Tender-licious Easy Gluten Free Carrot Cake Recipe

Easy Gluten Free Carrot Cake Recipe on http://www.theculinarylife.com

Ok, don’t rub it in – I’m sure you can tell from this gluten free carrot cake recipe that my no-sugar thing isn’t going as well as I’d hoped. I should point out, though, that I’m doing better about resisting desserts than I have in the past. I made this gorgeous cake, completely gluten free, and only had half a piece. Yup, you heard me right – I gave the rest away.

And I have to tell you, that was not an easy feat with a dessert such as this. This carrot cake recipe is divine. My husband commented that it was the best carrot cake he’d ever had, period. My friend Kris, also gluten free, was so enthralled with the cake that he didn’t talk for five minutes while he savored each and every bite. It was moist, it was tender, and it was easy.

I stopped at half a piece because I’d accomplished my goal by that point – to create something beautiful (and @^*#^$ tasty). The actual eating of the dessert, if you’ll pardon the cheesy pun, was the icing on the cake.

This recipe is compliments of Annalise G. Roberts, who wrote the phenomenal Gluten Free Baking Classics. So far every recipe I’ve tried from this book has been golden, and this carrot cake was no different. I agree with my husband – this is hands down the best carrot cake recipe I’ve ever had, glutenous or otherwise!

4.5 from 4 reviews
Tender-licious Easy Gluten Free Carrot Cake Recipe
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This easy gluten-free carrot cake recipe is so moist and tender no one will guess it's wheat-free. Spicy flavor makes every bite a taste of heaven. Makes one two-layer cake, eight inches in diameter.
  • Ingredients for the cake:
  • 3 cups gluten free flour mix
  • 1-1/2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups granulated sugar
  • 1-1/2 cups vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots – about two large carrots, peeled before you grate them (photo)
  • 1 cup finely chopped walnuts
  • 1 cup shredded coconut (I used unsweetened)
  • Ingredients for the cream cheese frosting:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 3 cups powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1 lemon, zested and juiced (in same bowl is fine)
  1. Make the cake: Preheat oven to 350ºF (176°C). Position rack in the center of oven. Spray two 8″ round cake pans with cooking spray and place a parchment round in the bottom of each.
  2. Place flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl and whisk until thoroughly combined. Set aside.
  3. Beat sugar, oil and eggs in a large bowl with an electric mixer until smooth, about one minute. Add vanilla and mix well.
  4. Slowly pour flour mixer into the sugar and oil mixture and beat at medium-low speed for one minute. Fold in carrots, walnuts and coconut.
  5. Pour batter into prepared pans and bake in the center of oven for 52 minutes or until an inserted toothpick comes out clean.
  6. Cool cake layers in the pans on a rack for ten minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper and cool completely.
  7. Make the cream cheese frosting: Beat butter and cream cheese in a large bowl with electric mixer until light and fluffy.
  8. Add powdered sugar and beat at low speed until well blended.
  9. Beat in vanilla, lemon zest and juice until smooth.
  10. Decorate the cake: Level your two cakes by removing the rounded top where they rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it’s a lot easier to make straight layers by walking the leveler in a sawing motion.
  11. Place your base layer of cake onto a lazy Susan or other decorating surface.
  12. Scoop 1/2 cup of frosting onto top of base layer and smooth to edges with a spatula or pastry knife.
  13. Place the second layer of cake on top of base layer, making sure it’s straight.
  14. If you like, frost a quick crumb coat over the cake and set cake in the fridge for 20 minutes to set.
  15. Frost the outside of the cake, leaving some frosting left over to decorate the top.
  16. Using a pastry bag with a large star tip, pipe eight small rosettes of icing around the top of the cake.
  17. If you like, sprinkle a little shaved carrot onto the top of each rosette.
  18. Put in the fridge to tighten up the icing, which may droop and run in hot weather. Serve chilled or at room temperature.


