Gluten-Free, dense and delicious, slap-your-mama good, Carrot Cake!
I’ve been baking this same dense and luscious carrot cake recipe for 25 years and now that I can share a gluten free version with you, I’m over the moon excited, especially with the holidays coming up. I’m a good baker but other than coconut and almond flours, I haven’t experimented with many gluten-free flours. Until now. I’m having a blast testing out new flours and combos and really, it’s easier than you think!
Don’t let ingredients like millet, sorghum, teff, sweet rice and potato flour scare you! Combined correctly they bake up beautifully especially in muffins, quick breads and dense cakes. I’ll be experimenting over the next few months and share all I learn and the recipes I develop. Hmm…I’m thinking chocolate chip cookies, brownies and banana bread for sure!
Yes, you need to invest in a few weird sounding ingredients but nothing you can’t find at the grocery store.
I used a combo of Coconut Flour, Oat Flour and Tapioca Flour. All the flours I use are by Bob’s Red Mill, available everywhere. Gluten-free baking is all about proportions and I’m learning a lot as I research and I’ll share it right on this blog.
This is the densest, richest, chunkiest and perfectly wonderful carrot cake with easiest, most luscious cream cheese frosting I’ve ever found.
It’s easy to make and very forgiving but it’s not for wimps. It will make you forget all those airy, light and boring carrot cakes you’ve ever had to suffer through. You don’t just eat this carrot cake…you chow down. I make it in a 9×13 pyrex glass baking dish.
So without further ado, my Carrot Cake updated, improved and Gluten-free!
Gluten Free Carrot Cake
- 3 cups Gluten-Free flour mix: 1/2 cup oat flour, 1/2 cup coconut flour, 2 cups tapioca flour (measure and sift together into a bowl, mixing well)
- 2 cups coconut sugar (looks and acts just like brown sugar but with a much lower glycemic index. It’s pretty much all I use anymore)
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups melted coconut oil or grapeseed oil
- 4 large organic eggs, lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cups chopped walnuts or pecans
- 1 1/2 cups shredded coconut
- 1 1/3 cups shredded raw carrots ( or cooked and pureed carrots)
- 3/4 cup crushed or fresh, chopped pineapple
- 1/2 cup of raisins (optional)
- Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or what I do is grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you’re using the large pyrex.
- Sift the dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Easy peasy!
- Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 45-60 minutes, depending on your oven. Mine cooks in 45 minutes.
- Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
Cream Cheese Frosting
- 8 oz. organic cream cheese
- 6 tablespoons unsalted butter at room temperature
- 2 cups confectioners sugar – If you want a stiffer frosting, add another cup of sugar
- 1 teaspoon pure vanilla extract
- Cream together the cream cheese and butter in a mixing bowl.
- Slowly sift in confectioner’s sugar and continue beating until fully incorporated. Mixture should be free of lumps.
- Stir in vanilla. Frost your cooled carrot cake. I give you permission to lick the beaters!
- I usually use pecans but walnuts would be fine.
- You can also add raisins if you like, golden raisins would be pretty. Or chopped dried apricots or dates.
- This isn’t a light and airy cake. It’s moist and dense and full of flavor.
- The flour combo I used will work well in your muffin recipes too.
- This cake freezes exceptionally well. Just cut into individual squares, wrap and freeze in a big gallon zip lock.
- Makes anywhere from 12-18 good sized squares if you do it in the 9×13 pyrex.
- This recipe makes great cupcakes/muffins too. Makes 24 or, what I sometimes do is make 12 cupcakes in a paper-lined muffin tin and then put the rest of the batter in an 8×8 pyrex. Bake about 25-30 minutes for the cupcakes and 30-35 for the cake. Use a cake tester after 20 minutes and keep checking at 5 minute intervals till done. You don’t want to over bake.