Desserts, Gluten free

Gluten free carrot cake

4 comments

Cinnamon spice and everything nice in this delicious gluten-free carrot cake. Great for birthdays and holidays and topped with classic cream cheese frosting.

A slice of gluten free carrot cake with cream cheese frosting on a blue plate.
Cinnamon spice and everything nice in this gluten free carrot cake

Sweet carrots, pineapple, golden raisins and cinnamon make this classic cake moist, airy and simply delicious. Topped with a classic cream cheese frosting, it’s perfect for birthdays or holidays. When you tell your guests it’s gluten-free, they’ll be amazed. Better than a boxed cake – there’s no additives or preservatives.

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In making this cake, I used a good quality all-purpose gluten-free flour mix, like this one from Namaste. If being gluten-free isn’t a worry for you or your guests, use regular all-purpose flour in its place.

Bake this cake in two 8 – 9 inch cake pans for a double layer. Or one 13 x 9 x 2 inch baking dish for one layer.

A round gluten free carrot cake frosted and decorated for a birthday.
Ready for the party

Gluten free carrot cake

Cinnamon spice and everything nice in this delicious gluten-free carrot cake. Great for birthdays and holidays and topped with classic cream cheese frosting.

Carrot cake

  • 2 cups all-purpose gluten-free flour mix
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1 8 oz can unsweetened crushed pineapple (drain and reserve 2 tbsp of the juice)
  • 2 cups organic carrots (shredded)
  • 3/4 cup golden raisins

Cream cheese frosting

  • 2 8 oz packages cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 tsp vanilla extract
  • 1 1/2 cups confectioners’ sugar

Cake

  1. Preheat the oven to 350 F and grease the cake pans. Combine dry ingredients into a stand mixer bowl. Drain the pineapple and reserve 2 tbsp of the juice. On low speed, add the eggs, oil, pineapple and pineapple juice. Next, add carrots and beat until combined. Finally, incorporate the raisins. Transfer the batter to greased cake pans. (Divide the batter in half if using two round cake pans.) Bake for 35 – 40 minutes or until a toothpick comes out clean. Cool for five minutes on a wire rack. Then remove the cakes onto parchment paper and continue cooling on wire racks.

Frosting

  1. In a mixer combine cream cheese and butter. Beat until smooth, and then add vanilla. Gradually add the confectioners’ sugar and beat until smooth. For a double layer, level off the top of one cake with a knife, frost and layer the next cake on top. Chill the layers for about 20 minutes before frosting the rest of the cake.
Recipe complements of northwestspoon.com
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4 Comments

  1. Can the vegetable oil be substituted for coconut oil?

     
    • Michelle Barsness

      That’s a good question. I’ve never tried it before. The vegetable oil adds a certain amount of liquid in addition to fat. I’ve read that if you substitute with coconut oil, to warm it first so it melts. Then measure, so you get the same amount of liquid. Give it a try and let me know how it goes. I think coconut oil would still be suitable for the flavors and spices in the cake.

       
  2. I made this over the weekend. i used canola oil, and omitted golden raisins and added 1 cup ground walnuts. everyone LOVED this cake!!! could not believe it was gluten free. EXCELLANT!!! firm, moist and flavorful.

     
    • Michelle Barsness

      Hi Nancy, I’m so glad you enjoyed the carrot cake. It’s one of my family’s favorites and I use it for birthdays too. Thank you for your comment and sharing your experience.

       

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