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carrot cake on white plate with fork

Meaningful Eats

Gluten-Free Carrot Cake

You will love this gluten-free carrot cake recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 -14 servings


For the Cake:

  • 2 cups gluten-free measure-for-measure flour 10 ounces
  • ½ cup almond flour 2 ounces (or substitute with ¼ cup more measure-for-measure flour)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 pound carrots peeled and grated
  • 4 eggs
  • 1 cup granulated sugar 7 ounces
  • 1 cup brown sugar 7 ounces
  • ¾ cup vegetable oil
  • 1 cup pecans toasted and chopped (optional - plus more for topping finished cake if desired)

For the Cream Cheese Frosting:

  • 16 ounces cream cheese softened to room temperature
  • 10 tablespoons butter softened to room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar


  • For the Cake: Preheat the oven to 350F. Spray a 9x13 pan with cooking spray and set aside.
  • Grate the carrots in a food processor (this way is the easiest!) or by hand. In a medium bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk to combine.
  • In a large bowl or bowl of a stand mixer, add the eggs, granulated sugar and brown sugar. Using a hand or stand mixer, beat until frothy and combined. Slowly pour in the oil while mixing and whip until light and fluffy, about 1-2 minutes.
  • Add the flour mixture, carrots and nuts and mix everything together with a spatula until well-combined. Pour the mixture into the prepared pan and spread out evenly.
  • Bake for 40-45 minutes until set and a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting.
  • For the Frosting: Mix the cream cheese, butter, sour cream, and vanilla at medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.
  • Add the vanilla and powdered sugar and beat on low speed for 10-15 seconds, then increase the speed to medium-high and whip for 1-2 minutes until very fluffy. Spread the frosting over the cooled cake and top with more pecans if desired.
  • Refrigerate until serving if needed. Let the cake come to room temperature for about 20 minutes before serving. Enjoy!


MAKE IT NUT-FREE: Omit the almond flour and add ¼ cup more gluten-free measure-for-measure flour instead.
MAKE IT DAIRY-FREE: Make dairy-free cream cheese frosting. This recipe works great!


Calories: 692kcal | Carbohydrates: 86g | Protein: 8g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 447mg | Potassium: 293mg | Fiber: 4g | Sugar: 68g | Vitamin A: 7210IU | Vitamin C: 2.3mg | Calcium: 127mg | Iron: 1.8mg