Gluten Free Oatmeal Carrot Cake Recipe
If you’re craving a cake with warm spices, tender crumb, pops of carrot, and none of the gluten, you’re in for a treat with this Gluten Free Oatmeal Carrot Cake. It’s a homey, wholesome twist on the beloved classic, where old-fashioned oats and almond flour combine forces for a moist, satisfying bite. Every forkful has the perfect balance of sweet, spice, and chew—plus you can easily customize it with your favorite nuts, pineapple, or a luscious cream cheese frosting. Whether you’re gluten-free or just seeking your new favorite dessert, this is the cake you’ll make again and again.
Ingredients You’ll Need
The beauty of Gluten Free Oatmeal Carrot Cake is how it draws on simple, pantry-friendly ingredients that each play a key role. Every addition—from buttery oats to cinnamon spices—creates the flavor and texture we all love in this classic, but better for you and safe for gluten-free eaters.
- Gluten-free rolled oats: The backbone of the cake, pulsed into a hearty flour that keeps the crumb tender and full of character.
- Grated carrots: Adds natural sweetness, vibrant color, and plenty of moisture in every slice.
- Almond flour: Gives the cake rich flavor while keeping it moist and light—plus it’s full of healthy fats.
- Brown sugar: Boosts caramel notes that pair perfectly with oats and spice.
- Maple syrup: Adds subtle complexity and balances the sweetness so it’s never cloying.
- Unsweetened applesauce: Keeps the cake extra moist and light while acting as a natural sweetener and fat substitute.
- Eggs: Adds structure so the cake bakes up tall and fluffy.
- Melted coconut oil: Locks in moisture with a gentle hint of coconut flavor (avocado or olive oil work too!).
- Vanilla extract: Rounds out the flavors with its warm, aromatic touch.
- Cinnamon: Essential for that classic carrot cake warmth and spice.
- Nutmeg: A pinch adds depth for an irresistible, bakery-style flavor.
- Baking soda & baking powder: Ensures a perfect rise—no dense cakes here!
- Salt: Sharpens and balances the sweetness.
- Crushed pineapple (drained): Brings even more moisture and a subtle tropical note (optional but delightful).
- Chopped walnuts or pecans: For crunch and nutty contrast, totally up to you!
- Raisins: Offers classic chewiness and natural sweetness—optional, but so good.
- Cream cheese frosting: Whip it up for a luscious, tangy finish, or keep it plain for a lighter style.
How to Make Gluten Free Oatmeal Carrot Cake
Step 1: Prep Your Pan and Preheat
First things first: line an 8-inch cake pan or a square baking dish with parchment paper, letting some hang over the sides for easy cake removal later. Go ahead and preheat your oven to 350°F (175°C) so it’s ready when you are—baking is all about timing!
Step 2: Turn Oats Into Flour
Grab your blender or food processor, add the gluten-free rolled oats, and pulse a few times until you have a coarse, rustic flour. Don’t worry about it being powder-fine; a little texture is what sets Gluten Free Oatmeal Carrot Cake apart from the rest.
Step 3: Whisk the Dry Ingredients
In a large mixing bowl, whisk together your freshly made oat flour, almond flour, spices (cinnamon and nutmeg), baking soda, baking powder, and salt. Make sure everything is combined—this helps the cake rise evenly and ensures those lovely flavors are mixed throughout.
Step 4: Mix the Wet Ingredients
In a separate bowl, stir together the grated carrots, brown sugar, maple syrup, applesauce, eggs, melted coconut oil, and vanilla extract. Mix until smooth and well incorporated. The carrots will keep things moist, while the applesauce and maple syrup bring just the right amount of sweetness.
Step 5: Combine and Fold
Pour your wet ingredients into the bowl of dry ingredients and gently stir until just combined. Don’t overmix—a few lumps mean a tender Gluten Free Oatmeal Carrot Cake. Now’s the time to fold in pineapple, nuts, and raisins if you’re using them. Customizing is all part of the fun!
Step 6: Bake
Spread the batter into your lined pan and smooth out the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and your kitchen will smell like pure happiness.
Step 7: Cool and Frost
Let your cake cool completely in the pan before lifting it out using the parchment. If you want, spread a generous swoosh of cream cheese frosting over the top—classic, decadent, and irresistible. Slice and serve!
