Gluten Free Carrot Cake

Written By Fallon Lee

Fluffy, grain-free if needed, & worthy of your yearly Easter menu!

Can’t you just TASTE the cream cheese frosting?

This recipe has been a crowd-favorite for years and is featured in my Southern & comfort-style cookbook, Fixin’s. I’m not exaggerating in saying it’ll change your gluten-free baking life.

My grandpa who has now passed always called carrot cake his favorite; I remember making carrot cake on his birthday well before my health-conscious days and of course, I had to create a more nutrient-dense version. (I may have also been watching a lot of Great British Baking Show when I created this.)

This recipe has become an annual staple for both my family and for so many of you! It’s quick and easy, rich without being overpowering, and has some fun variations to make it fit your own taste preferences.

Without further ado, here’s your life-changing gluten-free carrot cake!

Ingredients

  • 2 cups cassava flour (around 250-275g: you can also use a bit less of any grain flour you like!)

  • 2 cups granulated sugar (I like half coconut & half organic cane sugar mix)

  • 1 tsp baking soda

  • 1 tsp cream of tartar

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1 tsp vanilla

  • 4 eggs

  • 3/4 cup melted butter (or coconut oil/ghee)

  • 1/2 cup Greek yogurt

  • 1/4 cup milk (or pineapple juice for a fun flair!)

  • 2 cups finely grated carrots

  • Optional 1/2 cup raisins

    FROSTING INGREDIENTS

  • 2 cups powdered sugar (I prefer a tapioca base over cornstartch)

  • 8 oz softened cream cheese

  • 1/2 cup softened butter

Directions

  1. Combine dry and wet ingredients separately, then mix together. Fold in the carrots and raisins last!

  2. Pour into two lined or greased 9 inch cake pans or one large sheet pan and bake at 350 F for 30 minutes, then check for doneness in the center (add 5 more mins if it isn't set!)

  3. While the cake cools, make the frosting in a stand mixer or with a hand mixer. Frost the cake after it’s completely cooled!

Good luck fighting your family for the leftover pieces (if there are any!) 😉

Love this recipe? You’ll LOVE the whole Fixin’s e-cookbook! Over 60 recipes like grandma used to make, with nourishing ingredients and easy-to-follow instructions.

Fallon Lee
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