Baking, Desserts, Gluten Free

Gluten Free Carrot Cake with Cream Cheese Frosting

Working with gluten free flour can be tricky because of all the different blends that are found on the shelves. Overall thpug I must say that I’ve been really impressed with all the options that are out there. One important tip though is that I have found is that gluten free flour benefits from adding a bit more moisture (or in turn, just reduce the quantity of flour) that is found in a standard recipe. Xanthan gum is ad additive which helps to thicken and stabilize batters in the absence of gluten. Just be careful not to add too much or spill it on the counter as cleaning it up can be a real pain… it is slimey when wet!

Carrot cake is a perfect recipe for gluten free flour substitution because it is naturally more moist with the added addition of grated carrots. This recipe is a real keeper – your guests will find it hard to tell it’s gluten free!








Moist Gluten Free Carrot Cake



  • 120 ml milk
  • 1 tsp apple cider vinegar
  • 250 g light brown sugar
  • 4 eggs room temperature
  • 315 g all purpose, gluten free flour with xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger powder
  • 270 g grated carrots
  • 130 ml neutral oil
  • 100 g walnuts toasted and chopped

Cream cheese frosting

  • 250 g cream cheese
  • 100 g butter I like salted but you can use unsalted
  • 450 g icing sugar


  1. Preheat oven to 180°C and butter 2 round 6 inch tins, lining the base with baking paper.
  2. Mix the vinegar into the milk an set aside.
  3. Beat the sugar and eggs until light and fluffy.
  4. Into another large bowl, sift all the dry ingredients together.
  5. Add egg mixture, milk mixture and oil into the dry ingredients (except carrots and walnuts) and beat until just combined.
  6. Fold through the carrot and walnuts.
  7. Divide the batter evenly between the two prepared cake tins.
  8. Bake for 45-60mins or until a toothpick inserted into the centre of the cakes comes out clean.
  9. Allow the cakes to cool in tins for 10mins before turning out onto a cooling rack.
  10. Meanwhile, make the frosting. Make sure cream cheese and butter are both at room temperature. Beat until light and fluffy (10mins) then slowly sift in the icing sugar. Add the vanilla and beat for another 2 minutes.
  11. Slice each cooled cake into 2 even layers.
  12. On the first layer, spoon on some frosting and spread evenly. Repeat with the reamining layers. To get the semi-naked effect, smear some frosting around the surfaces of the cake and scrape the sides while turning with a straight-edged cake scraper.
  13. Place reaming frosting into a piping bag and pipe small drops around the top edge of the cake, continue towards the centre, making the drops bigger as you go.

Recipe Notes

1) Make the cakes as close to the event as possible, same day preferrably.
2) If making your own gluten free flour, add 1 tsp xanthan gum for added structure.
3) Don’t skimp out on the carrots, it’s crucial to keeping the cake moist.

Recipe adapted from