Delicious Gluten-Free Carrot Cake Recipe

Carrot cake enthusiasts, gather around! I have the perfect recipe for you – the world’s best carrot cake (gluten-free) recipe! You may be wondering, what sets this recipe apart from all the other carrot cake recipes out there? Well, let me tell you, it’s a game-changer.

Firstly, this cake is moist, tender, and full of flavor. From the sweetness of the carrots to the tang of the crushed pineapple, your taste buds will go on a wild ride with each bite. Secondly, and most importantly, it’s entirely gluten-free! So for those of you who may have dietary restrictions or personal preferences to avoid gluten, this recipe is perfect for you.

Not only is it gluten-free, but it also doesn’t contain dairy or refined sugar. Instead, we use almond flour and coconut sugar to create a delicious substitute without compromising on flavor. And let’s not forget the cream cheese frosting – the creamy and tangy frosting adds another level of flavor that complements the cake perfectly.

Furthermore, this carrot cake recipe is incredibly versatile. It can be made into cupcakes or even as a layer cake for special occasions like birthdays and weddings. The one-bowl process streamlines the process for easy preparation and clean-up.

So whether you’re looking for a gluten-free option or simply want to try out a new and healthier version of a classic dessert, this carrot cake recipe is bound to exceed your expectations and become your go-to recipe. Get ready to indulge in the best healthy carrot cake ever made!

Why You’ll Love This Recipe

The Worlds Best Carrot Cake (Gluten Free)
The Worlds Best Carrot Cake (Gluten Free)

Are you a carrot cake lover looking for a moist and fluffy gluten-free recipe? Look no further than this gluten-free carrot cake recipe! This recipe combines crushed pineapple, walnuts, cinnamon, ginger, and carrots to create the perfect balance between sweet and spice that makes for the best carrot cake ever made.

One of the standout features of this gluten-free carrot cake is its hearty ingredients. Carrots, an excellent source of fiber and vitamins, are finely grated to create a smooth texture in each bite. The use of almond flour instead of traditional wheat flour not only imparts a subtle nuttiness but also makes it an easy gluten-free cake alternative that is lighter on the stomach.

In addition to being mouth-watering delicious, this healthy carrot cake is incredibly versatile. It can be served as a dessert, afternoon snack or even as a birthday cake! Pair it with a luscious cream cheese frosting or switch things up by using coconut whipped cream or buttercream frosting for a dairy-free alternative.

This recipe comes together easily in one bowl and can be made with just a few simple steps. Gone are the overwhelming lists of ingredients with obscure substitutions. With potato starch, xanthan gum and self-raising flour being the key components for binding and lifting this cake up to fluffy perfection.

So whether you’re looking for something new to whip up in your kitchen, hosting a dinner party or surprising someone on their special day, give this gluten-free carrot cake recipe a try. Your taste buds will thank you later!

Ingredient List

 This carrot cake is so good, you'll forget it's gluten-free!
This carrot cake is so good, you’ll forget it’s gluten-free!

Gluten Free Flour Mix: For this recipe, I use a gluten-free flour mix that includes potato starch and xanthan gum. You can also use an all-purpose gluten-free flour mix as a substitute.

Carrots: Fresh and grated carrots are staples for this cake recipe. They give the cake its signature flair of vibrant color and provide natural sweetness.

Crushed Pineapple: The crushed pineapple not only lends flavor but also helps to keep the cake moist and tender.

Walnuts: Toasted and chopped walnuts on top add crunchiness to this delicate cake.

Baking Powder, Baking Soda, Salt, Powdered Ginger, and Cinnamon: These are the essential baking ingredients that bring all the flavors together in harmony.

Mayonnaise: Believe it or not, but mayonnaise makes this cake super moist and fluffy while binding all the ingredients together.

Granulated Sugar & Brown Sugar: The combination of both sugars is perfect for balanced sweetness in the cake — granulated sugar lends crispness to the crust while brown sugar’s deep flavor enhances the spice notes in the cake.

Eggs: Organic room temperature eggs work best for this cake recipe.

You can find these items in your local grocery or supermarket store. If you’re looking for dairy-free or vegan substitutions or options, feel free to check out Minimalist Baker or Bon Appétit.

The Recipe How-To

 Moist, delicious, and packed with flavor - this is the best carrot cake ever!
Moist, delicious, and packed with flavor – this is the best carrot cake ever!

Now on to the fun part – making this delicious gluten-free carrot cake! Don’t worry, it’s easy and straightforward.

Gather Your Ingredients

Before you start mixing, make sure that you have all your recipe ingredients in front of you. Double-check that you have measured out everything correctly. It’s important to follow the recipe to the exact measurement, so that the texture and flavor turns out just right.

Prep Your Carrots

Peel and shred 2 cups of carrots using a box grater or a food processor with grating blade. Squeezing out any excess moisture from the shredded carrots guarantees a moist tender crumb for your cake. Set aside.

