Looking for the perfect gluten free carrot cake recipe that’s also dairy free, incredibly moist, and husband approved?
You’re in the right place. In this article, you’ll find three delicious variations: a classic gluten free carrot cake recipe, a Betty Crocker style shortcut, and a hearty loaf version. Whether you’re baking for a celebration or just want to show some love through food, these recipes are warm, nostalgic, and easy to make.
Table of Contents:
Table of Contents
Gluten Free Carrot Cake Recipe That’s Moist, Easy & Dairy Free
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This gluten free carrot cake recipe is moist, tender, and dairy free. Made with wholesome flours and fresh carrots, it’s perfect for birthdays, weekends, or anytime love is served by the slice.
Ingredients
1/2 cups almond flour
1/2 cup oat flour
2 tbsp tapioca flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 eggs
1/3 cup coconut oil (melted)
1/2 cup unsweetened applesauce
1/3 cup maple syrup
1 tsp vanilla extract
1 cup finely grated carrots
1/2 cup crushed pineapple (drained)
1/4 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round pan.
2. In a bowl, whisk almond flour, oat flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, coconut oil, applesauce, maple syrup, and vanilla.
4. Add wet mixture to dry and stir until just combined.
5. Fold in grated carrots, pineapple, and nuts if using.
6. Pour batter into prepared pan. Let rest 10 minutes before baking.
7. Bake for 40–45 minutes (loaf) or 30–35 minutes (round pan) until toothpick comes out clean.
8. Cool in pan 10 minutes, then transfer to rack to cool completely.
9. Top with dairy-free frosting or serve plain.
Notes
Let batter rest before baking for best texture.
Crushed pineapple adds moisture—don’t skip it.
Store covered at room temp for 2 days or refrigerate for up to 5.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
A Comforting Gluten Free Carrot Cake Recipe
A slice of love: Our story behind the cake
Carrot cake has always meant celebration in our house. Birthdays, anniversaries, or just a quiet Sunday afternoon it was my husband’s favorite way to slow down and savor life. But when we started removing gluten and dairy from our meals for health reasons, I knew I couldn’t let this tradition disappear. That’s how this gluten free carrot cake recipe came to life
You’ll find this version light yet satisfying, with a soft crumb and rich flavor. Almond flour and a touch of oat flour replace traditional wheat, keeping it wholesome and hearty. Applesauce and crushed pineapple ensure every bite stays moist no dry cake here! Best of all, it’s completely dairy free without sacrificing the creamy texture you expect.
For more soft, gluten free cakes, you might love this gluten-free angel food cake recipe or treat him with the beautifully rich gluten-free red velvet cake.
The ingredients that make it work
The secret? Using just the right blend of naturally gluten free flours and letting carrots, pineapple, and warm spices do the heavy lifting. Trust the process, it’s simple and forgiving.
Even without dairy, the texture is delightfully tender. I use a coconut cream frosting, but you can also top it with a dusting of powdered monk fruit for a lighter touch.
Betty Crocker Gluten Free Carrot Cake Recipe, My Way
Making it easier without losing the love
That’s when I reach for the Betty Crocker gluten free carrot cake mix. But I never leave it as is. Instead, I add my own touches to make it taste homemade and heartfelt.
The base is reliable: rice flour, sugar, and those familiar warm spices. But to bring in the soul of our homemade version, I fold in shredded carrots, crushed pineapple, a handful of chopped walnuts, and a splash of vanilla. These simple additions give it body, richness, and that “baked from love” feeling. Nobody ever guesses it started from a box.
Helpful swaps and success tips
Make gluten free carrot cake recipe dairy free by skipping the traditional cream cheese frosting. Instead, use a vegan cream cheese mixed with maple syrup and a touch of lemon juice. It’s tangy, smooth, and spreads like a dream. For extra moisture (a common challenge in gluten free baking), don’t overmix and be generous with your add ins pineapple especially.
Betty Crocker’s mix is a wonderful tool, but it becomes your carrot cake when you pour in those personal touches. It’s not about perfection it’s about making something warm, sweet, and safe for the people you love most.
Gluten Free Carrot Cake Loaf Recipe for Slow Afternoons
Loaf-style comfort, made to last
There’s something so peaceful about baking a loaf. It doesn’t ask much of you just a little time and a warm oven. This gluten free carrot cake loaf recipe is what I make on quiet afternoons when I want to fill the house with the smell of cinnamon and say “I love you” without using words. My husband loves it toasted with a pat of dairy free butter or simply sliced with tea. It’s hearty, subtly sweet, and packed with texture.
This gluten free carrot cake loaf recipe uses almond flour, oat flour, and a small amount of tapioca starch to bind everything without gluten. Grated carrots add structure and moisture, while chopped pecans and golden raisins bring a little surprise to every bite. I gently fold in crushed pineapple, which keeps the crumb tender and the flavor deep.
Loaf specific tips for best results
Use a parchment lined pan to help the loaf release cleanly. And don’t rush the cooling process loaf cakes need time to settle and firm up.
If you’re wondering how to make a gluten free cake more moist, the secret lies in balanced wet ingredients: eggs, applesauce, and a touch of coconut oil do wonders here.
This loaf is beautiful unadorned, but if you want to dress it up, try a light glaze made from powdered coconut sugar and almond milk. For something even simpler, a dusting of cinnamon gives it a cozy, bakery fresh feel.
gluten free carrot cake recipe Conclusion
No matter which version you choose a classic gluten free carrot cake recipe, a shortcut with Betty Crocker, or a cozy loaf these cakes are made to express love.
They’re simple, rich in tradition, and full of thoughtful ingredients that nourish more than just the body. For every husband who lights up at the scent of cinnamon and carrots baking, this one’s for you.
gluten free carrot cake recipe Frequently Asked Questions
What is the best gluten-free flour for carrot cake?
The best gluten free flour for carrot cake is a blend specifically, one combining almond flour for moisture, oat flour for structure, and a small amount of tapioca or arrowroot starch for binding. You can also use a trusted all purpose gluten-free mix (like Bob’s Red Mill 1-to-1), but I always suggest adding moisture heavy ingredients like applesauce or pineapple to get that tender crumb.
Can you make gluten free carrot cake?
Absolutely! Gluten free carrot cake is not only possible it can be rich, moist, and utterly delicious when made with the right ingredients. Just swap out traditional wheat flour for gluten-free alternatives, and use dairy free milk or vegan cream cheese if needed. Many people can’t even tell the difference when it’s done right.
What is the secret to gluten free baking?
The secret lies in balance and hydration. Gluten-free flours absorb liquid differently, so recipes need more moisture and sometimes a short rest before baking. Also, combining flours like almond and oat creates the right structure. Never forget to include a binding agent like eggs, flaxseed, or xanthan gum especially in cakes.
How to make a gluten-free cake more moist?
Use ingredients that naturally hold moisture: applesauce, crushed pineapple, mashed banana, or even Greek-style dairy-free yogurt. Avoid overbaking and let the batter sit for 5–10 minutes before baking. Adding fat like coconut oil also helps keep it soft and tender.
