Image: Gluten Free Carrot Cake

Gluten Free Carrot Cake II

I have only attempted to create a gluten free carrot cake recipe once before, and it had turned out way too heavy. Not this one! It is perfect, now that I have created the perfect gluten free self-rising cake flour blend. It has been working cup for cup in most of my cake recipes. This gluten free carrot cake is of medium weight. If you like a heavier cake, just add an additional 1/4 cup cooking oil. I hadn’t had any carrot cake in years, and I can only tell you that I was in heaven! All of my readers, family and friends state that this is the best carrot cake they’ve ever had. Enjoy! (See additional photos below.)


Gluten Free Carrot Cake


Yield: Serves 10-12

Gluten Free Carrot Cake

A gluten free carrot cake that gluten eating people never know is gluten free!


    For the Carrot Cake
  • 2 cups Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
  • 1/2 teaspoon salt
  • 1 3/4 teaspoon ground cinnamon
  • 4 large eggs, at room temperature
  • 1 1/2 cups sugar
  • 3/4 cup neutral flavored cooking oil (I used grape seed oil.)
  • 1/2 cup unsweetened applesauce or crushed pineapple
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups carrots, finely grated by hand or finely chopped in a food processor
  • 1 cup walnuts or pecans (optional)
  • 1/2 cup raisins (regular or white) (optional)
  • For the Cream Cheese Frosting
  • 1/4 cup + 1 Tablespoon unsalted butter (or Earth Balance Buttery Spread), near room temperature
  • 10 oz. (1 1/4 packages) gluten-free cream cheese, near room temperature (I use Philadelphia brand. Tofutti makes one that is gluten-free and dairy-free.)
  • 2 cups powdered sugar, sifted (Trader Joe's carries one that is organic and made from evaporated cane juice.)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (bright yellow peel only), grated, (optional)


  1. Preheat oven to 350°F.
  2. Oil or use cooking spray to grease two 9" round cake pans. I then like to line my pans with parchment paper.
  3. In a large bowl, whisk together flour blend, salt and cinnamon; set aside.
  4. In the large bowl of your mixer, beat the eggs for 1 minute on high speed. It should look a little foamy on top.
  5. Add in sugar and beat for an additional 1 minute.
  6. Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
  7. Add vanilla and applesauce, mix on low for a few seconds, just to blend.
  8. Stop mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides, all the way down to the bottom, one time.
  9. With a rubber spatula, fold in carrots and/or nuts and raisins.
  10. Divide batter between the 2 pans. I usually use a kitchen scale helps with this, however, when using nuts and/or raisins, you may find that one part of the batter will have more addins in the other and will not look even. In this case, make a visual judgment call.
  11. Place both pans in the oven, on the center rack, and bake for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
  12. Place both pans on a cooling rack for about 5 minutes, or until you can comfortably touch the pans without a potholder.
  13. Remove the cake from the pans and remove the parchment paper.
  14. Place additional parchment paper on the cooling rack(s); place cake top sides down; and allow to cool completely.
  15. While the cake is cooling, in the bowl of your mixer, on high speed, cream the butter and cream cheese.
  16. Add in the powder sugar (be sure to sift it), and mix on low speed, until it is creamy.
  17. Add in vanilla, and, if using, lemon zest; beat on low until evenly distributed.
  18. Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish; or if you are good at cake decorating create a carrot out of frosting or marzipan.
  19. Refrigerate any leftovers.

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23 comments on “Gluten Free Carrot Cake IIAdd yours →

  1. Oh my Goshness Carla. Finally got around to making this cake. So moist and delicious. I used coconut sugar instead of refined sugar for the cake. And it was still amazing. All your recipes are awesome. I can’t thank you enough.

  2. My 13 year old daughter makes this cake once a week. We all anxiously wait for her to frost it so we can dive in. She prefers to measure by weight. Does anyone have a conversion for this recipe?

  3. Facebook Comment – Nov. 12, 2014,

    “This recipe is delicious. I have made it before, but my 10-year old daughter requested it as her birthday cake this past week, and it was a hit with everyone–GF or not. Thank you for the recipe!!”


  4. From the home page,

    “Thank you so much for your carrot cake II recipe… I have looked for a long time for a recipe worth making again…. This recipe is OUTSTANDING!!! I will not be looking for another carrot cake recipe… This one was perfect! In the words of my 5 year old grandaughter “This is bomb” … Lol… Again thank you. I look forward to trying more of your recipes”

    ~ lauralee wright

  5. Facebook Comment – January 5, 2014,
    “Carrot cake I made using your recipe was amazing. Huge hit at my sons birthday party! Thanks”

    January 6, 2014:
    “it was heavenly, still so moist and delicious today. I did it with the pineapple. best carrot cake I ever had.”

    ~ S.W.

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