Welcome to the world of wholesome indulgence with this exceptional Gluten-Free Carrot Cake! Prepare to be amazed by its incredibly rich flavor, perfectly balanced spices, and an ultra-moist texture that will have everyone reaching for a second slice. The best part? This delightful dessert is secretly dairy-free, completely flourless, and free of refined sugar. It’s a truly guilt-free pleasure that doesn’t compromise on taste or decadence.

If you’re exploring more delicious gluten-free options, be sure to try our other beloved recipes such as Gluten-Free Zucchini Muffins, the delightful Gluten-Free Apple Muffins, or our comforting Gluten-Free Pumpkin Cake.

The Best Gluten-Free Carrot Cake: A Wholesome Indulgence

While I adore a traditional, sugar-laden Carrot Cake, its frequent appearance in our home (it’s my oldest child’s absolute favorite!) inspired me to craft a healthier version. My goal was to create a cake brimming with wholesome, natural ingredients without sacrificing the incredible flavor and satisfying texture that makes carrot cake so universally loved. After numerous trials and delicious errors, this recipe emerged as a triumph, delivering on every front!

Here’s what truly sets this gluten-free carrot cake apart, making it a standout healthier dessert choice:

• Completely Flourless: Say goodbye to traditional flours! Hearty, old-fashioned oats are ingeniously milled into a fine flour-like consistency, providing structure and a delightful chew without any gluten. This also adds beneficial fiber to each slice.
• Naturally Sweetened: We harness the inherent sweetness of fresh carrots and the rich caramel notes of pure maple syrup. This natural approach eliminates the need for refined sugars, offering a cleaner, more nuanced sweetness that you’ll feel good about.
• Loaded with Fresh Carrots: This isn’t just a hint of carrot; it’s a full cup of finely grated carrots! This generous amount ensures exceptional moisture, vibrant flavor, and a beautiful texture throughout the cake, making it truly a carrot cake.
• Cashews: The Secret Ingredient: Raw cashews are the unsung hero here. When blended, they create an incredibly rich, creamy base that thickens the batter and contributes to the cake’s luxurious, moist crumb, all while adding healthy fats and a subtle nutty flavor.
• Protein-Packed Goodness: Thanks to the combination of cashews and eggs, this cake offers a surprising protein boost. This helps make each serving more satisfying and contributes to a balanced treat.
• Dairy-Free Delight: Made with unsweetened almond milk, this recipe is perfect for those avoiding dairy or looking for a plant-based alternative. Any milk of your choice can be used, but almond milk provides a light, neutral base.
• Warm, Aromatic Spices: A carefully selected blend of cinnamon, ginger, nutmeg, and cloves infuses the cake with that iconic, comforting carrot cake flavor. These spices are not just for taste; they also boast wonderful aromatic qualities that make this cake truly inviting.

Effortless Baking: How To Make This Gluten-Free Carrot Cake

While commercially available gluten-free carrot cake mixes are rare, you won’t miss them with this recipe. It’s so incredibly simple to prepare, proving that wholesome baking doesn’t have to be complicated or time-consuming.

The secret to its simplicity? All you need is a powerful blender.

This recipe utilizes the convenience of a high-speed blender to create a smooth, consistent batter with minimal effort. Simply combine all the wet ingredients and dry ingredients (excluding the carrots initially) in your blender. Blend until the mixture is wonderfully smooth and creamy, scraping down the sides as necessary to ensure everything is fully incorporated. Once the base batter is ready, gently fold in your finely grated carrots. Pour the vibrant batter into your prepared baking pan, and let your oven do the rest. If you plan to add the delectable cream cheese frosting, prepare it while your cake bakes to save time. Once the cake has completely cooled (this is crucial for perfect frosting!), spread the frosting generously and get ready to enjoy a slice of pure bliss.

Essential Ingredients for Your Gluten-Free Carrot Cake

Each ingredient in this recipe plays a vital role in achieving the perfect balance of flavor, texture, and wholesomeness. Here’s a closer look at the stars of our gluten-free carrot cake:

• Pure Maple Syrup: More than just a sweetener, pure maple syrup is a natural wonder. It not only provides the ideal level of sweetness but also contributes significantly to the cake’s desirable moisture content. Ensure you use pure maple syrup, not pancake syrup, for the best results and flavor profile.
• Cashews: These versatile nuts are critical for achieving the cake’s unique structure and incredibly moist texture. We recommend using dry-roasted and lightly salted cashews; their inherent flavor enhances the cake without requiring additional seasoning, simplifying your prep.
• Old-Fashioned Oats: This specific type of oat is crucial. While all oats are technically gluten-free (ensure certified GF if celiac is a concern), quick or steel-cut oats have a different density and size. Using them would alter the batter’s consistency, potentially leading to a dry and crumbly cake. Old-fashioned oats provide the perfect balance for grinding into our unique flour substitute.
• Almond Milk: For a delicious dairy-free outcome, unsweetened vanilla almond milk is our go-to. Its subtle flavor complements the cake beautifully, but feel free to substitute with any plant-based milk of your preference, or even regular dairy milk if your dietary needs allow.
• Cornstarch: In the absence of traditional flour, cornstarch steps in to act as a vital thickening and binding agent. It helps give the cake its structure and ensures it holds together perfectly, contributing to that satisfying crumb.
• Spices: Beyond the core ingredients, a harmonious blend of cinnamon, ginger, nutmeg, and cloves creates the signature warm, inviting aroma and flavor synonymous with classic carrot cake. These spices elevate the cake from simple to extraordinary.

