By Wendy Stoltz / Last Modified On April 19, 2023
Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions for making a layered cake, sheet cake, or cupcakes from scratch. Savor every bite of this tender and flavorful dessert.
Enjoy the mouthwatering flavors of gluten-free baking with these irresistible recipes. Try the Grain-Free Carrot Cake Bars or Carrot Travel Muffins for a quick and easy snack. Indulge in the Best Gluten-Free Cakes and Cupcakes for the ultimate dessert. Don't miss the classic favorite, Gluten-Free Spice Cake. Get baking and discover the deliciousness of gluten-free treats!
If you're looking for a delicious and unique dessert option, you should definitely try Nothing Bundt Cakes for its mouthwatering flavors and exceptional quality.
Gluten-Free Carrot Cake Recipe
Have you ever seen a more lovely slice of gluten-free carrot cake? This delicious carrot cake recipe uses a few simple ingredients with no complicated steps. I've tested this carrot cake recipe with a couple of different flour blends - which I share below.
Please follow my directions the first time around before testing any substitutions in this gluten-free carrot cake recipe.
If you are an experienced baker and you do make a substitution for this carrot cake, please leave a comment below sharing what you used.
There's a section below on how to make a gluten-free carrot cake with step-by-step photos, and I give alternate directions for making a gluten-free sheet cake carrot cake and gluten-free carrot cake cupcakes.
Why You’re Going to Love This Gluten-Free Banana Cake
Easy to make - This GF carrot cake is simple to make and uses simple ingredients. No need to buy a gluten-free carrot cake mix at the store. This one is perfect and easy.
Texture - The texture of this gluten-free carrot cake is amazingly tender. With a great combination of spices and a little crunch from the shredded carrots, you will certainly fall in love with this GF carrot cake.
Stores Well - We share how to store this carrot cake below, but overall, it stores and freezes well. You can make it ahead of time and frost when you're ready to enjoy it.
Versatile - This cake is versatile and works well with a dusting of powdered sugar, cream cheese frosting, or buttercream frosting. It also pairs well with vanilla ice cream. This gluten-free carrot cake is a reader favorite for many reasons. Hopefully, you love it as much as we do.
Ingredients In Gluten-Free Carrot Cake
FOR THE CARROT CAKE
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup vegetable oil (or oil of choice)
- 2 teaspoons gluten-free vanilla extract
- 2 cups all-purpose gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder. Check the baking powder is gluten-free.
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 2 cups freshly grated carrots - I use fresh grated carrots.
- Optional: ½ cup chopped pecans or walnuts
FOR THE TRADITIONAL CREAM CHEESE FROSTING
- 8 oz. cream cheese, room temperature
- ½ cup butter (1 stick), room temperature
- 2 teaspoons gluten-free vanilla extract
- 4½ cups powdered sugar
FOR BUTTERCREAM FROSTING
- ½ cup butter (1 stick), room temperature
- 1½ teaspoons gluten-free vanilla extract
- 4½ cups powdered sugar
- ¼ cup milk
Equipment Needed for This Gluten-Free Carrot Cake
Parchment paper - is used to line the bottom of the cake pans to prevent sticking.
Mixing bowls - to mix and combine ingredients.
9-inch round cake pans - used to bake the cake.
Cooling rack - cool the cake after baking with a cooling rack.
Electric mixer - used to cream the sugar, eggs, and other ingredients for the frosting.
Spatula - to spread the frosting on the cake.
If you have any questions about making Gluten-Free Carrot Cake, please leave a comment, and we will get back to you as soon as possible.
How To Make Gluten-free Carrot Cake
- In a large mixing bowl, cream sugar (not brown sugar) and eggs.
- Add oil and vanilla; beat just until smooth.
- Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves in a separate medium mixing bowl.
- Add the dry ingredients to the wet ingredients.
- Mix until combined.
- Stir in grated carrots to form a carrot mixture. Optional: Stir in chopped nuts.
- Spoon batter evenly into two round 9” pans and bake as directed.
- Cool completely before frosting.
