Gluten Free Carrot Cake

This one-bowl gluten free carrot cake is deeply moist and gently spiced. The cream cheese frosting is whipped with heavy cream instead of butter, so it stays light, fluffy, and not overly sweet. It feels simple but tastes like you put in more effort than you did.

This post may contain affiliate links. Please read my Privacy Policy.

Table of Contents

• A carrot cake without compromise
• Everything you need to make this recipe
• How to make this gluten free carrot cake
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more spring recipes?
• Gluten Free Carrot Cake Recipe

Everything you need to make this recipe

Everything comes together in one bowl which means fewer dishes and a very straightforward process. Start with the wet ingredients, sift the dry right on top, then finish with the oil and butter for a cake that stays especially moist. Once cooled, it gets a light and fluffy cream cheese frosting that feels a little more effortless than the usual version.

• brown sugar + eggs + sour cream + carrots: Adding the carrots to the wet ingredients helps them stay evenly coated and well distributed so you get carrot in every bite. King Arthur gluten-free flour is my go-to for any gluten free recipes.
• gluten-free flour + baking powder & soda + salt + cinnamon + cardamom + ginger: No need for a separate bowl, everything gets sifted directly into the wet ingredients and gently mixed.
• olive oil + butter: Adding fat at the end coats the flour which limits gluten development and gives the cake a softer, more tender texture.
• cream cheese + heavy cream + powdered sugar + vanilla + pistachios: The frosting is whipped with heavy cream instead of butter so it feels lighter, fluffier, and not overly sweet with just enough crunch from the pistachios.

Kitchen equipment needed:

• large mixing bowl
• box grater
• 9-inch round cake pan

How to make this gluten free carrot cake

Here’s the simple flow of the recipe so you can see how easily it comes together. It’s a straightforward one bowl cake with a light whipped frosting at the end.

1. Prep oven and cake pan

Line a 9-inch cake pan with parchment so the cake releases easily after baking.

2. Mix the wet ingredients

Whisk together the eggs and brown sugar, then mix in the sour cream and carrots until evenly combined.

3. Add the dry ingredients

Sift the gluten free flour, leavening, salt, and spices directly into the bowl and gently mix until just combined.

4. Add the fat

Stir in the melted butter and oil until the batter is smooth and fully incorporated.

5. Bake the cake

Transfer the batter to the pan and bake until set and a toothpick inserted in the center comes out clean. Let cool completely.

6. Make the frosting

Beat the cream cheese until smooth, then beat in the powdered sugar and vanilla. Slowly stream in the heavy cream and continue beating until light, fluffy, and spreadable.

7. Decorate the cake

Spread the frosting over the cooled cake and finish with chopped pistachios before slicing.

Servings and pairings

This cake makes about 10-12 slices and is exactly the kind of dessert that works just as well after brunch as it does as an afternoon snack with coffee. It feels especially right for Easter, when something lightly spiced and carrot-forward just makes sense, but it’s simple enough to make any time you want a not-too-sweet cake to keep on the counter.

Serve it with coffee or tea, or pair it with a bright, citrusy cocktail like a French 75 or a lightly sweetened gin and lemon spritz to balance the tangy cream cheese frosting.

Storage recommendations

Because this cake uses a whipped cream cheese frosting, it’s best stored in the refrigerator. Cover the cake loosely or store slices in an airtight container and refrigerate for up to 4 days. The texture stays soft and moist, and the frosting holds its light, fluffy structure.

For the best flavor, let slices sit at room temperature for about 15–20 minutes before eating so the cake softens and the frosting becomes creamy again.

If making ahead, the unfrosted cake can be baked a day in advance and kept covered at room temperature. The fully frosted cake can also be frozen for up to 1 month; thaw overnight in the refrigerator, then bring to room temperature before serving.

Want more Spring recipes?

Here are some of my latest Spring recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

Print