Gluten Free Carrot Cake (Sugar-Free)

This recipe is very moist, yet not too heavy. It is flaky, like regular carrot cake. All that and it’s oil-free, milk-free, and sugar-free. It contains eggs. Those who cannot tolerate corn should be aware that xanthan gum is derived from corn, though some manufacturers state that the corn sugars are removed in processing. You may consider using guar gum instead. This far surpasses my carrot muffin recipe that I posted previously. I cut a piece to take a photo, but once I felt the texture I ate it instead (laugh)! It is adapted from a Carrot Cake Recipe on All Recipes.

Gluten Free Carrot Cake


Serves 9 - 12

Gluten Free Carrot Cake

A gluten free carrot cake using rice and chestnut flour, providing a wonderful, unique flavor.


  • 1 (20 oz.) can chunk pineapple, drained
  • 4 large eggs
  • 1/4 cup pineapple juice reserved from can
  • 1-1/2 teaspoons stevia
  • 1/4 sea teaspoon salt
  • 3/4 cup extra virgin olive oil or grape seed oil (I cannot recall the amount. Will make again.)
  • 1-1/2 cups white rice flour
  • 1/2 cup potato starch
  • 1/2 cup Italian chestnut flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon gluten free allspice (or homemade blend)
  • 1 teaspoon xanthan gum )or guar gum, if corn intolerant)
  • 3 cups shredded carrots
  • 1 cup chopped walnuts
  • 1/2 cup raisins (optional)
  • 1/2 recipe Gluten Free Cream Cheese Frosting using the listed dairy-free ingredients


  1. Drain the pineapple and reserve the pineapple juice.
  2. Run the pineapple chunks through a food processor or blender turning into a consistency similar to applesauce.
  3. Mix the pineapple sauce, ¼ cup pineapple juice, eggs, stevia, sea salt and oil together in mixer.
  4. Preheat oven to 350°.
  5. In a separate bowl mix flours, baking soda, cinnamon, all spice and xanthan gum.
  6. Add flour mixture a little bit at a time to pineapple mixture and blend with mixer.
  7. Add carrots and continue to blend.
  8. Fold in walnuts with spatula.
  9. Oil a 9 x 13” glass baking pan.
  10. Bake 30 - 35 minutes or until it feels cooked in the middle of the cake when touched. You cannot use the clean toothpick method with this recipe, as it comes out clean prior to being fully cooked. The cake should dome at the top and possibly crack a little bit when fully cooked.
  11. Frost if desired using the above-linked cream cheese frosting recipe.
  12. Allow to cool at least 15 minutes before slicing.


If you wish to make a layered cake from this recipe, bake them in 2 round 9” pans and frost with the cream cheese frosting of your choice. If you wish even more moisture you can add 2 Tablespoons extra virgin olive oil; or you can skip those extra calories.

You may also enjoy Gluten Free Carrot Cake 2 if you’re not dairy free.

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