Gluten Free Carrot Cake Recipe

Ever since I was a little girl and my grandma filled the house with the scent of baking cinnamon, nutmeg, and ginger, I’ve had a special place in my heart– and my tummy– for homemade carrot cake. There’s just something about that particular spice mixture, and when you top it with cream cheese icing, there’s nothing better.

All my gluten free friends will be happy to know that you can have your gf carrot cake and eat it too. Ouch! Did I really just type that? 😉

GF Carrot Cake


  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3/4 cup cornstarch
  • 2/3 cup potato starch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons water
  • 1/2 cup chopped walnuts (you may omit these or substitute your favorite nut)
  • 4 medium carrots, grated
For Icing:
  • 2 1/2 cups GF powdered sugar
  • 3 ounces cream cheese
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla


  1. Preheat oven to 300 degrees.
  2. Combine oil, sugar, and brown sugar in a large bowl, mixing until well-blended.
  3. Add eggs, cornstarch, potato starch, baking soda, baking powder, cinnamon, salt, xanthan gum, and water. Mix until batter is smooth and no lumps remain.
  4. Stir in nuts and carrots.
  5. Pour into lightly greased pan. Bake for 45 minutes or until done. Cool.
  6. Combine butter, powdered sugar, and vanilla in a large bowl. Beat until well blended and creamed.
  7. Spread icing on cooled cake.Enjoy!

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