Dolce Mangia
Sweet Eats
Carrot Cake - GF
  • 3 c gluten free flour mix (see below)
  • 1-1/2 t xanthan gum
  • 1 T baking powder
  • 2 t baking soda
  • 1 t salt
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 2 c granulated sugar
  • 1-1/2 c vegetable oil
  • 4 large eggs, room temperature
  • 2 t vanilla extract
  • 2 c grated carrots – about two large carrots, peeled before you grate them
  • 1 c finely chopped walnuts
  • 1 c shredded coconut 
Preheat oven to 350ºF. Position rack in the center of oven. Spray two 8″ round cake pans with cooking spray and place a parchment round in the bottom of each. Place flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl and whisk until thoroughly combined. Set aside. Beat sugar, oil and eggs in a large bowl with an electric mixer until smooth, about one minute. Add vanilla and mix well. Slowly pour flour mixer into the sugar and oil mixture and beat at medium-low speed for one minute. Fold in carrots, walnuts and coconut. Pour batter into prepared pans and bake in the center of oven for 52 minutes or until an inserted toothpick comes out clean. Cool cake layers in the pans on a rack for ten minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper and cool completely.

Cream Cheese Frosting
  • 1/2 c unsalted butter, room temperature
  • 1/2 c cream cheese, room temperature
  • 3 cups powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1 lemon, zested and juiced 

    Beat butter and cream cheese in a large bowl with electric mixer until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in vanilla, lemon zest and juice until smooth.
Basic Gluten Free Flour Mix Recipe
  • 2 parts brown rice flour
  • 2/3 part potato starch (not potato flour! Must be starch)
  • 1/3 part tapioca starch

    Mix all ingredients together until well mixed. Store in a sealed jar in a cool, dry place or in the fridge.

    Makes: Two 8-inch cake rounds

    Time: 90 minutes
    I like this cake better than my gluten carrot cake recipe. This recipe is an Annalise Roberts' recipe.

gluten free carrot cake recipe
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