A gluten free carrot cake with a moist crumb made with rice and almond flours, crushed pineapple and warming spices. Delicious plain or topped with creamy frosting.
This gluten-free carrot cake combines the earthiness of carrots, the warmth of cinnamon and spice, the crunch of walnuts and the sweetness of pineapple. It is a recipe that everyone can enjoy, regardless of whether they follow a gluten-free diet or not. It is also flexible, as it is just as good served plain or topped with tangy cream cheese and yogurt frosting. It can be served as a layered cake, a slice or even muffins.
So, now you have a gluten free cake recipe that’s perfect for everyday snacks or celebrations. Enjoy!
How this carrot cake is different from traditional recipes
Most carrot cakes rely on wheat flour for structure, but this recipe is made entirely gluten-free, using a blend of rice flour and almond flour. The result is a cake that’s moist with a tender crumb.
Instead of butter, this version uses olive oil and Greek yogurt, which keep the cake soft while adding a subtle richness. Crushed pineapple and freshly grated carrot bring natural sweetness and moisture, meaning you don’t need as much added sugar.
I have made adjustments to traditional carrot cake recipes to make it gluten-free, nourishing and scrumptious. It isn’t about cutting things out, but enjoying the flavours and textures that make carrot cake so delicious.
Food is meant to be joyful—not earned or justified.
What you’ll need to make this carrot cake
This gluten-free carrot cake comes together with simple, everyday ingredients. Here’s what you’ll need:
- Gluten-free flours: a blend of rice flour and almond flour gives the cake a tender crumb with a little nuttiness.
- Carrots: freshly grated carrot keeps the cake moist and adds natural sweetness.
- Brown sugar: for a deeper, caramel-like sweetness that balances the spices.
- Spices: cinnamon, ginger and nutmeg bring the warmth that makes carrot cake so comforting.
- Walnuts (or pecans): for crunch and flavour. You can also leave them out if you prefer.
- Coconut: adds a subtle texture and pairs beautifully with the carrot and pineapple.
- Olive oil and Greek yogurt: keep the cake soft, rich and moist without being heavy or oily.
- Crushed pineapple: a secret ingredient for extra sweetness, juiciness and texture.
- Eggs: bind the cake together.
- Orange zest and vanilla: give a fresh, fragrant lift.
You can enjoy this carrot cake without frosting or toppings. But it is oooh so delicious with:
- Cream cheese and Greek yogurt frosting: a tangy, creamy topping that pairs perfectly with carrot cake.
- Maple-orange walnuts: an optional topping that makes it look extra special.
How to make this carrot cake
This gluten-free carrot cake is simple to make.
You’ll start by mixing the dry ingredients—flours, sugar, spices, coconut and nuts—in one bowl. In another bowl, whisk together the eggs, olive oil, yogurt, pineapple, orange zest and vanilla. Then stir in the grated carrot. Combine the wet and dry mixtures, then pour them into your prepared pans and bake until golden and springy.
Once cooled, you can enjoy it plain or topped with a creamy frosting and an optional scattering of maple-orange walnuts.
How to serve this gluten-free carrot cake (and variations—layered cake, slice, cupcakes)
You can make this carrot cake however you want to serve or enjoy it.
Try baking it as a two-layer round cake or in a rectangular pan for a simple slice—just avoid a deep round tin, as the batter is quite dense.
You can also turn it into muffins or cupcakes by baking the batter in a lined muffin tray for 15-20 minutes.
Serve it frosted for a classic finish, or enjoy it plain with a dusting of icing sugar, a dollop of cream or Greek yogurt. Yum!
Slicing tip:
Let the cake cool completely before slicing. This helps it hold its shape, prevents excessive crumbling and makes for cleaner, neater slices.
Use a serrated knife, such as a bread knife or a small tomato knife, and cut the cake with a gentle sawing motion. When cutting a frosted cake, clean the knife by wiping it with a paper towel or a damp cloth between slices.
Storage suggestions
Store the cake in an airtight container in the fridge for up to 5 days.
