Baked Goods · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Carrot Cake

One of my brother’s favourite desserts is carrot cake.  I don’t blame him….it’s full of flavour, moist and the cream cheese icing is delicious!  For my brother’s birthday, my mom wanted to bake my brother a carrot cake but wanted me to enjoy it as well.  She asked if I had any gluten free carrot cake recipes.  She looked online, but there weren’t many options.  Most of the recipes called for types of gluten free flour that would result in a dense, dry cake. 

I decided to experiment with a gluten free carrot cake recipe of my own.  I used quite a few different flours to come up with a cake that is moist and more importantly, does not taste gluten free.  Each gluten free flour has pros and cons.  When used in small quantities, these flours can produce delicious baked goods.  It is important to understand the role of each flour in baking so that you know what to use and what to avoid in your recipes.  Finally, carrot cake recipes typically include a lot more oil as compared to my recipe.  Using applesauce as a partial substitute reduces the amount of oil required and helps to contribute to the cake’s moist texture.

Ingredients – makes a 9×13″ cake

  • 1/2 cup sorghum flour (neutral flavour, absorbs other flavours well)
  • 1/4 cup brown rice flour (mild flavour, but creates a drier product – this is why we use less for this recipe)
  • 1/2 cup tapioca starch (no flavour, lightens the texture and adds chewiness)
  • 1/4 cup sweet rice flour (also called glutinous rice flour, common in Asian dishes)
  • 1/4 cup quinoa flour (strong, nutty flavour, so I use less – creates a moist product)
  • 1/4 cup almond meal (adds moisture, flavour and texture)
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp ground ginger
  • 1 tsp xantham gum (helps to bind the cake together)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 4 eggs
  • 1/2 cup applesauce
  • 3/4 cup olive oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1 8oz can crushed pineapple, drained
  • 1/2 cup walnuts (optional)

Icing:

  • 1/2 cup butter
  • 1 cup cream cheese, softened
  • 1 cup icing sugar
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees.  Cut a piece of parchment paper to line the bottom of the baking pan.  Grease parchment paper and sides of pan with oil
  2. Beat eggs, oil, applesauce, sugar and vanilla
  3. In a separate bowl, combine flours, salt and spices.  Add to wet mixture
  4. Stir in carrots, pineapple, raisins and walnuts (if desired)
  5. Bake for 40 – 50 minutes in preheated oven until done
  6. Mix icing ingredients together.  Wait for the cake to completely cool before icing.

Tip: I froze half of the cake (without icing) to use for a later time.  You can also freeze the icing in separate container.

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3 thoughts on “Gluten Free Carrot Cake

  1. Hello! I love how you described what each flour does! Gluten free baking is definitely a challenge, and I still haven’t got a grasp of all the different flours, and which ones to use. I want to try this recipe out, I miss carrot cake.

    -Katie =)

    1. Hi Katie! I know what you mean – gluten free baking can definiely be a challenge and result in some pretty disappointing results at times. I find once you develop a good combination of gluten free flours, you will start to see more successful baking creations. Let me know how the recipe works for you!

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