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Gluten Free Carrot Cake

Cake· Recipe Archive

Now you can have your cake and eat it too!

This isn’t your traditional carrot cake.

Better than Grandma used to make but just as moist and delicious.

This culinary treasure is easy to put together and full of secret goodness.

And the best part of all is that it is Gluten Free so you can enjoy a big piece!

The batter is made from flour, sugar, brown sugar, carrots, cinnamon, eggs, pecans and raisins and pecans. All that is missing is that ray of sunshine. Or is it?

Gluten Free Carrot Cake

This is one of the few two layer cakes you will see on this blog.

That is because I prefer the bundt style or a rectangular cake.

Decorating the cake is just not my forte so I ask my brilliant daughter-in law to do her magic after I bake the cake and prepare the frosting.

Every ingredient in the cake screams goodness and decadence.

The batter is made from flour, sugar, brown sugar, carrots, cinnamon, eggs, pecans and raisins and pecans. All that is missing is that ray of sunshine. Or is it?

these are the INGREDIENTS you will need:

Carrot Cake:

  • 2 cups all-purpose or gluten free flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt, (about 1 1/4 teaspoons kosher salt.)
  • 1.5 teaspoons ground cinnamon
  • 1.25 cups canola or other vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated peeled carrots, 5-6 medium
  • 1 cup coarsely chopped pecans
  • 1/2 cup raisins

Cream Cheese Frosting:

  • 8 ounces cream cheese, at room Temperature
  • 1.25 cups powdered sugar
  • 1/3 cup heavy cream
  • 1/2 cup coarsely chopped pecans, for topping cake

These are the INSTRUCTIONS For preparation:

  • Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans

Cake:

  • In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended.
  • In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
  • Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
  • Stir in the carrots, nuts and raisins. Hold out a few nuts for garnishing the sides.
  • Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  • Cool cakes in pans for 15 minutes then turn out onto cooling racks.

Cream Cheese Frosting:

  • In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
  • Chill covered until ready to frost cake.
  • When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Frost the top and sides. .
  • Scatter nuts on frosted sides.

NOTES:

  • To Make Carrot Cake Cupcakes: Bake for 14 to 18 minutes.

Don’t get me started on the cream cheese frosting.

This particular recipe is smoother and a bit less sweet than most I have tried.

I love how she added the pecans on the outside of the cake.

And she piped that fingerling carrot instead of using the sugar one I bought at the store.

We served this cake to my sister on her birthday.

The look on her face was priceless.

And the look on my daughter-in-law’s face was even better as my sister asked what bakery it came from.

The cake was even more delicious than we hoped it would be.

Even with all the heavy ingredients the batter was light and the cake not chewy.

All I can say is…..Just Make It for the one you love.


The batter is made from flour, sugar, brown sugar, carrots, cinnamon, eggs, pecans and raisins and pecans. All that is missing is that ray of sunshine. Or is it?

Carrot Cake Gluten Free

Now you can have your cake and eat it too! This isn't your traditional carrot cake. And the best part of all is that it is Gluten Free so you can enjoy a big piece!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free, healthy
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Adjust Servings: 10
Calories: 362kcal
Author: Marilyn

Ingredients

Carrot Cake:

  • 2 cups all-purpose or gluten free flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt, (about 1 1/4 teaspoons kosher salt.)
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 cups canola or other vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated peeled carrots, 5-6 medium
  • 1 cup coarsely chopped pecans
  • 1/2 cup raisins

Cream Cheese Frosting:

  • 8 ounces cream cheese, at room Temperature
  • 1-1/4 cups powdered sugar
  • 1/3 cup heavy cream
  • 1/2 cup coarsely chopped pecans, for topping cake

Instructions

  • Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans

Cake:

  • In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended.
  • In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
  • Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
  • Stir in the carrots, nuts and raisins. Hold out a few nuts for garnishing the sides.
  • Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  • Cool cakes in pans for 15 minutes then turn out onto cooling racks.

Cream Cheese Frosting:

  • In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
  • Chill covered until ready to frost cake.
  • When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Frost the top and sides. .
  • Scatter nuts on frosted sides.

