Amazing Gluten-Free Carrot Cake

Not just Gluten-Free Carrot Cake but Amazing Gluten-Free Carrot Cake. Did you catch that part?

Since my good friend Linda Etherton retired her beloved website, Gluten-Free Homemaker, she’s graciously allowed me to share so many of her delicious recipes with you. Now that listing will include her much loved Carrot Cake recipe.

With Spring officially here (although it does not necessarily feel like it everywhere yet) and Easter coming up this weekend, it really seems like just the right time to share it!

Amazing Gluten-Free Carrot Cake from Linda Etherton (formerly Gluten-Free Homemaker)

Linda shared the following:

My family absolutely loves this gluten-free carrot cake. It is moist and flavorful, and it is the most requested birthday cake in my family.

After having it for a birthday dessert, one of my kids said, “Can we have this cake every night after dinner? I’m pretty sure I wouldn’t get tired of it if I only ate one piece every night.”

That’s how good it is.

I often use a pre-made gluten-free and dairy-free frosting, but homemade would work just as well. Cream cheese frosting goes great with carrot cake. But if I want the frosting to be dairy free, I go with vanilla. My family really loves this cake and no one said anything when I changed the frosting to vanilla frosting.

Shirley here: If you make Linda’s Amazing Gluten-Free Carrot Cake for Easter, a family birthday, or just because it’s Thursday, please report back with your review in comments below!

More Gluten-Free Carrot and Gluten-Free Easter-Worthy Recipes

~ 40 Hot Cross Bun Recipes

~ 70 Gluten-Free Carrot Cake Recipes. Crazy for Carrot Cake!

~ Almond Banana Carrot Muffins (ABC Muffins)

~ Carrot Cake Muffins with Cream Cheese Muffins

~ Carrot Ginger Muffins

~ Easter Asparagus Recipes

~ Favorite GFE Easter Recipes

~ Keto Easter Egg Cake

Amazing Gluten-Free Carrot Cake Recipe

Yield: 10 servings

Amazing Gluten-Free Carrot Cake

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Linda says: "My family absolutely loves this gluten-free carrot cake. It is moist and flavorful, and it is the most requested birthday cake in my family!"

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 pound carrots
• 2 cups white rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour or starch
• 1 1/2 teaspoons xanthan gum
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt

Instructions

1. Preheat oven to 350° F.
2. Trim and peel the carrots then grate them. (Store-bought shredded carrots will be too thick. I use the shredding disk on my food processor.)
3. In a small bowl, whisk together the rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, baking soda, and salt.
4. In the bowl of your mixer, beat together the sugar, oil, and eggs for about one minute.
5. Add the shredded carrots and mix until combined.
6. With the mixer on low, slowly add the dry ingredients and mix just until moistened.
7. Spoon the batter into two greased 9-inch round cake pans.
8. Bake at 350F for 35 minutes or until a toothpick inserted in the center comes out clean.

Notes

One reader of Linda's commented: "I cut this recipe in half and it makes 13 cupcakes in paper liners. Bake at 350F for 25 minutes. Top with frosting of choice. Amount of finely grated carrots is 1 1/2 cups." Another reader said: "I tried this recipe tonight and used a GF yellow cake mix as it was a blend of the flours in the original recipe. It turned out great."

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