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The Best Gluten Free Carrot Cake

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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.

A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
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Ingredients in The Best Gluten Free Carrot Cake Recipe

Ingredients laid out in individual bowls to make a gluten free carrot cake - almond flour, coconut flour, sweetener, eggs, spices, cream cheese, vanilla extract and carrot.

Ingredient Notes and Substitutions

  • Chopped Walnuts: The walnuts add a delightful crunch and nutty flavor to this low carb carrot cake. They can be used raw or toasted. But toasting them in the oven definitely enhances the flavor.
  • Large Eggs: Ensure they are at room temperature for better mixing and a smoother batter. You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) for an egg-free option.
  • Sweetener: For this sugar free carrot cake, I used erythritol, but you can use any sweetener you prefer. Just make sure that it is a 1:1 substitution for sugar or adjust amount accordingly.
  • Unsalted Butter: Melted and mixed into the batter to add moisture and richness. You can also substitute butter flavored coconut oil.
  • Cream Cheese: I recommend using full fat cream cheese for the best flavor and texture for this gluten free carrot cake. You could also use creme fraiche or mascarpone. For a dairy free option you can substitute a dairy free cream cheese alternative. Try these Cream Cheese Chocolate Truffles
  • Vanilla Extract: The vanilla extract enhances the cake's flavor; use pure vanilla extract for the best flavor.
  • Almond Flour: I recommend using blanched almond flour for the best texture. For a nut free alternative you can use sunflower seed flour. Try this Parmesan Herb Almond Flour Bread
  • Grated Carrots: The star ingredient, adding natural sweetness, moisture, and texture; use finely grated carrots.

How to make Low Carb Carrot Cake

Step by step photo instructions for how to make a low carb and gluten free 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.

Step by step photo instructions for how to make a low carb and gluten free carrot cake.

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. 

A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

Recipe Tips for this Gluten Free Carrot Cake

  • 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.
  • Grated Carrots: Use finely grated carrots for a more even distribution throughout the cake.
  • Checking for Doneness: Use a toothpick to ensure the cakes are fully baked through. It should come out clean when inserted into the center.
  • Assemble Carefully: When layering the cakes, ensure they are fully cooled to prevent the frosting from melting or the cake from crumbling
A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

Frequently Asked Questions about this Sugar Free Carrot Cake Recipe

Can I substitute the almond flour and coconut flour with all-purpose flour?

No, this recipe is written and tested to be low carb and gluten-free. Almond flour and coconut flour are essential to this recipe.

How do you store leftover carrot cake?

Store leftover carrot cake in an airtight container in the refrigerator for up to five days. It can also be frozen for longer storage.

Can carrot cake be made ahead of time?

Yes, you can prepare the cake layers and frosting in advance. Assemble the cake just before serving for the freshest taste and best presentation.

Can I make cupcakes instead of a layer cake?

Yes, you can make cupcakes with this recipe. Adjust the baking time to about 20-25 minutes for cupcakes.

Can I make this gluten free carrot cake without cream cheese?

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.

A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

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.
A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

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A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

The Best Gluten Free Carrot Cake

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  • Author: Kyndra Holley
  • Total Time: 50 minutes
  • Yield: 12 Servings 1x
  • Diet: Gluten Free
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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

Scale

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

  1. 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.
  2. Spread the walnuts across a sheet pan and toast in the oven for 3 to 5 minutes, until golden, then allow to cool.
  3. 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.
  4. 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.
  5. Add the dry ingredients to the wet ingredients and mix until well combined.
  6. Stir in the grated carrots and toasted walnuts.
  7. 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.
  8. 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

  1. Using a hand mixer, cream together the butter and the cream cheese until smooth.
  2. Add the sweetener and the vanilla and mix until combined. Add cream, if needed, and beat again until smooth and creamy.
  3. 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

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