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Comments from other ninjas:

  1. Diana says

    oh no, this I cannot resist. I just had carrot cake at Stillwater in Downers Grove, IL and thought it would be months before I’d get another chance and now this…a beautiful photo and recipe that is telling me just one piece can’t hurt. Thanks!

  2. Daily Spud says

    I’m a sucker for carrot cake and I’m just going to have to give this one a whirl, especially as my sister is on an avoid-gluten diet and I have an assortment of GF flours and xanthan gum on hand.

    • steph says

      Oooooooh, this cake is divine. I really can’t express how good it was… please let me know what you two think once you’ve tried it!

      • Jennifer says

        I’m going to make this for my son’s birthday cake, but I have to use egg substitutes because of that alergy too. Looking fwd to it though.

  3. Edmond Chin says


    Have you tried your carrot cake recipe using another gluten free flour mixture, say one with sorghum one of the primary ingredient? I buy sorghum flour by the bulk (25 lb) to lower my unit cost. Lastly, do you have any tips on preventing cakes, corn and banana breads from collapsing after they come out of the oven? Too often have I tried recipes that look great coming out of the oven, but eventually caved in. It took many many reiterations to make my banana loaves and cornbreads to stand at attention. Thanks for your time.

    • steph says

      Hi Edmond,

      I just saw this comment – I’m not sure what happened, but it didn’t email me. I’m sorry! I would think that a sorghum mix would work very well, but straight sorghum flour might be too dense. Another user just tried my champagne cupcake recipe with a sorghum mix – check our her comment here (comment #21):

      Re: collapsing, this can happen for a number of reasons – not enough moisture or not enough xanthan gum would be my top reasons. Some people think that course flours are the problem, and this particular person seemed to find that tapioca was her culprit:

      I’m curious to see what you find in experimenting – please report back and let me know what you find out!

  4. Lillea Woodlyns says

    That is one of the most beautifully tempting looking carrot cakes that I’ve ever seen! The ingredients aren’t as hard to find as some of the most unusual gluten free grains, so that’s great. Wow, I used to love carrot cake with cream cheese frosting back when I still ate gluten. I do better on a hunter- gatherer diet (no grains at all), but sometimes I’ll enjoy a true treat like this as long as it’s gluten free! Thank you for sharing this recipe and the beautiful pictures. :)
    .-= Check out Lillea Woodlyns

    • Stephanie Stiavetti says

      Hi Lillea,

      Thank you! And I totally hear you – I do better on a grain-free diet too. But when I want to splurge, this is one of the best gluten free cakes I’ve ever had!

      • Lillea Woodlyns says

        Thank you too! Every time I look at the pictures of your carrot cake, I want to splurge right away. :)

  5. Jackie says

    This looks scrumptious!
    I was wondering if there is an alternative gluten-free flour mix you would recommend. I currently have in my pantry these following, but no potato starch:
    Tapioca flour
    Brown rice flour
    White rice flour
    Almond flour
    Corn starch

    Is there another combination that could work with these ingredients I already have? Thanks for your help and can’t wait to try this!


    • Stephanie Stiavetti says

      Hi Jackie,

      Potato starch is a must because of its texture and low-protein content. It’s pretty cheap at the store – in fact, much cheaper than everything else you’ve already got! If I had to substitute, I’d say corn starch in a pinch. If you try this, please let me know how it goes.

  6. Kari says

    The woman I contacted to bake my 40th birthday cake flaked, so my Mom found this recipe and made this cake (carrot cake is my favorite) for my party. It was delicious!!! I absolutely loved it. And my guests (all of who do not have a gluten allergy) were amazed. They said they would have never known it was a gluten free carrot cake. Thank you!

  7. Sarah says

    I am fairly new to gluten-free baking. This recipe looks AMAZING! I’m a little confused on the proportions for the flour mix however (2 parts brown rice flour, 2/3 parts potato starch, 1/3 part tapioca starch). Am I reading it correctly if I were to mix 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca starch? Is it that simple or am I missing something? Thanks!

