Easy Gluten Free Carrot Cake Recipe (Moist & Tender)

My easy gluten-free carrot cake recipe is perfect, and once you bake it, you’ll agree! With loads of freshly grated carrots, depth from vanilla and pure maple syrup, and velvety vegan cream cheese frosting, this subtly spiced cake is bound to be your new favorite too!

Save This Recipe 💌

We'll email this post to you, so you can come back to it later!

I agree to be sent email.

It's not your traditional carrot cake by any means. Almond flour and coconut flour replace regular flour, with lots of eggs for structure and shredded coconut for texture. Fresh carrots, coconut oil, and tahini keep the cake super moist for days after baking, so you enjoy slices all week long.

I've made this cake for birthdays and special occasions like Easter and Mother's Day, when regular cake just won't do. The layer cake is elegant with its dairy-free creamy cream cheese frosting and topped with a crumbling of chopped pistachios for that little something special.

This homemade gluten-free carrot cake is a delicious, versatile dessert that will satisfy carrot cake lovers everywhere. Try it for your next special occasion or whenever you're craving something sweet and wholesome!

If you love wholesome desserts, try my banana bread with coconut flour, fresh ginger apple muffins, or my easy chocolate chip banana loaf. Or other carrot recipes like my double chocolate carrot zucchini muffins or these convenient carrot cake oatmeal bars.

Recipe Ingredients

Here are the ingredients you'll need to make the best gluten free carrot cake:

Ingredient Notes:

Wet Ingredients

• Large Eggs: Room temperature eggs help with structure and moisture. This is especially important when using coconut flour.
• Pure Maple Syrup: Adds natural sweetness with a subtle maple flavor.
• Tahini: Provides creaminess and richness with a somewhat neutral flavor. You can swap with almond butter, peanut butter, or your favorite nut/seed butter.
• Coconut Oil: Keeps the cake moist. Melt and cool before using.
• Almond Milk: A dairy-free milk option. Feel free to use any plant-based milk like oat milk, coconut milk or soy milk.
• Vanilla Extract: Enhances the flavors and adds warmth.

Dry Ingredients

• Almond Flour: Creates a tender crumb. Use blanched, finely ground almond flour for best results.
• Coconut Flour: Adds structure and absorbs moisture, balancing the almond flour and other wet ingredients.
• Shredded Carrots: The star ingredient! Use freshly grated carrots for optimal texture and flavor.
• Unsweetened Shredded Coconut: Unsweetened coconut adds texture and subtle sweetness. Avoid desiccated coconut which can be fairly dry.
• Spices: Ground cinnamon, nutmeg, and ginger create the warm, spiced flavor classic to carrot cake.
• Baking Soda: Helps the cake rise.
• Fine Sea Salt: Balances sweetness and enhances flavors.

Frosting

• Raw Cashews: Soaked and blended for a creamy, dairy-free base.
• Full-Fat Coconut Milk: Adds richness to the frosting.
• Maple Syrup: Sweetens the frosting naturally.
• Lemon Juice and Vanilla Extract: Provide a bright, tangy flavor.
• Ground Ginger: Optional, but adds a subtle warmth.

See recipe card below for all ingredients and quantities.

How to Make Gluten-Free Carrot Cake

1. Prepare Your Pans: Preheat the oven to 325°F. Line the bottoms of three 6-inch round cake pans with parchment paper. Grease the bottom and sides of the pan and parchment with coconut oil.

2. Mix Wet Ingredients: Make sure all your ingredients are at room temperature. In a large bowl, whisk eggs until fluffy. Add maple syrup, tahini, melted coconut oil, almond milk, and vanilla extract. Whisk until smooth.
   

3. Combine Dry Ingredients: Sift almond flour, coconut flour, baking soda, spices, and salt into the large mixing bowl with wet mixture. Add shredded coconut and stir until combined, then fold in grated carrots and optional add-ins like chopped nuts or raisins.

4. Add Wet Ingredients: Add shredded coconut and stir until combined, then fold in grated carrots and optional add-ins like chopped nuts or raisins.

5. Bake the Cake: Divide cake batter evenly between the prepared pans. Bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cake layers completely on a wire rack.

6. Make the Vegan Cream Cheese Frosting: As the cake cools, blend soaked and drained cashews, coconut milk, maple syrup, lemon juice, vanilla, ginger, and sea salt in a high-speed blender, electric mixer or the bowl of a stand mixer until smooth. Chill in the fridge if not using immediately.

7. Assemble the Cake: Frost each layer of the cooled cake, then frost the sides and top. Garnish with chopped nuts, shredded coconut, or freshly grated carrots if desired.