Soft & Tender Gluten-Free Carrot Cake

This Gluten-Free Carrot Cake will be your go to recipe for moist and tender cake.  The smooth Cream Cheese Frosting is perfectly paired with the cake.  Chopped toasted walnuts are added to this cake for added texture but can be omitted if desired.



2 cups Lorraine’s Gluten-Free All Purpose Flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

300g grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)

1 cup coarsely chopped walnuts plus more for cake decoration

50g shredded coconut unsweetened (optional)

80g plump raisins (dark or golden) or dried cranberries

1 1/2 cups granulated sugar

1 cup vegetable oil

4 large eggs



16 ounces cream cheese, room temperature

8 tablespoons unsalted butter, room temperature

4 cups powdered sugar (sifted)

4 teaspoons pure vanilla extract

Oven Temperature:

Preheat oven to 325ºF

Bake Time:

40 - 50 minuted until a wooden stick inserted in the center comes out clean

Butter Pans and flour.  Tap out excess.

In a medium bowl, whisk together Lorraine’s Gluten-Free All Purpose Flour, baking powder, baking soda, cinnamon and salt.  Set aside.

In another bowl, stir together the carrots, chopped nuts and raisins, set aside.

In a bowl of Stand Up Mixer, fitted with a paddle, beat the sugar and oil together until smooth. Add the eggs one at a time and continue to beat until the batter is even smooth. Reduce the speed to low and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.

Divide the batter among the baking pans.

Bake.  The cakes are properly baked when a wooden skewer inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges.

Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (The cakes can be wrapped airtight and kept at room temperature overnight)

FOR THE FROSTING: Cream the butter until smooth. Add cream cheese and beat until smooth and no lumps. Add the powdered sugar one cup at a time. Then add in the vanilla extract.  Whip until smooth and no lumps.

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