Gluten Free Carrot Coffee Cake

I do love a good coffee cake and this Gluten-Free Carrot Coffee Cake is an absolute winner, whether it's for Easter Brunch or any time of the year. Because Carrot Cake should be a thing year-round. Packed with finely grated carrots and warm spices, this moist and tender cake has a deliciously rich flavor. And don't forget the buttery walnut streusel topping which makes the cake. Whether you're serving it for breakfast, brunch, or as a delightful mid-afternoon treat with a cup of coffee, this gluten-free carrot cake coffee cake is sure to impress.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Carrot Coffee Cake with my own gluten-free flour blend and Bob's Red Mill 1-to-1. Both of these gluten free flour blends resulted in a soft, moist texture and delivered an exceptional taste.

Oil & Butter: While most carrot cake recipes call for just oil, I love using part melted butter and part vegetable oil. This way the cake gets some of the delicious buttery taste but also stays moist thanks to the oil. If you prefer not to use vegetable oil, you can use grapeseed oil or a very mild-flavored olive oil. I have not tested this recipe with coconut oil.

Sourcream: The added sour cream gives the coffee cake a little tang which balances out the sweetness and flavors. Additionally, it provides moisture. Plus, the acidity of the sour cream reacts with the baking soda to help the cake rise properly. You can use full-fat buttermilk or kefir if you don't have sour cream or Greek yogurt. Just be aware that the cake might taste slightly different and have a different texture if you use these substitutes.

Carrots: I like to use superfine grated in this carrot coffee cake. Peel the carrots before grating them. You can use the finest option on a box grater or a food processor. For the best result, I recommend grating the carrots at home and not using pre-grated store-bought carrots.

Spices: Carrot cake generally includes a blend of warm spices to enhance its flavor. I use a blend of Cinnamon (which provides a warm and slightly sweet flavor), Nutmeg (which provides a warm and slightly sweet flavor), and Ground Ginger (which offers a zesty and slightly peppery flavor). Feel free to tweak and adjust the spices to meet your personal preferences.

Gluten Free Walnut Streusel

If you know me, you know I love a good streusel topping. I use raw walnut pieces in this streusel topping. If you aren't a fan of walnuts feel free to substitute them with raw pecans or even leave them out if you are on a nut free diet.

1. Begin by melting the butter in a small microwave-safe bowl. Since it's only a small amount, this should only take 30-60 seconds. Allow it to cool for a few minutes.
2. While the butter is cooling, combine gluten-free multi purpose flour, light brown sugar, granulated sugar, chopped walnuts, cinnamon, and kosher salt in a mixing bowl. Whisk these ingredients together.
3. Using a fork or a small spatula, gently blend the dry ingredients with the melted butter until crumbles start to form. Be careful not to overmix.
4. Place the walnut streusel topping in the refrigerator while you prepare the gluten-free cake batter for the Carrot Cake Coffee Cake. You can also freeze the crumb topping for up to 3 months. It's a versatile addition that works well in muffins, coffee cakes, and even cheesecakes.

How to make a Gluten Free Carrot Cake Coffee Cake

My choice of pan for all my gluten free coffee cake recipes is a 9" springform pan. I understand spring form pans are not something everyone has on hand. You can also use a 9×9 rectangular pan or a 9" round cake pan. This gluten free cake recipe does not require a stand mixer and can be made with just a few bowls and whisks.

1. Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.
2. Peel and grate the carrots using the smallest setting of your box grater. Set aside.
3. In a microwave-safe bowl melt the butter. Then combine it with the oil and allow for it to cool for a few minutes.
4. While the butter-oil mixture is cooling, combine the gluten free multi-purpose flour, cornstarch, baking powder, baking soda, the spices and kosher salt in a medium bowl. Make sure to sift or stir it together.
5. In a large bowl combine the light brown sugar, granulated sugar, sour cream, vanilla extract, room temperature large eggs, and the cooled butter-vegetable oil mixture. Whisk until smooth and fully combined.
6. Add the dry ingredients to the wet ingredients. Mix until the gluten-free carrot cake batter is smooth. Make sure not to overmix the batter which can cause the carrot cake to be dense.
7. Step 8: With a flexible spatula, fold the grated carrots into the cake batter. Make sure they are evenly distributed.

9. Transfer the carrot coffee cake batter to the prepared spring form. With a small offset knife, spread it out evenly. 
10. To finish, top the cake batter with the walnut crumble topping. Then, make sure to gently press down the streusel topping with the back of a spoon or clean hands. This ensures it sticks to the cake.
11. Place the carrot cake in the preheated oven and bake at 350F for 65-70 minutes. The crumb top of the cake will be golden brown and a cake tester or toothpick insert in the center of the cake comes out clean. If you prefer using a digital thermometer, the internal temperature in the center of the cake is above 200F. Baking times can vary from oven to oven and also depend on what size of pan is being used.
12. Take the gluten-free crumb cake out of the oven and set it on a cooling rack. Let the cake rest in the pan for about 10 minutes before detaching the springform pan's ring. To do this, gently run a knife along the edges, between the cake and the ring. Next, release the springform latch and remove it. Allow the cake to cool for at least 90 minutes on a wire rack before cutting and serving.

Serving Ideas for Carrot Cake Coffee Cake

Here are some ideas on how to serve a delicious carrot coffee cake:

Plain and Simple: Sometimes, the best way to enjoy this gluten-free carrot coffee cake is in its pure form. Adding just a light sprinkle of powdered sugar gives it an elegant finishing touch. Serve a slice on its own, perhaps with a cup of hot coffee or tea.

Warm with a Dollop of Whipped Cream: There is nothing like a still warm slice of carrot cake. Top each slice with a generous dollop of freshly whipped cream or even a scoop of vanilla ice cream for a comforting and indulgent dessert. Add a dash of cinnamon or nutmeg to your whipped cream for a spiced twist that pairs beautifully with the flavors of the carrot cake.

Sour Cream Glaze: While a cream cheese frosting or cream cheese glaze is the traditional way to top a carrot coffee cake, I love to drizzle it with a quick and easy sour cream glaze. The same I use to top my Gluten Free Monkey Bread. To make the glaze, combine sour cream, powdered sugar, vanilla extract and a pinch of kosher salt in a small bowl and stir until smooth. Adjust the sweetness as needed.

Storage & Freezing

Although this Carrot Cake is delicious the day it was baked, I actually think it's better the next day. Allowing the cake to sit overnight allows the flavors to meld together. The spices, carrots, and other ingredients have time to blend, resulting in a more harmonious and balanced taste. Additionally, Carrot cake tends to be moist, and as it sits, the moisture from the grated carrots distributes more evenly throughout the cake. This can prevent dryness and create a more consistently moist texture. To store any leftovers, keep them in an airtight container at room temperature for 3-4 days.

To freeze the carrot coffee cake, make sure it is completely cool. Then, wrap the entire uncut cake in plastic wrap and place it in an airtight container or large ziplock bag. You can also freeze individual pieces this way. To thaw, transfer the cake from the freezer to the fridge and allow it to thaw overnight.