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  • Jennifer Z. Major

Anyone hungry?? How about some gluten free carrot cake with cream cheese icing!!

Sometimes, when life gets busy, I don't feel like writing a deep and meaningful blogpost. In those moments, and hours, mostly I just want to drink tea, eat cake, and watch movies on Netflix.

Okay, FINE, I want to do that 24/7...

Ahem, but when I watch films, I still drink tea, but I get all austere and don't have cake.

Go me.

So, since a few people asked for this recipe, here you go!

I made this last weekend for Canadian Thanksgiving. It's a breeze to make, and it's almost impossible to tell that it's made with GF flour.

So, here we go...

Inanimate objects that you'll need:

An oven at 350F

A greased bundt pan

A mixer

Beat together:

1 cup vegetable oil

4 large eggs

3/4 cup white sugar

1 1/2 cup brown sugar

1 Tablespoon cinnamon

1 Teaspoon salt


2 cups Gluten Free flour mix (I use Robin Hood, but Bob Mills is good, too)

1 1/2 Teaspoons baking soda

1 1/2 Teaspoons baking powder

1 1/2 Teaspoon vanilla extract

3 cups finely grated raw carrot

Optional: 1/2 shredded coconut AND/OR chopped walnuts

Fold dry ingredients into oil/egg mixture, pour into well-greased bundt pan. Bake for 40-50 minutes until that trusty toothpick comes out clean.

Cool for 5-10 minutes, but loosen edges as it cools. Invert onto rack. Ice when cooled completely.


1/4 cup softened butter*

1/2 cups cream cheese*

(or more, but the ratio needs to be similar)

1-2 cups icing sugar

Warm milk

Mix butter and cream cheese together, slowly add sugar, thin with milk to desired consistency. I heated mine so that it poured (sloooowly) over the cake and got that nice "not slathered on" look.


You can use a 9X13 pan, or two 8 or 9 inch round pans, but adjust the baking time to 35-40 minutes.


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