| |

The BEST Gluten Free Carrot Cake You’ll Ever Make – FACT

Have you been searching for the perfect carrot cake recipe, for a gluten and dairy intolerant person but were unable to find anything?

Perhaps you were able to come across a couple of recipes. But I bet one thing, those recipes will 99% of the time won’t produce a thick, fluffy, perfectly spiced cake like this one! Just like you’d expect a mary berry carrot cake to be, but this time gluten, dairy and soy free!

I don’t know about you but it doesn’t get better than that. 

Trust me, you’re going to love this. Follow the recipe and you can’t go wrong.

Looking for…

  • 6 inch gluten free carrot cake recipe
  • Dairy free and soy free carrot cake
  • Gluten free carrot cake doves farm (gluten free flour)
  • Best gluten-free carrot cake
  • Easy gluten-free carrot cake
  • Carrot cake gluten-free
  • Dairy free carrot cake recipe
  • Best gluten free carrot cake with cream cheese frosting
  • Carrot cake recipes
  • Moist carrot cake recipe

Then you’re in the right place. This recipe covers all of that.

Master the art of baking GF, DF & Vegan

Baking Free From 101

What’s in dairy free carrot cake recipe

The gluten free carrot cake recipe

To make the best gluten free carrot cake mix, begin by sifting together all the dry ingredients (GF Flour, Cinnamon, Xanthan gum, Mixed spice, Baking powder, Baking soda and sugar) into a bowl. Mix until combined and set a side.

In a stand mixer whisk together the eggs and sugar for approx 4 mins until it becomes pale and thick enough to draw a figure 8.

Then you want to pour in the oil and continue to whisk. Slowly fold in the dry ingredients and add the grated carrots and walnuts.

Transfer batter evenly to 4x 6 inch round cake tins and bake for 1hr or until sponges are golden brown and spring back when touched.

[What frosting is on carrot cake – well that would be cream cheese icing. But might be wondering – well that’s not dairy free. But actually you can now find some pretty awesome dairy free/vegan alternatives like the one from violife!]

As the cakes cool, make the dairy free cream cheese – the best frosting for carrot cake

Recipe here.


You can follow my recipe here to make the best vegan/dairy free cream cheese frosting.

To layer this cake, begin by dolloping a spatula of cream cheese, spreading it evenly between each layer, continue this until you reach the last layer. 

Once the last layer is on you want to cover the entire cake – sides and top with the icing so any gaps are filled.

For a rustic look, simply using just the tip of  your spatula run it around the cake making sure to keep it on the cake as you make way up and around the top of the cake. [should be left with a spiral looking design]

With any spare walnuts, simply crush them into a crumb consistency and neatly create a border with it on the top edge of the cake. Then with your fondant/chocolate/buttercream carrots neatly arrange them on the side of the cake with an even gap between each.


A masterpiece to be enjoyed by all and I tell you what your non-dairy/gluten free guests won’t even be able to tell the difference!

How to make gluten free carrot cake moist

Gluten free cakes in general tend to be dry and crumbly which is why it is important to master the methods to get a moist, fluffy, risen cake with body.

And one of the ways to achieve this specifically with carrot cake is to add the right amount of grated carrots. As this adds great moisture to the cake, but be careful not to add too much as this will lead to a very dense cake.

Xanthan Gum is also key to this recipe to add stability to the cake and prevent it from becoming crumbly.

Master the art of baking GF, DF & Vegan

Baking Free From 101

What’s in gluten free carrot cake recipe:

Wondering what is carrot cake made out of? Well it’s actually nothing too fancy at all, it’s just:

Print Pin
4.75 from 4 votes

Course Dessert
Cuisine Gluten Free
Keyword dairy free
Prep Time 1 hour
Cook Time 1 hour
Servings 20


  • Electric mixer
  • 4 6 inch cake tins
  • Bowl


  • 375 g Plain gluten free flour
  • 1 tsp Xanthan Gum
  • 375 g Caster sugar
  • 250 g Finely ground walnuts
  • 2 tsp Ground cinnamon
  • 1/2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of soda
  • 4 large Eggs
  • 350 ml Vegetable oil
  • 250 g Finely grated carrots


  • Cream Cheese Frosting Refer to notes
  • Chopped walnuts to decorate (optional)
  • Chocolate/Iced carrots (optional-refer to notes)


Making the sponge

  • Preheat your oven to 185°C. Grease and flour an 6" round tin and set aside. 
  • Whisk eggs and sugar in a stand mixer/electric whisk until pale and fluffy-should be thick enough to draw a figure 8.
    375 g Caster sugar, 4 large Eggs
  • Pour in the oil and continue to whisk, then add the grated carrots. Mix until combined.
    350 ml Vegetable oil, 250 g Finely grated carrots
  • Sift in all the dry ingredients and crushed walnuts and whisk on low speed.
    375 g Plain gluten free flour, 1 tsp Xanthan Gum, 250 g Finely ground walnuts, 2 tsp Ground cinnamon, 1/2 tsp Baking Powder, 1/4 tsp Bicarbonate of soda
  • Transfer batter into 4 deep 6 inch cake tins and bake for 60-90mins. Or until a skewer comes out clean.


  • Make the cream cheese icing as the cakes cool.
    Cream Cheese Frosting
  • Once the cake layers are baked and are completely cool, dollop a tsp of cream cheese icing on a flat plate you’d like to serve your cake on and place the first layer on top of the cream cheese icing dollop – this will keep it steady when icing so the cake doesn't move.
  • Then dollop around a tbsp of cream cheese frosting between the layers spreading around the layers evenly as you work your way up.
  • Then to crumb coat the cake (optional – refer to notes) Simply ice the top and side of the cake, with a thin layer of icing. Freeze for 30 mins to lock in all the crumbs and prevent them from being spread all over the cake. Once set – it should be set that when touched no icing is left on your finger.


  • Ice the top and sides of the cake again with a slightly thicker layer of icing and run your palate knife all around, working your way all around the cake to create a bumpy spiral effect.
  • Finally decorate with crushed walnuts and mini icing carrots. I used 'Baked with Love' iced carrots.
    250 g Finely grated carrots


Crumb coat – Optional
A crumb coat is not necessary for this cake, you can simply ice around the cake once. However, it will likely be very crumby and not a very neat finish. So what I’d recommend is to ice a thin layer of cream cheese frosting around the cake and chill it until set- this will lock in all the crumbs so when it comes to applying the second coat it will be able to hide all the crumb to create a clean neat finish. 
But again completely up to you 🙂
These are the iced carrots I used.

Your Experience

I’d love to hear your thoughts on this dairy free carrot cake recipe. Did it turn out as you expected?

If you have any recommendations for any other recipes you’d like to see, say gluten free chocolate cake, vegan blondie cookies or even healthy gluten free layered cake?

Let me know in the comments below.

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

Similar Posts


    1. I’m sure she will love it pretty or not – but in my opinion the more rustic the better when it comes to carrot cakes 🙂

  1. 5 stars
    Oooh, this is the perfect recipe for baking newbies like me. It looks easy and really delicious! I can’t wait to make this. Thank you for sharing x

  2. 5 stars
    Very great post. I just stumbled upon your weblog and wished to say that I have truly enjoyed surfing around your weblog posts. In any case I’ll be subscribing on your rss feed and I am hoping you write again soon!

  3. Hey! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me. Anyways, I’m definitely glad I found it and I’ll be bookmarking and checking back frequently!

Leave a Reply

Your email address will not be published.

Recipe Rating