Delectable Gluten-Free Carrot Cake Recipe That Everyone Will Love

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gluten-free carrot cake with cream cheese icing for Easter

Gluten-Free Carrot Cake. A wondrous example of how to enjoy eating your vegetables! Read on for details on how to whip up a cake that doesn’t crumble when you look at it the wrong way.

In preparation for Easter Dinner, I wanted to bake something that everyone (gluten-free and gluten eaters) would enjoy. My father-in-law’s fav cake is carrot cake and after a huge success using buttermilk in my baking, I felt mentally prepared to go to work on a gluten-free carrot cake. Let’s keep it between you, me, and the Internet, but the secret to an amazing GF carrot cake is the combination of buttermilk, applesauce, and grated carrots.

I cannot stress this enough – this cake was the moistest gluten-free cake I have ever eaten! I sang gluten-free praise about my carrot cake. I made up a dance about my carrot cake. I ate with wild abandon not caring about calories or using a fork.


2 cups gluten-free all purpose flour or baking mix
2 teaspoons cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
4 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 cups sugar
6 ounces of applesauce
2 teaspoons vanilla extract
2 cups grated carrot
1 cup shredded coconut
3/4 cup chopped pecans


  1. Preheat oven to 350 degrees.
  2. Grease bottom and sides of two 9 inch cake pans with shortening (I used Spectrum Organic).
  3. Sift the all-purpose flour into a bowl, add mace, and salt. Set aside.
  4. Using an electric mixer, beat eggs, buttermilk, canola oil, sugar, applesauce, and vanilla extract on low speed until combined.
  5. Slowly add dry ingredients into bowl until incorporated (continue to beat on low speed).
  6. Fold in carrot, coconut, and pecans.
  7. Pour batter into greased cake pans and bake 30 minutes (or until wooden tester inserted into center of cakes comes out clean).


2 8-ounce packages of cream cheese (softened)
1/2 cup butter (softened)
2 teaspoons vanilla extract
2 cups sifted confectioners sugar

Using an electric mixer, cream butter, and cream cheese until smooth. Add in the vanilla extract. Continue mixing on low speed while slowly adding the sifted confectioner’s sugar.

*Note: The Cream Cheese Icing is from Janni on I changed the amount of vanilla extract but kept all else the same (why mess with a great frosting recipe!).

Searching for Gluten-Free Easter Candy? Check out my 2019 list here.

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was โ€œmainstreamโ€œ. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. Yummy! Why leave any carrots for the Easter Bunny? We celiacs need all the carrots we can to make this cake! I can’t wait to try this… it looks so good! Thanks so much!

    Be Free!
    Kathleen =)

  2. I love dancing and carrot cake, you did an awesome job with this one, it’s my fav cake next to red velvet :D! 4 years this August — congrats!

  3. You are too funny! ๐Ÿ™‚
    I LOVE carrot cake! Had some for my birthday earlier this week. But I had to share, so it’s all gone. ๐Ÿ™ I’ve got a good recipe, but I’m going to try this one next time.

  4. I’m glad you don’t have a filter. That was pretty funny! I have tagged you on my blog if you don’t mind!

  5. LOL on no filter … hmmm, I think the same could be said of me often. ๐Ÿ˜‰

    Yummy looking carrot cake! I love the addition of coconut. And, a layered carrot cake … those are best–more icing!


  6. Hey,

    The carrot cake you made looks delicious. I am also a fan of using buttermilk instead of just using the plain one. A bit expensive compare to the lather but its all worth it. At least I get to have my kids carrots (which they don’t like when cooked or prepared raw in salads)

  7. Hmmmn!!! Just looking the photo, I could feel my stomach was starving, he he.โ˜บ…I’ll try to bake during my free time.

  8. MY GOODNESS!! The picture just simply took me away!!! I will try this tom!! And I mean it!!! Thanks for your post..i hope I bring justice to this recipe though..haha but anyway, can I change the cream cheese to maybe melted Blue Stilton Cheese or Gruyere cheese perhaps?

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