Gluten Free Carrot Cake with Walnuts
This classic recipe for gluten free carrot cake with walnuts, raisins, and shredded coconut is just as moist, delicious, and easy as the regular version, but is made completely dairy free, refined-sugar-free, and healthier! Topped with a dairy free cream cheese frosting, this sweet and perfectly spiced cake will be your springtime favorite!
What Makes This Recipe Great
When you’re gluten-free, cake can seem like a distant memory. Not anymore! Gluten-free baking has never been easier, and I am here to prove that with this classic, absolutely delicious gluten free carrot cake with walnuts recipe.
Made with gluten-free flour, coconut oil, coconut sugar, baking staples, and some fun mixins, this dairy free carrot cake recipe is full of flavor, spice, and topped with a dairy free frosting that brings the whole thing together!
You can mix in your favorites- raisins, crushed walnuts, and shredded coconut, or make it simple with grated carrots. It’s easy enough to make in a pinch, but delicious enough to serve for a celebration!
And if you’re gluten-free and looking for more springtime dessert options try these Lemon Bars, these Blueberry Crumb Bars, or these No Bake Strawberry Cheesecake Bars!
Ingredient Notes
Gluten Free Carrot Cake
- Gluten Free Flour: I like King Arthur’s measure for measure (1:1) all-purpose flour. It’s a complete gluten-free flour blend so you don’t have to add additional xanthan gum.
- Applesauce: Using applesauce lets you cut down the oil while keeping the cake super moist. It makes this gluten free carrot cake a lightened-up, healthier version!
- Eggs
- Coconut Oil: Keep in mind that you need to measure after melting the coconut oil. I use this in place of butter or vegan butter. You can substitute this for the butter of your choice if preferred.
- Coconut Sugar
- Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
- Spices: Cinnamon, nutmeg, allspice, and ground cloves.
- Grated Carrots: Squeeze out excess moisture from the grated carrots with a paper towel.
- Walnuts: Optional. For best results, use chopped walnuts.
- Shredded Coconut: Optional. I prefer to use unsweetened coconut so there isn’t any added sugar.
- Raisins: Optional. Use golden or regular raisins, depending on preference.
Dairy Free Cream Cheese Frosting
- Dairy Free Cream Cheese: I like Kite Hill’s dairy free cream cheese for this frosting. You can use your favorite non-dairy version. Keep in mind that this is considered vegan cream cheese frosting, so you can use it with a variety of vegan baked goods that call for frosting.
- Pure Maple Syrup: I use maple syrup as a natural sweetener alternative to powdered sugar. It works really well and the flavor is unmatched!
Step-by-Step Instructions
- Preheat oven to 350 and line two 9-inch cake pans with parchment paper on the bottom. I like to grease the pans completely, then cut out a circle to cover the bottom of each to help the cake come out easier after baking.
- In a large bowl, combine the GF flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground cloves. Mix well.
- Combine the coconut sugar, eggs, applesauce, vanilla, and coconut oil in another large bowl.
- Whisk well to combine.
- Add the dry ingredients into the bowl with the wet ingredients and mix to combine.
- Make sure to squeeze your grated carrots with paper towels to remove excess moisture.
- Fold the carrots into the batter.
- Next, fold in the walnuts, coconut, and raisins, if using.
2 9-Inch Round Cake Pan Instructions
- Divide the mixture evenly between the two cake pans and smooth out using a spatula. Bake for 25-30 minutes until a toothpick placed in the middle of the cake comes out clean.
- Let them cool COMPLETELY to room temperature before frosting. You can even refrigerate them first.
- Frost and top with more crushed walnuts around the edge of the cake for decoration. Enjoy!
9 x 13 Sheet Pan Cake Instructions
- Grease the pan and line with parchment paper, if desired. Add the batter to the pan and smooth out using a spatula. Bake at 350 for 37-45 minutes, until a toothpick inserted into the middle comes out clean. Let it cool completely, then frost!
Dairy Free Frosting Recipe
- While the cake is baking, combine the frosting ingredients in a stand mixer or use a hand mixer. Beat until combined and peaks start to form. Let the frosting sit in the refrigerator for at least an hour (up to overnight) before frosting the cake.
Expert Tips
- Paleo / Grain free: Sub 1.5 cups almond flour + 1/3 cup tapioca flour + 1/4 cup coconut flour for the 2 cups gluten-free 1:1 flour to make this paleo! Please not that this version will not rise in the pan as it bakes as much as the gluten free version. It will still taste delicious!
