This Gluten Free Carrot Cake Recipe is deeply flavorful, warmly spiced, and wonderfully moist. It’s dairy-free, gluten-free, flourless, and made without refined sugar—yet tastes indulgent.
author’s note
My Family Couldn’t Believe This Carrot Cake Was Gluten-Free!
With Easter approaching, I wanted a carrot cake everyone could enjoy. Two of my siblings follow strict gluten-free diets, so I set out to make a version that didn’t feel like a compromise. After several trials, I found a combination that nails the texture and flavor: blended oats and cashews replace flour, maple syrup provides natural sweetness, warm spices give that classic carrot-cake profile, and a full cup of finely grated carrots keeps the cake tender and moist. This is the cake I make when I want everyone at the table to be happy—gluten-free or not.
Gluten-Free Carrot Cake Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Old-fashioned oats | Don’t use quick or steel-cut oats; they change the texture and can dry the cake. |
| Cashews | Dry-roasted, lightly salted cashews add great flavor. |
| Maple syrup | Use pure maple syrup for best results. |
| Coconut oil | Melt before measuring. |
| Fresh carrots | Finely grate on the small side of a box grater. |
| Cornstarch | Arrowroot can be a similar alternative. |
| Almond milk | Any milk will work if you prefer another type. |
How To Make This Gluten Free Carrot Cake
- Blend the base: Combine cashews, oats, maple syrup, and melted coconut oil in a powerful blender and blend until fairly smooth.
- Add remaining wet and dry ingredients: Blend in the eggs, milk, vanilla, spices, baking soda and powder, salt, and cornstarch until the batter is smooth. Stop to scrape the sides as needed.
- Fold in carrots: Finely grate the carrots and gently stir them into the batter.
- Bake: Pour the batter into a prepared pan and bake until the center is set and the edges are lightly browned.
- Frost if desired: Cool completely before spreading the optional cream cheese frosting.
For other gluten-free treats, try similar flourless recipes like zucchini muffins, apple muffins, carrot muffins, or a flourless pumpkin chocolate cake.
Optional Cream Cheese Frosting
The optional cream cheese frosting is lighter than many traditional frostings but does contain dairy and powdered sugar.
If you choose to make it, follow these tips:
- Cool the cake first: Frosting a warm cake will change its texture.
- Soften the cream cheese: Bring it to room temperature to avoid lumps.
- Boost flavor: A pinch of salt, a little cinnamon, and vanilla enhance the frosting.
- Adjust sweetness and consistency: Add powdered sugar gradually until you reach the taste and thickness you prefer.
chelsea’s recipe tip
My Top Recipe Tips
- Use a light-colored 8×8-inch pan: It promotes even baking.
- Line with parchment: Leave extra overhang to lift the cake out easily.
- Fresh leavening: Fresh baking soda and powder keep the cake tender.
- Don’t reduce the maple syrup: It helps keep the cake moist.
- Check doneness: The top should look dry, edges lightly browned, and a toothpick should come out clean or with a few crumbs.
Storage
Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge before serving.
More Delicious Baked Goods:
Desserts
Flourless Banana Muffins
Desserts
Healthy Brownies
Desserts
Healthy Zucchini Bread
Desserts
Healthy Chocolate Chip Cookies
Gluten-Free Carrot Cake
Equipment
- 8×8-inch baking pan
- Parchment paper
- Powerful blender (Vitamix or Blendtec recommended)
- Hand mixer (for optional frosting)
Ingredients
- Cooking spray
- 1 cup cashews
- 1 cup old-fashioned oats
- 3/4 cup maple syrup
- 1/2 cup melted coconut oil (measure when melted)
- 2 large eggs
- 1/4 cup unsweetened vanilla almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 tablespoons cornstarch
- 1 cup finely grated carrots
- 2 ounces reduced-fat cream cheese, softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 3/4 cups powdered sugar
- 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
- Toasted, coarsely chopped pecans (optional)
Instructions
- Preheat oven to 350°F (176°C). Line an 8×8-inch pan with parchment and lightly grease with cooking spray.
- In a powerful blender, combine cashews, oats, maple syrup, and melted coconut oil. Blend about 60 seconds until fairly smooth. Add the eggs, milk, vanilla, spices, baking soda, baking powder, salt, and cornstarch. Blend another 60–90 seconds until creamy, scraping the sides as needed.
- Meanwhile, finely grate carrots on the small side of a grater and measure 1 cup. Gently stir the carrots into the batter and pour into the prepared pan, smoothing the top with a spatula.
- Bake 28–34 minutes, until the edges are lightly browned and the center is set (a toothpick inserted in the center should come out clean or with a few crumbs). Cooling times can vary; 32 minutes worked well in the author’s oven.
- Optional frosting: Beat softened cream cheese with vanilla, cinnamon, and salt until smooth. Gradually add powdered sugar, beating between additions, until you reach the desired sweetness and consistency. Add milk and beat until creamy. Spread over a completely cooled cake and top with chopped pecans if desired.
Recipe Notes
Note 2: Dry-roasted, lightly salted cashews add flavor and work well here.
Note 3: Use old-fashioned oats for proper measurement and texture; quick or steel-cut oats compact differently and can make the cake dry.
Note 4: Pure maple syrup is the best sweetener for this recipe and helps keep the cake moist.
Note 5: Cornstarch provides structure and thickness in the absence of flour.
Nutrition note: Nutrition facts exclude the optional cream cheese frosting. With frosting, one serving is about 241 calories.
Storage: Refrigerate in an airtight container up to 5 days. Freeze individual slices wrapped tightly for up to 3 months; thaw in the fridge before serving.
Nutrition
Nutrition information is an approximation.