Gluten Free Dairy Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Warm cinnamon, ginger, and nutmeg spice this cake through and through, and finely grated carrots keep every slice moist and tender. Coconut oil replaces the usual heavy fats in the batter, giving the crumb a light, rich texture without any greasy aftertaste, while a swirl of chopped walnuts adds a satisfying crunch if you want it. The frosting whips up thick, tangy, and perfectly spreadable, striking that classic sweet-and-tangy balance carrot cake is known for. Once baked, the layers cool into a sturdy, sliceable cake that holds its frosting beautifully. This one is a great pick for a gluten free dessert table, delivering all the cozy, spiced flavor of the original without missing a beat.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine salt
¾ cup coconut oil, melted and cooled
1 cup granulated sugar
½ cup packed light brown sugar
4 large eggs
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts (optional)

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp dairy free milk

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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