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    Home » Recipes » Dessert Recipes

    The Best Gluten Free Carrot Cake

    Published: Sep 13, 2023 · Last Updated: Sep 17, 2023 by Kyndra Holley

    Jump to Recipe·Print Recipe
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.
    A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

    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.
    Table of Contents show
    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
    Assembling the Cake and making the Sugar Free Cream Cheese Frosting
    Recipe Tips for this Gluten Free Carrot Cake
    Frequently Asked Questions about this Sugar Free Carrot Cake Recipe
    Carrot Cake Variations
    More Gluten Free Recipes
    The Best Gluten Free Carrot Cake

    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


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • 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

    Follow Me on Instagram @kyndraholley

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    Comments

    1. Marina says

      October 18, 2023 at 7:31 pm

      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👌🏻

      Reply
      • Lena Fox says

        February 09, 2024 at 4:07 am

        Just made this last night as my birthday cake. Loved it 😍

        Reply
    2. Linda says

      October 19, 2023 at 5:09 am

      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

      Reply
    3. Holly says

      October 19, 2023 at 9:21 am

      Kendra do you know if dairy free cream cheese will work here or possibly strained coconut yogurt? This sounds so moist and delish!

      Reply
    4. Holly says

      October 19, 2023 at 9:25 am

      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 🤣

      Reply
    5. Kate says

      October 19, 2023 at 10:32 am

      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..!

      Reply
    6. Carolyn Mae says

      October 21, 2023 at 6:17 am

      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

      Reply
    7. Marilyn says

      October 21, 2023 at 10:48 am

      Before I can make this carrot cake I need to know the nutritional numbers. Total carbs, fiber, net carbs, protein & fat grams.

      Reply

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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