Made with a combination of coconut, quinoa, and rice flour, this gluten free carrot cake brings together the flavours of cinnamon, nutmeg, and vanilla with just a hint of cloves. The crushed pineapple and shredded carrots make it moist and keep it tasting fresh for days – but then, it’s so good, you won’t need to worry about that.
Recipe for not-too-sweet icing included below.
Scroll down for the recipe.
Like this? You might also want to try these other gluten free recipes:
gluten free dad’s cookies – crispy and spicy
dark chocolate cake – one of our fav’s
banana bread – pretty much a staple around here
spiced carrot cake
What you’ll need:
1 cup sugar
¾ cup rice flour
½ cup coconut flour
¼ cup quinoa flour
1 ½ teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of ground cloves
½ teaspoon salt
2/3 cup oil (we like to use Becel – no transfat, no cholesterol, and low in saturated fat)
2 eggs
1 cup shredded carrot
½ cup crushed pineapple, drained (reserve juice)
¼ cup pineapple juice
1 teaspoon vanilla
What you’ll do:
Preheat oven to 350 degrees and grease the bottom of a 9 x 9 inch pan.
In large bowl, sift together sugar, flours, xanthan gum, baking soda, baking powder, salt, and spices.
Make a well and add oil, eggs, carrots, pineapple, vanilla, and pineapple juice.
Mix to moisten and then beat until well mixed.
Pour into pan and spread evenly – the batter will be quite thick.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Ice with cream cheese icing (recipe below) or with dairy free icing.
cream cheese not-too-sweet icing
What you’ll need:
4 ounces cream cheese
1 cup icing sugar
2 tablespoons butter or becel margarine
1 teaspoon vanilla
Beat on medium speed until light and fluffy.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada
Yum! I love spices in cakes and this combination looks lovely. How do you find cooking with coconut flour? I read somewhere that it’s super absorbent, but that it also helps retain moisture in baked goods. I’ve not tried it myself, though.
It does really absorb the moisture in a recipe – like potato flour does. I wouldn’t use it for more than, say, 25% of the flour mix, but it TASTES GREAT and does seem to keep things moist – which is always a challenge with GF!
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Thanks so much for the reblog! This would make a great birthday cake. HAPPY BIRTHDAY!
Loved this recipe ( works good for making muffins)
I like having something handy to feed my friends
when they stop for coffee muffins work great.
Thanks! Glad you enjoy it as much as we do.
This looks absolutely delicious! I’ve recently ended my relationship with gluten, so I’m looking forward to trying your recipes! Thanks for stopping by notesfromj.
And thanks for visiting gf and me. This is one of our favorite recipes. Best of luck with your new gluten free lifestyle!
Loved your gluten free spiced carrot cake but instead of using
your combination of flours i used cloud 9 all purpose
worked well and much easier.
I’m always looking for the easy way.
Thanks for the tip!
Wow, this looks fantastic! Yum!
Thanks. It is a great cake!
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GF and me, I just wanted to stop by and thank you for stopping by my blog. Your profiterole, as well as this carrot cake are going to be a must try in our house. Both my daughters are intolerant, my youngest extremely so. (but not celiac) With her going off to college, I’m sure I will be baking and driving treats to her! I’m bookmarking your blog so I can be sure to check in on more yummy posts!
Thanks so much. Both the cream puffs and the spice cake are good choices! Loved your grilled pizza. Would have never thought of that with GF crust,
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This looks so delicious, I can’t wait to try it!
Thanks!
OMG I so want to make this right now. I have no carrots, are you thinking what I am? A pineapple cake…a pineapple apricot cake???? Ok going into the kitchen and I’ll let you know how it turns out lol.
Can’t wait to hear!
Already done, needs a redoing lol! I need more liquid. The batter left a fork or spoon mark wherever I put it, it didn’t budge. A little worried that more liquid will leave it too wet in the center of the muffins. Oh I made muffins with the recipe. I’ll let you know about the next try out!
Did you use the same flours and add the pineapple juice? How was the flavour with the apricots?
Pingback: Gluten-free spiced carrot cake by gf and me | Gluten-free for Lunchboxes
Thanks so much for the reference and kind words on your post! Much appreciated! Hope your readers enjoy the cake as much as we do.
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what flour can be substituted for the quinoa flour
Hi Beverly. I would try using a rice flour as a substitute.