Moist Gluten Free Carrot Pineapple Cake Recipe (Dairy Free, Sugar Free)

I’m so excited to share with you one of my favorite desserts – a moist gluten free carrot cake with pineapple that’s also dairy free and sugar free.

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This cake is soft, flavorful, and surprisingly wholesome, making it a treat you can enjoy without guilt.

It’s perfect for birthdays, holidays, or just a weekend treat with your morning coffee or afternoon tea.

Quick Recipe Info

Feature	Details
Calories (per slice)	~220
Protein	~4g
Carbs	~30g
Gluten Free	Yes
Dairy Free	Yes
Sugar Free	Yes (sweetened with alternatives)
Vegan	Can be made vegan (egg replacer)
Texture	Moist and fluffy
Flavor	Sweet, spiced, fruity

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Why You’ll Love this Recipe

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• It’s incredibly moist thanks to the carrots and pineapple.
• The cake is gluten free, dairy free, and sugar free, so it fits many diets.
• Naturally sweetened, so it’s healthier than a traditional carrot cake.
• It’s versatile – perfect for birthdays, family gatherings, or a cozy weekend treat.
• Easy to make, even if you’re not an experienced baker.
• Can be made vegan with simple substitutions.
• Stores well and tastes even better the next day.

Ingredients to Make Moist Gluten Free Carrot Cake with Pineapple

When it comes to baking this cake, the ingredients are simple, wholesome, and easy to find. Each one plays an important role in making the cake moist, fluffy, and full of flavor. Below, I’ve listed the exact measurements along with a short explanation of why each ingredient is used.

Ingredients

• 2 cups grated carrots – Freshly grated carrots add natural sweetness, color, and moisture to the cake.
• 1 cup crushed pineapple (drained, but keep a little juice) – This adds fruity flavor and makes the cake extra soft and moist.
• 2 cups gluten free all-purpose flour blend – Use a blend that already contains xanthan gum for the best texture. It ensures the cake holds together well.
• 1 teaspoon baking soda – Helps the cake rise and become fluffy.
• 1 teaspoon baking powder – Works alongside baking soda for extra lift.
• 1 teaspoon ground cinnamon – A warm spice that pairs perfectly with carrot and pineapple.
• ½ teaspoon ground nutmeg – Adds depth of flavor and a slight nutty aroma.
• ¼ teaspoon salt – Balances the sweetness and enhances all the other flavors.
• ½ cup coconut oil (melted) – A dairy-free fat that keeps the cake rich and moist. You can also use light olive oil.
• ½ cup unsweetened applesauce – Replaces some of the sugar and fat, while adding more natural moisture.
• ½ cup sugar-free sweetener (like monk fruit, erythritol, or stevia blend) – Keeps the cake sugar free without losing sweetness.
• 3 large eggs (or flax eggs for vegan option) – Helps bind the cake and gives it structure. If vegan, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
• 1 teaspoon vanilla extract – Adds a lovely flavor that ties everything together.
• ½ cup chopped walnuts or pecans (optional) – Adds crunch and nutty richness, but you can skip if you prefer nut-free.
• ½ cup unsweetened shredded coconut (optional) – Gives extra texture and a tropical twist that goes great with pineapple.

Steps to Make Carrot Pineapple Cake

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Baking this carrot cake is straightforward and doesn’t require any fancy equipment. Just follow the steps below and you’ll end up with a moist, flavorful cake that everyone will love.

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or two 8-inch round cake pans with coconut oil, then line the bottom with parchment paper. This ensures the cake won’t stick and will come out easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing the dry ingredients first helps distribute the baking agents evenly, so the cake rises uniformly.

Step 3: Combine the Wet Ingredients

In a separate bowl, add the melted coconut oil, applesauce, sweetener, eggs (or flax eggs), and vanilla extract. Whisk until smooth. This mixture forms the base of the cake and provides moisture, sweetness, and structure.

Step 4: Add the Carrots and Pineapple

Fold in the grated carrots and crushed pineapple (along with a spoon or two of the reserved juice for extra moisture). This step is where the natural sweetness and signature texture of the cake really come together.

Step 5: Combine Wet and Dry Mixtures

Slowly add the wet ingredients into the dry mixture, stirring gently with a spatula. Be careful not to overmix – just stir until the flour is fully incorporated. Overmixing can make the cake dense instead of light and fluffy.

Step 6: Add Nuts or Coconut (Optional)

If you’re using chopped walnuts, pecans, or shredded coconut, fold them into the batter at this stage. They add a delightful crunch and extra flavor, but they’re totally optional if you prefer a smoother cake.

Step 7: Bake the Cake

Pour the batter evenly into your prepared pan(s). Smooth the top with a spatula, then bake for about 35–40 minutes if using a 9×13-inch pan or 25–30 minutes for round pans. The cake is ready when a toothpick inserted in the center comes out clean.

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Step 8: Cool Before Serving

Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This helps the cake set and makes slicing much easier. You can serve it plain, dust it with a little powdered monk fruit, or frost with a dairy-free cream cheese frosting if you’d like to make it extra special.

Serving Suggestions

This moist gluten free carrot cake with pineapple is so versatile that it can be served in many different ways. Since it’s naturally sweet and flavorful, you can enjoy it plain, but there are also a few fun serving ideas to make it feel extra special.

One of my favorite ways to serve this cake is with a dairy free cream cheese frosting made from cashews or store-bought vegan cream cheese. The tangy flavor of the frosting balances the sweetness of the cake perfectly.

If you prefer to keep it lighter, you can dust the top with powdered monk fruit or a sprinkle of cinnamon for a simple but beautiful finish.

For gatherings or birthdays, try decorating the cake with extra shredded coconut, chopped walnuts, or even pineapple tidbits.

