Carrot Cake – Gluten Free

Carrot Cake

Name: Carrot Cake
Type: Cake
Yield: 12-18 servings
Preptime: 30 minutes


  • 2 cups GF Flour (see below)
  • 3 tsp. gluten free baking powder
  • 1 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups sugar
  • 3/4 cup +2 tbsp oil
  • 4 eggs
  • 1 tbsp. GF Mayo
  • 2 cups grated carrots
  • 2/3 cup chopped walnuts
  • 9 ounces pineapple (crushed, with juice)
  • Cream Cheese frosting of your choice (GF of course).

Gluten Free Flour Mix

  • 2 3/4 cups rice flour
  • 1 cup potato flour
  • 1 cup tapioca flour
  • 1/4 cup corn starch
  • 2 tbsp. Xantham Gum


Grease a 9×13 inch baking pan, and turn your oven onto bake at 350 degrees. Sift together your dry ingredients and then add them to a mixer. Then add the oil, eggs, vanilla. I then added the walnuts and finally the pineapple chunks. Once it is mixed well and place in the oven.

Bake in the oven for 30 minutes, it will still probably be too moist in the middle, but beginning to be done on the top. At this point I added aluminum foil across the top, in order to slow down the browning of the top and baked it for an additional 10 minutes until it was ready. Remember, carryover heat will cook the cake more, even after it is no longer in the oven, so I recommend pulling it when it seems just a little too moist..

Wait for the cake to cool, then frost with the cream cheese frosting of your choice.


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