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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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5 from 5 reviews

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


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.



For the Cake

  • 1 cup chopped walnuts
  • 4 large eggs, room temperature
  • 2/3 cup granular sweetener (I use this one) Code PEACE for 15% off
  • 2/3 cup unsalted butter, melted
  • 3 tablespoons cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups blanched almond flour (I use this brand)
  • 1/4 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
  • 1/3 teaspoon ground nutmeg
  • 1/3 teaspoon sea salt
  • 2 cups grated carrots, loosely packed

For the Frosting

  • 1 1/2 cups cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup powdered sweetener
  • 2 teaspoons pure vanilla extract  (I use this brand)
  • 1 tablespoon heavy cream, optional to thin out frosting


  • 1/2 cup finely chopped walnuts


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. 


  • 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