Gluten-free carrot cake decorated with sugar-free cream cheese frosting and dehydrated carrot chips on a plate.

The Best Gluten-Free Carrot Cake

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Some people believe a gluten-free carrot cake should only be enjoyed during the springtime. I always serve carrot cake at Christmas time. However, the truth is carrot cake can be served any time of year. 

To make the gluten-free blend for this carrot cake, I chose to use a combination of brown rice flour and pea protein powder. Brown rice flour has an earthy, nutty flavor. Some people don’t like the flavor of brown rice and find it to be overly strong. You can substitute brown rice flour with cassava flour, another gluten-free flour. 

Gluten-Free Carrot Cake Ingredients

Alternatively, you can substitute another protein powder for pea protein powder or replace it with 1 cup of gluten-free flour if you do not have protein powder. If you want to skip the hassle of figuring out which flours to use, simply use 2 cups of my homemade all-purpose gluten-free flour blend. This gluten-free flour blend is xanthan gum-free and guar gum-free.  

I used oil for this recipe because I ran out of unsweetened applesauce. If you are worried about the amount of oil in this recipe, you can cut some of the calories from the oil using 1/2 cup of oil and 1/2 cup of unsweetened applesauce.

The applesauce will keep moist and add a bit of flavor to the carrot cake. You can also use sugar-free sweetened applesauce; just be sure to reduce the amount of stevia, so the carrot cake is not overly sweet.

Gluten-free carrot cake decorated with sugar-free cream cheese frosting and dehydrated carrot chips on a plate.

Can I Make This Gluten-Free Protein Carrot Cake Keto

Of course, you can make this gluten-free carrot cake into a keto carrot cake. Although it is often overlooked because it is a plant protein powder, pea protein powder is keto.

Therefore you would need to substitute the brown rice flour with 1 cup of almond flour, or 3/4 cups almond flour and 1/4 cup of coconut flour. If you prefer to omit the pea protein powder, use 1 3/4 cups almond flour and 1/4 cup coconut flour. 

How To Decorate Gluten-Free Protein Carrot Cake

I used a batch of my keto sugar-free cream cheese frosting, toasted coconut, and dehydrated carrot chips to decorate this gluten-free flour cake. However, you can use any gluten-free toppings you like. For example, you can use peanut butter, Nutella, buttercream, and sprinkles to decorate your cake. It is your carrot cake so decorate it with anything you like.

The Best Gluten-Free Carrot Cake

Recipe by Sarah
0.0 from 0 votes
Course: Christmas Recipes, Dessert, Gluten-FreeDifficulty: Medium


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Cooking time




Total time



This gluten-free carrot cake is moist, flavorful, and made with a special ingredient: pea protein powder. Frost this gluten-free carrot cake with cream cheese powder.

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  • 1 1/2 cups stevia or another sugar-free sweetener

  • 1 cup oil

  • 3 large eggs

  • 1/3 cup pea protein powder

  • 1 cup brown rice flour

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 cup milk

  • 1 1/2 cups shredded carrots


  • Program your oven to 350°F, then grease a 9-inch cake pan with non-stick cooking spray.
  • Whisk the pea protein powder, brown rice flour, baking powder, cinnamon, nutmeg, and salt.
  • Whisk the vegetable oil and stevia in another bowl, then whisk in the eggs one at a time.
  • Whisk 1/3 of the gluten-free flour mixture into the wet ingredients, then add half of the milk.
  • Continue alternating between the gluten-free flour mixture and the milk.
  • Fold in the shredded carrots and pour the carrot cake batter into the prepared cake pan.
  • Bake the gluten-free carrot cake for 40-45 minutes until a skewer comes out clean.
  • Let the gluten-free carrot cake cool in the pan for 10 minutes, then place it onto a wire rack to cool completely.
  • Frost the carrot cake with keto sugar-free cream cheese frosting.
  • Serve and enjoy!

Recipe Video


  • NUTRITION Calories: 301 | Carbohydrates: 16g | Fiber: 20.3| Protein: 5.5g | Fat:24.4g | Saturated Fat: 3.7g | Cholesterol: 58mg | Sodium: 126mg | Potassium: 236mg | Sugar: 2.2g | Vitamin D: 5mg | Calcium: 114mg | Iron: 1mg
  • NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on should only be used as a general guideline.

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  • Sarah

    Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

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