten Free Carrot Cake
Frequently Asked Questions about this Sugar Free Carrot Cake Recipe
No, this recipe is written and tested to be low carb and gluten-free. Almond flour and coconut flour are essential to this recipe.
Store leftover carrot cake in an airtight container in the refrigerator for up to five days. It can also be frozen for longer storage.
Yes, you can prepare the cake layers and frosting in advance. Assemble the cake just before serving for the freshest taste and best presentation.
Yes, you can make cupcakes with this recipe. Adjust the baking time to about 20-25 minutes for cupcakes.
Cream cheese adds richness to the cake, as well as to the frosting. It's a key ingredient, but if you have dietary restrictions or preferences, you can substitute a dairy-free cream cheese alternative.
Carrot Cake Variations
Cream Cheese Frosting Variations
- Orange Cream Cheese Frosting: Add orange zest and a splash of orange juice or 1 teaspoon of pure orange extract to the cream cheese frosting for a citrusy kick.
- Pina Colada Frosting: Add a teaspoon of pure pineapple extract and ¼ cup of shredded coconut to the frosting for tropical flavor.
- Maple Cream Cheese Frosting: Drizzle a sugar-free maple syrup or 1 teaspoons of pure maple extract into the cream cheese frosting for a warm, maple flavor.
Cake Variations
- Zucchini Carrot Cake: Replace half of the grated carrots with grated zucchini for added moisture and a nutritional boost (I get all my fresh produce at a discount here) Code Kyndra15 for $15 off
- Nut-Free Gluten Free Carrot Cake: If you have nut allergies, omit the walnuts or substitute them with pumpkin seeds, sunflower seeds, or shredded coconut. In place of the almond flour, you can use sunflower seed flour.
- Fruit Additions: Include chopped dried pineapple, dried mango, dried cranberries, or raisins for extra sweetness and fruity flavors.
- Protein Boost: Add a scoop of your favorite protein powder for a protein-packed carrot cake.
- Spice It Up: Experiment with different spices like cardamom or allspice for a unique twist on the classic carrot cake.
More Gluten Free Recipes
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The Best Gluten Free Carrot Cake
- Total Time: 50 minutes
- Yield: 12 Servings 1x
- Diet: Gluten Free
Description
This is absolutely the Best Gluten Free Carrot Cake recipe. Perfectly spiced layers of moist carrot cake, topped with a velvety cream cheese frosting and toasted walnuts. Perfect to celebrate special occasions and holidays like Easter, or simply satisfy your sweet tooth. Not only is it gluten free, but it is low carb, sugar free and can be made dairy free, egg free, and nut free as well.
Ingredients
For the Cake
- 1 cup chopped walnuts
- 4 large eggs, room temperature
- ⅔ cup granular sweetener (I use this one) Code PEACE for 15% off
- ⅔ cup unsalted butter, melted
- 3 tablespoons cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 ½ cups blanched almond flour (I use this brand)
- ¼ cup + 1 tablespoon coconut flour (I use this brand)
- 1 tablespoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger (I use this brand of spices) code kyndraholley for 10% off
- ⅓ teaspoon ground nutmeg
- ⅓ teaspoon sea salt
- 2 cups grated carrots, loosely packed
For the Frosting
- 1 ½ cups cream cheese, softened
- 5 tablespoons unsalted butter, softened
- ½ cup powdered sweetener
- 2 teaspoons pure vanilla extract (I use this brand)
- 1 tablespoon heavy cream, optional to thin out frosting
Topping
- ½ cup finely chopped walnuts
Instructions
For the Cake
- Preheat the oven to 350°F. Line the bottom of 2 8-inch springform loose bottom baking pans with a circle of parchment paper. Grease the parchment paper and the sides of the tins with butter.
- Spread the walnuts across a sheet pan and toast in the oven for 3 to 5 minutes, until golden, then allow to cool.
- Using an electric hand mixer, in a large mixing bowl, beat the eggs and the sweetener together until light and fluffy, about 2 minutes. Add the butter, cream cheese, and vanilla extract and mix again until well combined.
- In a separate mixing bowl, combine all of the dry ingredients - almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and sea salt. Mix until all ingredients are well incorporated.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the grated carrots and toasted walnuts.
- Using a rubber spatula, spoon the batter into the 2 prepared baking pans. Use the spatula to smooth the tops. Bake for 30 to 40 minutes or until you can insert a toothpick into the center and have it come out clean. Check the cakes after 25 minutes and if the top is browning too quickly, loosely cover the cakes with tinfoil to prevent burning.
- Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and allow them to fully cool on a wire rack.
For the Frosting
- Using a hand mixer, cream together the butter and the cream cheese until smooth.
- Add the sweetener and the vanilla and mix until combined. Add cream, if needed, and beat again until smooth and creamy.
- Add a layer of frosting on top of one of the cakes. Then add the other layer of cake on top and cover the top and sides with the remaining frosting. Top with chopped walnuts.
Notes
- Storage: Store leftover gluten free carrot cake in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze leftover carrot cake for up to 3 months.
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Proper Greasing: Thoroughly grease the baking pans and line the bottoms with parchment paper to prevent sticking.
- Toasting Walnuts: Toasting the walnuts enhances their flavor; just be careful not to over-toast and burn them as they will taste bitter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: English
Keywords: gluten free carrot cake, low carb carrot cake recipe, the best gluten free carrot cake, how to make carrot cake, how to make cream cheese frosting, sugar free carrot cake, keto carrot cake recipe, healthy carrot cake recipes
Marina says
I have made this carrot cake 4 times now and my family love it.
I didn’t even make it with the frosting the last 2 times!
I’ve also used pecans instead of walnuts and it works perfectly too.
This week I made it in muffin trays and divided the mix into 12 holes👌🏻
★★★★★
Linda says
love yr recipes! I'm going to make this using zucchini.
I look to purchase yr new book soon.
do you have any nutritional information for this
ty
Holly says
Kendra do you know if dairy free cream cheese will work here or possibly strained coconut yogurt? This sounds so moist and delish!
★★★★★
Holly says
So sorry! I just read the post and saw your notes. I was so excited when I saw this in my inbox I skipped right to the recipe 🤣
★★★★★
Kate says
Made as per recipe but in a large rectangular pan, then cut in half, and it worked out well. Favours are great but I should’ve chopped my walnuts a little smaller, I think, and you really do have to keep an eye on them toasting. For those in the UK, frosting worked well with an own-brand, full-fat cream cheese. Now I just have to stick to only one slice per day..!
★★★★★
Carolyn Mae says
This is one of the best cakes I’ve have ever made. I have tried a lot of different recipes and I find I don’t like the texture. This one was a home run!!
My husband made it with me. I thought it was pretty easy. Make sure eggs and cream cheese are at room temperature. I do believe it super helps.We tried it right way when it was done but I found best the next day . It gives it time in the fridge for the cake and frosting “sets up” get cold if you want to say.great texture and taste.I LOVE carrot cake and This one I will make again and again!
Once again another Fabulous recipe from Kyndra Holley. I took photos and printed it out for my favorite recipe book! YUMMY
★★★★★
Marilyn says
Before I can make this carrot cake I need to know the nutritional numbers. Total carbs, fiber, net carbs, protein & fat grams.