Gluten-Free Carrot and Hazelnut Cake with Orange Cream Cheese Frosting

I love a gluten-free carrot cake, and this carrot and hazelnut loaf with orange cream cheese frosting lifts the classic to something special.

Chopped hazelnuts add a delicate crunch while the orange-infused frosting brings a bright, tangy note that balances the cake’s sweetness. It’s a simple, satisfying bake you’ll want to make again and again.

This version builds on the traditional gluten-free carrot cake by folding in finely chopped hazelnuts for texture and flavour. I usually use pecans or walnuts, but hazelnuts give a lovely, slightly sweet nuttiness without large chunks.

For the frosting I chose cream cheese and added orange zest and a little juice. The result is a smooth, slightly tangy icing with a subtle orange hue that complements the warm spices in the cake.

On my first attempt I accidentally made extra frosting and couldn’t resist scoffing the remainder straight from the bowl — it’s that good!

A twist on gluten-free carrot cake

I wanted a loaf cake because it’s quick to prepare and easy to decorate. No layer assembly — just bake, cool, and ice.

This recipe is made in one bowl: cream the butter and sugars, add the eggs, flour and spices, then fold in the grated carrots and hazelnuts before baking. It’s straightforward and reliable.

Carrot cake has always appealed to me for its warm spices and creamy frosting contrast. Some people like to add sultanas; I prefer the texture and flavour from chopped nuts alone, but feel free to include dried fruit if you like.

My carrot and hazelnut cake with orange frosting

Here is the full gluten-free carrot cake recipe with a nutty twist and orange cream cheese frosting. If you need a dairy-free option, swap the butter for a vegan alternative and use dairy-free cream cheese in the frosting.

I always love seeing when readers bake my recipes, so if you try this one tag me on Instagram and use #theglutenfreeblogger — I enjoy seeing your photos!

Gluten free carrot cake with hazelnut and orange frosting

This gluten-free carrot loaf is studded with chopped hazelnuts and finished with an orange cream cheese frosting for a fresh, tangy twist.

Ingredients

For the cake:

• 140 g unsalted butter, softened
• 125 g light brown sugar
• 75 g caster sugar
• 220 g carrots, grated (approx. 2 medium carrots)
• 2 large eggs
• 200 g gluten-free self-raising flour
• 1 tsp baking powder
• 1/4 tsp xanthan gum
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 50 g chopped hazelnuts

For the orange cream cheese frosting:

• 50 g icing sugar
• 50 g unsalted butter, softened
• 100 g full-fat cream cheese
• 1 tsp orange juice
• 1/2 orange, zest only (use the other half to decorate)
• 25 g chopped hazelnuts

Instructions

For the cake:

1. Preheat the oven to 180°C/Gas 4. Grease and line a 2lb loaf tin and set aside.
2. Add the butter, light brown sugar and caster sugar to a large bowl and beat with an electric whisk until pale and creamy (about 1–2 minutes). Add the eggs, flour, baking powder, xanthan gum, cinnamon and mixed spice, then beat until smooth and combined.
3. Fold in the grated carrots and chopped hazelnuts with a wooden spoon or spatula until evenly distributed. Pour the batter into the lined tin, smooth the top and bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before turning out and decorating.

For the frosting:

1. Put the icing sugar, softened butter, cream cheese, orange juice and orange zest into a large bowl and beat with an electric whisk until the mixture thickens and is smooth. Chill in the fridge for around 30 minutes to firm up slightly before icing the cake.
2. Smooth the frosting over the cooled cake using a spatula or knife so it has a thick, even covering. Decorate with the remaining chopped hazelnuts and extra orange zest, then slice and serve.

Notes

This cake keeps for 2–3 days stored in an airtight container in the fridge. Tip: when preparing the frosting, press the ingredients together briefly with a fork before whisking to avoid a cloud of icing sugar.

Need some more gluten-free baking inspiration?

Try other gluten-free loaf cakes and bakes on the blog for more ideas. Here are a few recipes to consider:

• Gluten- and dairy-free coconut and passionfruit loaf cake
• Gluten-free lime and coconut loaf cake
• Gluten-free courgette cake
• Gluten-free mini banana and choc chip loaf cakes
• Gluten- and dairy-free carrot and walnut cake

If you make this recipe I’d love to see your photos — share them with #theglutenfreeblogger or tag me on Instagram. If you have recipe suggestions, leave a comment and tell me what you’d like to see next.

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