Gluten Free Carrot Cake and Gluten Free Frosting Recipe

The gluten free carrot cake version of this recipe below. If you are also dairy, egg, or soy intolerant, or even all three, don't despair. Keep scrolling down, as I have a version that can be used without eggs, dairy, or soy lower down the page. The dairy is only used in the frosting.

Gluten Free Carrot Cake and Gluten Free Frosting

In a medium bowl combine and sift or blend well:

2 1/2 cups gluten free flour mix (up to 1/2 cup can be brown rice flour)

2 teaspoons baking powder

1 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons salt


Set aside.


In a large bowl:


2 cups sugar

4 eggs, beaten

1 to 1 1/4 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped nuts, (optional)


Cream sugar and oil together until smooth. Add eggs and blend well. Gradually add in gluten free flour mix and stir well until incorporated. If it is a little dry, add more oil, one tablespoon at a time.

When mixture is smooth and even color, add grated carrots, and and nuts if using, and mix until evenly distributed in the batter.

Lightly grease a 9x13 baking pan. Pour batter into pan and bake in a preheated 325 degree oven for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean. I try to see if the top springs back a bit too.

Allow cake to cool completely before frosting, cutting or serving, so that the moisture can redistribute evenly.


Cream Cheese Frosting

1 teaspoon vanilla

1 tablespoon butter or margarine

1/8 teaspoon salt

1 8 ounce package cream cheese, softened

3 cups confectioner's sugar


In a medium bowl, mix vanilla, butter, salt, and cream cheese. A mixer is fine, but it can also be done by hand, if the cream cheese is soft.

When well mixed, add the confectioner's sugar, a little at a time, until it is incorporated. If it gets too dry, add a Tablespoon of milk. Once cake has cooled, frost. Keep refrigerated.

Egg Free Carrot Cake Recipe



If you are egg intolerant, you know how hard it is to bake without eggs. This egg free, gluten free carrot cake recipe comes out moist, fluffy and incredibly tasty. Just be careful not to have it too wet. I hope you will enjoy it.

In a medium bowl sift or blend:

2 1/2 cups gluten free flour mix


(If you are tapioca intolerant, use 1/2 cup white rice flour, 1/2 cup sweet rice flour, 1/2 cup brown rice flour, 1/2 cup potato starch, and 1/2 cup corn starch...or all potato starch if corn intolerant.)


4 teaspoons baking powder (I use Clabber Girl double acting.)

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons salt


Set aside.


In a large bowl mix:

2 cups sugar

2/3 cup corn or canola oil

2/3 cup pure unsweetened applesauce, but leave about 2 Tablespoons out of the mix, until you see if it is needed.


Cream sugar and oil until well blended and smooth. Gradually add the flour mix, working in well. When well blended, work in carrots, and nuts if using. You are looking for a nearly kneadable consistency here, not runny.

Very lightly grease a 9x13 baking pan. Preheat oven to 325 degrees and bake for 1 hour and 20-30 minutes. Check to see if a toothpick in the center comes out clean, and the top springs back a bit.

Cool completely before frosting, cutting or serving. Allow the moisture to redistribute before cutting. After frosting, keep refrigerated. If you are dairy intolerant, use the vanilla frosting recipe below.

Dairy Free Vanilla Frosting

1 teaspoon vanilla extract(I use McCormick)

4 Tablespoons margarine(if dairy intolerant Smart Balance Light is dairy free but contains soy.) (if soy intolerant, use Spectrum shortening and about 1 drop McCormick imitation butter flavor).

1/4 teaspoon salt

3 cups confectioner's sugar(I use Great Value brand)


Mix vanilla, salt, and margarine until smooth. Gradually work in confectioner's sugar. If too dry add a little milk substitute or water. Frost when cake has cooled completely.


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