A good carrot cake recipe is one of life’s great necessities, don’t you think? And the same holds true for a gluten free carrot cake recipe – if you’re living without gluten, you shouldn’t have to live without great gluten free carrot cake recipe so you can enjoy this treat any time you like!
I’ve been making this wonderful gluten free carrot cake recipe ever since Kim Bouldin shared it with me in 2011. She says it’s taken from a Betty Crocker cookbook and modified to be gluten free using my gfJules™ All Purpose Gluten Free Flour.
That’s one of the things I hear all the time that people like best about my flour — you can truly use it in a regular recipe from a cookbook or family recipe box with great results. It makes things so much easier that way … like this yummy gluten free carrot cake!
As I always tend to do though, I can’t leave a recipe alone, so I’ve made a couple of little tweaks in my version.
But if you happen to have an old Betty Crocker cookbook in your cupboard, apparently you can feel free to just use my gfJules Flour in that original carrot cake recipe.
You can also use my gfJules Best Gluten Free Cake Mix with this alternate recipe to bake a delicious gluten free Carrot Cake using a handy mix instead of from-scratch, if that suits you!
Either way, I do hope you try this recipe one day soon (Easter is a great time for carrot cake … just sayin’). It’s moist and bursting with flavor and just divine when served for brunch or dessert or even (squint and blur:) breakfast!
Fair disclosure that mine is a cake-loving household and we’ll find any excuse to have cake for breakfast, especially when there’s something healthy inside like 3 CUPS of carrots — wowza!
Many thanks to Kim for sharing this recipe with me; I’m glad to finally be sharing it with you, too.
For the delectable vegan cream cheese frosting recipe pictured on this cake, hop to it here.
I know you’ll love this gluten free carrot cake! If you do try this recipe, tell me about it in the comments and please leave a 5-star review!
Best Gluten Free Carrot Cake Recipe
Gluten Free Carrot Cake
A good carrot cake recipe is one of life's necessities, and this gluten free carrot cake recipe fits the bill: moist, full of flavor, and totally yummy.
Ingredients
- 3 cups grated carrots (4-5 medium)
- 1 1/2 cups granulated sugar
- 1/2 cup safflower, sunflower or non-GMO canola oil
- 1/2 cup applesauce
- 3 eggs
- 2 cups (270 gr) gfJules™ Gluten Free All Purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp pumpkin pie spice mix
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
Instructions
Preheat oven to 350º F static or 325º F convection.
Lightly oil two 8 or 9-inch pans then dust with more gfJules™ Gluten Free All Purpose Flour (note: you may use one lightly oiled 13x9-inch pan or 12 jumbo cupcake tins instead.) If using round pans, wrap in cake belts to ensure they bake flat; otherwise slice the crowns off the baked cakes with a bread knife once cooled, so that they are flat for stacking as a layer cake.
Shred the carrots in a food processor then measure.
Whisk together sugar, oil, applesauce and eggs in a large mixing bowl until slightly frothy.
In a separate bowl, whisk together dry ingredients through spices. Slowly stir into large mixing bowl with liquids. Beat another minute once added. Fold in carrots until the batter is uniform, then stir in pecans and raisins, if using.
Bake for 30 – 35 minutes for the round pans or jumbo cupcakes or 40 – 45 minutes for the sheet pan. Check for done-ness with a toothpick inserted into the middle of the cake; it is done when the toothpick is clean or has only some dry crumbs attached.
Remove to cool in the pans for 10 minutes, then gently remove and cool on wire racks before frosting.
Notes
Frost with this vegan cream cheese frosting recipe: hop to it here.
And when you do make this recipe, people will start asking you to make it again and bring to the next party! Here’s how I traveled with my latest gluten free carrot cake to an Easter gathering (precious cargo!). Good thing I wasn’t the driver!
Pin for later!
I made this cake for Easter and it was delicious! Just wondering if it can be frozen after it is iced??.?
Hi Sue, so glad you made it and loved the recipe! I’ve never tried freezing this cake with icing (it never lasts long enough around here!!!) but you could give it a try!
~jules
I am one of those weird people who doesn’t like cake – except carrot cake! The more dense, moist, and spiked with goodies the better, and this one looks perfect Jules! Putting it on my “must make’ list.
I’m glad to know there’s hope for turning you into a cake lover, yet!!! 😉
~jules
My daughter is allergic to apples. What can I use instead. And she is allergic to all stone fruits.
Hi Annette -pumpkin butter works well as a substitute for applesauce! Or you could always just use pumpkin puree. Enjoy the recipe!
~jules
Thank you
Truly a delicious, moist carrot cake. I followed the recipe exactly and it turned out fantastic. At first bite, I knew it was going to be awesome. Yes, yes, it was! Will defiantly make it again. Thank you:)
WONDERFUL, Jodie! I’m so happy to hear it!!!! May all your gluten free baking be happy, from now on!
~jules
I just made this for non-gluten free friends and they RAVED about it! This is definitely one of those “no one will know it’s gluten free” recipes that are so much fun to share with friends. (“Really??” “This is GLUTEN FREE??” etc.) I used 8″ round pans in order to get nice height, and I also made more frosting. The recipe is super easy so don’t hesitate to try this. It doesn’t tell you when to add the vanilla; I added it right before adding the carrots.
SO glad everyone loved it, Kate! That’s the mark of a great recipe for sure!! Thanks so much for letting me know, and for sharing the pan sizes, etc. Very helpful to others, I’m sure!
~jules
Made it with a cream cheese frosting! So yummy and moist! I will most definitely be making this again. Carrot cake is my absolute favorite and once again gfJules flour makes the perfect cake!
