Level up your brunch game with this soft and flavorful Gluten Free Carrot Coffee Cake. It's warmly spiced, packed with freshly grated carrots, and topped with a thick cinnamon crumble that bakes into golden, crisp perfection. This cake is dairy free, refined sugar free, and made with simple, real ingredients- but it tastes like a bakery level dessert. Perfect for slow mornings, Easter brunch, or a cozy dessert.
When carrot cake and coffee cake have a baby, you get this gluten free carrot coffee cake. A moist and decadent gluten free carrot cake topped with a sweet crumb and drizzle of icing for a fun spin on two classics. I developed this recipe for an Easter spread, but it's honestly fantastic year round.
After the first bite, I knew this recipe was a keeper and may just be the best gluten-free carrot cake out there! This carrot coffee cake tastes super indulgent while being allergy friendly. Plus, it isn't as heavy as traditional carrot cake since it doesn't have a dairy heavy icing. We use a mix of olive oil and applesauce to reduce the fat content and keep this cake light while sticking to coconut sugar as the sweetener.
Looking for more Easter desserts? Try my Gluten Free Stuffed Carrot Cake Cookies or Paleo Carrot Cake Recipe.
Why You’ll Love This Gluten Free Carrot Coffee Cake
- Allergy friendly: this carrot coffee cake is gluten free, dairy free, soy free, corn free, and nut free (as written) without sacrificing texture or flavor.
- Lower sugar and refined sugar free: naturally sweetened with coconut sugar and lower in sugar than traditional carrot cake or coffee cake.
- Soft, tender cake that balances sweet and spice: this gluten free carrot cake is soft and melts in your mouth with the perfect balance of spices.
- Perfect cinnamon streusel topping (no cream cheese frosting!): the cinnamon crumb layer is a lovely crunchy contrast to the soft cake underneath without a dairy filled icing.
- Great for brunch, holidays, or make-ahead breakfasts: this carrot coffee cake is fantastic for holiday or brunch spreads and can easily be made ahead of time.
Ingredients for Gluten Free Carrot Coffee Cake
Carrot Cake Batter
- Gluten free flour: use a 1:1 gluten-free flour blend with xanthan gum for best results.
- Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but either will work in this recipe. It adds natural sweetness without added sugar.
- Fresh carrots: we add a hefty dose of peeled and grated carrots for all that carrot cake flavor!
- Eggs: 2 large eggs.
- Coconut sugar: the unrefined sweetener that provides grounded sweetness.
- Olive oil: crates a light, moist crumb without heaviness.
- Unsweetened applesauce: replaces part of the fat to keep the cake light while adding natural moisture.
- Orange juice and zest: although optional, I find that adding a little bit of orange to carrot cake really makes the flavor zing. See subs below if not using orange.
- Cinnamon, ginger, and nutmeg: warming spices to enhance all the cozy flavors of this carrot cake recipe!
- Baking powder, baking soda, salt, vanilla extract
- Raisins, walnuts or pecans: these are optional add ins if desired.
For the Cinnamon Crumb Topping
- Gluten free flour
- Tigernut flour or almond flour
- Cinnamon
- Coconut sugar
- Maple syrup
- Coconut oil
Optional Glaze
- Powdered sugar: make your own refined sugar free powdered sugar at home by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch until you have a fine powder,
- Dairy free milk
How to Make Gluten Free Carrot Cake Coffee Cake
- Preheat oven to 350F and line an 8x8 inch baking dish with parchment paper.
- Mix all the ingredients for the crumble together until it has a wet sand texture and holds together. Set aside
- Whisk together the dry ingredients for the carrot cake in a medium bowl.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the wet ingredients, except the carrots.
- Add the dry ingredients to the wet and mix until just combined and a few streaks of flour remain.
- Fold in the carrots and any add ins.
- Pour the batter into the prepared baking dish, adding the optional cinnamon-sugar swirl if desired.
- Evenly crumble the streusel topping over the cake.
- Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
- Cool on a wire rack before icing.
Substitutions and Variations
- Coconut sugar: you can use brown sugar in a pinch, but it is not refined sugar free.
- Olive oil: melted coconut oil or (dairy free) butter can work, but the texture will be slightly denser.
- Applesauce: swap with more oil or plain dairy free yogurt.
- Orange juice: replace with dairy free milk if preferred.
- Variations: add extra orange zest for a strong orange-carrot flavor. Mix your favorite add-ins into the batter, anything from raisins or golden raisins to pecans and/or walnuts to crushed pineapple. You could also leave out the tigernut flour and use nuts in the crumb topping.
Expert Tips for the Best Gluten Free Carrot Crumb Cake
- Finely grate carrots for moisture: the best and easiest way to grate carrots is in the food processor, skip the box grater and cutting your fingers!
- Measure flour correctly: scoop flour into your measuring cup and level off so you don't end up with too much flour resulting in a dry cake.
