Best Gluten Free Carrot Cake

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This Gluten Free Carrot Cake recipe is made with toasted coconut and crushed pineapple and the crumb is so wonderfully tender and moist, your guests will never guess it’s gluten free!  Use any decorations of your choice or make my super easy homemade marzipan to make these quick and adorable marzipan carrots!

My Favorite Gluten Free Carrot Cake Recipe

Several years ago when our son turned 7, his request was a carrot cake, something he had never requested before.  Not only that, he specifically wanted a carrot cake decorated with marzipan carrots like he had seen me make a couple of years prior.  For him to have remembered those from age 5, they obviously made an impression on him!  I had been experimenting with gluten free baking at the time and so I went ahead and developed a gluten free carrot cake.  One that would be so perfectly tender, moist, and flavorful, that no one would guess it was gluten free.  The verdict:  Success!

Everyone loved it, had seconds, and our son ate his fill of the marzipan carrots including the leftover extras.  This gluten free carrot cake recipe remains my go-to when I need to make a GF version.

I’m using the same method that I use to make my Old Fashioned Carrot Cake in that instead of grating raw carrots, I cook and puree them.  Cooking them not only brings out their flavor and sweetness, it also makes the crumb wonderfully moist.  Once you try this method you’ll be sold.

How Do I Make Dairy Free Carrot Cake?

If you prefer a dairy-free carrot cake, simply substitute the milk for a non-dairy alternative of your choice such as almond or rice milk.  You can substitute the cream cheese for dairy-free/plant-based cream cheese sold in most well-stocked grocery stores or health food stores or you can buy it online.

Gluten Free Carrot Cake Recipe

Let’s get started!

Note: Alternatively this cake can be made into a 9×13 sheet cake instead of a layer cake.  Simply pour the cake batter into a 9×13 inch cake pan and bake at the same temperature until a toothpick inserted into the center comes out clean.

To make the cake: 

Boil the carrots until they’re soft, then drain, puree them, and let them cool a little.  Set aside until ready to use.

In a small bowl, combine the flours, baking soda, xanthan gum, salt, cinnamon, and nutmeg.

In a larger bowl, add the sugars, eggs, oil and vanilla extract and beat until combined.

Add the milk, pureed carrots and pineapple and stir to combine.

Add the toasted coconut (if using) and flour mixture and stir just until combined.  Be careful not to over-stir.

Grease two 9-inch baking pans (or a 9×13 inch baking pan if using instead) and pour equal amounts of batter into the pans.

In an oven preheated to 350 degrees F, bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let the cake cool in the pans for about 5 minutes and then carefully invert onto a wire rack to cool completely.

To make the cream cheese frosting:

Place the butter and cream cheese in a large mixing bowl and beat with an electric beater until combined.  Add the powdered sugar and vanilla extract and beat until smooth.

Frost the top side of the bottom layer and set the second layer on top of it.  Frost the rest of the cake.

To make the marzipan carrots:

Make one batch (a half batch is adequate) of our homemade Marzipan (or use storebought).

Use a ratio of 2:1 yellow to red food coloring to make orange-colored marzipan.  Use green food coloring to color a little bit of marzipan green for the leaves.  Check out this all-natural food coloring.

Shape the orange marzipan into small carrots and set them on wax paper or other non-stick surface.

Break of tiny bits of green marzipan, shape them into foliage, and press them to the carrots.  Set aside until ready to use.  These can be made several days in advance, just keep them covered/airtight so they don’t dry out.

Arrange the marzipan carrots on the cake.

Your cake is ready to serve!  Cut the cake into wedges so that each slice has at least one marzipan carrot on it.

Can you Freeze Carrot Cake?

Yes!  Either with or without the cream cheese cheese frosting!  If you prefer to decorate the cake later, simply let the cake cool completely and wrap it well in plastic wrap, slip it into a freezer bag or container, and freeze for up to 2 months.  Let it defrost before frosting it.  If you’d like to freeze your completed gluten free carrot cake with the cream cheese frosting on it, let it chill in the fridge for a couple of hours to allow the frosting to firm up, then carefully wrap it and freeze it for up to 2 months.  To thaw it place it in the refrigerator to thaw overnight (do not try to speed it up by thawing at room temperature).