How to Make Cream Cheese Icing on the Top
- While your GF carrot cake is cooling, place the cream cheese and butter in the bowl of your standing mixer (you can also use a large bowl with a handheld mixer instead)
- Beat on medium speed for about 5 minutes until light and fluffy
- Add the salt and sugar
- Mix on low speed until the sugar is absorbed, and then turn to high speed and beat until the icing is thickened
- Add more sugar if necessary to thicken the icing to hold its shape when you use a spoon to scoop it
Although the photos of this gluten-free carrot cake show the cake as a layered cake, you can easily make this carrot cake into a sheet cake or cupcakes. See below.
Tips for making gluten-free carrot cake
Make sure you measured the right amount of gluten-free flour - It's important to measure your dry ingredients by weight instead of volume because you're more likely to make a mistake when measuring by volume.
Use a food processor to grate carrots - It's also important to always grate them fresh (prepared bags of grated carrots are too dry and thick). To make this process easier, use a food processor to grate them. I like to use finely shredded carrots for this homemade gluten-free carrot cake recipe, but you can use regular grated carrots. I find the finely shredded carrots lend to a more tender texture without any large carrot pieces.
Use different mix-ins for your GF carrot cake - You can use many different mix-in options in this gluten-free carrot cake recipe! Think about soft nuts, raisins, and even white, dark, or milk chocolate chips!
Frequently Asked Questions
What Gluten-Free Flours Can I Use?
For this carrot cake recipe, you can use my gluten-free flour blend recipe, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (not the all-purpose GF flour), or GFJules Gluten-Free Flour Blend. I do not recommend almond flour, coconut flour, or oat flour alone. You need a gluten-free flour blend. Almond flour reacts differently when baking and requires more liquid.
How Do You Work with Gluten-Free Flours?
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.
How To Tell When My Gluten-free Carrot Cake Is Ready?
One of the most reliable signs that your gluten-free carrot cake is ready is an evenly light brown color on the top, and it's beginning to pull away from the sides of the pan.
What Gluten-Free Carrot Cake Substitutions Can I Make?
Dairy-Free Gluten-Free Carrot Cake - The only dairy in this gluten-free best carrot cake recipe is in the frosting. You can make a fluffy cream cheese frosting or buttercream frosting using dairy-free ingredients to keep this carrot cake dairy-free (for example, Kite Hill dairy-free cream cheese and Pillsbury canned cream cheese frosting are good options).
Nut-free, gluten-free carrot cake - You can completely omit nuts in this gluten-free carrot cake recipe! It will still taste delicious.
Different Types of Oil - We use vegetable oil, but any neutral-flavored oil like canola, avocado, or coconut oil works.
Applesauce - I don't use applesauce in my GF carrot cake, but you can replace half the oil with applesauce if you'd like. I haven't tried replacing all the oil with applesauce.
How Do I Make A Gluten-Free Best Carrot Cake Sheet Cake?
Mix the batter up as directed to make a gluten-free carrot cake sheet cake. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
How Do I Make Gluten-Free Carrot Cake Cupcakes?
For the cupcakes: Preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.
What Are Your Favorite Pans For Gluten-Free Carrot Cake And Cupcakes?
This recipe is designed for 2 9-inch round cake pans or the standard 12-cup muffin tin. I prefer baking in cast aluminum because it conducts heat just right.
Why is my gluten-free carrot cake too crumbly?
It might be because you have overmeasured your gluten-free flour blend, or you used a blend with gritty rice flour. That's why it is important to know your flour blend and measure it by weight.
How to make gluten-free carrot cake moister?
If you want to make your GF carrot cake even moister, add ½ cup canned crushed pineapple in its own juice. This will make it perfectly moist.
Can I refrigerate this gluten-free carrot cake mix for later?
You can assemble the dry ingredients, whisk them together, and store them in a sealed container at room temperature.
How Do I Store This Gluten-Free Carrot Cake?
You can store this gluten-free carrot cake covered in the fridge for up to 5 days or in an airtight container in the freezer for up to 3 months with the frosting.
