Gluten-Free Carrot Cake with Cream Cheese Frosting

gluten-free carrot cake with cream cheese frosting

A flavorful carrot cake is a classic springtime dessert that, with the help of gluten-free flour, can be made deliciously gluten-free. Plus, a homemade cream cheese frosting adds the perfect finishing touch to this easy-to-make (and even easier to eat) treat.

Gluten-Free Carrot Cake with a Cream Cheese Frosting

2 cups gluten-free flour
2 teaspoons ground cinnamon
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup organic cane sugar
2/3 cup coconut sugar
1 cup vegetable oil
3 extra-large eggs
1 teaspoon vanilla extract
2 cups carrots, finely shredded
½ cup pureed carrots
1 cup coconut flakes


8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups confectioners sugar
1 teaspoon pure vanilla extract
1 cup chopped walnuts, optional


  1. Heat oven to 350° F, grease 2 9-inch round cake pans and set aside.
  2. In a medium mixing bowl, sift together gluten-free flour, cinnamon, baking soda, baking powder and salt.
  3. Add sugars to the bowl of a stand mixer and slowly incorporate the melted coconut oil until creamy.
  4. With mixer running, add the eggs, one at a time, followed by vanilla. Gradually add dry ingredients to wet ingredients, mixing until just fully combined.
  5. Fold in pureed carrots, shredded carrots and coconut flakes.
  6. Pour batter evenly between 2 pans and bake for 30-35 minutes, until center is set.
  7. Allow cakes to cool before frosting.
  8. While cakes are cooling, cream together the butter and cream cheese.
  9. Sift in confectioners sugar, and continue beating until smooth. Add vanilla and stir to combine.
  10. Top with chopped walnuts, if desired.