Back to Gluten-Free Carrot Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Gluten-Free Carrot Cake Recipe

Gluten-Free Carrot Cake Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling YIELD:20 servings

Ingredients

  • 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
  • FROSTING:
  • 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 vanilla extract

Directions

  • 1. In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Gluten-Free Carrot Cake

Sort By :
MY REVIEW
Reviewed Jun. 16, 2014

"Makes cupcakes for my daughters wedding for the guests who could not have a piece of her wedding cake and they where as popular as the cake. 3 of the 150 guests were Celiac but made 24 and they were all gone at the end of the night."

MY REVIEW
Reviewed Jan. 3, 2013

"Absolutely satisfied my craving! Delightfully moist and beautiful balance of spice-to-sweet. This cream cheese frosting was the perfect match. FYI, I didn't have the various flours on hand so I used 2 cups Bob Red Mill's Gluten-Free All-Purpose and about 3/4 cup cornstarch. It rose well and then settled a bit into a dense cake. It's fabulous! Will make again!!"

MY REVIEW
Reviewed Feb. 14, 2012

"good"

MY REVIEW
Reviewed Dec. 7, 2010

"grammybear04, I would try it if I were you. Just check to see if your mix already has Xanthum gum in it first. If it does, just omit it in the recipe. Hope this helps."

MY REVIEW
Reviewed Oct. 27, 2010

"Does any on know if you can use red mill all purpose gluten free flour instead of the white rice flour, soy flour and potato starch? Would used the same amount only using 2 1/2 cups of the gluten free all purpose. It is costly to have so many different kinds and some not always available in my rural area."

MY REVIEW
Reviewed May. 5, 2010

"I have a suggestion for substituting for coconut, you can also used ground almonds or even add dried cranberries for part of it also."

MY REVIEW
Reviewed Apr. 22, 2010

"The coconut is optional. You can leave it out and the recipe should turn out fine."

MY REVIEW
Reviewed Apr. 19, 2010

"Does anyone have an idea for a suitable substitution for the coconut?"

Loading Image