Marilyns Treats

· 48 Comments

Gluten Free Carrot Cake

Cake· Recipe Archive

Now you can have your cake and eat it too! Gluten Free Carrot Cake featured today on the blog. #carrotcake #gf
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!  You should have most or all the necessary ingredients already in your kitchen. If you don;t have the gluten free flour then an all-purpose flour will work just as well. My cake itself tastes almost like a spice cake but even better. You can also substitute a ready made cream cheese frosting to save time and trouble. This cake is a must try when you choose to partake in a small treat.

Check out another Carrot Cake. And there are a few Gluten Free options at Gluten Free Raspberry Ginger Muffins as well as these Gluten Free Banana Bread Muffins. Enjoy!

Now you can have your cake and eat it too! Gluten Free Carrot Cake featured today on the blog. #carrotcake #gf

Carrot Cake Gluten Free

You can have your cake and eat it too! Gluten Free Carrot Cake featured today. #carrotcake
5 from 4 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 1 teaspoon fine sea or table 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 to 6 medium carrots
  • 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 topand sides. Scatter nuts on frosted sides.

Video

Notes

©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 @marilynstreats 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.

You might want to browse around my site a bit more and have a look at

Follow Marilyn’s Treats

My Recipes to Your Table

Reader Interactions

Comments

  3. Karren~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

    • Marilyn 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

  4. Miz 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

  8. Lisa/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

    • Marilyn 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

  10. Beverly 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

  12. Leanna 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

  13. kristin 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

  16. Amanda 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

  19. gigi 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

    • Marilyn 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

    • Marilyn 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

Leave a Reply

Your email address will not be published. Required fields are marked *

From My Table To Yours