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Gluten-Free Carrot Cake

30 mins
50 mins
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Eating a delicious healthy cake is possible and you will not believe how simple it is. Here is a recipe for Gluten-Free Carrot Cake which is just as fluffy as the traditional one.

For this carrot cake to be perfect, try not to open the oven constantly, because otherwise the cake will be lowered.
Learn more about Marielle Henaine


10 portions
  • 2 cups gluten-free flour
  • 1 1/2 tablespoons baking soda
  • 1 tablespoon baking soda
  • 1/2 tablespoons salt
  • 3 tablespoons cinnamon powder
  • 1/2 cups nutmeg
  • 1 tablespoon ginger, ground
  • 1 cup vegetal oil
  • 1 cup sugar
  • 1/2 cups raw sugar
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 1/2 cups milk
  • 3 cups carrot
  • 1/2 cups walnut, chopped
  • 1 cup butter, for frosting
  • 2 packages cream cheese, for frosting 190g c/u (6.7oz) each
  • 1 1/2 cups powdered sugar, for frosting
  • 1 tablespoon vanilla essence, for frosting
  • enough walnut, chopped, to decorate


Preheat the oven to 180 °C. ( 356°F)
In a bowl, mix flour with baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a blend add the oil, the sugar, the muscavado sugar, the eggs, the vanilla and blend until integrated. Incorporate the dry ingredients little by little alternating with milk.
Add the carrot, the pecans and beat until you have a homogeneous mixture.
Pour into two greased and floured molds with gluten-free flour 25 cm (9 inches) in diameter. Bake for 30 minutes, remove and let cool.
For the frosting, add the butter with the cream cheese, add the sugar and vanilla until it is a smooth mixture. Refrigerate until ready to use.
Unmold the cakes and place a bit of frosting on one of the baked cakes. Place the other cake on top and cover with the rest of the frosting. Decorate with chopped pecans and serve.


Cover with the frosting and decorate with chopped walnuts.


Don't open the oven constantly to avoid deflating the cake. You can find gluten-free flour in the supermarket or specialty stores, usually a mixture of gluten-free starch flours.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
miriam juarez
16/04/2020 12:34:18
puede ser cualquier harina sin gluten? o alguna recomendable?
Mayra Carbajal
21/01/2020 14:47:13
Soy fiel al keke de zanahoria y ademas tengo intolerancia al gluten. He seguido las indicaciones salvo por la taza de nuez moscada que la cambié por media cucharada y el azucar mascabado que no le he echado. Aun así me ha salido muy bien, lo hice por Navidad y ahora lo estoy haciendo por mi cumpleaños. Ojalá salga igual que bien
Piluska Mg
04/06/2019 10:29:12
Yo lo hice, seguí las cantidades como dice en los ingredientes pero, creo que están mal, mi pastel sabe a polvo para hornear. Me parece debería decir en la descripción de los ingredientes cucharadita de polvo para hornear, sal, bicarbonato de sodio... eso sí, esta esponjado y a la vista luce delicioso.

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