Is Carrot Cake Gluten-free?
No. Carrot cakes are almost never gluten-free unless you use a gluten-free carrot cake recipe like this one.
Can I Freeze Gluten-Free Carrot Cake?
Yes, you can freeze gluten-free carrot cake. For best results, wrap each cake layer in cling wrap and store them in the freezer for up to 6 months. When you're ready to frost the cake, let the cake layers come to room temperature, so they can absorb some of the moisture from the air before frosting.
Can I make this gluten-free carrot cake with cream cheese icing ahead?
You can make the carrot cake layers even weeks ahead by wrapping them tightly and freezing them. You can even store it at room temperature, wrapped tightly in plastic wrap, up to 1 day in advance too!
You can also make the frosting in advance and store it in the refrigerator for a few days. Remember that it will be solid once fully chilled, so you will need to let it warm up at room temperature for about an hour and then mix it again with your mixer to reach the proper texture for spreading.
More Gluten-Free Cake Recipes
- Gluten-Free Vanilla Cake
- Gluten-Free Lemon Cake
- Gluten-Free Red Velvet Cake
- Gluten-Free Strawberry Cake
Gluten-Free Carrot Cake
Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions.
Ingredients
For the carrot cake:
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup vegetable oil (or oil of choice)
- 2 teaspoons gluten-free vanilla extract
- 2 cups all-purpose gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon all spice
- ¼ teaspoon ground cloves
- 2 cups freshly grated carrots
- Optional: ½ cup chopped pecans or walnuts
For the Cream Cheese Frosting
- 8 oz. cream cheese, room temperature
- ½ cup butter (1 stick), room temperature
- 2 teaspoons gluten-free vanilla extract
- 4½ cups powdered sugar
For Buttercream Frosting
- ½ cup butter (1 stick), room temperature
- 1½ teaspoons gluten-free vanilla extract
- 4½ cups powdered sugar
- ¼ cup milk
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two 9” round cake pans with parchment paper (cut out circles for the bottom of the pan), and spray with oil; set aside.
- In a large mixing bowl, cream sugar and eggs. Add oil and vanilla; beat just until smooth.
- Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate medium mixing bowl.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in grated carrots. Optional: Stir in chopped nuts.
- Spoon batter evenly into the baking pans.
- Bake for 36–40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Start with the lowest time and watch for doneness from there.
- Remove from oven and let cool in the pan for 5–10 minutes, then remove from pan and let cool on a rack.
- Frost with your favorite frosting. For a layer cake, place a little frosting in the center of your cake plate. Place a layer on top, and frost the top. Add the second layer and frost the top. If desired, frost the sides.
- Store this gluten-free carrot cake in the refrigerator for up to 5 days and in a sealed container in the freezer for up to 3 months.
- For the cream cheese frosting - In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. You can store the frosting in the refrigerator in a sealed container
for up to a week. - For the buttercream frosting - In a medium mixing bowl, beat together butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of milk until all ingredients are blended. Beat in additional milk if needed to obtain desired constancy. You can store the frosting in the refrigerator in a sealed container for up to a week.
Notes
- Spoon gluten-free flour into the measuring cup, then level.
- Gluten-Free Carrot Cake Sheet Cake - To make a gluten-free carrot cake sheet cake mix the batter up as directed. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Gluten-Free Carrot Cake Cupcakes - For the gluten-free carrot cake cupcakes, preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White -
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
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ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
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USA Pan Bakeware Round Cake Pan, 9 inch, Nonstick & Quick Release Coating, 9-Inch,Aluminized Steel
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Proctor Silex Durable Electric Vegetable Chopper & Mini Food Processor for Chopping, Puree & Emulsify, 1.5 Cup, White
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Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 668Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 311mgCarbohydrates: 90gFiber: 1gSugar: 81gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Lacey
My husband said this was the best GF carrot cake he's ever had. Because of the quarantine I didn't want to go out for groceries...so my frosting was made with plain Keffir and a bit of sour cream lol it was actually pretty close to cream cheese flavour!! Thanks for all your delicious recipes!
chrystal
Hi Lacey,
I am so glad you both loved this carrot cake. Thank you for taking the time to stop by and let me know. I love your mock cream cheese frosting! Using keffir and sour cream is very creative.
