Gluten-Free Carrot Cake with Brown Butter Frosting Recipe

Packed with grated carrots, dried fruit, and coconut, and finished with a silky brown-butter cream cheese frosting, this is a truly outstanding gluten-free carrot cake.

Gluten Free Carrot Cake was first published in April 2020 and has been updated with a new frosting, fresh photos, refined steps, and a video.

Whether you prefer a classic carrot cake or one loaded with extras, this recipe can be adapted to your taste. It uses a full pound of grated carrots and includes dried fruit, shredded coconut, warm spices, and a creamy brown-butter cream cheese frosting that elevates the whole cake.

If you prefer a simpler version, omit the dried fruit and coconut—the cake will still be tender, moist, and flavorful. The recipe originated from Zoe Bakes and inspired me to create a gluten-free adaptation that keeps the original’s texture and depth of flavor.

Why make this carrot cake with brown butter cream cheese frosting

• Dense yet tender: the crumb is rich and soft rather than dry or crumbly.
• Aromatic spices add warmth and complexity.
• Moist texture with bursts of chewy dried fruit and the subtle chew of coconut.
• Improves with time: this cake is perfect for making ahead—flavors meld and the frosting soaks into the layers for extra richness.

Gather your ingredients

This gluten-free version keeps the original spirit while adding a few personal touches. The dried apricots and cherries are a delightful combination, but feel free to swap or omit them. Below are the key ingredients and a few notes:

• Finely grated carrots — use the small holes on a box grater for a finer texture.
• Neutral oil — canola or vegetable oil (any neutral-flavored oil works).
• Gluten-free flour blend — this recipe was developed with a specific all-purpose blend; a quality store-bought blend should also work.
• Orange zest — brightens the batter and complements the dried fruit.
• Spices — cinnamon, ginger, nutmeg, and optional cardamom (substitute cloves if preferred).
• Sweetened shredded coconut — optional but recommended for texture and flavor.
• Chopped dried apricots and cherries — or substitute with raisins, dried cranberries, or dates depending on preference.

Frosting: brown butter cream cheese

While Italian meringue buttercream works well with carrot cake, the brown-butter cream cheese frosting used here is my preferred finish. It’s smooth, balanced, and not overly sweet; the brown butter adds nutty, toasty notes that pair beautifully with the spiced cake.

• Cream cheese — use full-fat block cream cheese for proper texture and stability.
• Brown butter — you can use softened butter, but browning the butter adds depth and keeps the frosting from tasting flat.
• Powdered sugar — the recipe uses a modest amount so the frosting balances the sweetness of the cake and dried fruit.

Let’s make this gluten-free carrot cake

1. Preheat oven, prepare pans, and whisk dry ingredients together in a small bowl.
2. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, vanilla, and orange zest until smooth.
3. Stir in the grated carrots, chopped dried fruit, and coconut until evenly distributed.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Divide batter evenly between three 8-inch round cake pans and bake at 350°F for about 35–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in their pans on a wire rack for 10–15 minutes, then remove from the pans and cool completely.
7. For the frosting, brown the butter in a light-colored skillet, scraping the browned solids into a heat-proof bowl. Cool until spreadable.
8. Beat the brown butter until smooth, add cream cheese, and beat until combined.
9. With the mixer on low, add sifted powdered sugar in batches, then vanilla and optional orange juice. Increase speed and beat until smooth and creamy.
10. Assemble: place one layer on a serving plate, spread about 1 cup frosting, add the second layer and repeat, then top with the final layer. Frost the top and sides and decorate as desired. For piped carrot decorations, tint a small portion of frosting orange and green and pipe with small round tips.

Carrot cake FAQs

If you love carrot cake, this gluten-free version with brown-butter cream cheese frosting is worth making. The combination of warm spices, grated carrots, chewy dried fruit, and that luxurious frosting makes it a standout dessert.

Adapted from Zoe Bakes’ Ultimate Carrot Cake.