Easy Gluten-Free Carrot Cake
Updated: Nov 13
This is going to be your favorite gluten-free carrot cake recipe! Not only is it perfectly moist, soft, and flavorful, but it is also super easy to make!
If you ask any of my friends to tell you one shocking fact about me, it is that, despite how much I love to bake, I do not love sweets. It's true. I grew up in a house filled with people that had large sweet tooths and all I ever wanted was savory. It took until I started to experiment with baking on my own that I discovered I have a love for baked goods that contain fruit and veggies in them.
By then, I was hooked on banana bread, almost anything with pumpkin, and even zucchini. It was only a matter of time before I would dive into the warm tones and spices that create the most wonderfully moist and flavor-packed carrot cake!
This cake recipe is super versatile!
For one, you can make it however you want. You just want cake squares; same! Looking to layer instead; cool, just double the recipe and get two cake pans out! Want it loaded with frosting or just a simple glaze? Sounds like a plan!
For another, it has the option to add all the fillers your heart desires: pecans, walnuts, raisins, all of the above, or none at all. Lastly, the warm tones of the cake can go great for the fall or it can make the perfect addition to your Easter table in Spring.
About this easy gluten-free Carrot Cake recipe:
Shredded carrots are complimented by cinnamon, ginger, allspice, and cloves. The aroma of these spices is my personal favorite!
As always, using The Greater Knead's All-Purpose Gluten-Free Flour for this recipe, as well as my cane sugar alternatives: maple syrup and The Date Lady's Date Sugar. I also decided to make this cake egg-free by using applesauce and a mashed ripe banana instead. The combination of baking soda and cream of tatar will also help with the binding and structure needed that typically comes from using eggs.
This cake is meant to be rustic and casual, so don’t get too caught up on creating a perfectly smooth look. Embrace its imperfections and texture while enjoying every bite of this beautifully tasty carrot cake.
Easy Gluten-Free Carrot Cake
Now, cue on "Easter Parade" by Judy Garland, and let us begin baking! This recipe below yields either one 6-inch cake pan or 12 cupcakes. If you would like to make a two-layer cake, please double the ingredients.
1 teaspoon baking soda
1 teaspoon cream of tatar
1 cup date sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon allspice (or nutmeg, if you aren't allergic)
¼ teaspoon clove
1 teaspoon sea salt
1 tablespoon palm shortening or dairy-free butter
1 ripe banana, mashed
½ cup applesauce
½ cup olive oil
⅓ cup maple syrup
1 teaspoon vanilla
2 cups shredded carrots
(optional add-ins) ¾ cups walnuts, pecans, and/or raisins
Preheat the oven to 350°F and line the baking pan with parchment paper.
Add the flour, baking soda, cream of Tatar, sugar, and spices to a mixing bowl and mix well. Set aside while preparing the wet ingredients.
In a stand mixer with a paddle attachment, combine the shortening and banana until creamy. Add in the applesauce, oil, maple syrup, and vanilla and mix on medium-high speed until well mixed.
Slowly add the dry ingredients to the wet ingredients while mixing on medium speed until incorporated. Fold in the shredded carrots and any of your optional add-ins.
Scoop the batter into your pan of choice and bake for 30 minutes.
Allow the cake to cool completely before frosting. (This cake is also delicious without frosting - totally your call!)
This carrot cake pairs with your favorite cream cheese frosting or a simple glaze icing made with powdered sugar and water whisked together.