    • Stephanie Stiavetti says

      Hi Sarah, yes, that’s right:

      2 cups brown rice flour
      2/3 cup potato starch
      1/3 cup tapioca starch

      Please let me know what you think of the cake once it’s done! :)

    • Stephanie Stiavetti says

      Sure you can leave it out, but your cake will be a little denser. I’d add 1 cup more shredded carrots, but dry them in the oven first so that they’re as dry as the coconut would be.

  8. Denise @ Femita says

    I’m so glad I found this recipe. My little niece is on a gluten free diet and I’m not used to gluten free cooking at all. Can’t wait to see how she likes it!

  9. Kenzie says

    This cake was amazing! Definitely the best dessert that is gluten free that I have ever had! It’s so great that people are finally coming around to gluten free intolerances.!

  10. Carla Spacher says

    Your cake looks amazing!!! I am going through the same thing on my recipes. Evaporated Cane Juice is great white sugar substitute, though will alter the taste in some recipes, but I do not find a difference in taste in cakes, though. Evaporated Cane Juice is not actual juice, but crystals, larger than table sugar. I get the organic one from nutsonline. Keep up the great work!

  11. yirene says

    The cake was excellent. A sister of mine is lactose intolerant. Baked it all as one cake for 1 hr 15 minutes. It was moist and very tasty. Thank you for sharing this recipe. Definitely a keeper.

  12. yirene says

    Baked this cake for Christmas. Used a deep 8 inch square tin and baked it for 1 hr 15 minutes. My sister is lactose intolerant, so really enjoyed the cake. I grinded fresh cinnamon and nutmeg and it was yummy. Definitely a keeper.

  13. Chad says

    My wife has a Gluten allergy so I made this cake for her for Thanksgiving. She always raved about her aunts carrot cake that she loved before finding out she had a gluten intolerance. Now she said this one was just as good if not better.

    I always bake her a Gluten Free cake for her birthday because it’s one of the few times a year she eats cake due to her allergy. So, my task this evening is to make one of these wonderful cakes for my beautiful wife.

    Thank you for putting this out there.

      • Stephanie Stiavetti says

        That is funny. 😉 And much appreciated. Many of my gluten-free baking friends are guys, but they never seem to comment for whatever reason.

        I hope your wife loved the cake!

  14. edmond chin says


    i wrote a few months ago about collapsing cakes. Over that time, I tried the recipe with your flour mix and it still collapsed, but less so. you mentioned moisture as a possible problem area and i don’t disagree. the side effect of too much moisture is gummy texture. i add a 1/4 cup of almond flour (almond dust that i generate from when chop up whole almonds for granola – another gluten free food!!) per carrot/banana bread loaf to soak up excess moisture and to act as substrate for the bread/cake to build on. my carrot/banana breads are indistinguishable from their gluten sisters.

    I will give it another go and vary my moisture content. will check in – about a month or so.

  15. Ellie Fridell says

    Edmond Chin should not buy cheap bulk flour. Reputable flour producers heat treat their flour to even out the moisture content before market. Heat treating is a standard practice in the cereal industry but some bottom basement businesses probably don’t do it. A good gluten-free flour will run $4 to $5 a pound, no way around it if you want to be a successful baker.

    • edmond chin says

      Elie, thanks for the concern. The moisture variable is due to the carrots or the bananas being added to the recipe, and not from the flour itself. I buy my sorghum from Twin Valley Mills and have been satisfied with my baked goods, except for cakes. The denser muffin like breads, as i mentioned before, are indistinguishable from their gluten sisters. Cakes, which are lighter (less dense, more air – mass/volume) don’t have the structural integrity to keep from collapsing in on themselves. I’ve made the carrot cake using Stephanie’s gluten free mix (no sorghum), but they still collapse somewhat. I was hoping someone else made a successful carrot cake recipe with a sorghum flour blend (which is the flour blend I favor) and could tell me their secret. I’ve noticed that many comments posted are people who enjoyed reading the blog and admired the pictures, but very very few actually tried the recipe. So far only 5 out of 18 persons have written that they actually made the cake.