Best,
Chrystal
Kate
Hi, I loved your chocolate cake, so am looking to try both that again and this carrot cake for my sister’s birthday! I need to make three cakes (I’ll find another recipe too!) could they all be frozen, so I can make ahead?
chrystal
Hi Kate,
Yes, you can make this cake ahead and freeze it. Remember to let the cakes cool completely before wrapping them and freezing them.
Best,
Chrystal
Jessica
Hi! I'm prepping the ingredients to bake the recipe tomorrow. Do you really not need salt in the carrot cake? Thanks so much for sharing all your recipes! I've tried vanilla cupcakes, red velvet cupcakes, chocolate cookies, and they've all been fantastic. My favorite are the red velvet cupcakes - they are phenomenal!! Thanks for the answer on the salt, if you have time.
chrystal
Yes, add 1/2 teaspoon of salt.
Best,
Chrystal
Grace Plaza
Can I use cup4cup multipurpose flour gluten free flour
chrystal
I haven't personally tried cup 4 cup in this recipe.
Best,
Chrystal
Cathy
With my Namaste flour I have to use less flour in my recipes. I used coconut oil so it was pretty thick so I added 1 cup crushed pineapple with the juice; it was fabulous! Thank you for this recipe.
chrystal
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Kathy Rose
Wow, we loved this recipe! I've been gluten free for 5 years and this is the first cake I've made. I wanted a special Easter dessert for my husband and this is what he chose. I was nervous because not all of my GF recipes have turned out well. This one did and is definitely a keeper! Thank you for sharing this.
chrystal
Hi Kathy,
I am so glad you loved it. Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Diane
Love your recipes, can I use your homemade flour blend with this?
chrystal
Yes, you can use my blend with this cake recipe.
Best,
Chrystal
Gail Keeler
Hi Chrystal, I made cupcakes today. They're as light as angel wings! I made icing with butter, almond butter, almond extract, a spoon of almond milk, and finely chopped crystalized ginger. So delicious. Thanks for posting the recipes.
chrystal
I'm so glad you like them 🙂
Best,
Chrystal
CMBC
Made cupcakes instead and they where delicious. Best GF cake recipe I have ever tried. All other recipes have been dense and sticky but this one was light and soft....just like regular cake! My husband who flat out said he didn’t like carrot cake has been eating these all day, thank you!
chrystal
I am so glad you like this carrot cake. Thank you for letting me know.
Best,
Chrystal
Alessia
Hi can I use bobs red mill 1:1 Gluten free flour?
chrystal
Yes, we love using the 1:1. I don't recommend the all purpose though.
Best,
Chrystal
Liz
I like to bake, and so the other day my friend asked if I could make a gluten free cake for her family. I had never tried making a gluten free cake, but I said that I would try. Anyway I finally found this website and decided to try the carrot cake, since I like cake and I wanted to do a trial cake on my family.WOW, my family loved it, I even got asked for seconds! They said that they couldn't even tell that it was gluten free (and I would say that they are particular when it comes to food) . So that's why I give this recipe 5 stars no doubt.
chrystal
Hi Liz,
I am so glad you and your family loved it. I hope your friend loves it too. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Sofee
Since the recipe is so so good, my mom has me bake her one every week! It’s crazy, I know, a cake a week, but she absolutely adores it. I was wondering if I could opt out the carrots and replace it with apples? I cannot find an apple cake recipe anywhere to my liking and think this would be a scrumptious base for the apples.
Thank you,
Sofee
chrystal
Hi Sofee,
I am so glad she loves it. You can definitely use apple. Make sure to use a tart apple like a granny smith. After you shredded it, pat the shredded apple with paper towels to take a little of the extra moisture out.
Best,
Chrystal
Karen Mohring
Chrystal,
Do I need to make any adjustments to add pineapple and coconut, and how much of either?
