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

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: Serves 10-12

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:

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.
In a large bowl, whisk together flour blend, salt, and cinnamon; set aside.
In the large bowl of your mixer, beat the eggs for 1 minute on high speed. (It should look a little foamy on top.)
Add sugar and beat for an additional minute.
Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
Add vanilla and applesauce or crushed pineapple, mix on low just long enough to blend.
Stop the mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides and bottom one time.
Using a rubber/silicone spatula, fold in carrots, and, if using, nuts and raisins.
Distribute the batter evenly between the two pans.
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.
Place both pans on a cooling rack for 5 minutes, or until you can comfortably touch them without a potholder.
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.
While the cake is cooling, make the frosting.
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.

3.1

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View Comments

Michelle Kollhosser says:

September 20, 2015 at 3:11 pm

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.
- Gluten Free Recipes says:
  
  September 20, 2015 at 3:15 pm
  
  Hi Michelle,
  
  You are very welcome, Michelle! Thanks for being one of my recipe testers!
  
  Carla
Carla says:

April 3, 2015 at 5:58 am

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?
Gluten Free Recipes says:

November 13, 2014 at 1:14 pm

Facebook Comment - November 13, 2014,

"It is heavenly!"

~M.S.W.
Gluten Free Recipes says:

November 12, 2014 at 4:54 pm

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.
Gluten Free Recipes says:

October 1, 2014 at 9:43 am

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
Gluten Free Recipes says:

May 4, 2014 at 7:31 pm

Facebook Comment - May 4, 2014,

"I just made your carrot cake with cream cheese frosting! Wow!! Love it!!"

~B.L.
Gluten Free Recipes says:

April 20, 2014 at 5:11 pm

Facebook Comment - April 19, 2014,

"I made this today, and it is awesome!! Thank you, THANK YOU for sharing your recipe!!!"

~ L.W.N.
Gluten Free Recipes says:

April 17, 2014 at 7:44 pm

Facebook Comment - April 17, 2014,

"Oh I agree! I have made this and it's delicious."

~D.D.
Gluten Free Recipes says:

January 6, 2014 at 7:33 am

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.
- Riderfan says:
  
  August 22, 2017 at 9:13 pm
  
  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!
Gluten Free Recipes says:

January 4, 2014 at 2:42 pm

Facebook Comment - Jan. 4, 2014:

"I made this once from your recipe. I was just thinking about how nice it would be to make this again! Sooooo good!"

~ R.N.I.