The BEST gluten free carrot cake. It’s moist, fluffy, and so delicious. With the easiest greek yogurt cream cheese frosting.
This carrot cake is soft, fluffy, and moist. You would never know it’s gluten free! The base of almond flour and oat flour make for the best soft and spongey cake texture, and the carrots and yogurt add the perfect level of moisture to the cake.
The frosting is so simple to make- it’s made using yogurt in place of cream cheese, so it’s easy to whip up and a bit of a healthier option! I could eat the frosting straight from the spoon- it’s so good!!
The cinnamon and nutmeg add the best flavor to this cake, and if you add the raisins or pecans, they make for an amazing texture addition to the soft cake. If you aren’t in to raisins or pecans in your cake, you can totally skip them and the cake is still amazing without!
This is the perfect Spring/Easter (or anytime!!) dessert. I think this is definitely one of my top favorite recipes I have ever made. The texture and flavor are perfect, and it’s so easy!
I recommend keeping the recipe as written for best results! Any recipe substitutions may result in a different texture, bake time, and flavor!
Can’t wait to hear what you guys think š Enjoy!!
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Gluten Free Carrot Cake with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
Description
Gluten free and refined sugar free carrot cake with the easiest cream cheese frosting!
Ingredients
- 1/3 cup butter, melted (or sub coconut oil) ā
- 2 large eggs ā
- 1/3 cup maple syrup ā
- 1/4 cup coconut sugar ā
- 1/4 cup plain or vanilla greek yogurt (can sub dairy free yogurt or sour cream)
- 1 tsp vanilla extract
- 1 + 1/2 cups finely shredded carrots
- 1 + 1/3 cup fine almond flour
- 1/3 cup + 3 tbsp oat flour ā
- 1/3 cup gluten free old fashioned rolled oats
- 1 + 1/2 tsp cinnamon
- 1/2 tsp nutmeg ā
- 3/4 tsp sea salt ā
- 1 tsp baking soda ā
- Optional add ins: raisins, pecans
For the frosting:
- 1/2 cup plain greek style yogurt
- 2 tbspĀ maple syrup
- 1/2 tspĀ coconut sugar
- Small splash of vanilla extract
- Cinnamon and coconut sugar for topping (optional)
Instructions
- Preheat oven to 350Ā°F and line an 8x8in square baking dish (or a standard 9in cake pan) with parchment paper.
- In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the shredded carrots.Ā
- Mix in the remaining dry ingredients, and stir until a smooth batter forms. If adding, fold in your pecans and/or raisins here.Ā
- Pour the batter into your parchment-lined baking dish and use a spatula to spread it evenly.
- Bake for 25-35 minutes, until a toothpick comes out clean (using a round cake pan will need more bake time). Allow to cool for 5 minutes, then carefully lift by the parchment paper to transfer to a cooling rack to cool completely before slicing. Donāt skip this cooling process, or your cake will not hold together well or be cooked all the way in the center!Ā
- While cake is cooling, whisk the frosting ingredients together in a small bowl until smooth. If frosting is a bit too thin, add more yogurt as needed. Once cake is cooled, spread frosting on top and sprinkle with cinnamon and coconut sugar (optional). Slice into 12 squares. Once frosted, store leftovers in the refrigerator (or leave unfrosted on the counter).
Notes
* I have not tested this with any flour substitutes! I cannot guarantee what results you will get if you do!Ā
Jess B
Absolute best carrot cake Iāve ever had in my life! This is for real lifechanging. We made it for Easter and we couldnāt believe how delicious it was, especially for everyone in my family who loves traditional cream cheese frosting! Carrot cake is my dadās favorite dessert of all time and he loved it so much. My mom and I love all your recipes but think this one wins. Will be making this again and again!
★★★★★
Mia Zarlengo
Yay! This makes my day- thank you so much Jess! I honestly can’t stop eating this one š So glad you guys loved it too!
Sam
Best recipe Iāve ever made
★★★★★
Karli
So good and easy to make!! Mine took a little longer then 25 minutes. So delicious and perfect for Easter!!! Itās a guilt free dessert that still taste amazing. Would make it again.
★★★★★
Emma
Loved making this! It was so simple and turned out great! Iām a sucker for frosting so I doubled the amount to make a thicker layer.
★★★★★
Mia Zarlengo
I love that you doubled the frosting!! It’s my fave part š Thanks so much Emma! xo
Chels M
So good & so easy to make! I was skeptical of the frosting at first but the flavor was amazing and my family had no idea it was yogurt based. Canāt wait to make it for ever Easter š
★★★★★
Kaitie
I loved this! Carrot cake is my boyfriends favorite dessert and he really enjoyed it! I made a vegan version using flax seeds for the āeggā and used vegan butter and vegan greek style yogurt. It turned out so nicely!
