Gluten Free Carrot Cake

Gluten free carrot cake
Gluten Free Carrot Cake

Delicious, moist and you wouldn’t know it had carrots in it. Perfect for using up a bumper harvest. Another recipe that you wouldn’t pick as gluten free.

  • 250 grams plain gluten free flour


  • 150g rice flour
  • 65g corn flour
  • 35g tapioca flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon bicarb of soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup light vegetable oil
  • ½ cup water
  • 2 large eggs
  • 2 cups (300 grams) brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots, lightly packed
  • ½ cup walnuts roughly chopped


  • 1 packet cream cheese, room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 2 cups gluten free icing sugar
  • Preheat oven to 175 Celsius
  • Line 2 20cm cake tins with baking paper, or grease and lightly flour them. I did the latter because it makes for more crispy sides to the cake which I like.
  • Put the wet ingredients into a bowl and add the dry ingredients
  • Mix thoroughly but don’t over mix
  • If it’s too dry carefully add more water until it’s a cake batter consistency
  • If it’s too wet, add more rice flour a spoonful at a time
  • Divide the cake mix between the two cake tins
  • Bake for 35 to 40 minutes, or until a skewer stuck in the middle comes out clean
  • Remove from the oven and allow to cool for 10 minutes or so in the pan, then turn out onto a wire rack to cool completely
  • Level off one of the cakes with a cake leveller
  • Spread cream cheese icing on the top of one cake, put the other cake on top and cover the top with the rest of the icing


  • Put the cream cheese into a mixing bowl and beat until smooth
  • Gently beat in the butter
  • Fold in the icing sugar

Return to Home Page

Return to Main Recipes Page

Social Share Buttons and Icons powered by Ultimatelysocial