The Secret to a Gorgeously Moist Gluten-Free Carrot Cake

Achieving that coveted, ultra-moist texture is a hallmark of any great carrot cake, and this gluten-free version is no exception. The absolute key to unparalleled moisture and tenderness in this recipe lies in one simple, yet often overlooked, detail: **freshly grated carrots**!

Resist the temptation to use pre-shredded carrots from the grocery store. While convenient, these often lack the moisture content of fresh carrots and can be too coarse, resulting in a drier, less integrated texture in your cake. Instead, take a few extra minutes to peel large, fresh carrots and grate them yourself using the small holes of a box grater or a food processor with a grating attachment. This ensures fine, delicate strands of carrot that melt into the batter, releasing their natural moisture and imparting the best possible texture and vibrant flavor to every bite. This small step makes a significant difference, guaranteeing a truly moist and delicious gluten-free carrot cake.

Elevate with Our Optional Cream Cheese Frosting

While the gluten-free carrot cake itself is a wholesome dream, sometimes a classic pairing is irresistible. Our optional cream cheese frosting is a lighter take on the traditional, offering that familiar tangy sweetness. It’s important to note that this frosting does contain dairy and refined sugar, so it’s best for those whose dietary needs allow. If you are strictly dairy-free or refined sugar-free, you might consider a homemade cashew cream frosting alternative, but for those who can enjoy it, this frosting is a delightful complement.

If you choose to indulge in this luscious frosting, keep these crucial tips in mind for the best results:

• Soften the Cream Cheese Properly: This is non-negotiable! For a smooth, lump-free frosting, ensure your reduced-fat cream cheese is completely softened to room temperature. Take it out of the fridge at least an hour or two before you plan to start mixing.
• Enhance the Flavor Profile: Don’t underestimate the power of a few simple additions. A tiny pinch of salt balances the sweetness, while a hint of cinnamon and a good quality vanilla extract will deepen the flavor and make your frosting truly irresistible.
• Adjust Sweetness to Your Liking: Powdered sugar is added gradually. Start with less and add more until you reach your desired level of sweetness and firmness. More sugar will result in a sweeter, firmer frosting, while less will yield a tangier, softer consistency. Beat well after each addition.
• Cool the Cake Completely: Patience is a virtue when it comes to frosting! A warm cake will cause your beautiful frosting to melt and slide right off, altering its texture and presentation. Ensure the cake is entirely cool, preferably chilled, before you even think about frosting.

Expert Baking Tips for a Perfect Cake

Even with the simplest recipes, a few insider tips can make all the difference in achieving bakery-quality results. Follow these pointers for an absolutely perfect gluten-free carrot cake every time:

• Choose the Right Pan: For even baking and a beautiful golden crust, use a light-colored 8×8-inch baking pan. Darker pans can sometimes lead to over-browning or uneven cooking.
• Line with Parchment Paper: This simple step is a game-changer! Lining your pan with parchment paper, leaving a bit extra hanging over the edges, creates “handles” that allow you to effortlessly lift the entire cake out of the pan once baked and cooled. This ensures a clean release and perfect presentation.
• Freshness Matters for Leavening: Always use fresh baking soda and baking powder. These leavening agents are crucial for the cake’s rise and soft, tender texture. Old or expired leaveners will result in a dense, flat cake.
• Don’t Skimp on Maple Syrup: While this recipe is naturally sweetened, the maple syrup is not just for taste; it’s a key component for moisture. Reducing the amount could lead to a drier cake, so stick to the recommended quantity for optimal results.
• Test for Doneness Accurately: The cake is perfectly baked when the top appears set and dry, the edges are lightly golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid over-baking, as this can dry out your cake.
• Avoid Overmixing: Once you’ve added the dry ingredients to the wet, blend or mix just until combined. Overmixing can develop gluten in traditional flour cakes (though less of a concern with oats, still good practice) and can lead to a tougher texture.
• Allow to Cool Completely: We can’t stress this enough! Whether you’re frosting or not, letting the cake cool fully in the pan and then on a wire rack ensures it sets properly and is easy to handle.