For more delicious gluten free goodies be sure to try my:

• Gluten Free Baked Donuts
• Gluten Free Zucchini Muffins
• Gluten Free Treacle Tart
• Gluten Free Crepes
• Gluten Free Chocolate Chip Cookies
• Gluten Free Double Chocolate Chunk Cookies
• Chocolate Almond Quinoa Cake

Best Gluten Free Carrot Cake Recipe

By Kimberly Killebrew

Made with toasted coconut and pineapple, the crumb is so delicate and moist, your guests will never know it's gluten free!

5 from 63 votes

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/4 cups brown rice flour
• 1/3 cup potato starch
• 3 tablespoons white rice flour
• 3 tablespoons tapioca flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon xanthan gum (improves texture and binding – omit if allergic to it)
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup packed brown sugar
• 1/2 cup granulated white sugar
• 3 large eggs
• 1/2 cup plus 2 tablespoons oil (avocado, olive, coconut, etc)
• 1 teaspoon quality pure vanilla extract
• 3/4 cup cooked pureed carrots (boil carrots until soft, then drain, puree and let cool)
• 3/4 cup crushed pineapple , drained
• 1/4 cup milk (or dairy free alternative of choice)
• 1/2 cup shredded coconut , spread out on baking sheet and toasted at 325F for 8-10 minutes until lightly browned, then cooled
• For the Cream Cheese Frosting:
• 1/2 cup butter , softened
• 8 ounces cream cheese , room temperature
• 4 cups powdered sugar
• 2 teaspoons quality pure vanilla extract
• or use Dairy-Free Cream Cheese Frosting (click link)
• For the Marzipan Carrots (optional)
• Homemade Marzipan (super easy and way cheaper than store-bought), half of one batch is enough
• or store-bought marzipan
• Red, yellow and green natural food coloring

Instructions

 

• Grease two 9-inch pans. (If making a sheet cake instead, grease a 9×13 inch pan). Preheat the oven to 350 degrees F.
• In a small bowl, combine the flours, baking soda, xanthan gum, salt, cinnamon, and nutmeg.

  In a larger bowl, add the sugars, eggs, oil and vanilla extract and beat until combined. Add the milk, pureed carrots and pineapple and stir to combine. Add the flour mixture and toasted coconut (if using) and stir just until combined. Be careful not to over-stir.
• Pour equal amounts of batter into the pans. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pans for about 5 minutes and then carefully invert onto a wire rack to cool completely.
• To Make the Cream Cheese Frosting: Place the butter and cream cheese in a large mixing bowl and beat with an electric beater until combined. Add the powdered sugar and vanilla extract and beat until smooth.

  Frost the top side of the bottom layer and set the second layer on top of it. Frost the rest of the cake.
• To Make the Marzipan Carrots (optional): Use a ratio of 2:1 yellow to red food coloring to make orange-colored marzipan. Use green food coloring to color a little bit of marzipan green for the leaves. Shape the orange marzipan into small carrots and set them on wax paper or other non-stick surface. Break of tiny bits of green marzipan, shape them into foliage, and press them to the carrots. Set aside until ready to use. These can be made several days in advance, just keep them covered/airtight so they don't dry out.
• Arrange the marzipan carrots on the cake.

  Cut the cake into wedges so that each slice has at least one marzipan carrot on it. Serve and enjoy!

Nutrition

Calories: 615kcalCarbohydrates: 92gProtein: 5gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 446mgPotassium: 229mgFiber: 2gSugar: 71gVitamin A: 1902IUVitamin C: 2mgCalcium: 62mgIron: 1mg

Course Dessert

Cuisine American

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Originally published on The Daring Gourmet April 12, 2017

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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