Gluten Free Carrot Cake
Published May 2025
This recipe is adapted from “Joy of Cooking”. I believe it was from the 1997 edition. I used oat flour as the primary flour, and it came out well. Since then, we have discovered that oat flour is not well tolerated at our house. I’ll update this recipe when I have a good substitute for the oat flour. Any good cream cheese frosting on top will give you the classic yummy carrot cake but this is so good we like it without the frosting.
Mix together the dry ingredients:
½ cup lightly packed brown sugar
½ cup granulated sugar
¼ cup GF sorghum flour
⅔ cup GF oat flour
⅓ cup tapioca starch
⅓ cup potato starch
¼ cup almond flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
½ tsp salt
½ tsp xanthan gum powder
Add and beat well:
½ cup cooking oil
3 large eggs
Stir in:
1 ½ cup finely chopped carrots
1 cup finely chopped walnuts
½ cup crushed pineapple lightly drained
2 tsp apple cider vinegar
Bake in greased 9-inch X 13-inch pan at 350 ⁰F for about 35 minutes, until the sides begin to pull away from the pan and a toothpick inserted into the middle comes out clean. Cool before frosting.
Published May 2025
This recipe is adapted from “Joy of Cooking”. I believe it was from the 1997 edition. I used oat flour as the primary flour, and it came out well. Since then, we have discovered that oat flour is not well tolerated at our house. I’ll update this recipe when I have a good substitute for the oat flour. Any good cream cheese frosting on top will give you the classic yummy carrot cake but this is so good we like it without the frosting.
Mix together the dry ingredients:
½ cup lightly packed brown sugar
½ cup granulated sugar
¼ cup GF sorghum flour
⅔ cup GF oat flour
⅓ cup tapioca starch
⅓ cup potato starch
¼ cup almond flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
½ tsp salt
½ tsp xanthan gum powder
Add and beat well:
½ cup cooking oil
3 large eggs
Stir in:
1 ½ cup finely chopped carrots
1 cup finely chopped walnuts
½ cup crushed pineapple lightly drained
2 tsp apple cider vinegar
Bake in greased 9-inch X 13-inch pan at 350 ⁰F for about 35 minutes, until the sides begin to pull away from the pan and a toothpick inserted into the middle comes out clean. Cool before frosting.