This simple carrot cake recipe is naturally dairy free and made with a simple gluten free flour blend. It is loaded with classic carrot cake spices, molasses for rich flavor, and I like to add walnuts and raisins. But both of these are optional. You do you! I made this recipe snack size (8x8) but you can easily double it for a full 9x13 sheet cake.
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Skill Level: Beginner
Shortcut Central: Use store-bought frosting.
Flavor Remix: Swap walnuts for pecans or add orange zest for brightness.
Allergy Watch: Gluten Free, Dairy Free, Nut Free option
If you love traditional carrot cake but need a version that's gluten-free and dairy-free, this one delivers familiar flavor with a tender crumb and reliable results.
This cake uses oil instead of butter, which keeps the crumb tender and prevents dryness, especially important in gluten-free baking. Applesauce adds moisture without making the cake dense, while the mix of white sugar and molasses give it depth without tipping into bitterness.
One key testing takeaway is mixing the melted coconut oil (or use vegetable oil) slowly into the wet ingredients. Pouring it in too quickly can cause separation and uneven texture. Taking an extra minute here pays off in a smoother batter and a more even bake.
Don't forget that with grated carrot in baked goods, you need to grate by hand. It will be too watery if you use the grating disc on a food processor.
If you are just here for the gluten-free cake, you can swap out the dairy free frosting for Brown Butter Cream cheese frosting or for whipped cream cheese frosting.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Molasses: Use unsulphured molasses, not blackstrap, or the cake will taste too bitter.
- Sugar: I orginally made this with coconut sugar but readers wanted a version with white sugar. You can swap 1:1.
- Oil: You can use avocado, vegetable or coconut oil.
- Eggs : Eggs bind everything together so the cake can hold its shape. You can also use flax eggs in this recipe to make it egg-free and vegan.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Make Carrot Cake (GF/DF)
A step-by-step visual guide for making gluten-free dairy-free carrot cake. You can skip to the recipe for the full written instructions.
Sift Dry Ingredients
This ensures the spices and leavening agents are evenly distributed before they hit the wet ingredients.
Mix Wet Ingredients
Beat the eggs with the sugar, vanilla, molasses, and applesauce until smooth and creamy. With the mixer running, slowly drizzle in your oil of choice.
Combine
Add the dry ingredients to the wet mixture and mix just until smooth. Overmixing can make the crumb tight.
Fold in Carrots
Fold in the grated carrots and any mix-ins gently. The goal is even distribution without deflating the batter.
Rest
Allowing the flour to rehydrate before baking results in a softer cake.
Bake
Bake until a toothpick comes out clean or with just a few moist crumbs.
Cool completely before frosting. A warm cake will melt the frosting and undo all your hard work.
Frost
Follow my tutorial on tiktok for making carrot roses.
Make Ahead and Storing
Make Ahead: Bake the cake up to one day ahead and store, covered and at room temp, unfrosted.
Storing: Once frosted, store covered in the refrigerator for up to 3 days.
Freezing: Freeze the unfrosted cake tightly wrapped for up to 3 months. Thaw overnight in the fridge, then frost before serving.
📖 Recipe
Gluten Free Dairy Free Carrot Cake
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Ingredients
Gluten Free Carrot Cake
- 2 cups 1:1 gluten-free flour with xanthan gum
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 Tablespoon molasses
- 1 cup applesauce unsweetened
- ⅓ cup coconut oil melted plus more for pan, or use vegtable oil
- 2 cups grated carrots
- ½ cup chopped walnuts optional
- ½ cup raisins optional
Maple Buttercream Frosting
- ½ cup vegan butter room temperature
- 2 Tablespoons maple syrup
- 1½ cups powdered sugar
Instructions
Gluten Free Carrot Cake
- Preheat oven to 350 degrees. Grease your baking pan with extra coconut oil.
- Add dry ingredients (GF flour, baking powder, baking soda, salt, cinnamon, ginger, clove, and nutmeg) to a mixing bowl. Mix well to combine and set aside.2 cups 1:1 gluten-free flour with xanthan gum, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon kosher salt, ¼ teaspoon ground ginger, ⅛ teaspoon ground clove, ¼ teaspoon ground nutmeg
- In a large mixing bowl combine eggs, vanilla, sugar, molasses and applesauce. Mix on high until creamy. While the mixer is running slowly pour in the melted coconut oil.3 eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar, 1 Tablespoon molasses, 1 cup applesauce, ⅓ cup coconut oil
- Add the dry ingredients to the wet slowly. Mix until the batter well combined and there are no big lumps. Gently fold in grated carrots, nuts, and fruit by hand.2 cups grated carrots, ½ cup chopped walnuts, ½ cup raisins
- Add to the prepped pan and smooth out the top. Rest the cake batter for 10 minutes. Bake for 40 minutes or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
Dairy Free Maple Buttercream
- In a mixing, add butter and maple syrup and whip together until smooth. Gradually, add powdered sugar (½ cup at a time), while continuing to mix until frosting is thick and creamy.½ cup vegan butter, 2 Tablespoons maple syrup, 1½ cups powdered sugar
Equipment
- 8x8 baking pan
Notes
- Hand grate the carrots, using a food processor makes them too moist.
- Sub ½ c granulated sugar + ½ c brown sugar for the sugar and molasses for a less rich cake.
Nutrition
This recipe originally appeared on my website Peel with Zeal.
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