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4.58 from 235 votes

Gluten-free Carrot Cake (Moist and Fluffy)

Moist and tender Gluten-free carrot cake. Spiced to perfection!
Course cake, Dessert, gluten-free
Cuisine American, southern
Keyword cake, carrots, cinnamon, gluten, gluten-free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Author Divas Can Cook


  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup canola oil or vegetable oil
  • 3 eggs room temperature
  • 2 cups Pamela's artisan gluten-free flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 2-3 cups carrots finely shredded (I used a little over 2 cups)
  • 1/2 cup pureed carrots optional but great!
  • 1/2 cup sweet coconut flakes finely shredded

FROSTING (double the recipe if you like a thick layer of frosting)

  • 8 oz cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 2 cups confectioners sugar may need more to thicken if desired
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts chopped


  • Preheat oven to 350 F.
  • Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
  • In a large bowl cream together oil, sugars, and eggs. Set aside.
  • In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
  • Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
  • Mix just until fully combined. (careful not to over mix)
  • Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
  • Pour batter evenly into prepared pans.
  • Bake for 20-25 minutes until center is set. (do not over bake!)
  • Place pans directly into freezer to cool.
  • While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
  • Add in the confectioners sugar and vanilla extract.
  • Mix until silky and creamy. Add more sugar if a thicker texture is needed.
  • When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.



This carrot cakes tastes even better the next day!