Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.

Ingredients Nutrition


  1. In a large bowl beat eggs and sugar until pale yellow.
  2. Beat in sunflower oil and vanilla.
  3. Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
  4. In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
  5. Add the dry ingredients to the wet and mix together well.
  6. Pour into a large bundt pan or a 9x11 baking pan.
  7. Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
  8. Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).
Most Helpful

5 5

This is the best GF carrot cake we've tried. Very moist and the perfect texture. I have to admit that even with a job in a gluten free bakery and market, I couldn't get white corn flour without special ordering (which I didn't have time for during this event), so I used a gluten free pastry flour blend that I like to use for yellow cake, and skipped the xanthan gum, which is already in the blend. I used the stand mixer with a wire whisk attachment to beat as much air into the batter as possible. Other than that, it was made as directed. I too used a powdered sugar and homemade vanilla glaze, because I baked the cake in a bundt pan. My family devoured this cake and we look forward to making it again. Next time I'm going to make cupcakes and put a big cream cheese swirl on each one. :) Thanks for sharing your de-glutenized version of your grandmother's recipe, ToastedNut. I'm sure she'd be proud of your work! Made & enjoyed for Fall 2011 Pick A Chef. You've been adopted! :)

5 5

Yes, you can be gluten free and have a delicious, moist carrot cake. The recipe was reduced to make an 8x8 inch cake for the 2 of us. I did make a couple of adjustments to suit the ingredients on hand. The flour was a gluten free all purpose blend and the raisins were not plumped. I might do them in orange or apple juice next time. The sugar for half a cake was reduced to 1/2 cup. I frosted the cake with Cream Cheese Frosting. Made for PAC Fall 2011.

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