Articles & Recipes

GF Carrot Cake

March 23, 2018

Love carrot cake? You don’t need to wait for company — enjoy this one alone or share with a neighbor. Or sell it at your next bake sale! Donna Washburn and Heather Butt, the authors of Gluten-Free Baking, are happy to share this gluten-free recipe ~ perfect for snacks, parties and, of course, Easter!

Ingredients Makes 4 servings

3⁄4 cup sorghum flour 175 mL
1⁄4 cup tapioca starch 60 mL
2 tsp GF baking powder 10 mL
1⁄2 tsp baking soda 2 mL
1 tsp xanthan gum 5 mL
1⁄4 tsp salt 1 mL
1⁄2 tsp ground cinnamon 2 mL
1⁄8 tsp ground cloves 0.5 mL
1⁄8 tsp ground nutmeg 0.5 mL
1⁄3 cup granulated sugar 75 mL
1 large egg 1
1⁄4 cup milk 60 mL
3 tbsp vegetable oil 45 mL
1⁄2 tsp vanilla extract 2 mL
3⁄4 cup shredded carrots 175 mL
1⁄3 cup toasted chopped walnuts 75 mL
1⁄3 cup raisins 75 mL
Cream Cheese Frosting


  • Two 4-inch (10 cm) mini Bundt or kugelhopf pans, lightly greased
  1. In a bowl or plastic bag, combine sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cloves and nutmeg. Mix well and set aside.
  2. In a separate bowl, using a handheld electric mixer, beat sugar, egg, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.
  3. Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
  4. Bake for 30 to 35 minutes or until a tester inserted in the center of a cake comes out clean. Let cool in pans on a rack for 5 minutes. Remove from pans and let cool completely on rack. Frost with Cream Cheese Frosting.
One medium carrot will yield about 3⁄4 cup (175 mL) shredded.


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