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Gluten-Free Carrot Cake

4.6

(155)

This image may contain Plant Food Vegetable Produce Pollen Lentil and Bean
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: Use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.

Recipe information

  • Yield

    8–12 servings

Ingredients

Cake

½

cup virgin coconut oil, melted, plus more for pans

3

cups almond flour, plus more for dusting pans

1½

tsp. kosher salt

1

tsp. baking powder

1

tsp. ground cardamom

1

tsp. ground cinnamon

1

tsp. ground ginger

½

tsp. baking soda

5

large eggs

1¼

cups (packed) dark brown sugar

1

tsp. vanilla extract

10

oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water

¾

cup shredded unsweetened coconut

¾

cup walnuts, finely chopped

½

cup golden raisins

Frosting and Assembly

8

oz. cream cheese, room temperature

½

cup (1 stick) unsalted butter, room temperature

1¼

cups gluten-free powdered sugar

⅓

cup Greek yogurt

1

tsp. vanilla extract

Pinch of kosher salt

Preparation

  1. Cake

    Step 1

    Preheat oven to 350°. Grease two 8" parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

    Step 2

    Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

    Step 3

    Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

    Step 4

    Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

    Step 5

    Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

    Step 6

    Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

  2. Frosting and Assembly

    Step 7

    Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

    Step 8

    Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

    Step 9

    Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.

Explore Bon AppétitCakeDessertCarrotVegetableAlmond FlourCream CheeseCheeseEasyGluten-FreeHealthyishBaking
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Reviews (155)

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  • My friend and I made this recipe dairy-free as well (using miyoko's butter and cream cheese and forager's cashewgurt), and it was still incredible. When we presented it at a birthday party, it was devoured immediately, and no one could believe it was dairy and gluten-free. One person said it was the best cake they'd ever eaten. It's definitely a recipe I'll hold onto for life!

    • Anonymous

    • Brooklyn, NY

    • 12/25/2023

  • The cake was fantastic. It was very moist and held together well. The icing was far too runny, and the flavor was good but had a horrible consistency. I will add the cake to my list of recipes but not the icing.

    • Ruth B

    • Canada

    • 11/7/2022

  • all my picky-ass new yorker friends agree (even those who eat gluten!) that this is the very best carrot cake they have ever eaten. so there's that.

    • jen z

    • Brooklyn, NY

    • 8/10/2022

  • WAY too eggy. Why do recipe writers insist on using so many eggs in cakes lately? Tastes like a carrot quiche. Total bust.

    • Anonymous

    • 4/17/2022

  • This cake is divine. Absolute perfection. Tremendously moist, and fabulous flavor. I never got around to making frosting but instead popped one layer in the freezer and sliced the other to eat unadorned.

    • Jody Symula

    • Richmond, VA

    • 3/4/2022

  • If you, like me, forget the oil--don't despair! How could it be more perfect than it is without it? The coconut oil I found was ten years past its best-by. date, and, distracted, I just forgot about finding an alternative (though a nagging feeling thatI'd missed something finally blossomed, after the quite beautiful cake was out and cool, into realization I'd left out oil). It really is the best carrot cake I've ever made.

    • Anonymous

    • Portland, Orefon

    • 1/21/2022

  • To the reviewer below— Sharon! Never fear, love! This is the One True Carrot Cake—a masterpiece. It is in no way dry—for me it is totally moist. I will be eternally obsessed with this recipe, I can’t believe how perfectly it comes out. Try using finely chopped dried cherries instead of golden raisins! It’s become my gold standard.

    • Chris Zane

    • Louisville, KY

    • 12/23/2021