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Gluten-Free Carrot Cake

 Gluten-Free Carrot Cake
Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. —Taste of Home Test Kitchen, Greendale, Wisconsin
20 ServingsPrep: 35 min. Bake: 40 min. + cooling


  • 1-1/2 cups sugar
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 4 eggs
  • 3/4 cup reduced-fat mayonnaise
  • 1-1/2 cups white rice flour
  • 1/2 cup potato starch
  • 1/2 cup soy flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3-1/4 cups shredded carrots
  • 1 cup flaked coconut
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat butter, softened
  • 2-1/2 cups confectioners' sugar
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until

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Gluten-Free Carrot Cake (continued)

Directions (continued)

  • well blended. Combine the rice flour, potato starch, soy flour,
  • baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat
  • into sugar mixture until blended. Stir in carrots and coconut.
  • Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 350° for 40-50 minutes or until a toothpick inserted
  • near the center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, beat cream cheese and butter until
  • fluffy. Add the confectioners' sugar, orange peel and vanilla; beat
  • until smooth. Spread over top of cake. Refrigerate leftovers. Yield:
  • 20 servings.
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts: 1 piece equals 287 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 311 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.