Gluten-Free Carrot Cake

Name: Gluten-Free Carrot Cake
Prep time: 15 min
Total time: 15 min
Ingredients: 1 1/2 cup 1:1 gluten-free flour; 1/2 cup almond flour; 1 1/2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1 cup sugar; 1/2 cup brown sugar; 3 eggs; 1/2 cup apple sauce; 2/3 cup oil; 2 tsp vanilla; 2 cups shredded carrots

April 5, 2026 0 Comments

Total Time: 15 mins Difficulty: Beginner

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A classic, moist gluten‑free carrot cake made with real sugar and warm spices.

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Gluten-Free Carrot Cake

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Cooking Temp: 350 F

Description

This extra‑moist, gluten‑free carrot cake delivers everything you love about the classic version—warm spice, tender crumb, and rich flavor. It’s made with real sugar and traditional ingredients for the best texture, so it’s not a low‑sugar or diabetes‑friendly recipe, just a truly delicious gluten‑free dessert.

Ingredients

Servings

1 ¹⁄₂ cup 1:1 gluten-free flour (I used Cup4Cup)
¹⁄₂ cup almond flour
1 ¹⁄₂ tsp baking powder (gluten-free)
1 tsp baking soda
1 tsp cinnamon
¹⁄₂ tsp nutmeg
¹⁄₂ tsp salt
1 cup sugar
¹⁄₂ cup brown sugar
3 eggs
¹⁄₂ cup apple sauce
²⁄₃ cup oil
2 tsp vanilla
2 cups shredded carrots

Instructions

Preheat your oven to 350°F and prepare your pans by greasing and lining them with parchment.
In a medium bowl, whisk together the gluten‑free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, whisk the sugar, brown sugar, and eggs until smooth and slightly lighter in color.
Pour in the oil, applesauce, and vanilla, stirring until everything is fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the finely grated carrots, making sure they’re evenly distributed throughout the batter.
Transfer the batter to your prepared pans, smoothing the tops gently.
Bake according to your pan size until the centers spring back when lightly pressed and a toothpick comes out clean.

Two 8‑inch round pans:
25–30 minutes
Start checking at 22 minutes.

Two 9‑inch round pans:
22–28 minutes
Start checking at 20 minutes.

One 9×13 rectangular pan:
35–45 minutes
Start checking at 35 minutes.
Let the cakes cool in the pan for a bit, then transfer them to a wire rack to cool completely before frosting.