Gluten-Free Carrot Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup unsweetened plant-based milk (like almond or soy) or warm water 1 cup unsweetened plant-based milk (like almond or soy) or warm water
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted coconut oil or neutral vegetable oil 3 tbsp melted coconut oil or neutral vegetable oil
• 1.5 cups grated carrots (about 2 medium carrots) 1.5 cups grated carrots (about 2 medium carrots)
• 0.5 cup chopped walnuts or pecans (optional) 0.5 cup chopped walnuts or pecans (optional)
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg 0.5 tsp ground nutmeg

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper. In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, ground cinnamon, and ground nutmeg. Ensure there are no lumps and the spices are evenly distributed.

2. 2

   In a separate medium bowl, whisk together the plant-based milk or warm water, room temperature eggs, and melted coconut oil or vegetable oil until well combined. The mixture should be smooth and emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick. Gently fold in the grated carrots and chopped nuts (if using) until they are evenly distributed throughout the batter. The batter should have a slightly sticky consistency, which is normal for gluten-free recipes.

4. 4

   Spoon the batter into the prepared cake pan, spreading it evenly with your spatula. You can lightly wet your hands to smooth the top if needed. Place the pan in the preheated oven and bake for approximately 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. The aroma of warm spices and baked carrots will fill your kitchen.

5. 5

   Once baked, carefully remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, invert the cake onto the wire rack to cool completely before frosting or slicing. Allowing it to cool fully ensures a better texture and prevents crumbling.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.