Filed Under: bake, Dessert, gluten free, gluten free cake, gluten free dessert

Old-Fashioned Carrot Cake

Gluten free desserts have a bad rap for being dense and heavy – but not ours! This cake bakes up moist and rich, just like the perfect carrot cake should be, and our cream cheese frosting is divine.

April 8th, 2012

Recipe by Paula Bowman
Photography by Rob Fiocca
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw

Prep Time
15 minutes
Cook Time
30 minutes
  • butter, for preparing cake pans
  • 2 Cups rice flour
  • 1-1/2 Cups brown sugar
  • 2/3 Cup cornstarch
  • 1/3 Cup tapioca flour
  • 2-1/4 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon each baking soda, cream of tartar, cinnamon, ground ginger, salt
  • 1/4 teaspoons ground cloves
  • 3 eggs
  • 1-1/2 Cups canola oil
  • 2 Cups finely grated carrot (approx. 3 large carrots)
  • 1/2 Cup shredded unsweetened coconut
  • 1/2 Cup drained and crushed canned pineapple
  • 1 teaspoon vanilla extract
  • Cream-Cheese Icing
  • 1 Cup walnut pieces, toasted and chopped
  1. Preheat oven to 350 F. Butter the bottoms of two 9-inch round cake pans and line with parchment paper.

  2. In a large bowl, whisk together all dry ingredients except walnuts.

  3. In a separate bowl, mix together wet ingredients. Add carrots and coconut.

  4. With a spatula, combine dry and wet ingredients. This is a thick batter.

  5. Divide batter evenly into prepared pans. Using the back of a spoon, smooth and level the surface of each pan. Bake for 25-30 minutes or until cake tester comes out dry. Cool 10 minutes before removing from pan. Transfer to a wire rack top-side up and cool completely before icing with Cream-cheese Icing.

  6. To assemble, remove parchment paper from cake bottoms. Place one cake layer on a serving platter, spoon 1 cup icing over top and spread evenly. Place second layer on top and spoon remaining icing over it. Use a palette knife to spread across top and down sides of cake.

  7. Working over a baking sheet, carefully press handfuls of walnuts into the icing on sides of cake, allowing extra walnuts to fall to baking sheet.

Nutrients Per Serving

Nutrients per serving: 820 calories, 59 g fat, 8 g protein, 68 g carbohydrates, 3 g fibre. Excellent source of vitamin A.

Old-Fashioned Carrot Cake

One response to “Old-Fashioned Carrot Cake”

  1. MarthaStupid says:

    Can gluten-free all-purpose flour be used instead of rice flour?

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