Gluten Free Carrot Cake with Cream Cheese Frosting. 


• 2 cups sugar

• 4 eggs

• 1 1/2 cups canola oil

• 2 cups all-purpose gluten-free flour mix*

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup chopped walnuts, toasted

• 3 cups freshly grated carrots (about 5 carrots)

• one stick unsalted butter

• 8 ounces cream cheese

• 1 teaspoon vanilla extract

• 4-5 cups powdered sugar


 Preheat oven to 350° F

 Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper liner cups if making cupcakes.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool frost and serve.    

*add 1 teaspoon xanthan gum to the recipe if the gluten free mix you are using does not contain it.



In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed. 

-Khalil Gibran