2 layer gingerbread carrot cake with cream cheese frosting
Recipes,  Snacks & Treats

Gingerbread Carrot Cake

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For Mom’s birthday this year, I decided to get a little creative and try out a new recipe! While chocolate is always a go-to in this household, I wanted to spice it up a little. We both love carrot cake, so with the holiday spirit, transformed a traditional carrot cake into a GINGERBREAD CARROT CAKE! The result was a moist cake bursting with flavor from molasses and ginger and texture from the carrots, all put together with your favorite cream cheese frosting.

Homemade cake?

I’ve always been a little intimidated by homemade cakes. Even as I began cooking and baking more, cakes were the last on my list. I’d never quite gotten the proportions right. Recently, I’ve been experimenting more with homemade cakes, both making them from recipes (like this delicious chocolate cake) and trying to create recipes myself! Last year, I when I was attempting to make a carrot cake quick bread, it turned much more into a cake like consistency. But it was delicious. So delicious in fact that our pup, Abby, stole it for herself the first go around. When I had this cake idea in mind, I took this original recipe and upgraded it to get this delicious cake! So while yes, cakes from boxes are easy, and let’s be honest usually turn out pretty good, I challenge to bake your own cake for your next birthday, holiday, or any occasion!!

What’s in this carrot cake?

This may not be the healthiest recipe ever, but hey we’re celebrating here! (It’s called wholesome AND happy;) And nevertheless, this cake is filled with some great ingredients, andddd it has carrots in it so that counts for something right? Here’s the breakdown of the main ingredients:

  • Carrots– this cake has a heaping cup of freshly grated carrots. I like using a food processor or high speed blender for the best results
  • Molasses-This give the signature gingerbread taste. However, if you are looking for a milder taste, you can substitute maple syrup as well.
  • Brown Sugar-The rest of the sweetness comes from packed brown sugar. You can also use coconut sugar, or any granulated sugar
  • Applesauce-Gives the cake extra moisture and a little sweetness
  • Coconut Oil-You could also use another oil of choice or melted butter
  • Eggs-This recipe calls for 2 eggs, but feel free to experiment with a flax egg if vegan
  • Almond Flour-I’ve come to love baking with almond flour! It keeps the cake moist and fluffy
  • Oats-Gives the cake a little extra nutty and chewy flavor. Make sure to use gluten free if necessary
  • Spices-Cinnamon, ginger, and nutmeg give this cake the gingerbread signature flavor

Let’s make it!

This cake requires just one bowl, two circle baking pans., and no electric mixer! Start by preheating the oven and prepping the two pans with parchment paper or greasing them (you want to avoid the cake from sticking to the pan so you can frost and plate it!) Now onto the cake, first whisk the eggs together and combine the rest of the wet ingredients. Next add in the dry ingredients and slowly stir to combine, being careful not to over mix. Pour the mixture into the two prepared pans, and pop them into the oven.

Cook for 35-40 minutes until a toothpick comes out clean. As good as it will smell (smells like Christmas as we speak), wait for the cake to cool before frosting. Using your favorite homemade cream cheese frosting (or store bought in a pinch), frost a thick layer between the cakes and on top and the sides if desired. Serve it up for your next birthday or holiday party and everyone will be wanting seconds!

Now who can say no to that slice?!

I hope you give this Gingerbread Carrot Cake a try! If you do, comment below or tag us at @wholesomeandhappylife on instagram!

2 layer gingerbread carrot cake with cream cheese frosting

Gingerbread Carrot Cake

Becca Schulte
Moist, perfectly sweet, and bursting with gingerbread flavors, this gluten and dairy free carrot cake will sure to be a crowd pleaser for your next birthday or holiday party!
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Servings 10 slices


Wet Ingredients

  • 2 eggs
  • 1/3 cup coconut oil melted
  • 1/4 cup molasses
  • 1/3 cup brown sugar
  • 1/3 cup unsweetened applesauce (1 container)
  • 5 tbsp almond milk (or other non dairy milk of choice)
  • 1 tsp vanilla extract
  • 1 heaping cup freshly grated carrots *

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup old fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  • Preheat the oven to 350 degrees. Prepare two circle baking pans with parchment paper or greased with coconut oil
  • Whisk the eggs together in a large mixing bowl
  • Add in the rest of the wet ingredients except for the carrots and thoroughly combine
  • Fold in the grated carrots
  • Add in the dry ingredients and mix just until combined
  • Pour the batter into the two circle pans
  • Bake at 350 for 35-40 minutes or until a knife/toothpick comes out clean
  • Let cool and frost with your favorite cream cheese frosting
  • Enjoy!
  • Store in the fridge if not eating right away or if saving for later


*You want to use freshly grated/shredded carrots in this recipe to get the moisture. A food processor or high speed blender works great for this!
Keyword cake, carrot cake, dairy free, dessert, gingerbread, gluten free

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