Carrot Cake


Units Scale
  • 2 cups Bob's Red Mill Gluten free 1 to 1 flour (Or preferred blend)
  • 2 tsp Ceylon Cinnamon (or 1 tsp common Cinnamon)
  • 1/2 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/4 tsp Ginger
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 Eggs
  • 1 cup Oil (Avocado or Vegetable)
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 tsp Vanilla extract
  • 2 1/4 cups Shredded Carrots (small shreds)

The Frosting

  • 8 oz Cream Cheese (Room temp)
  • 1/2 cup Butter (Room temp)
  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 pinch Salt


The cake

  1. Preheat the oven to 350F
  2. In a bowl, combine the flour, spices, baking soda, baking powder and salt. Set aside.
  3. In a stand mixer or using a hand mixer, cream together the eggs, brown sugar, sugar, oil and vanilla extract. Once combined mix in the carrot shreds.
  4. With the mixer on low, slowly add in the dry ingredients. Once combined let the batter rest a few minutes.
  5. Grease two cake pans and divide the batter between the two.
  6. Bake for 25-30 minutes. After 25 minutes check with a toothpick, if it comes out clean it's done. Allow to cool completely.

The Frosting

  1. Add all the frosting ingredients to a mixer and whip until combined


  1. Place a Tbs of frosting in the center of the serving plate. This will keep the cake from shifting. Place the first layer down and center it. Spread 1/3 of the frosting over the top of the cake and then place the second tier on top of it use the remaining frosting to cover the sides and the top of the cake. Decorate as desired.


To decorate like photographed save some frosting out and divide it into two bowls. Color one bowl green and the other orange. Pipe out to create carrots.

Take 1/2 Cup pecans and toast them in the oven. After toasting save out 8-10 halves for the top of the cake and chop the rest for covering the sides of the cake.

Keywords: cake, Carrot, Gluten free, gluten free cake