Carrot Cake

Gluten-Free Carrot Cake | The Gluten-Free Homemaker

My family absolutely loves this gluten-free carrot cake. It is moist and flavorful. In fact, two of my boys always ask for it for their birthday.

After having it for a birthday dessert recently one of them said, “Can we have this cake every night after dinner? I’m pretty sure I wouldn’t get tired of it if I only ate one piece every night.”

That’s how good it is.

This cake was one of the first things I posted on this blog, but I only included a link and not the recipe itself. This recipe is adapted from the one by Marlene Herron at GF Utah. However, I wanted to give you the recipe with the exact ingredients I use and more specific instructions.

4.0 from 1 reviews
Carrot Cake
 
Ingredients
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 pound carrots
  • 2 cups white rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca starch
  • 1½ teaspoons xanthan gum
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350°.
  2. Trim and peel the carrots then grate them. (Store bought shredded carrots will be too thick. I use the shredding disk on my food processor.)
  3. In a small bowl, whisk together the rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, baking soda, and salt.
  4. In the bowl of your mixer, beat together the sugar, oil, and eggs for about one minute.
  5. Add the shredded carrots and mix until combined.
  6. With the mixer on low, slowly add the dry ingredients and mix just until moistened.
  7. Spoon the batter into two greased 9 inch round cake pans.
  8. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.


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Comments

  1. Vickie says:

    Thanks so much for visiting my blog and leaving a comment! I, too, pray before going in and I was really rejoicing in the van on the way back to work! I was so thankful! I love your blog. I have been trying to be gluten free. The hardest part for me is finding recipes! I am so excited that you left a comment and I found your blog!
    Blessings,
    Vickie@PursuingSimplicity

  2. The gluten free flour mix is unavailable; perhaps you would like to re post it.

  3. Annie, Thanks for letting me know about that link. I have added flour mix information to the post.

  4. The Gluten-free 'Dish' says:

    Hi Linda, I showed your carrot cake to my husband since it is his favorite cake. He says "mmm yumm" Maybe I can make it for his birthday in December.

  5. Debbie, let me know what he says if you make it. I'm just sure he'll like it.

  6. Karen Clark says:

    I was thinking of making this for Easter. What did you use for frosting – I am looking for something dairy-free but so used to cream cheese frosting, I am not sure what would taste good on this. Thank you!

    • Karen, I used to use cream cheese frosting. Since going dairy free I have used a vanilla frosting. My family really loves this cake and no one said anything when I changed the frosting.

  7. Hello Linda, l love your site, your generosity, thank you. I can’t find your vanilla frosting recipe, though l fell l have had a thorough look, cheers…..Julie the Aussie

  8. Jeanne says:

    Linda: Any suggestions how I can get the carrot gratings small enough without a food processor? I have a standard grater…will the pieces be small enough? I love carrot cake but have never been able to get a recipe to come out right. I’m GF and DF. Jeanne

    • Jeanne, I know I replied via email, but I want to reply here so others can see my answer. Using a standard grater works fine. Just use the side that you would use for grating cheese.

  9. johanna says:

    can i sub the rice flour for another? has anyone tried it?

  10. Stacia Neale says:

    Hi there. I love carrot cake and would love to know the frosting recipe also! Is it posted somewhere?

  11. Christina says:

    Hi,
    Have you ever tried it with other GF flours? I am not a fan of white rice flour…
    Thanks!

  12. Do you have a link for either frosting recipes (cream cheese or vanilla)?

    Thanks!

  13. Hi Linda. Have you made this recipe in cupcake form? If so, do you have time & temp info? Btw, appreciate your recipes.

    Thanks

  14. Lauren Padden says:

    I tried this recipe tonight and used a GF yellow cake mix as it was a blend of the flours in the original recipe. It turned out great.

    Thanks for this recipe, I always like finding new GF options.

  15. Has anyone tried making this with egg replacer instead of eggs? We have gluten, dairy and egg allergies in this house. Thanks!

  16. I have had nothing but bad luck trying to bake gluten free, but I will say that this recipe is absolutely perfect! It turned out so well. I baked it for the exact time stated in the recipe….I’ve had to bake some of the recipes I’ve tried up to twice as long. Not this one. I was a little worried when I was short on white rice flour though. I ended up subbing in about half of the white rice wih brown rice flour. Turned out perfect! Even my 14 year old who swears he can tell when anything is gluten free couldn’t tell it was gf. Thanks for restoring my faith in gf baking!

    • You’re welcome, Julie. My motto is that gluten free can and should be delicious! Thanks for taking the time to let me know that you all enjoyed it and what substitution you made.

  17. Cindy Salotto says:

    I would love to make this recipe, however I need to use another form of sweetner besides cane sugar. Would palm sugar substitute well? If so, how much? Thanks!

    • Cindy, I have not made this with any other sweetener, so it’s difficult for me to say. I think palm sugar would be worth trying. I would use the same amount as the sugar called for in the recipe.

  18. Susan Rushton says:

    Are potato starch and tapioca starch same as P flour and T flour? If not where can they be bought? I’m in Scotland Central belt.

    • Potato starch and potato flour are very different. Potato flour is more yellow and grainy and much heavier. However, tapioca starch and flour can be used interchangeably. I know, it’s confusing.

  19. Bob Wiley says:

    Linda, Wal mart now have two Gluten free products from King Arthur flour.
    1. Gluten – free All-Purpose Baking Mix.
    2. Gluten – free Multi-Purpose flour.
    I made a Banana Oatmeal bread with black walnuts using only the King Arthurs
    Multi-all- purpose flour and the recipe was yours….Bob
    It turned out great.

  20. Abigail Rael says:

    Two of my family members have celiacs disease and cannot eat gluten. Their dietitians have informed them that baking soda is not gluten free. I have not been able to find any baking soda that is gluten free. What brand have you found?

  21. cod a person make this in a 9×13 pan?? If do how long and what temp? Thank you!

  22. Raylene Snider says:

    Do you have ingredients and instructions for the icing please?

  23. Raylene Snider says:

    Nevermind…I read all the other comments, thanks

  24. Julia Richardson says:

    Hi! I can’t wait to try this out! This sounds amazing and yummy. Thanks so much for the recipe. I have one question though. If I were to use a GF all purpose flour, how much should I use? And what other ingredients do I leave out? Sorry for the questions but I’m new to GF and I’m so lost lol. :-)

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