Gluten Free Carrot Cake II

This cake is my signature cake. All of my gluten-eating family and blog followers rave about this cake. They state that this is the best carrot cake they have ever had!

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 (in place of gluten all-purpose flour and baking powder/baking soda).

This gluten free carrot cake is of medium weight. If you like a heavier cake, just add an additional 1/4 cup cooking oil. Oil increases moisture. 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 all of the below photos .)

UPDATE August 15, 2019:  I made a mini version of this cake and made a couple of changes. See the texture here. If you prefer that texture, more moist with a little brown sugar, make the following changes to this recipe:

ADD an additionl 1/4 cup oil.

REPLACE 1/4 cup granulated sugar with light/golden brown sugar.

Gluten Free Carrot Cake

51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: Serves 10-12

Gluten Free Carrot Cake

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

Ingredients:

    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 granulated sugar
  • 3/4 cup neutral-flavored oil, plus more for pan
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce or crushed pineapple drained
  • 2-1/2 cups carrots, finely chopped in a food processor or finely hand grated
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup brown or golden raisins (optional)
  • 1 recipe Gluten Free Cream Cheese Frosting using the listed dairy-free ingredients, if needed

Instructions:

  1. Preheat the oven to 350°F. Oil two 9-inch, round cake pans. Place a sheet of parchment paper on the bottom of each pan and oil their tops.
  2. In a large bowl, whisk together flour blend, salt, and cinnamon; set aside.
  3. In the large bowl of your mixer, beat the eggs for 1 minute on high speed. (It should look a little foamy on top.)
  4. Add sugar and beat for an additional minute.
  5. Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
  6. Add vanilla and applesauce or crushed pineapple, mix on low just long enough to blend.
  7. Stop the mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides and bottom one time.
  8. Using a rubber/silicone spatula, fold in carrots, and, if using, nuts and raisins.
  9. Distribute the batter evenly between the two pans.
  10. Place both pans in the oven, on the center rack, and bake for 20 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
  11. Place both pans on a cooling rack for 5 minutes, or until you can comfortably touch them without a potholder.
  12. Oil a wire rack. Remove the cake from the pans and transfer to the rack, top sides down, and allow to cool completely, about 1 hour 20 minutes.
  13. While the cake is cooling, make the frosting.
  14. Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish. If you are good at cake decorating, create a carrot out of orange and green colored frosting or marzipan. Cover and refrigerate any leftovers. Slice and freeze individual slices for long-term storage.

Tips

While weighing cake pans containing batter usually works well, it does not when the batter contains nuts or raisins. One half may contain more than the other.

Like this recipe or haven’t found what you’re looking for? Search for all of the Gluten Free Recipes through the index.

24 Replies to “Gluten Free Carrot Cake II”

  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!!”

    ~L.W.N.

  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.

    1. This was my comment, I must say I am so stoked to find this recipe again. I am in heaven as it’s so amazing 😉 best carrot cake hands down. Best part don’t even taste gluten free and I have fooled many people including a chef or two who’s jaw dropped when I told them it was gluten free.
      Carla you rock!

  6. Hi Carla!!! I have a customer who needs sugar free as well as GF. What do you suggest substituting the sugar with?

    1. Hi Deena!

      Hope all is well with you and your bakery!

      If your customer can tolerate any of the sugars ending in “lol”, I suggest xylitol. It works great in baked goods, especially cupcakes and cake.

      For a sugar-free substitute for brown sugar you may consider a mixture of a sugar-free substitute and a bit of “light” molasses.

      If you use the search box in the top-right corner of most pages on my blog, you can search for xylitol and see photos of what I’ve made with it. However, those recipe were made earlier in my gluten-free career.

      I hope this helps.

      Carla

  7. We are new to celiac about a year I found your recipie just searching on line for my sisters birthday This cake came out perfect a major hit with the family now I am requested to make it for every special event and in our family that is many many times during the year .Thankyou for showing my sister there is a delicious life in the celiac diet hooray

  8. Facebook Comment,

    “Just had to tell you, I made a carrot cake yesterday and used your recipe. It was a great hit around here !! I loved that it was a large enough recipe that each family member got a nice serving with no complaints. I was later told that it is wanted for the next 5 birthdays LOL Nice job Carla. Thanks for all you do.”

    ~L.D.

  9. We are new to gluten free but have a couple of vegans and a couple of egg allergies as well as one with a dairy allergy. I’m interested in knowing if anyone has made this using “flax eggs” or egg replacer. Thanks.

  10. Facebook Comment:

    “Just wanted to report that I made your Gluten Free Carrot Cake for Easter. It was fabulous!! No one guessed it was gluten free :o) Thanks so much for this terrific recipe.”

    ~L.W.

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