*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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
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.
I love this carrot cake! One day, I had craving for a carrot cake but never made it gluten free. I have added some walnuts and a very small can of pineapple.Next time, I will crush it. I have used Cup 4 Cup GF flour. it is easy to make and delicious!
Unlike many gluten free cakes, this one ended up light and fluffy! It didn't "fall" while cooling and end up gummy like so many other GF cakes and breads I have made. I added some raisins, otherwise followed the recipe exactly as written. I will make this again!
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