      I disagree with your comment that a gluten-free flour has to cost $4 to $5 a pound. Even with shipping, the sorghum runs about $3/lb, and if you have an asian supermarket near you, rice, and glutinous rice flours, and potato and tapioca starches range from $.90 to $1.25 a pound. Buying these items at your local “Natural Food Stores” won’t get you better quality, only smaller packages and larger unit costs.

  16. Sara says

    This recipe looks great. I’ve had a request from some clients for Gluten Free Carrot cake and I’d love to use this recipe. Since I normally do not bake GF I’d like to save some money and I’m wondering if guar gum can be used in place of the xanthan gum. I’ve read that it can but I wanted to make sure. I can buy guar in bulk and control the amount I’m buying whereas with xanthan gum I have to buy an 8oz package and it’s almost 4 times the price.

    Thanks for your help!

  17. Sara K says

    Thank you for an amazing recipe! I am new to GF baking, but with a GF nephew, sister-in-law, and friends, I thought I’d give it a whirl. Made it for an office party, and even non-GF folks loved it! There was even someone who thought they didn’t like carrot cake, and they were pleasantly surprised by this one. :)

    I did make it as one big cake in a 9×13 pan, and it turned out just fine. Also, have a hard time finding unsweetened coconut, so just omitted that (and the walnuts). I will definitely be making this recipe again!

  18. Kat says

    This looks amazing!! This is my Dad’s favorite cake and ever since he and I have been diagnosed he has not been able to have any of his old favorites. I believe I will just have to make it and surprise him! Thank you for the recipe!

  19. ellen says

    hi steph – loving the blog. wondering how long in advance i can bake the cake? i have a party wednesday night and was thinking to bake it up and frost it tuesday night. will it last the 30 hours in between? any thoughts on how to store? frost later? i have had some day old gluten free cakes that were nearly stale. thanks, ellen

    • Sara says

      Hey Ellen,

      Just thought I’d let you know my experience with the cake.
      I made cupcakes, so you could expect slightly different results than mine.

      But I made cupcakes for a client and used this recipe. I found that baking and frosting them the night before worked well. I also kept it in the fridge over night, covered.

      Hope that helps.

    • Stephanie Stiavetti says

      Hi Ellen, Sara is correct – making it the night before, or even the 36 hours before is fine, if you keep it in the fridge. Enjoy!!

    • Stephanie Stiavetti says

      And now that I think about it, I’d bake the cake the day before, but not frost it until the day of the party, or the icing will get crunchy.

      • ellen says

        thank you both for the confidence. i baked it tuesday afternoon, wrapped and refrigerated and then frosted wed night and served it – perfectly great. we wrapped up the leftovers in plastic wrap, popped them in the fridge and it STILL tasted great on Friday morning.

  20. Benni says

    Looks delightful, but reading the list of ingredients made my eyes glaze over like they were covered in cream cheese icing. “Easy” might not be the word I would use to describe it … looks beautiful, maybe tastes great, but “easy” is kind of false advertising.

    • Stephanie Stiavetti says

      Benni, as Edmond says below, it’s really pretty simple – the different ingredients are par for the course when it comes to gluten-free baking. Besides, the ingredient list isn’t what makes a recipe simple… it’s the difficulty of the method.

  21. edmond chin says

    benni, welcome to the world of gluten free baking. to be fair, the main difference is measuring and mixing two extra “flour” ingredients to make a gf flour instead of using wheat flour. adding xanthan gum is akin to adding another spice. otherwise, it’s as easy as baking a cake. but if you’re a fan of Sandra Lee and only have time to open a box, (and to drive over to buy it) you can spend an obscene amount of money for a gf cake mix. it won’t taste half as good.

  22. ellen says

    Woohoo. A+. My first ever gluten free cake — I am an avid gluten baker including wedding cakes — and this recipe rocked. i went a bit bolder with the spices including black pepper and cardamom, otherwise followed to the letter and EVERYONE loved it and made me promise to comment that they would not have ever suspected it was gluten free. Oh, for the frosting, I used lemon essential oil rather than rind with good results as well….oh and added 2 T goat milk yogurt as well for a bit more tang….okay so i changed the recipe just a tad, but really I endorse this recipe!