Aw, thank you so much, Alesia! I’m so glad you loved this recipe!!!
~jules
Very yummy
So glad you loved it, Linda!
~jules
The texture of the cake is astounding. I checked out the vegan cream cheese frosting. I’m going to try it with the pineapple juice. I think that bit of sweet acid will be perfect with all the carrots and raisens.
I think so too, Leslie! I’m glad the recipe appeals to you. Enjoy!!
~jules
I decided to make this cake because it is my daughter’s favorite. I was not expecting it to be as good as a regular cake, but I was pleasantly surprised. It is one of the most delicious GF recipes I’ve tried. My husband who is not GF raved about it too. Try this recipe!
It’s always a win when a gluten free recipe turns out to be better than expectations, and a huge victory when your non-GF family love it too! So happy for you – congrats!!!
~jules
Jules, another hit!!!!! So yummy! The cake turned out perfectly. I almost missed the vanilla though because it wasn’t in the directions portion of the recipe. I also added a little pinch of clove because I love clove. I made this for Easter so I frosted with gluten free cream cheese frosting, died some shredded coconut green and put yellow peeps on top. Delicious! Thank you for sharing!
Hi Patti – I’ll check the directions for the vanilla — thanks for pointing that out! I’m so glad you all loved it! So funny because I made it for Easter and decorated the top with died green coconut, too!!! Great minds … 🙂
Happy Easter, Patti!
~jules
Amazing! We made it for Easter and had to try it a day earlier! I highly recommend it to everyone! We used walnuts instead of pecans.
I’m so glad you loved it too, Kathy! We made it again, by special request from some family who had it last year and really wanted me to make it again. It’s always a hit. Hope you had a wonderful Easter!
~jules
Something went wrong. My cake is flat. I’ve looked at other recipes that call for baking powder in addition to baking soda. Any help appreciated. Thanks.
Hi Linda, I’m sorry to hear that your cake did not rise. I hope it still tasted good, at least! Usually when that happens, it’s because your baking soda has lost its umph. If it has any lumps or has gotten moist at any point, it will stop working very well. Open containers of baking soda and baking powder need to be replaced after a couple months. Most people tend to keep them longer than that, and their recipes begin to suffer for it. Do you think that could be what happened here? You could certainly add a teaspoon of baking powder to this recipe, but no more than that, as this is a denser cake than say, a white cake, because of the carrots. You don’t want big air pockets in the middle.
~jules
My baking soda is older — okay according to the box but I’ll take your advice in the future. Thanks for the quick response. Won’t make that mistake again.
Hi Linda, yes, even when the box says it’s ok, if it’s been opened or if you have the kind in a cardboard box and it’s been exposed to moisture, it can be compromised. Luckily it’s a super cheap ingredient and if you just have it on your grocery list to replace it every couple months as a matter of course, it should help. Let me know how it goes next time!
~jules
I would love to try this recipe. However, I recently learned that I have a food sensitivity to eggs also. I have had some monumental failures trying to substitute eggs so that I am afraid to try now. It is an expensive waste when you have to throw it out. What do you suggest for egg replacements for cakes and brownies, etc? Thanks so much.
I use Aquafaba or flax eggs with good results
SO glad to know that, Jacquie! Thanks so much for letting me know!
~jules
I have never heard of Aquafaba.I will have to see if I can find some. Thank you.
Hi Sharon, if you check my article on vegan egg substitutions, it has more info, but all you have to do is to buy a couple cans of garbanzo beans. You drain the liquid from the can and whip it up to make aquafaba. Really easy!
~jules
Hi Sharon, Jacquie noted that she used aquafaba or flaxseed meal + water with great results in this recipe. Here’s some more information for you to look at on vegan egg substitutions. I hope they help you enjoy all your favorite recipes again!
~jules
I made this cake last night and it is FABULOUS!!!! Oh my goodness, what a great recipe. Thank you!
YAY! SO happy to hear it, Sallie! We love that recipe, too. It’s a great time of year to try it!
~jules
Can this be made with egg substitute?
I love your recipes, don’t think I have had a failure yet. Although we can’t get your ready mix flour here I make a 5kg batch using your all purpose flour recipe.
For an alternative topping on this yummy carrot cake I beat coconut cream and spread on top – delicious. Jan
Mmmmm I love coconut cream! What a great idea, and SO glad to hear you love my recipes and are putting them to good use! Someday I hope you can get my ready-made flour because it’s EVEN better and gives baked goods a great shelf life, too!
~jules
Jules, I love carrot cake too! Now if I can just get my Hunny to grate that many carrot for me I’m going to make this cake!! But 1st#One Daughter can’t tolerate either raisins or dried cranberries. Do you suppose dried cherries would do?
If you ever find a gluten free Ritz-type cracker, please let me know!
Oooooh dried cherries would be fun!!!!!
~jules
This is when a food processor with a grater blade comes in handy ????
Indeed!!!
~jules
Lance makes a Ritz type cracker. You can find them at Walmart
This is so beautiful! I LOVE carrot cake, it’s one of my absolute favorites!
I hope you get try it soon, Emily!
~jules
A great cake for Easter!
Thank you for the recipe! I will make this when my Mom comes home from Florida! When my Mom made carrot cake when I was younger and there was leftover cream cheese frosting we would put it in between Ritz crackers and make little sandwiches and be in heaven that was before Celiac Disease of course!
Oh wow, Jill, that sounds yummy! Now we just need to find GF Ritz! 😉 I hope you and your mom love this recipe!
~jules
Gorgeous! I loooooove carrot cake and this looks so good. Thanks for the recipe!