It also freezes well for 3–4 months. Simply wrap slices individually.
It can be frozen with frosting, but it will separate slightly and not look as smooth or be as creamy. So it is best to freeze the cake unfrosted.
Have you tried this gluten-free carrot cake?
I’d love to hear if you give this carrot cake a try and how you enjoyed it. Did you keep it simple—enjoying a slice with a cup of tea? Or did you bake it into muffins or layer it with cream cheese and Greek yogurt frosting?
Your feedback not only helps me but also inspires others who might be trying this recipe for the first time. So, share your experience in the comments below and let me know how this cake turned out for you.
Want more gluten-free or spiced cake recipes?
If you love this carrot cake, you might also enjoy my gluten-free parsnip cake, pumpkin loaf or banana bread. Alternatively, search my website for other delicious and nourishing desserts.
Gluten Free Carrot Cake
Ingredients
Dry Ingredients
- 1 ½ cups (260 g) rice flour
- ¾ cup (65 g) almond flour
- 1 cup (135 g) brown sugar
- 1 cup (120 g) walnuts, coarsely chopped
- ½ cup (45 g) shredded or desiccated coconut (plain unsweetened)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
Wet Ingredients
- 3 cups (300 g) grated raw carrot (2-4 carrots)
- ½ cup (120 ml / 100 g) olive oil
- 3 eggs, lightly whisked
- 1 ¼ cup (225 g) canned crushed pineapple in juice
- ½ cup (120 g) natural Greek yogurt
- 1 tablespoon finely grated orange zest (about 1 orange)
- 1 teaspoon vanilla extract
Optional Frosting
- 225-250 g full-fat cream cheese, softened to room temperature
- ¼ cup (60 g) plain Greek yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Optional Maple-Orange Walnuts
- ½ cup walnuts
- 2 tablespoons maple syrup
- 2 tablespoons orange juice
Instructions
- Preheat oven to 180°C (350°F). Line two 23-25 cm round cake tins (or a brownie pan) with baking paper.
- In a large bowl, combine rice flour, almond flour, brown sugar, walnuts, coconut, cinnamon, ginger, baking soda, baking powder and nutmeg.
- In a medium bowl, whisk eggs. Then stir in olive oil, crushed pineapple, yogurt, orange zest and vanilla. Add grated carrot and mix to combine.
- Pour wet ingredients into dry ingredients and stir gently until thoroughly combined.
- Divide mixture evenly between the two cake tins (about 800 g per tin) or pour into the brownie pan.
- Bake for 30–40 minutes, or until lightly browned and a skewer inserted into the centre comes out clean.
- Remove from oven and allow cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
To assemble with frosting
- Place one cake layer on a serving plate or board. Spread frosting over the top, then place the second cake layer on top and frost the top (and sides, if desired).
- For a tray bake, cut into squares and serve with frosting, either spread or piped on top.
Maple-orange walnuts (optional)
- Place walnuts, maple syrup and orange juice in a small frying pan over medium heat.
- Stir until the liquid has reduced and coated the walnuts.
- Allow to cool before scattering over the frosted cake.
Notes
- Nut swaps: Pecans make a delicious substitute for walnuts.
- Cake size: This batter is quite dense, so it bakes best in two shallow round tins or a rectangular slice pan. Avoid baking it as one deep round cake, as the centre can remain too moist.
- Slicing tip: Let the cake cool completely before slicing. This helps it hold its shape, prevents excessive crumbling and makes for cleaner, neater slices.
- Muffins or cupcakes: You can turn this recipe into muffins. Spoon batter into a lined muffin pan and bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack before frosting.
- Serving without frosting: The cake is naturally moist and flavourful. Enjoy it plain, dusted with icing sugar, or served with a dollop of cream or Greek yogurt.
1 comment
Delicious!
It stores so well in the freezer, so you can grab a piece of cake whenever the mood strikes. It only takes 15-30 minutes to defrost a single piece at room temperature. Or I take it out and put it in the fridge for later. Yum!