Karen
chrystal
You can add 1/2 cup coconut without adjustment. If you add pineapple you can reduce the recipe by 1 egg and add 1/2 cup of chopped pineapple.
Best,
Chrystal
Marcela
I did this recipe in cupcakes. It was amazing. Easy and delicious... my kids and I loved it!!!
chrystal
I am so glad everyone loved them. Thank you for letting me know.
Best,
Chrystal
Deborah
Can I use King Arthur flour, measure for measure instead of Red Mill?
chrystal
A few readers have used it in this cake with good results.
Best,
Chrystal
Deborah
Carrot cake is my ultimate favorite and I’m excited to try this recipe. I’m also going to make the pumpkin cake as well. Thanks for sharing.
chrystal
I hope you love them both.
Best,
Chrystal
Patrona
Hi Chrystal...I was wondering if it was possible to add cream cheese batter to the recipe. I'm planning on making them in muffin pans as a swirl.
I love all of tour recipes!
chrystal
I am so glad. I answered your other question.
Best,
Chrystal
Laura
Would baking in a Bundt cake pan work with this carrot cake? It sounds delightful!
Wendy Stoltz
Hi Laura, I don't see why it wouldn't.
Colette
Oh! My goodness Chrystal ! I used the muffin option for this recipe and they are fantastic!
I haven’t had the best of luck baking with gluten free flour but these turned out perfect . In honour of Halloween , we added some orange food Coloring to our cream cheese frosting (LF cream cheese) yum !
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Jen
Hello Chrystal!
I’ve made this cake a few times and my family and I love it. I need to make a half sheet cake for a bday party. Can I just double the recipe? Thanks!
Lindsay
So glad you love it! I haven't tried making that size cake, so I'm not entirely sure. I think I would start by doubling the recipe. Let me know how it turns out please!
Patrona Robinson
I'm writing this post again...is it possible to use cheesecake batter with the carrot cupcake as a swirl?
chrystal
Hi Patrona,
I received your question, I have a few that I'm working through so I hadn't gotten to it yet. I haven't tried a cheesecake swirl in this cake myself but I would imagine it would work.
Best,
Chrystal
Patrona Robinson
Thank you I'll let you know if it worked!
Laura Jo
Most of my gluten free recipes use xantham gum to help the ingredients come and stay together. Do you not use xantham and still get a good result?
chrystal
Hi Laura,
You can use xanthan gum in this recipe. Bob's Red Mill 1-to-1 has xanthan, I an I use it often. You don't always need xanthan to bind ingredients if the recipe isn't high in fat (like pie crust, it needs xanthan). This cake has enough variation in ingredients that it's not needed to bind, but you can still add it for shelf life.
Best,
Chrystal
deran scherf
Hi, I was wondering is there any way I can reduce the amount of sugar, my son reacts if he has too much 🙂
chrystal
Hi Deran,
You can reduce the sugar to 1 1/4 cup for the cake and make a sugar free cream cheese frosting, or frost with fresh whipped cream.
Best,
Chrystal
Kai
If I only have one round cake pan would it be ok to bake separate? or should i figure out some other way, Also i love you recipes and I'm such a big fan!! Cant wait for new recipes!
chrystal
You can bake half and then bake the other half.
Best,
Chrystal
Cali
Made these as cupcakes and they were amazing! So light and fluffy, I can devour them without it feeling overly decadent. And they don’t taste gluten free at all- just normal sweet goodness. Thank you for this recipe!
chrystal
I'm so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Kristy
Hello, I made this today and it tasted wonderful, but it was a little dry. Maybe because of the flour that used? Besides changing the flour, what else could I have done? Added a 1/2-1 cup applesauce? (I used Cup for Cup all purpose gf flour)
chrystal
Hi Kristy,
This cake usually isn't dry at all, quite the opposite. It's the Cup4Cup, it tends to absorb more liquid due to the cornstarch. I would use a different blend next time and spoon it into the measuring cup and then level it.
