Gluten-Free Carrot Cake (Dairy-Free)

This gluten-free carrot cake recipe is healthier than your average cake and it's dairy-free! Applesauce & dairy-free yogurt replace oil or butter in this delicious recipe! 
Course Dessert
Cuisine American
Keyword carrot cake recipe, gluten-free carrot cake, healthy carrot cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 Two-layer, 6" round cake (serves 10)
Calories 111.7kcal
Author Laura



  • Preheat oven to 350 degrees F. Grease and flour a 9 x 9” pan or two round 6” cake pans.
  • Mix flour, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.
  • Grate or process your carrots until fine. Measure and be sure you have ¾ cup carrots after processing. Set aside.
  • In a large bowl, whisk together the yogurt and egg.
  • Mix in sugar, applesauce and vanilla until smoothe.
  • Add dry ingredients to wet mixture and mix until well combined.
  • Fold in carrots until evenly mixed.
  • Pour into your prepared cake pans and bake for 35-45 minutes until slightly golden brown and a toothpick inserted in the center comes out clean.
  • Let the cake sit in the pans for 5 minutes.
  • After 5 minutes remove and cool on a wire rack.
  • When cake is cooled, frost with your favorite dairy-free frosting (cream cheese is the best)!
  • Chill in the refrigerator until ready to serve!


You can use regular all-purpose flour and regular yogurt if you are not concerned about dietary restrictions!


Serving: 1Slice | Calories: 111.7kcal | Carbohydrates: 22.8g | Protein: 2.3g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 21mg | Sodium: 275mg | Potassium: 44mg | Fiber: 1.7g | Sugar: 13.5g | Vitamin A: 1055IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.7mg