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, to make it special for Dave’s birthday, I whipped up a batch of cream cheese frosting. Actually, I made two different varieties for Dave to choose from. One version has whipped cream, cream cheese, vanilla and a tablespoon of cane sugar. The other uses coconut cream instead of heavy whipping cream. Dave favored the recipe with whipped cream, but enjoyed both toppings. For the original frosting recipe from Serious Eats, click here.
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!
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Recipe Inspiration: Dave’s Birthday
Photos by DuPree Productions
Glorious Gluten Free Carrot Cake
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)
- 210g (7.4 oz) Cane Sugar (1 C)
- 200g (7 oz) Light Brown Sugar (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)
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.
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.
- 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