Recipe: Carrot Cake | GF

You guys… this recipe is SUPER special to me <3 Every year, for every birthday since I met my husband, my mother in law makes this carrot cake! Yes, THIS exact recipe! Ok… I had to convert it to a gluten-free version, but it’s ALMOST just as good as hers 🙂 I think this would make her proud though! I’m so happy she has shared it with me!! Keep reading…

It’s truly one of the easiest & most delicious carrot cake recipes I’ve tried. These ingredients pack a big punch of flavor! The cake is super tender, moist, the right amount of sweet, & topped with a fluffy cream cheese frosting!! No one, & I mean NO ONE, will be able to tell this cake is gluten-free! No gritty dry weirdness here. You’ll notice I tend to use the same type of gluten-free flours in all my recipes; that’s because I’ve gotten good at understanding the right ratio to use!

Give this American classic a try—you won’t regret it! Go make momma proud *fist bump*

UPDATE: this cake was so fucking bomb that my hubby & I literally ate the ENTIIIIRE cake within 48 hours! I now consider this the best & worst thing in my life. It’s officially ruined my “summer bod” hahaha! Yea right, I never had one, but it sure didn’t help 😉

Carrot Cake

Serves: 9 x 13″ pan

Prep Time: You tell me…



|  CAKE  |

2 cups sugar

1 cup brown rice flour

2/3 cup white rice flour

1/3 cup tapioca starch

½ tsp xanthan gum

1 tsp salt

2 tsp cinnamon

2 tsp baking soda

5 large eggs, room temperature

1 1/3 cup vegetable oil

2 cups grated carrot


8 oz cream cheese, softened

1 stick (8 tbsp) unsalted butter, softened

1 lb (4 ½ cups) powdered sugar

Walnuts, chopped **optional



|  CAKE  |

1.    Preheat oven to 350F. Spray a 9 x 13” pan with olive oil spray & set aside.

2.    In a medium bowl sift all the dry ingredients: sugar, brown rice flour, white rice flour, tapioca starch, xanthan gum, salt, cinnamon & baking soda. Set aside.

3.    In the bowl of a stand mixer, beat eggs & oil on medium speed for 2-3 minutes until pale.

4.    Add dry ingredients to mixer & beat for 1 minute on medium speed.

5.    Add carrots & mix until just combined.

6.    Bake for 45-60 minutes until golden or when a toothpick comes out clean.

7.    Let cake cool completely before frosting.


1.    In the bowl of a stand mixer, beat softened cream cheese & butter until fluffy, approx. 7-10 minutes.

2.    Add vanilla & give the whole bowl a good scrape.

3.    Add powdered sugar & mix on low until it comes together. Scrape the bowl one last time.

4.    Mix on medium-high for 3 minutes until creamy & fluffy!!

5.    Frost your cooled cake & enjoy this American classic turned GF! **sprinkle optional chopped walnuts on top of frosting

Hellooo! My name is Katrina, aka that crude mom! I’m a food enthusiast & sweet extremist. I specialize in gluten-free & allergy friendly recipes, with my crude mom humor thrown in. You have to laugh at life, choose healthy, but also remember to treat yourself! Train’s leaving—you in?!? 🙂