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Best Gluten-Free Carrot Cake

 made it  |  0 reviews   |   photos
Love to eat but no wheat

"A moist, delicious carrot cake with a lower sugar, lower fat, tangy cream cheese frosting. You can't tell it's gluten-free or lower fat/lower sugar."
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1 h 18 m servings 467 cals
Original recipe yields 8 servings (1 8-inch square cake)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
  2. Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes.
  3. Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl; beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt; beat until well blended.
  4. Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum; mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes.
  6. Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl; beat with an electric mixer until frosting is light and fluffy.
  7. Spread frosting over cooled cake.


  • Cook's Notes:
  • Use 1/2 cup egg substitute in place of the eggs if desired.
  • If frosting is too soft, cover and refrigerate for 1 hour. If not sweet enough for your taste, add more sugar or sucralose sweetener.

Nutrition Facts

Per Serving: 467 calories; 27.6 g fat; 51 g carbohydrates; 7.7 g protein; 87 mg cholesterol; 616 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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