Introducing the best Gluten Free Carrot Cake you’ll ever make. This two-tier showstopper is layered with silky coconut icing and is an ideal treat for Easter, gatherings or any time you want to impress. It’s simple, delicious and surprisingly easy to prepare using readily available ingredients.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make the cake
- Leftovers & storage
- Recipe FAQs
Why this recipe works
Many carrot cake recipes rely on lots of oil and eggs, which can feel heavy. This gluten free, egg-free version stays perfectly moist thanks to ground almonds, almond milk and the natural moisture of grated carrot. Coconut sugar adds a rich, caramel note and keeps the cake refined-sugar-free while gluten free self-raising flour gives structure and lift. The coconut-based icing keeps the whole cake dairy-free and light. The result is a vibrant, tender cake that’s easy to make and loved by families.
Ingredients to make Gluten Free Carrot Cake
- Coconut sugar – provides a deep, caramel flavour and a lower glycemic option compared to refined sugar.
- Almond milk – unsweetened almond milk lightens the batter and keeps the cake dairy-free.
- Ground almonds – add moisture, texture and help bind the cake in place of gluten.
- Nutmeg – warm, earthy and slightly sweet; a small amount enhances the flavour.
- Cinnamon – gives a sweet, woody note that complements the carrots.
- Ground flaxseeds – combined with water they form an egg replacer and add structure.
- Gluten free self-raising flour – provides lift; regular self-raising flour works if you are not avoiding gluten.
- Baking powder – helps the cake rise.
- Carrots – grated carrots bring natural sweetness and moisture to the cake.
See the recipe section below for exact quantities.
Substitutions
- Coconut sugar: swap for brown sugar if preferred.
- Almond milk: any plant-based milk will work to keep the cake dairy-free.
- Ground almonds: replace with oat flour or coconut flour to keep it gluten free (note: texture will vary).
- Gluten free self-raising flour: use standard self-raising flour if you are not following a gluten free diet.
Variations
- Kid-friendly: This recipe is a great one to bake with children. For little ones who prefer chocolate, consider serving a chocolate-based dessert alongside.
- Deluxe presentation: For special occasions, top the cake with chopped pistachios, peeled carrot ribbons and fresh berries for a striking finish.
How to make Gluten Free Carrot Cake
Hint: Chill coconut milk cans overnight and chill a mixing bowl for best results when making the coconut icing.
Step 1: Preheat the oven to 200°C (390°F). In a small bowl combine ground flaxseed and water, stir and leave for 10 minutes until thickened. In a large bowl whisk together the gluten free self-raising flour, ground almonds, cinnamon, nutmeg, coconut sugar and baking powder until even. Add the almond milk and thickened flax mixture, then fold in the grated carrots.
Step 2: Grease two 8-inch cake tins (or line with baking paper for an oil-free bake). Divide the batter evenly between the tins and bake for about 25 minutes at 200°C (390°F). Remove from the oven and chill in the fridge for around 90 minutes to cool fully before icing.
Step 3: Scoop the thickened coconut fat (the solid cream at the top of chilled coconut milk cans) into a chilled mixing bowl with 2 tablespoons coconut sugar. Whisk with a handheld mixer until it becomes light and spreadable.
Step 4: Spread a layer of coconut icing on each cake round, stack them and finish with your chosen decoration—berries, nuts or carrot ribbons.
Leftovers
This carrot cake freezes well. Slice and wrap individual portions before freezing. Thaw at room temperature for a few hours. Store leftover cake in an airtight container in the fridge for a few days; note the texture may become slightly denser after refrigeration but the flavour remains excellent.
Recipe FAQs
Store the cake in an airtight container at room temperature for a couple of days, or refrigerate for longer. It can also be sliced and frozen for longer storage; thaw at room temperature before serving.
The cake’s darker colour comes from using coconut sugar, which gives a rich, caramel hue and flavour compared with white sugar.
Moisture comes from the grated carrots, ground almonds and plant milk. The combination keeps the crumb tender and well hydrated.
The icing is made from the solid coconut cream from chilled cans of coconut milk mixed with a little coconut sugar until light and spreadable.
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Gluten Free Carrot Cake
Equipment
- 2 small mixing bowls
- 1 large mixing bowl
- 2 x 8 inch baking tins
- Grater
- Whisk
Ingredients
- 100 g ground flaxseed
- 1 1/2 cups water
- 300 g gluten free self-raising flour
- 100 g ground almonds
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 250 g coconut sugar
- 1 tbsp baking powder
- 150 ml plant-based milk (unsweetened almond)
- 2 large carrots, grated
- 2 cans coconut milk fat (the thick part at the top)
- 2 tbsp coconut sugar (for icing)
Instructions
- Chill coconut milk cans overnight and place a mixing bowl in the fridge a couple of hours before making the icing.
- Preheat the oven to 200°C (390°F).
- Combine ground flaxseed and water in a small bowl, stir and leave for 10 minutes until thickened.
- In a large bowl mix the gluten free self-raising flour, ground almonds, cinnamon, nutmeg, coconut sugar and baking powder until even.
- Add the almond milk and the thickened flax mixture, then fold in the grated carrots.
- Grease or line two 8-inch tins and divide the batter between them.
- Bake for about 25 minutes. Once baked, cool completely and chill in the fridge for about 90 minutes before icing.
- For the icing, scoop the solid coconut cream into a chilled bowl with 2 tablespoons coconut sugar and whisk until light and spreadable.
- Spread icing on each cake layer, stack, and decorate as desired.
Notes
- Step-by-step photos are available above to guide you through the process.
- Store in an airtight container in the fridge for a few days; texture may become slightly denser. Slice and freeze portions for longer storage.
- Sieving the flour can make a lighter crumb but is optional.
- Use the finer side of the grater for the carrots to avoid large pieces.
- Best served freshly baked.
Nutrition
Calories: 446 kcal | Carbohydrates: 53 g | Protein: 7 g | Fat: 22 g | Saturated Fat: 13 g | Fiber: 4 g | Sugar: 27 g
