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  • Scott Adams
    Scott Adams

    Carrot Cake #3 & Cream Cheese Frosting (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    2 cups gluten-Free Flour
    2 cups sugar
    1 teaspoon xanthan gum
    2 teaspoons cinnamon
    ½ teaspoon salt
    1 teaspoon baking powder
    2 teaspoons soda
    4 eggs
    2 cups grated carrots
    1 ½ cups of oil
    1 teaspoon vanilla
    1 small can crushed pineapple (drained)

    Mix dry ingredients. Add other ingredients and mix well. Bake in three 9-inch pans (greased and floured) at 350F. for about 25 minutes or until done. Let cool and frost.

    Frosting

    Ingredients:
    125 grams cream cheese.
    2 tablespoons of butter or margarine.
    250 grams icing sugar.
    1 teaspoon lemon rind.
    2 to 3 tablespoons lemon juice.

    At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.


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    My daughter is the celiac and Carrot Cake is her favorite. She has be craving it for about a year. I made this cake and she was in heaven. She said it's the best she has ever tasted. I also served it to the other members of the family and no one knew is was gluten-free. It's now the only carrot cake that I make no matter who it is. Thank you for all your help. Also, know I have used many many of your gluten free recipes. Again thank you for helping me help my daughter.

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    I made this cake for my daughter's birthday last year, and again for her birthday this year, and also I made one for her sister's 21st this year. My older daughter and I seem to be gluten intolerant and this cake seemed to be more popular than the elaborate, moist chocolate cake I bought for those who could eat wheat! Since last year, the younger daughter developed Type 1 diabetes so this year, I substituted the sugar for 72 drops of Stevia sweetener and it still worked out wonderfully. I used the mixture for mini muffins and heard someone comment on them as being 'divine' at the memorial service I took them to, even though they were a little oily made that way. If I made muffins out of them again, I would reduce the oil. Thank you so much for this recipe, it is a real hit with anyone who has tried it.

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    Guest Judy Morningstar

    Posted

    I made this recipe twice. First attempt: I put into 13 x 9 pan. It raised overwhelmingly high and ran over the edges, onto the regular cake below, and all over the oven. Fed it to the coyotes. Next day: put next attempt into an 11 x 18 pan. Stayed inside the top of the pan, but it fell badly. Comparing it to regular carrot cake recipes, there is way too much oil in this recipe. Cut oil down to no more than 1 cup, and it may not fall. However the flavor was delicious.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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