Gluten-Free Carrot Cake

Carrot Cake {Gluten-Free} | Wheat-Free Meat-Free
Note from Kalinda: This is a guest post from my sister, Larissa, who also makes gluten-free goodies from time to time.

When we were small children our grandfather would tell us we needed to eat lots of carrots to keep our eyes strong. All of the siblings managed to inherit poor eyesight, but we still love to eat our carrots anyway. Always a good source of vitamin A. ;)

In August, our grandpa turned 86 and it seemed fitting to bake the carrot advocate a carrot cake. Our family celebrated with a huge dinner which wasn’t vegetarian but still delicious and ended the night with a special gluten-free carrot cake. Our grandma also has Celiac disease, so birthday cakes have changed so she doesn’t have to miss out on dessert.

The recipe is an altered version of Karina‘s coconut carrot cake. I opted for a coconut free cake and added orange juice for some extra moisture.

Carrot Cake

  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup light brown sugar
  • 1/3 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • rounded  1/4 teaspoon ground allspice
  • rounded  1/4  teaspoon ground nutmeg
  • rounded  1/4 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons orange juice
  • generous 1 1/2 cups shredded carrots
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts
  1. Preheat oven 350 degrees F. Grease a 9-inch springform pan.
  2. In a large bowl, beat the eggs, then beat in the oil, then add in the brown sugar and mix until smooth.
  3. Add in the yogurt, vanilla, orange juice, cinnamon, nutmeg, allspice, and cloves.
  4. Add in the Pam’s Mix, baking soda, and baking powder, mix thoroughly.
  5. Stir in the carrots, raisins, and walnuts.
  6. Pour into the pan and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Cream Cheese Frosting

  • 8 ounces light cream cheese or neufchatel cheese
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • juice from one small lime, more or less to taste
  1. Combine the cream cheese and butter in a mixing bowl and beat until fluffy.
  2. Add in the vanilla, then gradually add in the powdered sugar.
  3. Once all the sugar has been added, add in the lime juice and beat until the frosting is smooth.

Carrot Cake Slice

It’s probably easiest to make the frosting using a mixer, but you can hand mix if need be. You may want to chill the frosting before decorating the cake; make sure to cover the frosting if you do chill it. It’s also good to let the cake cool before you frost it.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. I actually spaced out when recording the orange juice measurements: It’s only 2 Tbsp, not 4-6.

  2. Heh, thanks. I fixed the recipe.

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