This cake also pairs wonderfully with a cup of coffee or tea, making it an ideal afternoon snack or dessert after dinner.

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If you’re serving it to kids, you could even cut it into smaller squares and add a drizzle of sugar-free chocolate sauce.

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Meal Prep Tips: Can We Make Carrot Cake in Advance?

Yes, absolutely! This cake is one of those recipes that actually tastes better the next day because the flavors have more time to blend together. If you’re planning for a party, holiday, or special event, you can definitely make it ahead without worrying about losing freshness.

To prepare in advance, bake the cake as usual and let it cool completely. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for a day, but for longer storage, place it in the fridge where it will stay fresh for up to 4–5 days.

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If you’d like to freeze it, slice the cake into individual portions first, then wrap each piece in plastic wrap followed by foil. Store the slices in a freezer-safe bag or container for up to 2 months. When you’re ready to serve, just thaw the slices in the fridge overnight and they’ll taste just as moist as the day you baked them.

Another great tip is to bake the cake layers in advance if you’re planning to frost them later. Simply store the unfrosted cakes in the fridge or freezer, then add frosting right before serving. This way, you save time and still get a fresh-looking cake.

Tips and Tricks

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Baking gluten free, dairy free, and sugar free can sometimes feel like a balancing act, but with the right methods, you’ll always get a moist and flavorful cake. Here’s why these little hacks make a big difference:

Always use freshly grated carrots instead of pre-shredded ones
Store-bought shredded carrots are often dry and firm, which means they won’t release much moisture into the batter. Freshly grated carrots, on the other hand, are juicy and tender, ensuring your cake stays soft and moist.

Drain pineapple lightly but keep a spoon of juice for extra softness
Pineapple adds both sweetness and natural moisture. If you drain it completely, the cake might be drier, but if you leave too much liquid, the texture can get soggy. Keeping just a little juice strikes the perfect balance.

Don’t overmix the batter – stir just until combined
Overmixing activates the starches in gluten free flour and can make your cake dense or gummy. Stirring only until the dry flour disappears will give you a lighter, fluffier crumb.

Use parchment paper to prevent sticking
Gluten free cakes can be a little more delicate, so parchment paper ensures they won’t stick to the pan. It also makes lifting the cake out easy and keeps the layers intact if you’re frosting it.

Let the cake cool completely before slicing
Because this cake is so moist, cutting into it while warm can cause crumbling. Cooling helps the cake firm up, making it easier to cut clean slices and keep its beautiful structure.

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Variations of Moist Gluten Free Carrot Cake with Pineapple

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This cake is adaptable, and small tweaks can give you new flavors or make it suitable for different diets. Here’s how you can make it your own:

Vegan Version: Replace eggs with flax eggs or chia eggs
For each egg, mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water and let it thicken. This not only binds the batter but also adds fiber, making the cake fully plant-based.

Nut-Free: Skip walnuts/pecans and add sunflower seeds
If you’re allergic to nuts, sunflower seeds or pumpkin seeds add a crunchy bite without compromising safety. You’ll still get that nutty texture without the allergens.

Extra Fruity: Add raisins or chopped dates
These dried fruits boost natural sweetness and pair beautifully with carrots and pineapple. They also add chewy texture that makes every bite more exciting.

Spiced Up: Increase cinnamon or add ginger
If you love bold flavors, doubling the cinnamon or adding ground ginger gives the cake more warmth and depth. Spices also balance the natural sweetness of the fruits.

Cupcake Style: Pour batter into muffin tins
For a grab-and-go option, bake the batter in muffin tins. They take only 20–22 minutes to bake, and you can frost each cupcake individually for parties or lunchbox treats.

Storage Instructions

If you’re planning to enjoy it within a day, you can keep the cake at room temperature. Just cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. This is perfect if you’re serving it at a gathering the same day.

For longer storage, refrigerate the cake. Place it in an airtight container, or wrap it well in plastic wrap followed by foil. The cake will stay fresh in the fridge for about 4–5 days. The flavors actually deepen a little, making it taste even better after the first day.

Freezing is another great option, especially if you want to meal prep or save leftovers. To freeze, slice the cake into portions, wrap each slice tightly in plastic wrap, then place in a freezer bag. Stored this way, the cake will last up to 2 months without losing its moist texture.

FAQs

1. Can I make this carrot cake without pineapple?
Yes, but the pineapple adds natural sweetness and moisture. If you skip it, you may want to add extra grated carrot or applesauce to keep the cake moist.

2. What’s the best gluten free flour for this recipe?
A 1:1 gluten free baking blend with xanthan gum works best. It gives structure without making the cake dense. Avoid single flours like almond or coconut alone.

3. Is this cake suitable for diabetics?
Since it’s sugar free, it’s friendlier than traditional cakes. However, natural sweeteners (like maple or dates) still contain carbs, so portion control is important.

4. Can I frost this cake?
Absolutely! A dairy free cream cheese frosting or a simple coconut whipped cream works beautifully. You can also serve it plain with just a dusting of cinnamon.

5. How long does this cake stay fresh?
At room temperature, it lasts 1 day. In the fridge, 4–5 days. Frozen slices stay good for up to 2 months. Always store it airtight to keep it moist.

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Conclusion

This moist gluten free carrot cake with pineapple proves that healthier baking doesn’t mean sacrificing flavor or texture.

It’s naturally sweet, soft, and spiced just right like  Apple Banana Bread— perfect for birthdays, family gatherings, or just enjoying with tea at home.

Because it’s dairy free, sugar free, and versatile with variations, it suits many dietary needs while still being indulgent.

Whether you bake it ahead for meal prep, serve it plain, or dress it up with frosting, this cake always delivers. Once you try it, it might just become your go-to gluten free dessert.