Laura’s Gluten-Free Carrot Cake

As I think of the cakes we had at home when I was a kid growing up, for some reason two in particular stand out: 1) Maple Walnut Cake, and 2) Carrot Cake. However, I never really loved carrot cake until I started experimenting with how to make it. I think you’ll like this one as well.

This gluten-free carrot cake is a 1:1 recipe which means anyone can make it, and it’ll be delicious either way!


This recipe makes 1 eight-inch (8″) layer cake.

For your cake:

  1. 1 cup shredded carrots
  2. ⅔ cup white sugar
  3. ¾ teaspoon baking powder
  4. ¾ teaspoon baking soda
  5. 1 tablespoon cinnamon
  6. 1 ¾ cup gluten-free flour (or regular if you are not gluten-free)
  7. ¾ cup oil – I used canola
  8. 1 tablespoon vanilla
  9. 1.5 tablespoon ras el hanout
  10. 2 eggs
  11. ½ cup brown sugar

For the icing:

  1. 8 oz low fat cream cheese
  2. ½ cup butter (8 tbsp)
  3. 3 cups icing sugar
  4. 1 tablespoon butterscotch syrup


Shredded carrots rolled up

I also used mint leaves for decoration.

For the full recipe and instructions go to Sift


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