Gluten Free Carrot Cake


2 cups gf all purpose flour mix

2 tsp gf baking powder

1 tsp baking soda

1 tsp xanthan gum

½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

¾ cup white sugar

¾ cup brown sugar

3 eggs

¾ cup oil

2 ½ cups grated carrot

1 cup drained canned crushed pineapple

½ cup chopped pecans


Preheat oven to 350°F and grease and flour a 9”X13”pan.

In a large bowl, whisk together all the dry ingredient, except sugars.

In a separate bowl, beat together sugars, eggs and oil.

Pour egg mixture over dry ingredients and mix just until moistened.

Stir in carrots, pineapple and pecans.

Spread into prepared pan.

Bake 40 minutes or until toothpick inserted in centre comes out clean.

Cream Cheese Icing


1 pkg. gluten free cream cheese

¼ cup of butter, softened

1 cup icing sugar.


In a medium bowl, cream together cheese and butter.

Beat in icing sugar 1/3 cup at a time, beating until smooth.

Spread over cooled cake.


4 thoughts on “Gluten Free Carrot Cake

  1. This sounds yummy. I just made one recently without refined sugar. I will have to try it with pecans next time! You are very inspiring!

  2. I make my own. There are several different combinations you can use but I find this one works best:
    1 cup rice flour
    1 cup tapioca flour
    1 cup cornstarch
    3 tsp. potato flour (not potato starch)
    Mix together well and use as you would all purpose flour.
    I usually mix up a triple batch or more and keep it in an air-tight container until needed.

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