- Carrots: Make sure to squeeze your grated carrots with a paper towel to remove excess moisture.
Storage Tips
- This cake does best stored in the refrigerator. Pull it out about 30 minutes before serving.
- To freeze, wrap the unfrosted cake tightly in plastic wrap and store it in a freezer-safe ziptop bag or container for up to 4 months. Thaw overnight and frost when ready to serve.
Recipe FAQs
The key is to not overbake. It’s also important to make sure you’re using a 1:1 gluten-free flour replacement. Some gluten-free alternatives require more moisture than others, and it you don’t realize this ahead of time, your cake could turn out dry. The applesauce also helps to keep this carrot cake super moist!
Yes! Some people love pineapple in their carrot cake, and others don’t. If you’d like to add this in, simply add ½ cup of chopped pineapple, but be sure to remove any excess juice and moisture before adding.
This dairy free cream cheese frosting would be the perfect addition to gluten free cinnamon rolls, scones, red velvet cupcakes, on top of cheesecake bars, etc. Use it wherever you would normally use cream cheese frosting!
Try These Gluten Free Desserts!
Chocolate Peanut Butter Rice Krispie Treats
Vegan Millionaires Shortbread Bars
Gluten Free Carrot Cake with Walnuts
Ingredients
- 1 ¼ cups coconut sugar
- 4 eggs
- ½ cup unsweetened apple sauce
- 1 tsp vanilla extract
- ⅔ cup coconut oil, measured after melting
- 2 cups gluten free 1:1 flour, I love King Arthur Baking brand
- 2 tsp gluten free baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp ground cloves
- 2 cups grated carrots, squeezed with a paper towel to remove excess moisture
- ½ cup chopped walnuts, optional
- ½ cup shredded coconut , unsweetened preferred, optional
- ½ cup raisins, optional
Dairy Free Cream Cheese Frosting
- 2 8-oz tubs Kite Hill Plain Cream Cheese, or dairy free cream cheese of choice
- ½ cup pure maple syrup
Equipment
- 1 9 x 13 inch cake pan if choosing to do a sheet pan instead of round
Instructions
- Preheat oven to 350 and line two 9-inch cake pans with parchment paper on the bottom. I like to grease the pans completely, then cut out a circle to cover the bottom of each to help the cake come out easier after baking.
- Combine the coconut sugar, eggs, applesauce, vanilla, and coconut oil in a large bowl and whisk well.
- In a separate bowl, combine the GF flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground cloves and mix to combine.
- Add the dry ingredients into the bowl with the wet ingredients and mix to combine.
- Make sure to squeeze your grated carrots with paper towels to remove excess moisture, then fold them into the batter.
- Next, fold in the walnuts, coconut, and raisins.
2 9-Inch Round Cake Pan Instructions
- Divide the mixture evenly between the two cake pans and smooth out using a spatula. Bake for 25-30 minutes until a toothpick placed in the middle of the cake comes out clean.
- Let them cool COMPLETELY (maybe even refrigerate) before frosting.
- While the cake is baking, combine the frosting ingredients in a stand mixer or use a hand-held mixer. Beat until combined and peaks start to form. Let the frosting sit in the refrigerator for at least an hour (up to overnight) before frosting the cake.
- Frost and top with more crushed walnuts around the edge of the cake for decoration. Enjoy!
9 x 13 Sheet Pan Cake Instructions
- Grease the pan and line with parchment paper, if desired. Add the batter to the pan and smooth out using a spatula. Bake at 350 for 37-45 minutes, until a toothpick inserted into the middle comes out clean. Let it cool completely, then frost!
Notes
Expert Tips
- Paleo / Grain free: Sub 1.5 cups almond flour + 1/3 cup tapioca flour + 1/4 cup coconut flour for the 2 cups gluten-free 1:1 flour to make this paleo!
- Carrots: Make sure to squeeze your grated carrots with a paper towel to remove excess moisture.
Storage Tips
- This cake does best stored in the refrigerator! Pull it out about 30 minutes before serving.
- To freeze, wrap the unfrosted cake tightly in plastic wrap and store it in a freezer-safe ziptop bag or container for up to 4 months. Thaw overnight and frost when ready to serve.