Combine Dry Ingredients

In a large mixing bowl, whisk together 1 [cup] [coconut flour](#keyword-list) (128 g), 2 cups gluten-free flour (256 g), 1 tsp baking soda, 1 tsp powdered ginger, 2 tsp cinnamon, 4 tsp xanthan gum, and 1/4 tsp salt until well combined. Xanthan gum is important for binding the ingredients together, as gluten would typically do in regular baking.

Mix Wet Ingredients

In a separate bowl, whisk together 2 cups granulated sugar, 1 cup oil (use coconut oil for an extra layer of flavor) and 4 eggs, one at a time until well mixed. Add in 1 can (8 oz) crushed pineapple drained with juice reserved, 3/4 cup mayonnaise , 2 tsp vanilla extract and reserved pineapple juice. Mix again until the wet ingredients are fully incorporated.

Create Cake Batter

Add your dry mixture to your wet mixture slowly as you mix. Stir to combine all ingredients until your batter is smooth and there are no lumps remaining. Fold in shredded carrots and 1 cup chopped walnuts (optional).

Bake the Cake

Preheat the oven to 350°F. Grease two 9-inch cake pans with coconut oil or non-stick cooking spray. Pour the cake batter evenly into the prepared pans. Bake on the center rack for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Cool and Frosting Time

After baking, allow your cakes to cool in their pans for 10 minutes before removing them from the pan to cool completely on wire racks. Once cooled, use your favorite frosting method to frost your cakes – we highly recommend a classic cream cheese frosting. You can even sprinkle some extra chopped walnuts on top for an added crunch.

And there you have it! The best gluten-free carrot cake recipe ever!

Substitutions and Variations

 Get your daily dose of veggies with this amazing carrot cake recipe.
Get your daily dose of veggies with this amazing carrot cake recipe.

This recipe for the World’s Best Carrot Cake (Gluten-Free) is already a winner, but did you know that you can make it even better by adding some of your favorite ingredients or making substitutions to fit your dietary restrictions? Here are some ideas:

– Nuts: If you’re allergic to walnuts or simply don’t like them, feel free to use pecans, almonds, or macadamia nuts instead. You can also omit them altogether if you prefer a nut-free cake.

– Carrots: The star ingredient of this recipe is, of course, carrots. However, you can experiment with different types of carrots such as purple or yellow ones. You could also substitute shredded zucchini or pumpkin for some or all of the carrots if you’re feeling adventurous.

– Pineapple: The crushed pineapple in this recipe adds sweetness and moisture to the cake. But if you don’t have any or don’t like pineapple, try using unsweetened applesauce or mashed ripe bananas instead.

– Mayonnaise: This cake uses mayonnaise as a substitute for oil or butter. If you don’t have any mayo on hand or prefer a dairy-free option, try using avocado oil, coconut oil, or vegan mayonnaise instead.

– Gluten-Free Flour: This recipe calls for a combination of gluten-free flours such as potato starch and xanthan gum. However, feel free to experiment with different types of gluten-free flour blends such as almond flour, coconut flour, or oat flour. Just be mindful that different flours have different absorbency levels and may require adjustments to the recipe.

– Cream Cheese Frosting: The classic frosting for carrot cake is cream cheese frosting. However, if you’re lactose intolerant or vegan, try using a dairy-free cream cheese alternative such as Kite Hill or Miyoko’s. For a healthier option, try a cashew-based frosting like the one from Minimalist Baker’s vegan carrot cake.

With so many options for substitutions and variations, the possibilities are endless for creating your perfect carrot cake. Just remember to keep the base of the recipe intact, and you’ll have a moist and fluffy cake that’s sure to impress.

Serving and Pairing

 Indulge in a delightful slice of carrot cake, without worrying about gluten or dairy.
Indulge in a delightful slice of carrot cake, without worrying about gluten or dairy.

Once out of the oven, let the cake cool down to room temperature or slightly warm before frosting. Trust me on this, we’ve all been there with a melted cream cheese or buttercream frosting disaster! The crown jewel of this cake is the cream cheese frosting. It’s creamy, tangy and sweet all at once. Make sure your frosting ingredients are at room temperature, so they mix smoothly and create a silky texture.

To serve, cut into small pieces or use a cookie cutter to create neat rounds for a single serving dessert platter. Pair this healthy carrot cake with a delicious cup of coffee or latte. The warm spices in this cake perfectly compliment the creamy and bitter flavors of coffee. You can also pair it with a glass of ice-cold almond milk for a refreshing contrast to the spices and creaminess.

Now, this world’s best carrot cake is perfect for almost any occasion imaginable. Whether it’s for an Easter brunch, birthday party or even a wedding celebration (yes, you heard right), this delicious cake is sure to impress your guests. I recommend making this recipe in advance when planning something special because “make-ahead” always equals “stress-free.”

I would recommend serving this gluten-free carrot cake with fresh fruits like raspberries or strawberries that add color and sweetness without overpowering its velvety texture and taste. Another idea would be to garnish with toasted walnuts for an exciting crunchy texture that pairs so well with this cake.

Ultimately, make it your own! Try different toppings or even veganize it by swapping in vegan cream cheese frosting (check out minimalist baker’s recipe!) for an equally delicious dessert that satisfies most dietary restrictions.