Best,
Chrystal
Alana Holmes
How many cupcakes does this recipe make?
Thanks!
chrystal
22-24 cupcakes.
Best,
Chrystal
Jennifer
Chrystal,
This cake was delicious! I accidentally forgot to add xanthan gum to my flour blend and it still came out wonderful. The texture and consistency didn’t even need it. My entire family loved it, even the non GF members. Thank you.
chrystal
I am so glad everyone loved it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
lenora
I am so tired of trying gluten free cakes that when sliced you could break a window with a toss. Am hoping beyond hope that yours are as awesome as all the reviews are. Thank you.
chrystal
I completely understand. It's why I started baking my own cake recipes 😉 Let me know if you like my recipe 🙂
Taylor Moody
This recipe is so wonderful! My best friend is GF and we bake this cake together on a pretty regular basis as something fun to do and share it with our other non-GF friends and let me tell you, no one can tell this is a GF cake. I'd say it's the best carrot cake recipe I've made and it's now my go-to!
Delia
Hello - I was wondering if I could substitute coconut sugar for regular sugar? Thank you! Delia
chrystal
Hi Delia,
Yes, you can use coconut sugar in this recipe. Just note that it will change the color, flavor, and texture a little.
Best,
Chrystal
Maliha
I’ve made this recipe 4 times now as both cake and cupcakes and each time has been fail proof. I reduce the sugar to 1 cup and also add 1/2 tsp ginger powder. Comes out amazing!! I’ve also added tried with some pineapple chunks and it worked well - keep it minimal to avoid it getting soggy. Thank you for such a wonderful recipe. Will be a staple in my recipe book.
Jack
Hi, my Aussie friend made this cake, it was really good. However being in Europe we don’t use cups we use metric, could you tell me how much is in a cup please.
Metric alternatives would be so helpful.
Thank you.
chrystal
Hi Jack,
I don't have metric measurements for all my recipes yet. For the sugar, use 300 g. and for the flour use 280g (if the batter is too thin, add 20 g. more). I hope that helps. You can check out my gluten free vanilla cake as an example, it provides the metric conversions. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Sarah
This is my family’s favourite! You can’t tell that it’s a gluten free cake. Thank you so much for sharing the recipe.
chrystal
You are very welcome. I am so glad your family is enjoying it.
Best,
Chrystal
Denise B
These were delicious cupcakes! Our family thoroughly enjoyed them. Thank you for such yummy gluten free recipes!
Jan Jarrett
Hello! I see that you don’t recommend Bob’s RM all purpose gf flour for this recipe. Do you think it would work if I used it in combination with xanthan gum? I seldom have to do any gf baking so would like to use the ingredients I already have, given the high cost.
Thanks, Jan
Lindsay
Hi Jan! The differences between the two different Bob's flours make the 1 to 1 baking flour the better choice for baking cakes. There are lighter weight and lighter flavored flours added to that one, while the AP baking flour uses bean flours which can make cakes more dense. I totally get what you're saying about the cost of the ingredients, and I'd say that it could be worth a shot using the flour you have along with xanthan gum. Come back and let us know how it was please!
Lisa
I made this once with egg substitute and it was phenomenal! I made it again today and it is very gummy. Unfortunately, the body of this post lists incorrect ingredients and I did not “Jump to the Recipe” to verify. Above it has different measurements for flour, carrots, and extra ingredients like milk and apple cider vinegar, and it omits the vanilla and measurements for allspice, ground cloves, and nutmeg. In the actual recipe, there is no milk or ACV and it includes vanilla. I wish I had jumped to the recipe this second time! Please edit the body of this post to match the recipe!
Wendy Stoltz
Hi Lisa, thanks for commenting. I have checked and it all seems correct.
Catherine
I made this cake using white wings GF plain flour and it was delicious. I am in Australia we don’t have the brand you use.
Couldn’t even tell it was GF it was so nice.
Wendy Stoltz
Hi Catherine,
Thanks for sharing your gf flour for other Australian followers. I am so glad you enjoyed it!