Gluten Free Carrot Cake with Cream Cheese Icing

iced carrot cake cut into pieces with two pieces missing in a clear baking dish on a marble surface

5 from 4 reviews

This carrot cake is moist, fluffy, and can be made in one bowl!



For the Cake:

  • 2 1/4 cups gluten-free flour blend
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 1/2 teaspoons baking powder, sifted
  • 1/4 teaspoon baking soda
  • ½ teaspoon coarse sea salt
  • 2 1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • Pinch of cloves
  • 3/4 cup butter (1 1/2 stick), melted (may substitute ghee or avocado oil)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk or almond milk
  • 2 cups shredded carrots
  • 3/4 cup chopped walnuts or pecans, plus additional for topping, if desired
  • 1 cup crushed pineapple, drained

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened (use Kite Hill for dairy-free)
  • 4 tablespoons butter, softened (may substitute ghee)
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar


For the Cake:

  1. Preheat the oven to 350°F and line a 9×13″ pan with parchment paper, or grease well with butter or oil.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the eggs, butter, and vanilla into the bowl with the flour mixture and beat with an electric mixer until fully combined.
  4. Pour the milk into the batter and mix until it is smooth, then stir in the carrots, walnuts, and pineapple.
  5. Pour into the pre-greased pan and bake for 35-40 minutes, until the top is browned and a toothpick inserted into the cake comes out clean, then let cool for at least one hour before frosting.

For the frosting:

  1. Beat the cream cheese, butter, and vanilla on high until a creamy consistency is achieved.
  2. Add the powdered sugar to the cream cheese mixture one cup at a time, then beat to combine.

Keywords: cake, holiday, easter, carrots, gluten free