Video

Notes

  • To Make Carrot Cake Cupcakes: Bake for 14 to 18 minutes.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 362kcal (18%) | Carbohydrates: 48g (16%) | Protein: 10g (20%) | Fat: 15g (23%) | Saturated Fat: 1.9g (10%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 126mg (42%) | Sodium: 221mg (9%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 39g (43%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Reader Interactions

Comments

  3. blankRachelle says

    M, you are surely calling my name with a gluten free carrot cake. I want to make this for me and the hubby.
    This post will be of the features at this weeks Friday with Friends link party!

    Reply

    • blankMarilyn says

      Thanks so much Ang. It is a great cake. And it combines some of my favorite fillings. Enjoy! (I am coming to your blog to check it out. I need to hone my eating.)

      Reply

    • blankMarilyn says

      Thank you Leslie. Occasionally we do a GF recipe. My daughter is much better than I am at making them come out nicely. And yes, she is fantastic with decorating. Thanks for sharing and enjoy your week!

      Reply

  8. blankjennifer huffner says

    I cannot believe this is gluten free. It tasted just as wonderful as any other carrot cake I have mad. I did cut the white sugar in half and it was still plenty sweet. Definitely a keeper.

    Reply

    • blankMarilyn says

      I am so glad you like the recipe Jennifer. The GF is great in the carrot cake since we dont want it to rise anyway. I will remember about the sugar. Thanks for that info. I love this tastes just as good ass the custom recipe. There is so much flavor coming from the other ingredients already. Thanks for trying the recipe and have a great week!

      Reply

  11. blankKarren~OMHGWWLinky says

    I love seeing gluten-free recipes more these days they’re much healthier, your carrot cake looks amazing. Thank you for sharing on #omhgww this week. Love your video great addition to your post! Hope you have a lovely week !?

    Reply

    • blankMarilyn says

      I love the gluten free also. I dont have a gluten problem, but I still feel much better when I change my diet around. Enjoy the recipe Karren. Have a stress free week!

      Reply

  12. blankMiz Helen says

    Hi Marilyn,
    What a lovely presentation for your Gluten Free Carrot Cake. We have family members that are GF and we are always looking for great recipes for them, this is sure one that we will pass along to them! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply

  16. blankLisa/Syncopated Mama says

    I love all the fancy stripes you added for its presentation! And I had to laugh at Nikki saying it wasn’t just for breakfast, because carrot cake totally qualifies for a breakfast food around here! Thanks for joining us again at #FridayFrivolity!

    Reply

    • blankMarilyn says

      Thanks Lisa. It is totally breakfast. It has grains, dairy, fruit and veggies. All the food groups are represented. No better way to start your day! Thanks for stopping by! See you at the party next week.

      Reply

  18. blankBeverly says

    This carrot ake looks amazing. I love carrot cake but don’t make it often, not sure why. Pinning this. You always make your pictures look so incredible, I want to take a bite.
    Hugs,
    Bev

    Reply

  20. blankLeanna says

    Hi Marilyn:
    This looks delicious. Carrot cake is such a crowd please. Finding a recipe that is gluten free will be great for guests with special dietary needs. Yum.

    Thank you for posting at the #HomeMattersParty

    Happy New Years Lady!! Leanna

    Reply

  21. blankkristin mccarthy says

    I love carrot cake. I love it so much I had the very top layer made from carrot cake just so I could eat it on my wedding day. I didn’t share it with anyone but my husband- and he should consider himself lucky he got any!

    Reply

  24. blankAmanda says

    Mmm…I love me some carrot cake! Thanks for linking up to the Creative K Kids’ Tasty Tuesday – I can’t wait to see what you create next week!

    Reply

  27. blankgigi says

    That looks really good! I haven’t had a carrot cake in so long! Have you tried it without the addition of the cream cheese frosting?

    Reply

    • blankMarilyn says

      Actually not really. I did make it in a rectangular pan once but used a spice frosting. That was good. I often make a box cake with no frosting since my family doesn’t like the added sweetness. I will defintely give it a go next time I make it just for “us”! Thanks for the suggestion! See you soon.

      Reply

    • blankMarilyn says

      Thank you Angie! I am going to (hopefully) be doing more diet restriction friendly recipes in the future. I am glad you found this one worth checking out! Have a great week.

      Reply

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