I Cannot Believe It’s Gluten Free* Carrot Cake!! | Recipes

I Cannot Believe It’s Gluten Free* Carrot Cake!!

(367) Ratings:
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Makes:16 servings

Have your cake and eat it too with this moist and delectable, gluten free carrot cake.



1 cup 250 mL Crisco® Vegetable or Canola Oil
¾ cup 175mL granulated sugar
¾ cup 175 mL packed brown sugar
4 eggs
2 cups 500 mL Robin Hood® Gluten Free Flour Blend
2 tsp 10 mL cinnamon
2 tsp 10 mL baking soda
2 tsp 10 mL baking powder
½ tsp 2 mL salt
3 cups 750 mL (approx. 1 lb/454g) grated carrots

Cream Cheese Icing

1 cup 250 mL regular or low fat cream cheese, softened
¼ cup 50 mL butter, softened
4 cups 1 L icing sugar
1 tsp 5mL vanilla extract


  1. Cake: Preheat oven to 350°F (180°C). Grease two 8” (23 cm) cake pans.
  2. Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
  3. Combine flour blend, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
  4. Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
  5. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
  6. Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
  7. Assembly: Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.


  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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