Carrot Cake (gf)

This is my favorite carrot cake recipe. It comes out really moist and doesnt need xantan. To check if it is finished just use the toothpick method of poking it into the center of the cake and if the tooth pick comes up clean then the cake is done.


  • 2 cup Gluten Free Flour

  • 1 tsp Baking Powder

  • 1 tsp Salt

  • 1 tsp Cinnamon

  • 1 ½ cup Brown Sugar

  • ¾ cup Oil

  • 4 cup Shredded Carrots

  • 4 room temperature eggs

  • Chopped walnuts are optional


  • Grate the carrots or use a mandolin with the carrots
  • mix the ingredients together untill a batter if formed then fold in the shredded carrot.
  • Back at 350°F for 30-35 minutes

365°f 30-40 mins


8 thoughts on “Carrot Cake (gf)”

  1. Harshh says:

    Nice post

  2. historyfinder says:

    My Favirote Cake ….

  3. It gives water to our mouth

  4. Johny says:

    Mouth watering after seeing this post of yours

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