Delicious Gluten Free Carrot Cake

Recipe by Baker Kelli

This all time family favourite has just received a new twist! A deliciously rich Gluten Free cake that everyone can enjoy!

Top Review by Souperwoman

A small Christmas Eve miracle. Carrot cake without gluten or fat! Baking today for tomorrow's dinner, I tried Baker Kelli's recipe for carrot cake, to offer a sweet ending to guests who must avoid wheat or much fat for health reasons. I used powdered sugar instead of icing it; the icing (butter, cream cheese, powdered sugar & chopped pecans--not exactly low fat) will be served on the side. Also baked a smaller "trial" cake to taste tonight. Eureka, it worked! Note: Instead of xanthan gum, I used "ThickenThin not/Starch thickener", which contains xanthan and other gums; added it with the flour, baking soda.

Ingredients Nutrition


  1. Cake:.
  2. Preheat oven to 350 F (180 C).
  3. Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
  4. In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
  5. Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
  6. Pour into greased cake pan(s) and place in oven.
  7. Bake for 30-40 minutes until inserted toothpick comes out clean.
  8. Icing:.
  9. Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
  10. Wait at least 1 hour for cake to cool before icing.

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