    • Stephanie Stiavetti says

      Wow, Ellen, that’s some awesome use of spices there. I will have to try that next time I make it. And I love the idea of adding the goat yogurt to the frosting! Brilliant!! :)

  23. Elaine says

    Just found this recipe when I googled GF carrot cake. So glad there are so many positive comments. I am a high school teacher and frequently make goodies for my seniors. I made carrot cake cupcakes last week and my one student who is GF said if I could find a carrot cake recipe she would pay me to make it. Obviously I don’t want her to pay me, BUT I am going to make these especially for her. I can get everything at my local shop, but am wondering about the xanthan gum.. what kind of shop do I get that at? I can’t wait to surprise her with these. Will take for the whole class and then tell her they are GF!

    • Sara M. says


      Depending on where you live Xanthan gum is fairly easy to find. Natural food stores like PCC and Whole Foods usually have it in bulk. Some regular grocery stores carry brands the specialize in gluten free products. Bob’s Red Mill does have xanthan gum, but they tend to be really pricey in comparison to bulk.
      I found a great local natural food store near me that had a lot of things in bulk and I got a great deal on Gluten free flour and xanthan gum.

      If you ever want to try making other gluten free treats, email me
      I make baked goods for people with a ton of different dietary needs and have a lot of GF recipes on hand!

    • Stephanie Stiavetti says

      Hi Elaine, as Sara so helpfully pointed out, you can buy xanthan gum at your local health food store. While it can be expensive, one little bag will last you for a very long time, since you’re not using very much. Most recipes use less than a teaspoon or two, while some others only use 1/4 tsp. So that $10 will last you for several years, depending on how much baking you do!

      Feel free to post more questions here in the comments so that other readers can weigh in as well. This is how the comment forums can be so useful for others – we get all sorts of angles for questions, which is great.

  24. amy says

    Delicious! I made this cake for my GI mom’s birthday, and no one even suspected it was GF. For those who do not have all the necessary flours on hand, this recipe is very forgiving: I used 1 3/4 cups brown rice flour, 1/2 cup tapioca flour, 1/2 cup ground oatmeal, and 1/4 cup cornstarch with 1.5 tsp guar gum. The result was moist with a great crumb, and much fluffier than I expected. Thank you for providing me with an easy-to-follow GF cake recipe!

    • Stephanie Stiavetti says

      Thank you so much for this helpful comment! Other readers will really appreciate knowing they can use guar gum instead of xanthan gum, and oatmeal, which I’d never actually thought of. I might actually try the oatmeal myself. :)

  25. Angela says

    I just made this for my son’s 4K Easter Party. I made them mini-cupcakes instead of the cake just to make it easier for the little kids. They turned out delicious! Absolutely could not taste a difference from the regular kind. I myself don’t have gluten issues so I am really picky and usually avoid the gluten free stuff, but I found myself going back for more and more of these! And do did all the teachers at the school. The only other thing I did differently was added raisins and used 1 cup granulated sugar and 1 cup brown sugar…turned out very good. This is the second recipe I have used from your site and I have you bookmarked! You do an incredible job and I appreciate you sharing these wonderful recipes with us. As a mom of 2 gluten intolerant children I try so hard to find yummy treats for them to eat so they don’t feel so left out….you have helped me out so much! Keep them coming PLEASE! :)

  26. Sarah says

    I just made this for my best friends graduation party except split the recipe in half and made mini cupcakes. I also made it dairy free by changing the cream cheese to vegan cream cheese and same with the butter. I also did use a 1/2 cup less sugar for the frosting (a full cup if you were doing the full recipe) but I think it’s best to just taste it as you go. It turned out great! Everybody loved the cupcakes!! People were surprised to find out they were gluten free and dairy free. Thanks for the recipe!

