You are here: Home » Recipes » Gluten-Free Carrot Cake Gluten-Free Carrot Cake Recipe by Our Cookbook Collection Yield 4 servings Love carrot cake? You don’t need to wait for company — enjoy this one alone or share with a neighbor. Colin Erricson PrintEmail Ingredients 3/4 cup sorghum flour1/4 cup tapioca starch2 teaspoons GF baking powder1/2 teaspoon baking soda1 teaspoon xanthan gum1/4 teaspoon salt1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1/3 cup granulated sugar1 whole egg1/4 cup milk3 tablespoons vegetable oil1/2 teaspoon vanilla extract3/4 cup shredded carrots1/3 cup toasted chopped walnuts1/3 cup raisins3/4 cup Cream Cheese Frosting Instructions 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. 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. 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). 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. Excerpted from The Gluten-Free Baking Book by Donna Washburn and Heather Butt © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.