Grandma Jean’s Gluten-Free Carrot Cake
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Hands down the BEST gluten-free carrot cake you’ll ever make, whether its a cake or cupcakes! Some recipes are more than just dessert, they’re family traditions and Grandma’s Famous Carrot Cake is just that. It’s perfectly moist, packed with flavor and warm spices, fresh carrots, topped with fluffy cream cheese frosting, and it’s incredibly easy to make. It’s completely gluten-free and can easily be made dairy-free, so everyone can enjoy a slice of this classic favorite.
It’s the cake that shows up at celebrations, holidays, and special gatherings, and somehow always disappears faster than anything else on the table.
Why You’ll Love This Carrot Cake
This is the kind of cake that feels nostalgic, comforting, and just a little bit special.
- A super easy family recipe loved for generations
- Great for special occasions like Easter and birthdays
- Incredibly moist and soft with the perfect balance of warm spices
- Gluten-free and easy to make dairy-free
- Topped with yummy cream cheese frosting
- Super simple sheet cake made in a 9×13 pan that is no-fuss, easy to transport, and always a crowd-pleaser. You could make this a layer cake instead or cupcakes, if you really wanted to!
- Don’t worry the raisins or walnuts can be optional too!
The Story Behind Grandma’s Carrot Cake
This carrot cake has been a staple in our family for years. It’s the one Grandma always made for Easter, Christmas, every birthday of mine (to my request), and anytime anyone visited. It’s the cake that fills the kitchen with the smell of cinnamon and makes you peek into the oven just to check on it. It’s simple, reliable, and always turns out perfectly. Over time, we adapted it to be gluten-free and dairy-free as allergies developed in the family, but it still tastes just like the original, maybe even better.
Tips for the Best Carrot Cake
- Use finely grated carrots for the best texture.
- Use a high-quality gluten-free 1:1 flour: I like to use Pamela’s or King Arthur.
- Bake the cake longer: Sometimes gluten-free cakes need longer in the oven than regular cakes. Cook until it’s golden brown and a toothpick comes out clean in the center of the cake or cupcakes.
- Don’t skip the cooling time – it helps the cake set and stay moist.
- Add pineapple for an extra soft, tender crumb.
- For dairy-free, simply use plant-based cream cheese and butter in the frosting.
One slice in, and you’ll understand why this cake has always been our family favorite, especially mine!
More Favorite Gluten-Free Sweets:
- Chewy Fudgy Gluten-Free Brownies
- Gluten-Free Strawberry Milkshake Cupcakes
- No-Butter Gluten-Free Chocolate Chip Cookies
- Gluten-Free Citrus Lemon Bars
- Gluten-Free Ooey-Gooey Cinnamon Rolls
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Grandma Jean’s Carrot Cake
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup oil (I use avocado oil)
- 2 cups carrots shredded
- 2 cups gluten-free flour
- 2 tbsp cinnamon
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 12 oz can of crushed pineapple drained
- 1 1/2 cups coconut shredded
- 1/2 cup raisins
- 1 cup walnuts (optional)
Cream Cheese Frosting:
- 16 oz cream cheese at room temp (dairy-free works too)
- 1 tbsp butter at room temp (dairy-free works too)
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350F and grease a 9×13 baking dish. Also, let the cream cheese come to room temperature on the counter for the frosting later.
- In a large mixing bowl, cream the eggs, oil, and sugar together until well combined. Then, stir in the carrots, flour, cinnamon, baking powder, baking soda, and salt.. Lastly, add the raisins, pineapple, coconut, and walnuts stirring well until the entire mixture is well combined.
- For a cake: Bake for about 45 minutes or until a toothpick entered into the center comes out clean. Let cool completely on a wire rack.For cupcakes: line a cupcake pan with liners and bake at 350F for about 25 minutes or until a toothpick comes out clean.
- While the cake or cupcakes cool, start the frosting. Cream the cream cheese and butter together. Next, mix in the vanilla extract and 1 cup of powdered sugar at a time. Once the cake or cupcakes are completely cooled, evenly spread the cream cheese frosting over the top.
Notes
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