- Don’t over mix gluten free batter: mix until just combined or you risk ending up with a dense or gummy cake.
- Press crumble gently so it sticks: after sprinkling the crumb layer of the cake, press it gently into the top of the batter so it sticks.
- Don't over bake: gluten-free cakes can dry out quickly, so pull this carrot crumb cake out when the center of the cake bounces back to the touch, a few crumbs remain on a toothpick when inserted in the center of the cake, and the crumb layer is golden.
- Let the cake cool fully before slicing: I know this can be hard, but it allows the flavors to develop and the texture of the cake to set.
Serving and Storage
Serve this gluten free carrot crumb cake with coffee for a brunch, as part of a holiday spread (like Easter dessert or Mother's Day brunch), or with a scoop of vanilla ice cream for dessert!
Store any unglazed leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days (can be stored glazed in the fridge). You can slice and freeze portions of this cake for up to 3 months. Defrost in the fridge or warm on a low in the oven. Just be aware the crumb will soften with freezing, but it will still taste delicious!
Frequently Asked Questions
The recipe is nut free as written! You can always add nuts if you prefer them in your carrot cake.
I have not tested a vegan carrot cake option.
Yes, slice and wrap individual portions in plastic wrap then freeze in a freezer safe container for up to 3 months.
You can, although I do think the batter lends itself better to cake than muffin texture. if making muffins, bake for 18-20 minutes.
You can use my recommended 8x8 pan, an 8-inch round cake pan, springform pan, or bundt pan.
You absolutely can! Skip the crumb and make your favorite cream cheese frosting. Want to make a layer cake? Double the recipe and bake in 2 pans to make a layered gluten free carrot cake recipe.
Definitely! This carrot coffee cake can be made 1-2 days ahead. If using the glaze, wait to add it until ready to serve.
More Gluten Free Coffee Cake Recipes
If you love a good coffee cake recipe like me, then try one of my other delicious coffee cake variations
For year round coffee cake versions, try my Gluten Free Banana Coffee Cake or Paleo Coffee Cake Loaf
Tired of cake? Switch it up with these Gluten Free Coffee Cake Cookies or Gluten Free Cinnamon Crumble Scones
Want more seasonal coffee cake recipes? My Gluten Free Maple Pecan Coffee Cake is great in the fall or spring or make my Gluten Free Pumpkin Coffee Cake for the best fall dessert.
If you’ve been missing carrot cake since going gluten free, this recipe is about to become your new go-to. It’s cozy, simple, and just indulgent enough without tipping into sugar overload. If you love this gluten free carrot coffee cake as much as I do, please leave a rating and review below!
Gluten Free Carrot Coffee Cake
Ingredients
Crumb Topping
- ½ cup 1:1 gluten free flour
- ½ cup tigernut flour* or almond flour
- 3 tablespoon coconut sugar
- ¼ teaspoon cinnamon
- 2 tablespoon maple syrup
- 3 tablespoon melted coconut oil or butter
Carrot Cake
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup coconut sugar
- ⅓ cup olive oil**
- ½ cup applesauce
- 2 tablespoon orange juice*** or dairy free milk
- ¼ teaspoon orange zest optional (will provide an obvious orange flavor)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots
- ½-1 cup Optional add ins (raisins, nuts, pineapple)
Cinnamon Sugar Swirl (Optional)
- 2 tablespoon coconut sugar
- ½ teaspoon cinnamon
Glaze (optional)
- 1 cup powdered sugar
- 2+ teaspoon dairy free milk
Instructions
- Preheat oven to 350F and line an 8x8 inch baking dish with parchment paper.
- Mix all the ingredients for the crumble together until it has a wet sand texture and holds together. Set aside
- Whisk together the dry ingredients for the carrot cake in a medium bowl.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the wet ingredients, except the carrots.
- Add the dry ingredients to the wet and mix until just combined and a few streaks of flour remain. Fold in the carrots and any add ins.
- If adding the cinnamon-sugar swirl, pour half the batter into the prepared baking dish then sprinkle the cinnamon sugar over top. Evenly spread the remaining batter over top then use a knife to gently swirl in the cinnamon-sugar. Alternatively, spread all of the batter evenly into the prepared baking dish.
- Evenly crumble the streusel topping over the cake.
- Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
- Cool on a wire rack before icing.
- If icing, mix together the powdered sugar with milk until you have a smooth icing. Add more milk as needed.
Lizzy says
Can I store it in the counter or does it have to be refrigerated?
Victoria Faling says
If iced, it needs to be stored in the fridge. You can store the un-iced cake on the counter for 3 days. The fridge will keep the crumble crispy, so just be aware that storing at room temperature will soften the crumble a lot due to moisture.
Lizzy Japke says
This was absolutely one of the best desserts I’ve ever made!! I’d make this no matter if I had dietary restrictions or not. Phenomenal, my guests raved over it at Easter too!
Victoria Faling says
This makes me so happy! I'm so glad you loved it