This Gluten-Free Carrot Cake is perfectly moist and sweet — without any pineapples! The easy sheet cake bakes up fluffy and golden in just 25 minutes, thanks to a custom gluten-free flour blend. With just the right amount of warm spice and sweetness in every bite, you’d never guess it’s also dairy-free, refined sugar-free, and paleo-compliant. Topped with a luscious dairy-free cream cheese frosting, it’s everything you want in a spring dessert!
I’m all about creating gluten-free recipes that don’t skimp on flavor or texture!
And as the creator of an online dairy-free and gluten-free baking school, I know how tough it can be to find delicious gluten-free cakes that aren’t dry, crumbly, or overly dense.
That’s why I love making my own flour blends, like I do in this gluten-free carrot cake recipe. Instead of a gluten-free 1:1 mix (which I prefer for denser cakes like my Gluten Free Chocolate Cake), I use almond flour, cassava flour, and tapioca starch, similar to my Gluten Free Apple Cider Cake.
✨The result? A super soft, light and fluffy cake without xantham gum or heavy starches. Bonus: the almond flour helps keeps it moist without needing a lot of oil! ✨
No Pineapples, No Problem
Inspired by my Easy Paleo Carrot Cake, this version is also grain-free (I use grain-free baking powder). I skip the pineapple for a simple, warm flavor that’s not too sweet, thanks to the coconut sugar.
Since it’s a sheet cake, it’s super easy to make! No stand mixer or fancy frosting skills required.
Top it all off with the silky dairy-free cream cheese frosting from my Gluten-Free Dairy-Free Pumpkin Roll and crushed walnuts for a little crunch.
With its soft crumb and cozy, classic flavor this carrot cake is perfect for Easter, birthdays, spring gatherings, or anytime you’re craving a feel-good dessert!
⭐️ Tip: Use a light-colored, metal pan to match my baking time. Its properties encourage even browning, creating the beautiful golden brown exterior with a perfectly moist inside!
What You’ll Need
See the recipe card below for ingredient quantities.
For the Carrot Cake
‼️ Grate your carrots with a fine rasp grater or the smallest side of a box grater. Avoid the larger shred sizes. Note, a zester will be too fine a shred, so I don’t recommend this.
For the Frosting
‼️ Make sure the wet ingredients in the cake batter and frosting are at room temperature, to prevent curdling.
Let’s Bake!
Step 1. Make the Cake Batter
Step 2. Bake the Cake
Step 3. Make the Frosting
💡 Tip: I’ve found using hot maple syrup (warmed in the microwave) with room temperature cream cheese helps the frosting come together really easily, especially if you’re making it by hand!
Step 4. Frost the Cake
Step 5. Cut the Cake
Step 6. Enjoy!
Can I make the batter ahead of time?
Once you add the apple cider vinegar it starts reacting with the leavening agents, so you should bake the cake right away for optimal rise and texture! However, you can make the frosting and store it in the fridge for up to 7 days.
Storing this Cake
In the Fridge: Keep this carrot cake in a sealed container for up to 5 days.
If you try this Gluten Free Carrot Cake, I would appreciate it if you would give the recipe a review and rating. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Moist Gluten Free Carrot Cake without Pineapples (Dairy Free)
- Total Time: 35 minutes
- Yield: 1 8×8 cake 1x
- Diet: Gluten Free
Description
This Gluten-Free Carrot Cake is perfectly moist and sweet — without any pineapples! The easy sheet cake bakes up fluffy and golden in just 25 minutes, thanks to a custom gluten-free flour blend. With just the right amount of warm spice and sweetness in every bite, you’d never guess it’s also dairy-free, refined sugar-free, and paleo-compliant. Topped with a luscious dairy-free cream cheese frosting, it’s everything you want in a spring dessert!
Ingredients
Gluten Free Carrot Cake
- 1/2 cup (75g) cassava flour
- 1/4 cup (30g) tapioca starch
- 1 cup (110g) blanched almond flour
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/2 cup coconut sugar
- 3 medium eggs, room temperature
- 1 cup (85g) finely grated carrots
- 1/4 cup avocado oil
- 1/4 cup almond milk, room temperature
- 1 tsp pure vanilla extract
- 1 TBSP apple cider vinegar
Dairy Free Cream Cheese Frosting
- 1 cup dairy-free cream cheese, room temperature
- 1/2 cup tapioca starch
- 1/4 cup maple syrup, heated
- 1 tsp vanilla extract
- pinch of sea salt
- 1/4 cup crushed or chopped walnuts, for topping (optional)
Instructions
- Preheat oven to 350F. Line an 8×8 pan* with parchment paper, leaving some extra paper hanging over the sides to help with easy removal.
- In a large bowl, whisk together cassava flour, tapioca starch, almond flour, ground ginger, ground cloves, cinnamon, salt, baking soda, baking powder, and coconut sugar. Then make a well in the center of the dry ingredients.
- In a separate bowl, combine eggs, carrots, avocado oil, milk, and vanilla.
- Pour the wet ingredient mixture into the center of the dry ingredients, and stir until just combined.
- Then fold in the apple cider vinegar.
- Transfer the cake batter to the prepared pan. Use a spatula to help scrape it out and evenly spread and smooth the top.**
- Bake in the middle rack of the preheated oven for 25 minutes. If using a smaller or larger pan, adjust bake time accordingly. Cake is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to cool completely in the pan on a wire cooling rack.
Dairy Free Cream Cheese Frosting
- In a stand mixer, food processor, or large bowl with a whisk, spatula, or handheld mixer, combine dairy-free cream cheese, tapioca starch, maple syrup, vanilla, and sea salt. Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.***
Assembly
- Once the cake is completely cooled, use the parchment paper to remove it from the pan and place it on a flat work surface.
- Use an offset spatula to frost the top of the cake.
- Sprinkle with crushed walnuts, if desired.
- Slice into squares or pieces of desired size. Serve and enjoy!
Notes
*I used a light-colored, metal pan which I suggest using to match my baking time.
**Don’t let the batter sit too long. Immediately transfer it to the pan and get it into the oven.
***If making the frosting in advance, allow to come to room temperature and re-whisk before frosting the cake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
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