Don’t have time to make a layer cake? A gluten-free carrot cake made in a square baking pan is the perfect Easter dessert. Carrot cake is one of the best desserts for spring and this recipe is a no-fuss one compared to a layer cake. It is simple to make, but delicious! A moist gluten-free carrot cake with a creamy cream cheese frosting.

I love carrot cake and the cream cheese frosting that is spread on top. This gluten-free carrot cake recipe is simply a delicious dessert to enjoy anytime of the year. A carrot cake recipe made in an 8×8 pan, loaded with raisins, walnuts and spices and topped with a luscious frosting.

I feel like I have been holding out on you. Originally I posted this carrot cake recipe in 2019 on my Instagram page. I am finally starting to share a ton of new recipes here after neglecting the blog for far too long. New gluten-free recipes will be coming to the blog every week now. Happy I am sharing this carrot cake recipe now, just in time for Easter.

WHAT INGREDIENTS YOU NEED TO MAKE THIS CAKE:

• Gluten-free flour blend (1 to 1)
• Monkfruit sweetener
• Gluten-free baking powder
• Cinnamon
• Nutmeg
• Eggs
• Oat milk
• Vanilla
• Light olive oil
• Shredded carrots
• Raw walnuts
• Golden raisins

This gluten-free carrot cake is baked in an 8×8 square baking pan. This makes it the perfect size for a no-stress cake. It’s soft and fluffy, with just the right level of spice and the entire things is smothered in a cream cheese frosting. With spring nearly here and Easter right around the corner, I thought today would be a good day to share this carrot cake recipe.

Here are some more gluten-free cake recipes to try:

Gluten-free lime and poppyseed cake

Old fashioned jam cake

Chocolate cake roll

Cream cheese swirl bundt cake

Instructions on how to make this cake:

1. Preheat oven to 350 degrees.
2. Line an 8×8 baking pan with parchment paper.
3. In a stand mixer add the eggs, milk, vanilla and olive oil and beat well.
4. In a small bowl whisk the gluten-free flour, baking powder, baking soda, sugar and spices.
5. Add the dry ingredients to the bowl and beat on medium speed until you have a smooth batter.
6. Add the shredded carrots, walnuts and raisins and mix on low speed just until combined.
7. Pour batter into lined pan and bake for 25-30 minutes.
8. Remove and cool.

This carrot cake will serve up to 9 regular servings or 6 very generous servings. Make this recipe for your family this Easter, but really you don’t need a special occasion to bake this delicious cake. Carrot cake is one of my favourite cakes, and this recipe is both quick to make and easy to take with you to a family gathering.

The ingredients in this carrot cake are really straight forward and I have used monkfruit sweetener to cut back the amount of sugar normally in a carrot cake. Most carrot cakes are loaded with refined sugar and I like to use monkfruit to cut back on the sweetness. Even though this carrot cake is made with gluten-free ingredients, it tastes incredible! The texture of the cake is amazing and NO ONE will know it is gluten-free.

I am hoping you will make this carrot cake recipe and love the recipe as much as I do.

Looking for more carrot inspired recipes?

Gluten-free carrot cake cupcakes

Zucchini carrot and parmesan muffins

Carrot apple bran muffins

Baked carrot fries

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Download now my new cookbook. 29 gluten-free, low-carb and mostly keto recipes. Recipes like keto bagels, coconut cake, instant post crack chicken and slow cooker pho soup.

Gluten-Free Carrot Cake

This delicious and easy to make gluten-free carrot cake is moist and fluffy and topped with a creamy cream cheese frosting. A no-fuss cake perfect for Easter and springtime.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course cake, carrotcake, Dessert, gluten-free

Cuisine American

Servings 8

Equipment

• stand mixer
• bowls
• measuring cups
• square baking pan
• parchment paper
• whisk

Ingredients

  

1x2x3x

• 1 1/2 cup gluten-free flour blend (1 to 1)
• 1/2 cup monkfruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 1/2 cup oat milk
• 1 tsp vanilla
• 2/3 cup light olive oil
• 1 cup shredded carrots
• 1/2 cup raw walnuts, chopped
• 1/4 cup golden raisins

Instructions

 

• Preheat oven to 350 degrees.
• Line a square baking pan with parchment paper.
• In a stand mixer add the eggs, milk, vanilla and olive oil and beat well.
• In a small bowl whisk the gluten-free flour, baking powder and soda, sugar and spices.
• Add dry ingredients to mixer bowl and beat on medium speed until you have a smooth batter.
• Add the shredded carrots, walnuts and raisins and mix on low until just combined.
• Pour batter into lined pan and bake for 25-30 minutes.
• Remove and cool.
• Once cooled make a creamy cream cheese frosting to top the cake.

Keyword cake, carrotcake, dessert, easter, glutenfree

Tried this recipe?Let us know how it was!