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.

Gluten Free Carrot Cake Recipe – Moist & Easy

Name: Gluten Free Carrot Cake Recipe That’s Moist, Easy & Dairy Free
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

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

Scale

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)

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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