Decadent, much requested!

Carrot Cake b

I feel I must share this this carrot cake recipe that my sister Becky invented.  Us 3 sisters are gluten-free, and my Dad loves carrot cake for his birthday, so Becky took up the challenge to see what she could come up with, based on our favorite carrot cake recipes.

Well, her gluten-free version surpassed all of our expectations.  And the regular wheat-eating folks are requesting it by name!  I made it the next time for recipe testing and birthday, and it was just as awesome!  Everyone has the same awe-reaction when tasting, like having a heavenly experience.

It is sweet but no overly, with chunks of nuts, pineapple, raisins, and lots of carrots, so it also packs in the nutrition.  Iced with tangy cream cheese frosting, OMG !!!



  • 2 ½ cups Bob’s Redmill “1-to-1 Gluten Free BLEND
  • OR your favorite Regular wheat All Purpose Flour if you are not making gluten-free
  • 2 Tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg, ground
  • ½ tsp ginger, ground
  • ½ Cup butter, softened
  • 1 Cup Canola oil
  • 1 Cup white sugar
  • ½ Cup brown sugar
  • 4 whole large eggs plus 1 egg white
  • 1 Cup crushed pineapple, drained
  • 2 Cups finely grated carrots
  • 1/2 Cup chopped walnuts
  • ½ Cup golden raisins (regular raisins are ok if you have those)
  • Cream Cheese Frosting, recipe follows

Two heavy cake pans, oiled and bottom lined with parchment paper circle.

Preheat oven to 350 degrees F.


Cake Instructions:

  1. Measure dry ingredients into medium bowl and blend with a whisk, set aside.
  2. In mixer bowl, put in the butter and the oil.
  3. Cream on high until light yellow, using paddle attachment.
  4. Add the white and the brown sugars.
  5. Beat on medium to high until smooth, and creamy, and fluffy.
  6. With mixer running on medium speed, add in one egg and the egg white at a time and blend until thoroughly incorporated.
  7. Continue beating for 2-3 minutes
  8. Add dry ingredients and blend on low until absorbed.
  9. Turn mixer up to high and blend for about 3-5 minutes, scraping down sides a couple of times.  Batter should not be too runny, should be like thick pancake batter and appear a bit ribbony.
  10. Remove bowl from mixing stand and fold in the raisins, carrots, pineapple and walnuts.
  11. Pour evenly into cake pans and bake in 350 degree F oven for 35-45 minutes (or longer depending on oven), until toothpick inserted into center comes out clean.
  12. Remove from oven and cool for 15 minutes in the pans.  Turn out of the pans onto cooling racks and continue to cool completely.
  13. Frost when cake is completely cool.


Cream Cheese Frosting Instructions:

  • 8 ozs. Good quality cream cheese
  • ½ Cup butter
  • 2 tsp fresh, yes fresh, lemon juice
  • 1 tsp vanilla extract
  • 4 cups powdered sugar, approx.

In the bowl of a stand mixer with paddle attachment, combine cream cheese and butter on medium speed until just blended. Add lemon juice and vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition, adding in the sugar until the desired spreadable consistency is reached.

Place the frosting in the refrigerator for 10 minutes or so before using.

Frost cake and enjoy!



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