How to Serve Gluten Free Oatmeal Carrot Cake
Garnishes
Dress up your cake with a dollop of whipped cream or a swirl of classic cream cheese frosting. For extra flair, sprinkle on chopped walnuts, toasted coconut, or even a dusting of cinnamon. These little details make every serving feel festive and special.
Side Dishes
Pairing is all about contrast. Serve a slice of Gluten Free Oatmeal Carrot Cake alongside a scoop of vanilla Greek yogurt or a light fruit salad for a fresh, bright counterpoint. A hot cup of coffee or herbal tea is always a great sidekick and turns your treat into a cozy afternoon break.
Creative Ways to Present
Try slicing the cake into bite-size squares for finger food at brunch. Or go bold by stacking layers with extra frosting for a mini layer cake effect. Even unadorned, this cake looks beautiful cut into rustic wedges—just the thing for a picnic or a celebratory potluck.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop them into an airtight container and keep them refrigerated. Gluten Free Oatmeal Carrot Cake stays moist and delicious for up to five days—if it lasts that long! The flavors deepen as it rests, making each slice the best kind of snack the next day.
Freezing
This cake is freezer friendly! Freeze individual pieces (well-wrapped in plastic or parchment and placed in a freezer bag) for up to three months. You can also freeze the whole unfrosted cake, then frost just before serving for the freshest taste.
Reheating
To enjoy a slice warm, microwave it in short bursts or pop it in a 300°F oven for a few minutes. If frosted, be gentle—cream cheese frosting softens quickly. Warm cake with cool frosting is a match made in dessert heaven!
FAQs
Can I use quick oats instead of rolled oats for Gluten Free Oatmeal Carrot Cake?
Rolled oats provide the best texture once ground, but in a pinch, quick oats can work. Just know the cake might be a bit less hearty and have a finer crumb—not a bad trade-off for convenience.
What should I do if I don’t have almond flour?
You can substitute another nut flour (like hazelnut) or use more oat flour, though the texture will be slightly denser. Almond flour is prized for both flavor and tender crumb, so if possible, keep it in the mix!
Can I make this cake vegan?
Absolutely! Swap the eggs for your favorite egg replacer (like flax eggs), use dairy-free yogurt in place of cream cheese for the frosting, and choose maple syrup for sweetener. The cake will still be fabulous.
How do I prevent my cake from sticking to the pan?
Parchment paper is key here! Lining the pan with an overhang lets you lift the cake out easily after baking. A light spray or brushing with oil helps, too, for perfectly released slices every time.
Why is my Gluten Free Oatmeal Carrot Cake dry?
Double check your measurements and be careful not to overbake. If you prefer extra moisture, don’t forget the optional additional applesauce or increase the pineapple. It’s all about finding your perfect slice!
Final Thoughts
Sharing Gluten Free Oatmeal Carrot Cake with friends and family is a surefire way to turn any gathering into a celebration. With its irresistible moist crumb, cozy spices, and wholesome ingredients, it just might become your new go-to dessert. Try it once, and I have a feeling you’ll be baking it on repeat!
Print
Gluten Free Oatmeal Carrot Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in this moist and flavorful Gluten-Free Oatmeal Carrot Cake that’s a healthier twist on a classic favorite. Packed with wholesome ingredients and topped with a creamy frosting, this cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups grated carrots
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Additional Optional Ingredients:
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/4 cup raisins
- Cream cheese frosting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8-inch cake pan or square baking dish with parchment paper.
- Prepare the dry ingredients: In a blender or food processor, pulse rolled oats into a coarse flour. In a large bowl, mix oat flour, almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, combine grated carrots, brown sugar, maple syrup, applesauce, eggs, melted coconut oil, and vanilla.
- Mix the batter: Combine the wet and dry ingredients until just mixed. Fold in pineapple, nuts, and raisins if desired.
- Bake the cake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Allow the cake to cool completely before frosting with cream cheese frosting if desired.
Notes
- For extra moisture, add an additional 2 tablespoons of applesauce.
- To make it dairy-free, skip or use vegan cream cheese frosting.
- The cake can be refrigerated and will stay fresh for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
