I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Cream Cheese Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.

  • Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.

  • Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Nutrition Facts

449 calories; protein 4g 8% DV; carbohydrates 50.2g 16% DV; fat 27.2g 42% DV; cholesterol 66.9mg 22% DV; sodium 400.5mg 16% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2019
Promised hubby I'd make him a carrot cake this week and though I have a great recipe already I wanted to see if I could find a good gluten free one. Well, I tried it - I cooked it in about an 8" x 11" glass pan so it took a bit longer, I made my cream cheese frosting from my other recipe and wow - it came out GREAT. I used Cup 4 Cup. Only thing I changed was I added some ch. walnuts to the batter. When he bit into it -- he said it was "stunning".. :D and I have to agree. He must've raved about it 4 times since. He still doesn't even know it's gf, and he always can tell and asks. He didn't even ask!! And I didn't tell him! GREAT RECIPE, will make often. Read More
(6)
26 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2019
Promised hubby I'd make him a carrot cake this week and though I have a great recipe already I wanted to see if I could find a good gluten free one. Well, I tried it - I cooked it in about an 8" x 11" glass pan so it took a bit longer, I made my cream cheese frosting from my other recipe and wow - it came out GREAT. I used Cup 4 Cup. Only thing I changed was I added some ch. walnuts to the batter. When he bit into it -- he said it was "stunning".. :D and I have to agree. He must've raved about it 4 times since. He still doesn't even know it's gf, and he always can tell and asks. He didn't even ask!! And I didn't tell him! GREAT RECIPE, will make often. Read More
(6)
Rating: 5 stars
02/19/2019
It’s so hard to find gluten free recipes that taste great. This cake is so light and full of flavor! So happy to have found a recipe that taste great and made with ingredients you will most likely have in your cupboard. I rarely get an opportunity to leave a 5 star review but this recipe is worthy! Read More
(5)
Rating: 5 stars
12/15/2017
I made this for a faculty pot luck and people loved it. I was worried because it looked like I put too many carrots in but the amount in the recipe was perfect. I used a quisinart to shred the carrots and it was such an easy cake to make. This will be my go to GF cake for parties! Great recipe and perfect as is. Read More
(3)
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Rating: 5 stars
07/08/2017
Excellent! Family raved about it! Added dark raisins and that's all! Would make again! Read More
(2)
Rating: 4 stars
02/11/2019
I have several members of my family that eat gluten-free, so, I thought I would give this a try. I used cup 4 cup gluten free flour which I think is the best all around all purpose gluten free flour. The cake wasn't too heavy and was very moist, but, it was a little spongy. It is a pretty basic carrot cake for those that don't like additions like pineapple, coconut, or nuts. It is also not a thick cake. It is about the height you would get if you made a cake in a sheet pan. Read More
(2)
Rating: 5 stars
05/26/2018
This was the first time I've made a carrot cake. It was delightful! It was moist and tasty. I tweaked the recipe a little. I used brown sugar instead of white sugar. I also added half a cup of coconut. I will be adding rasins to it next time as well. I did not make this recipe for the icing. The icing I chose to make had significantly more cream cheese Read More
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Rating: 5 stars
12/27/2019
I added 1/2 cup chopped walnuts 1/2 cup dark raisins and one small can well-drained of pineapple. The cake came out great! Yes I will make this again. Read More
Rating: 5 stars
09/14/2020
This is absolutely delicious! I made no tweeks on the recipe at all except cut down on the baking time to 26 minutes and doubled the frosting recipe. Read More
Rating: 5 stars
10/30/2018
This is a fantastic gluten free recipe! The cake turned out fluffy and moist and the frosting recipe was the perfect accompaniment. I added 1/2 C of raisins and made 2 rounds for a layer cake instead of a sheet cake. I did double the frosting recipe to cover the entire cake and fill the center. Read More
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