★★★★★
Ashley L
This was amazing! I love all of your recipes and this once, to no surprise, was just as good as the others! My family could not get enough of this yesterday for our Easter dessert š thanks, again!
★★★★★
Alana
I made this for Easter and it was absolutely amazing! Even my boyfriend who usually refuses to eat gluten free foods loved it!!
★★★★★
Jordan
Seriously stop what youāre doing right now & make this carrot cake! It is unreal! I promise you wonāt regret baking & eating this cake
★★★★★
Sandy
Delicious, super moist, and not too sweet!
★★★★★
Sarah
So so yummy!! I ran out of yogurt so I ended up going with a traditional cream cheese frosting, but the cake base was to die for. My brothers who refuse to eat anything gluten free or remotely healthy loved this, as did the rest of my family. Will be making again and again – next time with the yogurt-based frosting! Thanks!
★★★★★
meg
I made these for Easter and my entire family was obsessed! I made them dairy free and used cashew milk yogurt and they turned out amazing!
★★★★★
Emily
Made this for my whole family on Easter and they loved it!! Need to make this again ASAP
★★★★★
Erica Bugarin
Best carrot cake Iāve ever made and so easy to make also!!! Was definitely a big hit at my home.
★★★★★
Mariana
So delicious! My sister in law and I made it together last night (me in Chicago, she in Salt Lake City) and both batches turned out amazing!! Will make again. Also toddler approved.
★★★★★
Marianna
So yum and so easy to make loved it! Itās my best dessert out of the fridge and with some morning coffee in bed ā„ļø
★★★★★
Alena C
Best carrot cake weāve ever had!
★★★★★
Georgia
So good! I made the cake with df cashew yogurt but kept the Greek yogurt in the frosting. Turned out great – love this recipe!!
★★★★★
Katie
This recipe is amazing! Perfect carrot cake flavor. I was looking for a slightly healthier carrot cake for Easter since weād already had a lot of sweets, and this was perfect. I had oat flour but ran out of rolled oats so I subbed in shredded coconut for the 1/3 c rolled oats, and it turned out great – though a little fudgier in the middle than the original recipe because the oats werenāt there to soak up liquid. Thank you for this recipe!
★★★★★
Ellen
super Easy recipe to follow and make. I added crushed pecans to ours and it was delicious! Very moist. Everyone loved it so it went pretty quickly!
★★★★★
MacKenzie
This is the best guilt free carrot cake that Iāve made! So yummy!!! Easy and quick recipe with staples that youād have at home. Next time I might just double the frosting š
★★★★★
dana
I love everything about this recipe! first off it tastes amazing like… how is this healthy!! itās also super easy and quick to make, will be making this many many more times!!
★★★★★
Kathryn
I made this for Easter and it was delicious! Will definitely be making again.
★★★★★
Patty
Perfect dessert or breakfast in my case!! Loved it! Thank you for sharing.
★★★★★
Shayla
Loved this recipe!! Made this for an Easter treat and it was honestly better than I was expecting. My boyfriend didn’t believe me when I told him it was a healthy version.. that’s when you know it’s good. If you can somehow not eat the entire cake in day 1 you’ll be rewarded because it’s even better the next day after sitting in the fridge *drools on keyboard* Thanks Mia!
★★★★★
Supriya Satya
Hi there – I was excited to try making this over the weekend, but couldn’t find oat flour at the store š Are there any substitutions you recommend?
Mia Zarlengo
Hi! Iāve been making my own by grinding up rolled oats in the blender š If you can get your hands on oats I definitely recommend that!
Michaela D
Loved these!!
I subbed the oat flour for cassava (all I had), and they still turned out great. A little fragile when cutting, and baked for about 24 min.
★★★★★
Natalie
So delicious! Perfect spring dessert!
★★★★★
Emily
This recipe is so delicious – I’ve made it multiple times! Even my family (usually very skeptical of “healthier” recipes) devours this.
★★★★★
Katie
The best carrot cake that you wouldnāt even know is gluten free or made with yogurt frosting! Made this for Easter and my whole family raved about it, so so good and love that it doesnāt leave you with that āI just ate cakeā feeling afterward!
★★★★★
Lizette
Sooo good! Another fav for the family. The icing dud better after being in the refrigerator a bit.
★★★★★
Karen S
Such a good recipe. I never considered myself a big carrot cake person before but this recipe has changed my mind. The cake is moist, flavorful and the texture is so good! Not sure anyone would think twice that this is a gluten free cake. I also love the frosting so much I always make a double batch for each cake so my frosting layer is super thick. Canāt recommend enough.
★★★★★
Jaclyn Lebo
Amazing recipe!!! Loved every bite.
★★★★★