Gluten Free Carrot Cake

"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."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
photo by PaulaG photo by PaulaG
Ready In:
1hr 10mins
1 Cake




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. PaulaG
    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 Recipe #55530. Made for PAC Fall 2011.
  2. Tinkerbell
    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! :)


A vegan in a Mediterranean meat eating family... yup. That about says it all.
View Full Profile

Find More Recipes