This dairy free & gluten-free carrot cake recipe is just as delicious as classic carrot cake but it’s allergy friendly. Applesauce & dairy-free yogurt replace oil and butter in this delicious recipe.

While I’m usually strictly a chocolate person, there’s something about the spring that makes me seriously crave carrot cake. It’s always on the menu for our spring celebrations.

I try to make desserts that even people with dietary restrictions can enjoy. Since I can remember, I have been lactose intolerant. I never complain or ask others to cook special meals for me. But when people go the extra mile to make something they know I can eat, it really means a lot.

That’s why I decided to adapt my favorite carrot cake recipe to make it gluten and dairy-free. A special gluten-free carrot cake you can share with special people to make them feel loved.

Dairy-Free Carrot Cake: Ingredients & Substitutions 

• Gluten-free flour. I used an all-purpose gluten-free flour blend and the texture turned out great. You can substitute regular all-purpose flour if you do not need the cake to be gluten-free.
• Granulated sugar. organic cane sugar & white sugar are good choices.
• Dairy-free yogurt. There are many varieties of dairy-free yogurt on the market today, and you can find them at just about any grocery store. If you do not need a dairy-free cake, use regular yogurt. I like using vanilla flavored yogurt.
• Cream Cheese Frosting. If you are like me and think carrot cake must be slathered with cream cheese frosting, follow this recipe (cream cheese frosting) and use dairy-free cream cheese and vegan butter.

How to Make Gluten-Free Carrot Cake

Let’s walk through how to make this recipe step-by-step!

Begin by lining and lightly greasing two, 6″ round cake pans. I like to trace “handles” on the cake pans for easy removal (see photo below). Alternatively, you can bake it in one, 9″ round cake pan.

Then, combine the gluten-free flour, baking soda, baking powder, salt and cinnamon in a small bowl. Then set it aside.

Next, whisk together the wet ingredients and sugar.

Once the wet mixture is smooth, stir in the dry ingredients.

Then, fold in the grated carrots.

Then, evenly divide the batter between the two prepared cake pans and bake in the preheated oven until the top is set and a cake tester inserted in the center comes out clean.

Cool and Frost

Let the gluten free carrot cake cool completely before frosting with your favorite dairy-free frosting, or you can make a simple vanilla glaze to go over the top instead. Once frosted, chill in the refrigerator for at least 3 hours, or overnight, before serving.

I suggest freezing both cake rounds before frosting to minimize crumbs getting into the frosting!

Serve

I suggest serving this dairy-free carrot cake slightly chilled, with your favorite spring recipes!

Store/Freeze

Store leftover cake covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Thaw slowly in the refrigerator before serving.

Gluten-Free Carrot Cake Recipe FAQs

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