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Gluten Free Carrot Cake Recipe That Stays Soft and Moist ⭐ - A Foolproof Favorite

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 2 cups gluten free all-purpose flour (1:1 blend with xanthan gum)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • Wet Ingredients 3 large eggs, room temperature
  • 1/2 cup neutral oil (canola, avocado, or light olive)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk (dairy or unsweetened almond milk)
  • 2 teaspoons vanilla extract
  • Add-Ins 2 cups finely grated carrots (about 3 medium)
  • 1/2 cup crushed pineapple, well-drained (optional but recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • Cream Cheese Frosting 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2–3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the pans: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9x13-inch pan with parchment.
  2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Whisk wet ingredients: In another bowl, whisk eggs, oil, applesauce, milk, and vanilla until smooth.
  4. Combine: Pour wet into dry and stir just until blended. The batter will be thick. Let it rest 5 minutes so the flour hydrates.
  5. Fold in add-ins: Stir in carrots, pineapple (well-drained), nuts, and raisins if using.
  6. Bake: Divide batter between pans. Bake 22–28 minutes for 8-inch rounds or 30–35 minutes for a 9x13, until a toothpick comes out with a few moist crumbs.
  7. Cool completely: Let cakes cool in pans 10 minutes, then turn out to a rack. Cool fully before frosting.
  8. Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar 1/2 cup at a time, then vanilla and salt. Beat until fluffy.
  9. Frost: For rounds, spread frosting between layers and over the top and sides. For a sheet cake, frost the top generously.