Make-Ahead, Storing and Reheating

 You'll swear this carrot cake is straight from Grandma's kitchen!
You’ll swear this carrot cake is straight from Grandma’s kitchen!

You can make this delicious gluten-free carrot cake recipe ahead of time and store it in airtight containers for up to three days at room temperature or up to 5 days in the refrigerator. If you are planning to make the cake well ahead of time, wrap it with plastic wrap, and aluminum foil then freeze it for up to two months.

Reheating your stored cake is as simple as warming it gently in the oven or microwave until it is slightly warm. This process will bring back the aroma of cinnamon and ginger that has been lost during storage, creating a mouth-watering experience like fresh baking.

If you’re looking to take this carrot cake on the go, here is an excellent trick – frost a slice and smoothen over the sides with a spoon that way you don’t have cream cheese frosting smears all over your container when transporting it.

Remember, making your own gluten-free carrot cake recipe provides you with options such as adding more almonds or walnuts to suit your taste buds. Additionally, homemade cakes are often healthier, and you get to avoid preservatives that might be harmful to your health. So why not take advantage of this awesome recipe by Minimalist Baker or adding a little innovation while storing or reheating it?

Tips for Perfect Results

 Simple ingredients, incredible taste - this is the carrot cake of your dreams.
Simple ingredients, incredible taste – this is the carrot cake of your dreams.

If you are looking for perfect results while making the World’s Best Carrot Cake, there are a couple of tips that you should follow. I’ve been making this cake for years and have found some tricks to get it just right.

Firstly, make sure all your ingredients are at room temperature. This step is especially important if you’re using cream cheese frosting. If the cream cheese is too cold, it won’t blend properly with the butter and sugar, and you’ll end up with lumpy frosting. Leaving eggs and butter out on the counter for an hour or so before starting the recipe will help achieve optimal results.

Secondly, don’t overmix the batter. Overmixing can cause the cake to become tough and dense instead of moist and fluffy. Mix the batter until all the ingredients are evenly distributed and then stop.

Thirdly, use freshly grated carrots! Store-bought grated carrots might be convenient but won’t give you the same texture and flavor as fresh ones. Get yourself a grater or food processor; it’s worth the extra effort.

Fourthly, toast your walnuts before adding them to the batter. Toasting brings out their natural oils and enhances their flavor profile. You can either toast them in a dry pan on medium heat or pop them in a 350°F oven for six to eight minutes.

Lastly, let your cake cool completely before frosting it. The residual heat can cause frosting to melt and slide right off. Patience is key here; waiting a few hours (or even overnight) to frost your cake will ensure that it looks bakery-quality when you serve it.

By following these tips, you’re sure to get perfect results every time you make this gluten-free carrot cake recipe.

Bottom Line

In conclusion, this carrot cake recipe is not only gluten-free and dairy-free but it is also made with healthy ingredients that make it the best carrot cake ever. This cake is moist, tender, and full of flavor. The combination of walnuts, carrots, and crushed pineapple will leave your taste buds dancing for a long time.

This recipe is easy to follow and you can substitute some ingredients to suit your personal preferences. You can even make it vegan by simply removing the eggs or using a vegan egg substitute. This cake is perfect for any occasion, from birthdays to weddings.

Also, this recipe has passed the test and has been hailed as the world’s best carrot cake. It has received rave reviews from various sources including “Minimalist Baker” and “Bon Appétit.” Therefore, you can be sure that you’re making an absolutely delicious dessert.

Lastly, I recommend making this recipe ahead of time if possible because the flavors combine better over time, and it can be stored in an airtight container in the fridge for up to 5 days.

So go ahead and try this recipe now; you won’t regret it! Whether it’s for yourself or a special occasion, this free carrot cake gluten-free recipe will delight your taste buds and leave everyone asking for more.

The Worlds Best Carrot Cake (Gluten Free)

The Worlds Best Carrot Cake (Gluten Free) Recipe

The best gluten free carrot cake I've ever had! The use of mayo may seem odd but it really does a lot for the texture, don't try to substitute it - you just won't get the same results.
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Prep Time 45 mins
Cook Time 45 mins
Course Dessert
Cuisine Gluten-free
Servings 1 cake
Calories 4520.6 kcal


  • 1 1/2 cups rice flour
  • 1/2 cup soy flour
  • 1/2 cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups sugar
  • 1 cup mayonnaise
  • 16 ounces crushed pineapple (do not drain)
  • 3 cups carrots, grated
  • 1 cup walnuts, chopped (optional)


  • Preheat oven to 350°F
  • In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside.
  • In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained.
  • Gradually beat in the flour mixture until well mixed.
  • Fold in the carrots and walnuts, if using.
  • Pour the batter into a greased 9" by 13" pan.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Frost with a cream cheese frosting if desired.

Add Your Own Notes


Serving: 1932gCalories: 4520.6kcalCarbohydrates: 834gProtein: 68.3gFat: 112.7gSaturated Fat: 20.2gCholesterol: 907.1mgSodium: 5913.5mgFiber: 25.9gSugar: 500g
Keyword < 4 Hours, Dessert, Free Of..., Vegetable
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