Many people who tried it couldn’t believe how moist and tasty it was despite being gluten free.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 1 cup white sugar
- 1 cup vegetable oil
- 3 eggs
- ½ teaspoon vanilla extract
- 1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots
- ½ (8 ounce) package cream cheese
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
- Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
- Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners’ sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 401 mg |
| Sugars | 38 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe. I added a pinch of ground ginger to give it an extra kick and served it with cream cheese frosting. Everyone loved it.
Doubled the recipe and used 3 9″ pie pans. Triple layer and doubled the frosting but it came out very runny so had to add more confectioners sugar. Awesome cake! Also added about 1 cup of raisens!
Following VickieP’s comment I, too, used Bob’s RM Paleo “flour”. I subbed 3/4c monkfruit white sugar (instead of 1c white cane sugar), subbed half of the oil (used 1/2 c veg oil and 1 pre-measured unsweetened applesauce lunch pack “cup”), and added a decent “handful” of unsweetened coconut flakes (not shreds as i like the chewy surprises it makes in cakes) and otherwise kept it the same. (I will eventually try to modify to 100% unrefined sugar and no oil but for first time i just made those adjustments above). I also made a butter-free cream cheese frosting, to decrease the fat content more, and this cake is amazing! Thank you!
I made this cake for my fiance’s birthday and it was AMAZING. I’m gluten free and selfishly wanted to make something that I could eat too, and no one could tell it was gf! I used a 9” spring-form pan and baked it for an additional 10 minutes. A friend said it was the best carrot cake she’s ever had. This will now be a staple in my house!
Made if for my GF daughter. We did not make the frosting (crazy night and the canned GF stuff was faster) but the cake was great. I did double it and put it in a 9×13. It was a little thick that way and took a long time to cook. Next time I will keep it thinner as suggested with a single batch in a 9×13 cake pan. Adding the recipe to my GF cookbook. We used Bob’s Redmill 1:1 GF flour.
This recipe saved me! LOL! I bake on the side for friends and family, and my friend needed me to bake a gluten-free carrot cake. I thought, easy, right!? Nope! I tried 3 different recipes and all of them came out like a thick dough batter. I know not to overstir, but it was not working out. Sooo many ingredients thrown out. But this recipe was PERFECT! Batter came out beautiful and cake turned out great! Thanks for sharing this recipe, Just perfect!
Followed recipe except that for 1 cup oil, I did 1/2 cup oil and 1/2 cup applesauce. Made (2) 8″ round cakes. Did not have to double frosting. I even had extra frosting left over. Delicious and moist! Friends loved it!
This turned out very good. Very moist and delicious. I followed the recipe exactly and it was great. Maybe a little too oily, but I know that is the nature of the cake. The frosting was delicious. I had to substitute non dairy cream cheese due to a dairy allergy. Definitely use this recipe again.
BLAND! I even put in a touch more cinnamon, added a half tsp of nutmeg and a half tsp of ground ginger and raisins….still bland. Was moist though
This was awesome! I did squeeze the grated carrots by hand to remove some excess liquid. I also added additional spices. 1/2 t nutmeg, 1/2 t cardamom, 1 t ground ginger. It would have been fine without it, but I will say EVERYONE said it was the beat they ever had! This was big because 3 f the people have carrot cake as their favorite and they eat gluten! I also added 1 cup raisins and 1 cup walnuts.
This was a hit! I will make this again.
Loved this! Delicious and my muffins came out perfect.
A huge hit with family and friends…and nothing in the taste or texture shouts gluten-free. I suggest adding nuts, raisins, and/or shredded coconut.
This is absolutely delicious! I made no tweeks on the recipe at all except cut down on the baking time to 26 minutes and doubled the frosting recipe.
Yummy!! I added raisins so more like my grandmother’s recipe (soaked in hot water). Super moist and tasty!
This was so delicious, I’ve passed this recipe on to many people. It’s the best gluten free carrot cake! My 6 year old loves it and wants me to make cupcakes instead of the cake.
Brilliant. Perfect. Very light and tasty, although may add a little more cinnamon purely for our personal taste.
My husband loves his Mom’s original recipe & our neighbor is allergic to gluten – so I tried this with Bob’s Red Mill Paleo flour (gluten free). I did add about 3/4 c pecans – coconut might also be good. WONDERFUL!!!! I will absolutely make this version again. I might increase the frosting a bit – and his wife wanted the recipe – so it was a hit!
Amazing! This became a favorite in my house overnight. It’s a moist and super tasty cake. The icing is fantastic too! It’s a fool proof recipe and it easy to makes. Give it a try! You will not be disappointed!
This turned out beautifully. Baked in a 9″ spring form pan. My gluten free people loved it and my non gluten free people couldn’t tell that it anything but a delicious carrot cake. I’ve been requested to make this again for an upcoming birthday. Thanks so much for such a great recipe!
I have never been a fan of carrot cake. However, my husband’s favorite cake! (his man cake at our wedding). So I made this for him. I have celiacs. OMG! this cake is amazing! I now am a carrot cake fan! As I was washing my cake dish this morning, hubby was asking…when are you going to make that cake again? I did add chopped pecans. Delish!