Gluten-Free Carrot Cake
Total TimePrep: 35 min. Bake: 40 min. + cooling
- 1-1/2 cups sugar
- 2 cans (8 ounces each) unsweetened crushed pineapple, drained
- 4 large 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 sweetened shredded 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 zest
- 1/4 teaspoon vanilla extract
- 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.
- Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in 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 zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.
Editor's NoteRead 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.
Nutrition Facts1 piece: 287 calories, 9g fat (4g saturated fat), 52mg cholesterol, 311mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 4g protein.
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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.
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!!
Feb 14, 2012
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.
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.
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.
Apr 22, 2010
The coconut is optional. You can leave it out and the recipe should turn out fine.
Apr 19, 2010
Does anyone have an idea for a suitable substitution for the coconut?