Gluten-Free Carrot Cake

  • 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


3/4 cup sorghum flour
1/4 cup tapioca starch
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/3 cup granulated sugar
1 whole egg
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3/4 cup shredded carrots
1/3 cup toasted chopped walnuts
1/3 cup raisins
3/4 cup Cream Cheese Frosting


  1. 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.
  2. 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.
  3. 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).
  4. 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. Reprinted with permission. All rights reserved.




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