  27. Celiac Chick says

    Absolutely amazing! I have been making this cake for about 6 months and LOVE it! Tastes just as good as any Gluten filled cake I used to be able to indulge in. THANKS!!!

  28. emily says

    made it last night and it turned out great. i even reduced the sugar for the cake to 1 cup and it still turned out delicious. didn’t make the frosting yet… thanks!

  29. Anna Fisher says

    Hi- I was wondering if leaving out the coconut would change the consistency or moistness of the cake. Anyone know?

    • Stephanie Stiavetti says

      Sure thing – I’d add 1/2 cup more each carrots and walnuts, then another 2 tablespoons flour to compensate for the added moisture in the carrots/walnuts and missing dryness of the coconut. Let me know how it goes!

    • jackie w says

      Hi- if you leave out the coconut it would not change the moistness to you cake it’s the carrots that gives the cake the moistness. yeah i would not worry about the coconut it is more like if you desire thing

  30. Marie says

    Hi Stephanie, I made this cake for my daughter’s 20th birthday & we love it!! I live in Dublin, Ireland & could not find potato starch or tapioca starch,instead used brown rice flour & potato flour & it seemed to turn out fine. Also used “shredded organic coconut chips” which I bought in a health food store but I think they were too big and tasted hard in the baked cake so perhaps did you mean what we call dessicated coconut here?? My daughter & I are looking forward to trying more of your recipies,
    Thank you,

    • Stephanie Stiavetti says

      So glad it turned out without the starches! Not sure about the coconut – there may be a cultural difference in what they’re called in Ireland versus here in the US. Here, shredded coconut is very fine, but it sounds that might not be the case where you are. I would just use whatever is ground the finest, so that it soaks up moisture and stays tender.

      Happy birthday to your daughter!

      • Linda says

        Marie: yes, US ‘shredded coconut’ is the same as UK and Ireland ‘desiccated coconut’. I’m a Brit living in the US.

  31. Carla's Gluten Free Recipes says

    Just beautiful! I find that using superfine rice flours makes a perfect gluten free carrot cake, just like the real thing. I use my cake flour blend recipe which consists of superfine rice flour (and a sometimes a little sorghum), along with potato and tapioca starch in all of my cakes and muffins.

  32. Shahrukh says

    Hi, I just finished eating a slice of this cake. It tasted awesome but I had a problem with crumbling. Any ideas what could have caused it?

    • Stephanie Stiavetti says

      Hrmm, could be a couple of things. What kind of oil did you use, and did you use what the recipe called for? Did you also use four eggs as well? I think that there was either a problem with how much oil or eggs you used, or maybe the starch ratio in your flour mixture might have been off. What sort of gluten-free flour did you use? Did you mix it yourself, or did you use a pre-prepared flour mix?

      • Shahrukh says

        I used canola oil and mixed the flours my self. I used ener-g tapioca starch and potato starch. I think I measured every thing as the recipe said except a 1/2 cup less sugar. Does the size of eggs matter?

        • Stephanie Stiavetti says

          Oh, I’ll bet it’s the Ener-G. Eggs have fat in them, which lend to moisture, and Ener-G is mostly leaveners. Do you have an egg allergy? If you’re going to use an egg replacer, I’d maybe try adding another 2-3 tablespoons of oil (maybe coconut oil for a touch of flavor?) to compensate for the missing fat from the eggs. I haven’t experimented, though, so I don’t know 100% if this would work. If you try it, let me know how it goes!

          • Stephanie Stiavetti says

            After thinking about this a little more, I think that adding the few tablespoons of oil would definitely work better than using egg replacer on its own. If you don’t have an egg allergy, though, I’d try making it with eggs to see what the texture is supposed to be like!

          • Shahrukh says

            Ener-g was the brand for tapioca and potato starch. I did use four large eggs. And i used arrowhead mills brown rice flour.

