For Dave’s birthday, I made his favorite carrot cake gluten free. Can I describe this cake without sounding like an infomercial? Let’s see. This cakes tastes moist, tender, sublimely sweet, nutty, and balanced. It bakes up beautifully in the oven. We had difficulty avoiding a face-plant into the cake before I frosted it. Really!
What makes this cake so special?
The bakers at America’s Test Kitchen know their stuff. We found the original recipe in their book, “How Can it Be Gluten Free Cookbook.” I followed their advice and used two, 9 inch cake pans to layer our cake. We love how the cake bakes up full and moist without the use of xanthan gum. Honestly, I made very few changes to create our Flour Farm masterpiece.
Also, frosting this cake seems unnecessary, because it tastes amazing without the addition. We like to eat it for breakfast! However, there are several delicious options to choose from. We have made this cake with just whipped coconut cream and vanilla, just whipped heavy cream and vanilla and with whipped cream cheese and heavy cream. Did we mention how much Dave loves this cake? Each option is low sugar in our house as we never put in more than a tablespoon. For the cream cheese recipe, we adapted one from Serious Eats (A LOT less sugar!)
We love to hear from you and to receive photos of your creations. Please leave a comment in the section provided below the recipe. Your rating help others to create magic!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love! – Teri & Dave
Recipe Inspiration: Dave’s Birthday – we love you!
Photos by DuPree Productions
Cream Cheese Frosting!
Recipe Update 6/21/19
Glorious Gluten Free Carrot Cake
Cake with Cream Cheese FrostingPrint
Equipment: Digital scale (preferred), Two 9 inch cake pans, Stand mixer with paddle attachment or hand mixer, Whisk, Measuring spoons & cups, aluminum foil, Mixing bowls (m, l), Grater, Non-Stick spray
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature (preferred)
- Shred carrots -use a food processor to save time
- Chop nuts (if using)
- Move oven rack to middle rack
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Spray the cake pans with non-stick spray and place parchment on the bottom if pans are not non-stick
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 340g (12 oz) Flour Farm Organic Gluten Free Flour Blend (3 C + 2 T)
- 1 1/4 tsp Aluminum Free, Double Acting Baking Powder (5g)
- 1 tsp Baking Soda (4.5g)
- 1 tsp Ground Cinnamon (2.5g)
- 1/2 tsp Ground Nutmeg (1g)
- 1/4 tsp Ground Ginger (.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 200g (7 oz) Cane Sugar (1 C)
- 200g (7 oz) Light Brown Sugar, packed (1 C)
- 4 Large Pasture Raised Eggs (200g)
- 89 ml (3 fl. oz) Oil – we use Avocado Oil (1/4 C + 2 T)
- 454g (16 oz) Scrubbed and Shredded Carrots (About 3 C)
- 112g (4 oz) Chopped Unsalted Nuts – optional (1 C)
Cream Cheese Frosting
- See note below for directions
- 148 ml (5 fl oz) Heavy Cream
- 1 T Cane Sugar, or more depending on your sweetness preference (14g)
- 1 tsp Pure Vanilla Extract
- Pinch Extra Fine Pink Himalayan Salt or Sea Salt (optional)
- 227g (8 oz) Cream Cheese, preferably a bit soft and not directly out of the refrigerator
Please read prep note above before you begin. Thanks!
Step 1: Whisk together dry ingredients in a medium bowl. Set aside.
Step 2: Use a stand up mixer or hand blender to beat together sugars and eggs for one minute on medium. Reduce the speed to low and beat in the oil until fully emulsified.
Step 3: Add dry blend, shredded carrots and nuts (if using) to the wet mix. Stir or beat on low until additions are thoroughly incorporated. Pour mixture into prepared baking pans.
Step 4: Bake in a preheated oven until toothpick inserted in the center comes out clean, about 30 minutes.
Step 5: Remove pans from the oven and cool on racks for several hours. Do not remove cakes from pans until fully cooled.
Step 6: Transfer cakes to serving platter and decorate as desired.
Size Variations: This recipe can be made into a sheet cake (13 x 9 inches) or cupcakes. Increase the cooking time for a sheet cake to 35-40 minutes. Cupcakes only take between 15-18 minutes to bake.
Cream Cheese Frosting: Use a hand mixer or stand mixer to whip 5 oz heavy cream with 2 T cane sugar, pinch of salt and 1 tsp vanilla until the consistency of pudding. Add in 8 oz of cream cheese (we prefer that it sat on the counter for at least an hour,) in 2 T increments. Your frosting will look like cottage cheese at first. Be patient, and scrape the sides of the bowl with a spatula and continue to whip on medium until the frosting is smooth. Frost right away or refrigerate until ready. If frosting stiffens too much, thin with cream a teaspoon at a time until desired consistency. This recipe will frost the middle and top of a round cake or a 9×13″ cake.
To Store: We keep our cake loosely wrapped in the refrigerator for up to two days.
The nutrition information below is for the recipe as written using avocado oil and unsalted, roasted pecans. Frosting information not included.
- Category: Cake
- Method: Baking
- Cuisine: Dessert
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Gluten Free Carrot Cake