Explore More Wholesome Baked Goods:

If you loved this gluten-free carrot cake, you’ll be thrilled to discover other delicious and health-conscious recipes from our collection:

• Flourless Banana Muffins with delightful mini chocolate chips for a healthy breakfast or snack.
• Healthy Brownies made with Greek yogurt, offering a fudgy treat without the guilt.
• Healthy Chocolate-Covered “Caramels” using dates, a naturally sweet and satisfying dessert.
• Pistachio Cake with a light cream cheese frosting, an elegant and flavorful choice.
• Healthy Zucchini Bread made with Greek yogurt, perfect for a nutritious and delicious snack.

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★★★★★

5 from 2 votes

Gluten-Free Carrot Cake

By
Chelsea Lords

This Gluten-Free Carrot Cake is ultra moist, perfectly spiced, and so delicious you’d never guess it’s free of refined sugar, dairy, and flour!

Prep Time:
25 minutes

Cook Time:
32 minutes

Total Time:
57 minutes

Servings:
16 Bars

Video

Watch a video tutorial for this recipe: Gluten Free Carrot Cake Video

Equipment

• 8 x 8-inch baking pan
• Parchment paper
• Powerful Blender (e.g., Vitamix or Blend-tec, see note 1)
• Hand mixer (for optional frosting)

Ingredients

• Cooking spray

Carrot Cake

• 1 cup cashews (see note 2)
• 1 cup old-fashioned oats (see note 3)
• ¾ cup pure maple syrup (see note 4)
• ½ cup melted coconut oil (measure when melted)
• 2 large eggs
• ¼ cup unsweetened vanilla almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1½ tablespoons cornstarch (see note 5)
• 1 cup finely grated carrots

Optional Cream Cheese Frosting

• 2 ounces reduced-fat cream cheese (softened to room temperature)
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅛ teaspoon ground cinnamon
• 1¾ cups powdered sugar
• 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
• Toasted and coarsely chopped pecans (optional, for garnish)

Instructions

• Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, allowing extra to hang over the edges, and lightly grease with cooking spray. Set aside.
• Add the cashews, oats, maple syrup, and coconut oil (measured when melted) to a large, powerful blender (such as Blendtec or Vitamix). Blend until the mixture is fairly smooth, about 60 seconds. Next, add the remaining cake ingredients, except for the carrots. Continue to blend until the batter is completely smooth and creamy, which should take approximately 60-90 seconds. Stop and scrape down the sides of the blender jar as needed to ensure all ingredients are well incorporated. Meanwhile, grate your carrots using the small side of a grater to yield 1 full cup. Gently stir the grated carrots into the blended batter. Pour the entire batter into your prepared baking pan, using a spatula to ensure every bit is transferred.
• Smooth the top of the batter with the spatula. Bake for 28-34 minutes, or until the cake is lightly browned at the edges and set in the middle. To test for doneness, a toothpick inserted into the center should come out clean. (In my oven, 32 minutes is usually perfect!)
• Optional Frosting: While the cake is baking, prepare the frosting. Place the softened cream cheese in a large bowl. (Allow ample time for it to reach room temperature to prevent a chunky frosting.) Using a hand mixer, beat the cream cheese with the vanilla, cinnamon, and salt until smooth. Slowly add the powdered sugar, beating between additions, until the frosting is smooth, creamy, and reaches your desired consistency. Add the milk and beat until fully incorporated and smooth.
• Once the cake is completely cooled, evenly spread the prepared frosting over the top. If desired, sprinkle toasted and coarsely chopped pecans over the frosting for an added crunch and flavor.

Recipe Notes

Note 1: A high-speed, powerful blender (like a Blendtec® or Vitamix®) is essential to effectively break down the cashews and oats into a smooth batter without overheating the machine.
Note 2: For the best flavor with minimal effort, I highly recommend using dry-roasted and lightly salted cashews. These add a wonderful depth of flavor directly to your cake. (Here’s what I typically use.)
Note 3: It’s crucial to use old-fashioned oats. While they are blended, quick or steel-cut oats are smaller and more compact, which would result in inaccurate measurements and a drier cake due to too much dry material.
Note 4: Pure maple syrup is a natural sweetener derived from maple tree sap, boiled to a thicker consistency. Do not substitute with corn syrup or pancake syrup, as they have different chemical compositions and sweetness levels, which will negatively impact the cake’s texture and flavor.
Note 5: Cornstarch is a vital ingredient here, providing essential structure and thickness in this flourless recipe. It acts as a binder, helping the cake hold its shape beautifully.
Nutrition Note: The nutrition information provided below is calculated without the optional cream cheese frosting. If you include the frosting, one serving of cake will contain approximately 241 calories.
Storage: Store leftover carrot cake in an airtight container in the fridge for up to 5 days. For longer storage, individual slices can be tightly wrapped and placed in a freezer-safe bag for up to 3 months. Thaw frozen slices in the fridge before serving.

Nutrition Facts

Serving: 1serving |
Calories: 183kcal |
Carbohydrates: 17.6g |
Protein: 3.1g |
Fat: 11.3g |
Cholesterol: 23.3mg |
Sodium: 171.7mg |
Fiber: 1.2g |
Sugar: 9.9g

Nutrition information is automatically calculated and should be used as an approximation only.

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