          • Stephanie Stiavetti says

            Oh – sorry, I thought you meant you replaced the eggs with Ener-G egg replacer. Seems like everything you did was spot-on. The only other thing I can think of was maybe there was too much flour in the batter, maybe due to it being impacted in the measuring cup? I’ll think on this some more.

  33. Dianna says

    y family likes cruched pineapple in carrot cake is there some way to replace the coconut with pineapple?

    • Stephanie Stiavetti says

      Not really – it would create a lot more moisture. You might try swapping out 1/4 cup crushed pineapple for two of the eggs.

        • Stephanie Stiavetti says

          You could do that too, thought the pineapple juice might do good things to the flavor! Either way, please let me know how it goes… I can always annotate the recipe with your experience.

  34. Dorothy says

    Made this with a slight deviation of using white rice flour as I didn’t have the brown. Baked it in a 9 x 13 pan for nearly an hour – rose nicely and no problem with it falling n the middle afterwards. A big hit!

  35. Yolanda Sherman says

    OMG!This is the best carrot cake ever. I usually have to pass on desserts during the holidays because I can’t have wheat but I was determined this year to make my own carrot cake and that it would be delicious. I found this recipe and went for it. My family and extended family absolutely loved it. They too felt it was better than any carrot cake they’d ever had. The only problem is that they are all asking me to make it for them all the time :-)
    I used a pre-mixed flour blend I bought at the health food store. It had rice flours, tapioca flour, potato starch and xanthan gum so I was able to leave that out of the recipe. Not sure if it had anything else but it was delicious.

    I used a real coconut and grated it myself. Those who liked coconut loved it and those that claimed they didn’t, didn’t seem to notice it was in there. I didn’t have two round pans so I just used two oddly sized pans and just frosted the top.
    I am so happy I found this.

    • Stephanie Stiavetti says

      Yolanda, Yay!! I’m so happy you enjoyed it and finally got a holiday dessert you can enjoy too. Merry Christmas!

  36. Karen says

    Are you sure it was 1 T baking powder? Mine came out over the top of the pans and all over the oven. :( Epic fail!

    • Stephanie Stiavetti says

      Yup! I’ve made this cake many times, and as you can see from the comments above, others have made it with no problem as well. What size are your cake pans? His deep are they?

      • Karen says

        8″, but not sure how deep. That must have been the problem. Glad I tried before the party I was to take it to. I made lemon bars instead, and my husband was able to eat one of the salvaged round of the carrot cake.
        Oh boy, was my oven a mess!
        Thanks…I may try it again in a sheet pan.

        • Stephanie Stiavetti says

          How strange! I’ll keep thinking on this to see if I can figure out what went wrong. Glad it worked out in the end…

  37. Suzanna Chiriboga says

    I made this recipe and kudos to you, I took it to my church picnic and I kid you not I must have handed out small pieces to 12 people who adored it and came back for seconds. Some, like me were GF mothers with growing kids and some were not GF at all but LOVED this cake. Mine was a dense cake, perhaps because I used coconut oil which is more viscous than olive oil or because I used Namaste GF flour blend which has other flours. Nevertheless, none of us CARED in the least that it wasn’t light and fluffy, in fact we preferred it dense. The cream cheese icing was waay too sweet, which leads me to believe we have a baker with a real sweet tooth 😉 Thanks for such a great recipe, two asked me for the recipe.


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  3. […] straight whipped cream, but wanted something a little thicker; I also tossed around the idea of a cream cheese icing, but that was a little too thick for this particular pastry. After digging through the refrigerator […]

  4. […] ocasiones especiales: decorada con nueces, con flores de zanahoria, con un glaseado naranja, con zanahoria rallada o con piel de […]

  5. […] ocasiones especiales: decorada con nueces, con flores de zanahoria, con un glaseado naranja, con zanahoria rallada o con piel de […]

  6. […] and Cream Cake from Cupcakes and Kale ChipsChocolate Flourless Cake from Dieters DownfallGluten Free Carrot Cake from The Culinary LifeCaramel Apple Bundt Cake from {I Love} My Disorganized Life Award Winning […]