easy gluten free carrot cake using Bob's Red Mill All Purpose Gluten Free Flour from knowguten.me
Cakes,  Gluten Free Desserts and Candies,  Gluten Free Muffins,  Sweets

Easy Gluten Free Carrot Cake

My daughter made the most amazing carrot cake yesterday.

She always loves to take regular gluten recipes and “experiment” with them to see if she can make a gluten free version that’s as good as the original. This time she totally hit the nail on the head. The carrot cupcakes she made were light and fluffy with none (absolutely none) of the gluten free taste you can sometimes get with homemade baked goods. Her recipe uses Bob’s Red Mill All Purpose Gluten Free Flour, which means it’s more affordable, (We buy it in bulk on Amazon – you can get it here) plus it’s rice and corn free. The cupcakes themselves are dairy free, but she topped them with a cream cheese icing.

This is what I had for lunch yesterday. I’m so thankful that my college kids are home for the holiday.

easy gluten free carrot cake using Bob's Red Mill All Purpose Gluten Free Flour from knowguten.me Follow Me on Pinterest


Easy Gluten Free Carrot Cake

A light fluffy carrot cake, not too sweet. You can't tell it's gluten free.
Course cake, cupcake, muffin
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 -24
Author Jodi Stewart



  • 4 medium carrots
  • 3 eggs
  • ¾ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp rum extract
  • 1-2 T cinnamon
  • 2 cups Bob’s Red mill all purpose gf
  • 1 ½ cups sugar
  • 1 ¼ T baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt


  • 1 8 oz block of cream cheese softened
  • 1 ⅓ cup brown sugar
  • ½ tsp rum extract



  1. In a powerful blender, combine carrots, eggs, oil, vanilla and rum extracts and blend until carrots are completely puréed (if you don't think your blender is powerful enough to puree carrots, grate your carrots before this step) and set aside.
  2. Mix together dry ingredients in a large bowl.
  3. Pour blender contents into dry ingredients and mix until completely combined (3-5 minutes).
  4. Spoon into lined muffin tins, ⅔ full.
  5. Bake at 350F for 20-25 minutes or until the tops spring back when lightly touched and a skewer comes out clean.
  6. Cool completely before frosting.


  1. Mix all ingredients together with an electric mixer until soft.
  2. Pipe onto cooled cupcakes.

Products used in this Recipe

Wondering where to get the gluten free ingredients listed in this post? I order alot of my supplies from Amazon. I’ve included some links below to make things a little easier for you. These are affiliate links, so I earn a small commission on them. (You know, small black coffee small, not “one million dollar loan” small.)

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Hey Friend! I'm so glad you dropped by! I'm Jodi, I'm a wife, mom of four, homeschooler and world traveler. I've been gluten free for over 15 years and I share tips and recipes especially for gluten free beginners on know gluten.

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