gluten-free carrot cake

No-hassle gluten-free carrot cake

My friend Connie came to me the other day hoping for ideas to make a gluten-free carrot cake for her son’s 16th birthday. Like any teenager, he specifically said he wanted a “regular version (not a healthier one), which I gave him since he runs miles a day now for the cross-country team at school,” she said.

We have a wonderful gluten-free carrot cake recipe on, but I’ll admit, it’s a little fussy to make. I wanted to give Connie something easier to try.

I happened to have an all-purpose, gluten-free flour mix I’d received from XO Baking Co.; I’d tried it with pancakes and it was outstanding. It’s made with cassava flour, potato starch, coconut flour, and xanthan gum. Because coconut flour is naturally sweet, I thought it’d be a great fit for carrot cake. The label says to use it as a one-to-one substitute for all-purpose flour, perfect for a busy mom like Connie.

Her report: “It was awesome and the cake turned out incredible! I've never had a flour blend that worked like that so I think it is really a winner. It would make GF baking so much easier if it really works in regular recipes every time.”

Connie’s Gluten-Free Carrot Cake

2 cups sifted flour (using XO Baking Co. Gluten-Free All-Purpose Flour Blend)

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon baking powder

Dash nutmeg

2 cups sugar

1 1/2 cups vegetable oil

4 eggs

3 cups grated carrots

1/2 cup chopped walnuts


8 ounces low-fat cream cheese

1 pound powdered sugar

2 teaspoons vanilla

8 tablespoons butter, room temperature

Mix together dry ingredients. Add oil and blend. Add 1 egg at a time, beating after each addition. Add carrots and walnuts. Blend together. Bake in 13x9-inch pan at 350 degrees for 1 hour. Cool. Blend together all frosting ingredients; frost cake when cooled.

Do you have a favorite gluten-free flour blend? What’s in it and how do you use it?

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