• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Newsletter

Sift

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
  • ×
    Sift » Blog » Recipes

    Published: Aug 24, 2020 · Modified: Sep 20, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Carrot Cake

    Jump to Recipe Print Recipe

    Gluten Free Carrot Cake Recipe

    Growing up as a kid, often for some reason when I think of the cakes that were often had in my household two stick out: 1) Maple Walnut Cake, and 2) Carrot Cake. I never loved carrot cake until I started experimenting with how to make it. This gluten free carrot cake recipe is a 1:1 recipe which means anyone can make it, and it will be delicious either way!

    What will you need?

    This recipe makes 1 8inch layer cake.

    For your cake:

    1. 1 cup shredded carrots
    2. ⅔ cup white sugar
    3. ¾ teaspoon baking powder
    4. ¾ teaspoon baking soda
    5. 1 tablespoon cinnamon
    6. 1 ¾ cup gluten free flour (or regular if you are not gluten free)
    7. ¾ cup oil – I used canola
    8. 1 tablespoon vanilla
    9. 1.5 tablespoon ras el hanout
    10. 2 eggs
    11. ½ cup brown sugar

    For the icing:

    1. 8 oz low fat cream cheese
    2. ½ cup butter (8 tbsp)
    3. 3 cup icing sugar
    4. 1 tablespoon butterscotch syrup

    Topping:

    Shredded carrots rolled up

    I also used mint leaves for decoration

    How do you make this gluten free carrot cake recipe?

    For your cake:

    1. Preheat your oven to 350°F
    2. Take your powdered ingredients and mix together
    3. In a separate bowl whisk together your oil and sugars
    4. Once they are fully incorporated add the eggs one at a time. Whisk together.
    5. Add your liquid mixture to your dry mixture and fold together.
    6. Add your carrots once it is ¾ incorporated.
    7. Grease an 8 inch tin and put the mixture in it.
    8. Flatten it so that your cake will bake level
    9. Bake for 30 minutes and then test for doneness. Insert a toothpick into the middle of the cake and if it comes out clean, it is done.
    10. Place on a cooling rack and allow it to fully cool.

    Make your icing:

    1. Make sure your butter is room temperature, and place in your mixer.
    2. Add your cream cheese and combine.
    3. Once it is combined, add your powdered sugar slowly so that it doesn’t blow up in your face out of the bowl.
    4. Add the butterscotch syrup
    5. make sure your icing has no lumps. If you need to, scrape down the sides of the bowl.

    Gluten Free Carrot Cake Recipe ingredients

    Putting it all together

    1. Place your icing on your cake once it has fully cooled.
    2. If you want to decorate your cake with the shredded carrots, shred them. Roll them up and decorate your cake.
    3. Serve!

    Why should you make this gluten free carrot cake recipe?

    I was told by a friend of mine (who is not gluten free) that it is the best carrot cake she has ever eaten. If that isn’t an endorsement, then I don’t know what is!

    Enjoy!

    Looking for something similar?

    For some savory recipes with carrot in them see the following:
    Vegetarian bourguignon
    Vegetable Casserole


    For a chocolate cake click here

    Gluten Free Carrot Cake Recipe on a cake stand

    Carrot Cake

    Laura Sirkovsky-Kauffman
    Gluten Free Carrot Cake Recipe: A Delicious Spiced Cake that will please everyone you serve it to. A 1:1 recipe, this cake is a winner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 1 8 inch layer cake
    Calories 5422 kcal

    Ingredients
      

    For the cake:

    • 1 cup shredded carrots
    • ⅔ cup white sugar
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • 1 tablespoon cinnamon
    • 1 ¾ cup gluten free flour or regular if you are not gluten free
    • ¾ cup oil - I used canola
    • 1 tablespoon vanilla
    • 1.5 tablespoon ras el hanout
    • 2 eggs
    • ½ cup brown sugar

    For the icing:

    • 8 oz low fat cream cheese
    • ½ cup butter 8 tbsp
    • 3 cup icing sugar
    • 1 tablespoon butterscotch syrup

    Instructions
     

    For your cake:

    • Preheat your oven to 350°F
    • Take your powdered ingredients and mix together
    • In a separate bowl whisk together your oil and sugars
    • Once they are fully incorporated add the eggs one at a time. Whisk together.
    • Add your liquid mixture to your dry mixture and fold together.
    • Add your carrots once it is ¾ incorporated.
    • Grease an 8 inch tin and put the mixture in it.
    • Flatten it so that your cake will bake level
    • Bake for 30 minutes and then test for doneness. Insert a toothpick into the middle of the cake and if it comes out clean, it is done.
    • Place on a cooling rack and allow it to fully cool.

    For your icing:

    • Make sure your butter is room temperature, and place in your mixer.
    • Add your cream cheese and combine.
    • Once it is combined, add your powdered sugar slowly so that it doesn't blow up in your face out of the bowl.
    • Add the butterscotch syrup
    • make sure your icing has no lumps. If you need to, scrape down the sides of the bowl.

    Putting it all together:

    • Place your icing on your cake once it has fully cooled.
    • If you want to decorate your cake with the shredded carrots, shred them. Roll them up and decorate your cake.
    • Serve!
    •  

    Nutrition

    Calories: 5422kcalCarbohydrates: 818gProtein: 57gFat: 230gSaturated Fat: 44gPolyunsaturated Fat: 52gMonounsaturated Fat: 121gTrans Fat: 1gCholesterol: 463mgSodium: 2355mgPotassium: 1572mgFiber: 32gSugar: 641gVitamin A: 23460IUVitamin C: 8mgCalcium: 1186mgIron: 15mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Pizza Crust
    Tahini Chocolate Chip Cookies »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Amanda @ Midwest Nice says

      August 24, 2020 at 3:39 pm

      I cannot get over the beauty of those carrot curls!

      Reply
      • siftrva says

        August 24, 2020 at 3:51 pm

        Thank you! They were fun to make 🙂

        Reply
    2. Dianna Wilson says

      August 25, 2020 at 2:42 pm

      carrot cake is always a winner!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, “are you sure this is gluten free”.

    More about me →

    Bring Some Happiness to Your Kitchen Every Week!

    Get my latest recipes and more straight to your inbox. FREE with no strings attached!

      ​

      Built with ConvertKit

      As Featured In

      Popular Recipes

      • baked rockfish with chives on top on a white plate with a silver serving utensil next to it
        Baked Rockfish
      • Blueberry Burnt Basque Cheesecake Recipe
        Blueberry Burnt Basque Cheesecake
      • Harry Potter gluten free brownie recipes on parchment paper
        Harry potter themed snacks: Black Lake Brownies
      • pasta on plate
        Spaghetti allo Scarpariello aka The Cobbler’s Wife

      Footer

      ↑ back to top

      About

      Recipes

      Contact

      © 2023 Sift