This Gluten-Free Carrot Cake is a moist, tender, and flavorful dessert that brings all the warmth and spice of traditional carrot cake—without the gluten. Made with a blend of almond flour and gluten-free all-purpose flour, it’s packed with grated carrots, cozy spices, and the option of walnuts and raisins for added texture. Whether for a special celebration or an everyday indulgence, this cake is sure to satisfy.

Why You’ll Love This Recipe

This carrot cake is not only gluten-free but also deliciously moist and easy to make. The applesauce keeps the crumb soft and tender while the combination of cinnamon, nutmeg, and ginger provides a comforting, spiced aroma. The use of both almond flour and a gluten-free blend ensures the structure and flavor are just right—no one will guess it’s gluten-free. It’s perfect for dessert, brunch, or with a cup of tea on a cozy afternoon.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

almond flour
gluten-free all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
ground ginger
salt
large eggs
packed light brown sugar
granulated sugar
unsweetened applesauce
vegetable oil
vanilla extract
grated carrots
chopped walnuts (optional)
raisins (optional)

directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, brown sugar, and granulated sugar until smooth and creamy.
Stir in the applesauce, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the grated carrots, and if using, the chopped walnuts and raisins.
Pour the batter into the prepared pan, smoothing the top evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before slicing and serving.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Baking Time: 35–40 minutes
Total Time: 50–55 minutes
Calories: approximately 320 kcal per serving

Variations

Frosted Version: Top with a classic cream cheese frosting or a dairy-free alternative for added richness.
Coconut Addition: Add ½ cup shredded coconut for extra texture and flavor.
Spice Boost: Increase the spices slightly for a bolder flavor profile.
Fruit Swaps: Replace raisins with chopped dried apricots or dates.
Nut-Free Option: Omit walnuts or substitute with sunflower seeds for a crunch without the allergens.

storage/reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw in the refrigerator or microwave briefly before serving. Reheating is optional but brings out the flavors nicely.

FAQs

Is this cake really gluten-free?

Yes, it uses certified gluten-free flours, making it safe for those with gluten intolerance or celiac disease.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free as written. Be sure to check labels on the flours and optional frosting.

What’s the purpose of applesauce?

Applesauce adds moisture and helps reduce the amount of oil needed while keeping the cake tender.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well as a substitute and adds a subtle coconut flavor.

Can I make cupcakes instead?

Yes, pour the batter into lined muffin tins and bake for about 18–22 minutes, or until a toothpick comes out clean.

Can I use only almond flour?

It’s best to use a combination of almond flour and gluten-free all-purpose flour for proper structure and texture.

What kind of carrots should I use?

Use freshly grated carrots—not pre-shredded—for the best moisture and flavor.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I add pineapple?

Yes, add ½ cup crushed pineapple (drained) for a tropical twist, but reduce the applesauce slightly to compensate for the added moisture.

Does this cake need frosting?

It’s delicious on its own, but cream cheese frosting or a dusting of powdered sugar can elevate it for special occasions.

Conclusion

This Gluten-Free Carrot Cake is everything a carrot cake should be—moist, warmly spiced, and full of natural sweetness. Whether you’re avoiding gluten or simply want a wholesome dessert that doesn’t compromise on taste or texture, this recipe is sure to impress. Serve it plain or with your favorite frosting and enjoy a slice of comfort in every bite.