The Best Gluten-Free Carrot Cake Recipe 

Gluten-free, moist, fluffy, warmly spiced carrot cake with grated carrot, raisins, nuts, and shredded coconut. This recipe can be customised in many ways to suit your tastes and diet!  


Gluten-Free Carrot Cake: – 4 egg – 1 cup avocado oil – ¾ cup unsweetened applesauce* – 1 Tbsp lemon juice – 1 cup brown sugar tightly packed** – 2 tsp pure vanilla extract – 2 ½ cups gluten-free all-purpose flour – 1/2 tsp baking soda – 2 tsp baking powder – 2 ½ tsp ground cinnamon – 1 tsp ground ginger – 1 tsp sea salt – 1 cup unsweetened shredded coconut optional – 2 cups grated carrot – 2/3 cup raisin – 2/3 cup raw pecans or walnuts chopped Cream Cheese Frosting: – 16 ounces cream cheese or dairy-free cream cheese softened to room temperature – 1/2 cup 1 stick, or 8 Tbsp softened butter or vegan butter spread, softened to room temperature – 4 to 5 cups confectioners sweetener to taste*** – 2 tsp pure vanilla extract – ¼ tsp sea salt

Heat the oven to 350°F. Line two 8-inch springform pans with parchment. Mix eggs, oil, applesauce, lemon juice, brown sugar, and vanilla extract in a large bowl until sugar dissolves. 

Step 1


Mix gluten-free flour, baking powder, baking soda, ground cinnamon, ginger, and sea salt in a large bowl. Make a thick cake batter by mixing wet and dry ingredients. 

Step 2

Stir shredded coconut, raisins, grated carrot, and chopped pecans (or walnuts) into the batter. Prepare two cake pans and pour batter evenly. 

Step 3

The cake should test clean after 32–40 minutes on the centre rack of the preheated oven. About 38 for me. To check cake doneness, insert a toothpick in the centre and remove clean.  

Step 4

The insides of cakes are 190 degrees F, according to an instant-read thermometer. Remove the cakes from the oven and cool to room temperature. 

Step 5

When ready to frost, remove cakes from moulds and discard parchment. Frost one cake stand with cream cheese. 

Step 6

Place the second cake on top of the cream cheese layer and frost the outside with the remaining frosting. Decorate chopped nuts and shredded coconut cake creatively. Slice and serve. 

Step 7

Mix softened cream cheese and butter in a stand mixer with paddle attachment or bowl and electric hand mixer to make cream cheese frosting.  

Step 8

Once fluffy, slowly add powdered sugar until fully incorporated. Mix in vanilla and sea salt. Use cream cheese frosting immediately or refrigerate it for 5 days in an airtight container. 

Step 9

See Also

See Also

Crock Pot Whole Chicken Recipe