Now you can have your cake and eat it too! Gluten Free Carrot Cake featured today on the blog. #carrotcake #gf
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5 from 4 votes

Carrot Cake Gluten Free

You can have your cake and eat it too! Gluten Free Carrot Cake featured today. #carrotcake
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, healthy
Method: Bake
Skill Level: Intermediate
Servings: 10
Calories: 362kcal
Author: Marilyn


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


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


  • 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.



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Serving: 1g | Calories: 362kcal | Carbohydrates: 48g | Protein: 10g | Fat: 15g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 126mg | Sodium: 221mg | Potassium: 0mg | Fiber: 3g | Sugar: 39g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg