Grain-Free and Dairy-Free Carrot Cake Recipe

One of my all-time favorite desserts is carrot cake, and I’m excited to share this Grain-Free and Dairy-Free Carrot Cake recipe with you. It keeps all the cozy, classic flavors of traditional carrot cake but is made without grains or dairy—perfect for anyone looking for a naturally gluten-free, dairy-free dessert option that doesn’t sacrifice taste or texture.

This version is affectionately called “Cady’s Carrot Cake.” Cady, the Director of Operations at The Defined Dish, worked from a cherished family recipe and adapted it into a grain-free, dairy-free version that’s tender, moist, and full of warm spices. Her take has become a favorite in our kitchen, and it’s easy to see why—the cake is reliably delicious and simple to make.

I remember the first time I tried carrot cake as a kid: I was hesitant at the idea of carrots in a sweet treat, but one bite converted me instantly. Carrots contribute natural sweetness and moisture, and when paired with warming cinnamon and a bright touch of citrus zest, they create a cake that’s layered with flavor. This recipe is moist, fluffy, and excellent with a cup of coffee or as a special-occasion dessert.

The method is straightforward and forgiving. The trickiest part is patience—waiting for the cake to cool enough to frost is always the hardest for me. Because the batter is slightly thicker than a typical cake batter, it accounts for the moisture the grated carrots release as they bake, yielding a tender crumb. This cake works beautifully for holidays like Easter or Mother’s Day, for showers, and it also keeps well enough to enjoy as a snack through the week.

For More Dessert Ideas:

Grain-Free Strawberry Snacking Cake • GoGo’s Oatmeal Chocolate Chip Bars • Grain-Free Red Velvet Cake • GoGo’s Perfect Cheesecake

Grain-Free Carrot Cake

Ingredients

For the Cake:

• 2½ cups superfine almond flour
• 1¼ cups tapioca flour
• 2½ teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• ¾ cup avocado oil
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon orange zest
• 2 cups shredded raw carrots (about 4–5 medium carrots)
• ½ cup loosely chopped golden raisins (optional)

For the Frosting:

• 4 ounces dairy-free cream cheese, room temperature
• 2 tablespoons unsalted butter or vegan butter, room temperature
• 1½ teaspoons vanilla extract
• 1 tablespoon lemon zest
• ½ tablespoon lemon juice
• 2½ cups powdered sugar

For Serving:

• ¼ cup chopped pecans (optional)

Instructions

Make the Cake

1. Preheat the oven to 350°F. Spray a 9×9-inch square baking pan with avocado or coconut oil spray and line it with a parchment sling for easy removal. Set aside.
2. In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon, and salt. Set aside.
3. In a large mixing bowl or in a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium-high for 3–4 minutes until the eggs are pale yellow and fluffy. Add the avocado oil, maple syrup, vanilla, lemon zest, and orange zest, then beat on medium to combine.
4. Reduce mixer speed to medium-low. Add the dry ingredients in increments, scraping the sides of the bowl as needed. Mix 1–2 minutes until everything is well combined.
5. Fold in the shredded carrots and golden raisins until evenly distributed.
6. Transfer the batter to the prepared pan and smooth into an even layer. Bake 30–35 minutes, until the top is lightly browned and a cake tester comes out clean. If the top browns too quickly, tent it with foil partway through baking.
7. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely before frosting.

Make the Frosting

1. In a stand mixer fitted with the paddle attachment, beat the dairy-free cream cheese, butter, vanilla, lemon zest, and lemon juice on medium for 2–3 minutes until light and fluffy.
2. Slowly add the powdered sugar and beat on high for 2–3 minutes until the frosting is smooth and combined. Chill the frosting briefly if it becomes too soft while your cake cools.
3. When the cake is completely cool, spread a generous layer of frosting evenly across the top with an offset spatula. Sprinkle with chopped pecans if desired, cut into squares, and serve.

Notes

Nutrition

Additional Info