The Best Gluten-Free Carrot Cake (Moist + Easy Cream Cheese Frosting)

If you’ve been searching for a moist gluten-free carrot cake that actually tastes like the real thing, this is it. This recipe uses avocado oil for a rich, tender crumb, applesauce for extra moisture, and freshly grated carrots for the best texture. It’s layered with a creamy cream cheese buttercream that’s smooth, pipeable, and not overly sweet — making this the perfect gluten-free cake for special occasions or weekend baking.

The Best Gluten-Free Carrot Cake (Moist + Easy Cream Cheese Frosting)

Moist, bakery-style gluten-free carrot cake made with avocado oil, applesauce, warm spices, and freshly grated carrots—stacked into three fluffy layers and finished with a silky cream cheese buttercream. Classic, cozy, and will have you coming back for more.

Prep: 25 min Bake: 25–27 min Yields: 1 (3-layer) 8-inch cake

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• 8-Inch Cake Pans (Set of 3): Makes it easy to bake all three layers evenly at the same time.
• Parchment Rounds: The secret weapon for clean release every single time.
• Offset Spatula: Helps you frost smoothly and easily.

Tip: For the best texture, grate carrots fresh (not pre-shredded). The bagged ones are dry and won't give you the same result.

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Ingredients

Carrot Cake

• 1 cup (218 g) avocado oil
• ½ cup (125 g) applesauce
• 1 cup (200 g) packed brown sugar
• 1 cup (200 g) granulated sugar
• 6 eggs (room temperature)
• 2 tsp (8.4 g) vanilla bean paste (or extract)
• 3 cups (360 g) gluten-free all-purpose flour (I used Bob’s Red Mill 1:1)
• 2 tsp (5.3 g) ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 Tbsp (10 g) baking powder
• 1 tsp (4 g) baking soda
• 1 tsp (5.6 g) salt
• 4 cups (400 g) freshly grated carrots

Cream Cheese Buttercream

• 1½ cups (339 g) unsalted butter, slightly cold
• 6 oz (170 g) cream cheese, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 3 Tbsp (45 g) heavy whipping cream
• 1 tsp vanilla bean paste (or extract)
• Pinch of salt

Directions

Make the Cake

1. Preheat your oven to 350°F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, spray again, and set aside.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the avocado oil, brown sugar, and granulated sugar on medium speed for about 2 minutes.
4. Add the applesauce and vanilla and mix until combined.
5. With the mixer on medium speed, add the eggs gradually, scraping down the sides and bottom of the bowl between additions. Once all eggs are incorporated, beat for 1 minute.
6. With the mixer on low speed, gradually add the dry ingredients and mix just until combined (don’t overmix).
7. Fold in the freshly grated carrots until evenly distributed.
8. Divide the batter evenly between the three pans (about 20 oz per pan). Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool cakes in the pans for 10–15 minutes, then turn out onto cooling racks and cool completely. Level cake layers if needed.

Make the Buttercream

1. In the bowl of a stand mixer, beat the butter and cream cheese together on medium speed for about 2 minutes until smooth. Scrape down the bowl.
2. With the mixer on low speed, gradually add the powdered sugar, then add the heavy cream, vanilla, and a pinch of salt.
3. Increase to medium-high speed and beat for 3–5 minutes until fluffy and smooth.

Assemble + Decorate

1. Place the first cake layer (top side up) on a cake stand or board. Spread about 1 cup of buttercream evenly over the top.
2. Add the second cake layer and spread another 1 cup of buttercream.
3. Place the third layer on top, top side down for the flattest finish.
4. Apply a thin layer of buttercream over the entire cake (crumb coat). Freeze for about 15 minutes to set.
5. Finish frosting and decorating with the remaining buttercream.

Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Let slices sit at room temp for 20–30 minutes before serving for the best texture.

Storage & Shelf Life

Cake Layers: Once fully cooled, wrap tightly in plastic wrap and freeze for up to 2 months.

Frosted Cake: Refrigerate up to 5 days. Best texture on days 1–3.

Freezing: You can freeze the fully frosted cake (or slices) wrapped well for up to 1 month. Thaw overnight in the fridge.

Make-Ahead: Bake and freeze the cake layers in advance. Thaw at room temperature for 30–60 minutes before decorating.

Pro Tip: If your buttercream feels too soft, chill it for 10 minutes, then re-whip for a thicker, pipeable finish.