Gluten Free Oatmeal Carrot Cake Recipe

This Gluten Free Oatmeal Carrot Cake is pure comfort in every bite—moist, warmly spiced, and gently sweetened with honey and applesauce. With a tender crumb and the cozy flavors of carrots and cinnamon, it’s the cake I come back to when I want something wholesome and celebratory (yet secretly nourishing!).

this Recipe

Ingredients You’ll Need

One of the reasons I adore this cake is how the ingredients are simple pantry staples, yet each one plays a starring role—giving the cake its signature golden hue, natural sweetness, and irresistibly soft crumb. Here’s what you’ll need to create magic in your own kitchen:

• Oat flour: The gluten free base that delivers a lovely, hearty texture and mellow oat flavor. You can make your own by blending rolled oats until finely ground!
• Baking powder & baking soda: The dynamic duo that helps the cake rise perfectly and gives it a light, fluffy crumb.
• Cinnamon: Lends that essential cozy warmth to every bite—don’t skip it!
• Salt: Just a touch to balance the sweetness and elevate all the flavors.
• Carrots, shredded: The star ingredient! Freshly grated carrots melt into the batter, adding moisture, color, and a hint of natural sweetness.
• Raisins: These chewy gems add bursts of sweetness and complement the carrots so well. Golden or regular—your choice.
• Applesauce, unsweetened: Works as a natural sweetener and keeps the cake beautifully tender without extra fat.
• Honey: Provides gentle sweetness and helps the cake stay moist for days.
• Eggs: Bind everything together and lend fluffiness. Opt for large eggs for best structure.
• Coconut oil: Infuses subtle richness—avocado oil is a fine substitute if you prefer a more neutral taste.
• Vanilla: Just a splash enhances every other flavor in the cake. Pure extract is best if you have it!

Variations

This Gluten Free Oatmeal Carrot Cake is wonderfully forgiving and ready to embrace your creative twists. Whether you need to adjust for dietary needs or just want to try something new, here are easy ways to make it your own:

• Nuts for Crunch: Swap the raisins or add in a handful of chopped walnuts or pecans for extra crunch and nutty flavor.
• Dairy-Free Delight: The base recipe is already dairy-free, but you can double down by topping it with a vegan cream cheese frosting or coconut whip.
• Make It Vegan: Substitute the eggs with flax eggs, and use maple syrup in place of honey for a completely plant-based cake.
• Warm Spice Medley: Add ground ginger or nutmeg for an even cozier spice profile—perfect for those autumn cravings!
• Fruit Forward: Fold in chopped pineapple or apple for a subtle tartness and an even moister crumb.

How to Make Gluten Free Oatmeal Carrot Cake

Step 1: Prep Your Pan and Carrots

Begin by preheating your oven to 350°F (175°C) and lining an 8 or 9-inch baking pan with parchment paper. This little step makes cake removal a total breeze. Next, grab your freshly shredded carrots and, using a clean dish towel or sturdy paper towel, squeeze out as much excess moisture as you can—this keeps your cake’s texture spot-on (not soggy!).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt. Hold off on adding the shredded carrots and raisins just yet! This pre-mixing helps ensure your leaveners and spices are perfectly distributed for a consistently delicious Gluten Free Oatmeal Carrot Cake.

Step 3: Whisk Wet Ingredients

In a separate large bowl, whisk together the applesauce, honey, eggs, melted coconut oil (or avocado oil), and vanilla until well-combined and glossy. This creates a beautiful, naturally sweet foundation for your cake.

Step 4: Combine, Fold & Pour

Pour the wet mixture into the dry ingredients, stirring gently until just combined—no overmixing, please! Finally, fold in the shredded carrots and raisins with a spatula. The batter will be thick, so spread it evenly into your prepared pan and smooth the top.

Step 5: Bake & Cool

Place the pan in your hot oven and bake for 35-40 minutes. Test for doneness by inserting a toothpick into the center—the cake is ready when it comes out mostly clean with just a few moist crumbs. Let the cake cool completely in the pan before removing and frosting to keep it super moist and easy to cut.

How to Serve Gluten Free Oatmeal Carrot Cake

Garnishes

This cake is a dream with a classic cream cheese frosting (go dairy-free if needed!), a sprinkle of chopped walnuts or pecans, and a dusting of cinnamon. For an extra-special touch, top with curls of fresh carrot or a scatter of orange zest—simple, but oh so pretty!

Side Dishes

Pair a slice of Gluten Free Oatmeal Carrot Cake with a steaming mug of chai tea or silky oat milk latte for a true treat. For brunch, I love serving it alongside fresh berries or a bright fruit salad to cut through the richness and add a refreshing contrast.

Creative Ways to Present

Try cutting the cake into small squares and serving on a platter for a party-friendly dessert bar. Layer cubes of cake, dairy-free whipped topping, and fruit in parfait glasses for a show-stopping trifle. Or, turn them into “cake sandwiches”—two thin squares with frosting in the middle, perfect for little hands or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Gluten Free Oatmeal Carrot Cake stays moist and delicious for several days when stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If frosted, I recommend keeping it chilled so the topping stays fresh.

Freezing

You can freeze this cake easily: wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge—frost after thawing for the best texture and flavor.

Reheating

To enjoy that just-baked warmth, microwave a slice for 10–15 seconds or gently warm in a 300°F oven for a few minutes. If you’ve already frosted the cake, warming brings the icing back to a soft, creamy state—truly irresistible!

FAQs

Final Thoughts

This Gluten Free Oatmeal Carrot Cake is as comforting as a warm hug and as joyful as sharing dessert with family and friends. Whether you enjoy it as an afternoon snack, a brunch centerpiece, or a simple celebration cake, I hope you’ll love every bite and come back to it again and again. Happy baking, and don’t forget to share a slice with someone you adore!

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