Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.


    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    Traditional Carrot Cake (Gluten-Free)

    Destiny Stone
    Reviewed and edited by a celiac disease expert.

    Gluten-Free Carrot Cake (photo courtesy of Stu_spivack)
    Caption: Gluten-Free Carrot Cake (photo courtesy of Stu_spivack)

    The following gluten-free carrot cake recipe is truly a traditional cake. Full of some of the most common allergens like, dairy, eggs and nuts. I tend  to experiment  with new recipes by replacing ingredients I can't tolerate, with ingredients I can. For example, many recipes allow you to substitute eggs with applesauce. The nuts can be left out-for those allergic to nuts, and the cream cheese can be substituted for dairy-free cream cheese. When substituting however, ratios will be different and it is a good idea to know what ratio of applesauce (for example) equals 4 eggs. Ratio quantities will also greatly depend on your taste buds, but if this recipe is okay for your diet, dig in and enjoy!

    Cake Ingredients:

    • 1 cup pecans - toasted and finely chopped
    • 2 ½  cups carrots - finely grated
    • 2 cups gluten-free all purpose flour
    • 1 tsp. baking soda
    • 1 ½ tsp. baking powder
    • 2/3  tsp. salt - finely ground
    • 1 ½ tsp. cinnamon
    • 4 large eggs - room temp
    • 1 ½ cups granulated sugar
    • 1 cup vegetable or canola oil
    • 2 tsp. vanilla
    Cream Cheese Frosting Ingredients:
    • 1/4 cup unsalted butter - room temperature
    • 8 ounces cream cheese - room temp
    • 2 cups powdered sugar
    • 1 tsp. vanilla
    • 1 lemon - finely grated lemon zest only
    To Make:
    1. Start by toasting the pecans in the oven  at 350 degree F  for 6-8 minutes. Remove from the oven, allow to cool and chop finely. Next, finely shred 2 ½ cups of carrots. Finally, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon in a bowl, set aside.
    2. Beat the 4 eggs on medium speed for about 1 minute, reduce the speed and slowly pour in the granulated sugar. Once the sugar and eggs are combined (about 3-4 minutes) slowly pour in the oil and vanilla. Next, add the flour mixture and beat just until combined. Finally, use a spatula to fold in the carrots and toasted pecans.
    3. Divide the batter between two well greased 9 inch round cake pans. Bake at 350 F for 25-30 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack.
    Baking Directions:
    1. Divide batter between 2 well greased 9 inch round cake pans. Bake at 350 degrees F for25-30 minutes.
    2. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.
      * Note:
      This cake can also be made into a single layer 9x13 cake, simply increase baking time to 30-40 minutes.
    3. While the cake is cooling, beat together the butter and cream cheese.
    4. Next, add the powdered sugar, vanilla, and lemon zest. Beat until thoroughly combined.
    5. Place one layer of cake on a platter, spread an even layer of frosting on top of the cake.
    6. Add the second layer of cake.
    7. Use the remaining frosting to cover the top and sides of the cake. 

    *Idea: Use remaining or extra pecans to decorate the outside of the cake.

    Celiac.com Sponsor (A12):

    Celiac.com Sponsor (A12-m):


    User Feedback

    Recommended Comments

    Can someone please tell me how much is 2 1/ 2 cups of carrots.  We only use lbs and ozs. Very confusing.  Would love to make this for my friend who is ceoliac.  ??

    Share this comment

    Link to comment
    Share on other sites
    2 hours ago, Guest Trish. said:

    Can someone please tell me how much is 2 1/ 2 cups of carrots.  We only use lbs and ozs. Very confusing.  Would love to make this for my friend who is ceoliac.  ??

    What a lovely gesture.  I can tell you that I, as a celiac, would never accept a piece of cake made in a shared kitchen from someone who is not well trained in avoiding gluten cross contamination (and that includes my own mother).  Your oven, mixer, pans, plastic spatulas are all suspect and can “gluten” a celiac.  Consider purchasing a gluten free item for her instead or ask her to help you bake the cake so that she can have some oversight.  Again, a lovely gesture, but keeping your friend from getting sick is important.  

    Share this comment

    Link to comment
    Share on other sites

    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17-m):

  • Related Articles

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 375--use 9 cake pan or 10 cast iron skillet
    3 tablespoons sugar
    2 tablespoons butter
    1 fresh pineapple
    6 prunes, cooked & pitted
    3 eggs
    2 cups sugar
    1 cup milk
    1 ½ cups cornstarch
    1 teaspoon baking powder
    Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice.
    Beat egg yolks until thick, add 1 cup sugar, milk ...

    Scott Adams
    This recipe comes to us from Diane Ebert.
    Cake Ingredients:
    2 cups gluten-free all purpose flour
    2 cups sugar
    2 eggs
    3 teaspoons baking soda
    20 oz. can crushed pineapple - juice and all.
    Cake Directions:
    Stir in bowl. Put in 9” x 13” pan. Cook 40 min until done to the touch. Let cool (one could just sprinkle the top of the cake with powdered sugar it is really sweet). Bake at 350F for 40 minutes.
    Frosting Ingredients:
    8 oz. cream cheese
    ½ cup butter
    1 teaspoon vanilla
    1 tablespoon milk
    2 cups Powdered Sugar
    Frosting Directions:
    Mix and frost the cake.

    Debbie  Johnson
    I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. This cake is very moist and tastes delicious by itself, but a Cream Cheese Frosting recipe is included below, as well as Cashew Cream for Vegans.

    Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan. Mix together:
    1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it ...

    Amie  Valpone
    For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog.
    Gluten-Free, Grain-Free and Dairy-Free.
    10 large eggs 3 oz. baking chocolate such as Green & Black ½ cup dark chocolate chips ¼ tsp. sea salt 2/3 cup sugar 2 cups cashews, finely chopped 1 ½ tsp. almond extract ½ cup sugar ¼ cup cashew butter, for serving Instructions:
    Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray. Separate eggs into large small bowls; one for egg yolks and one for egg whites. In a small saucepan, melt baking chocolate and dark chocolate. Meanwhile, beat the eg...