Gluten Free Carrot Cake

I have been asked 5 times this month already (it’s the 6th!) whether I have a carrot cake recipe – I took that as a sign and here she is – the Low Tox Life’s very own gluten and dairy free carrot cake. AND it’s delicious.

Bake it up as a two level cake or a huge single or as muffins with or without icing, or ice with a coconut cream cheese icing or a traditional cream cheese icing. Either way, its’ a delicious, lightly spiced, moist (gosh I hate that word but it is!!!) cake that just melts in the mouth with those delicious chunks of walnut through there. I hope you like as much as the little taste testers here just did this afternoon.

I didn’t ice it – didn’t have time and no coconut cream at the ready in the fridge! You can do the coconut cream “icing” like the one I do for my key lime pie, which is delicious – scroll down to ‘cream top’ in the link.

You could ice with a traditional cream cheese icing or my whipped caramel icing.

Or, like me you could use as a tea cake, simple and un-iced – no one seemed to have an issue with it not being iced. It’s practically all gone already. One went to a play date and the other got “started” at dessert tonight. I’ve got a full day tomorrow, so with a bit of luck Friday I’ll get to ice a slice for a picture!

However you tuck in, enjoy this soft and tasty cake and pop the way you ended up serving it on instagram if you’re there #lowtoxlife @lowtoxlife

Real Food. Happy Bodies

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Gluten Free Carrot Cake Recipe

Servings: 1 cake


Equipment needed

  • 2 pcs spring form cake pans 20-22cm. It’s big batch and makes two cakes to layer on top of each other with icing if you fancy.

Ingredients needed


  • Preheat oven to 180C (170C fan forced) 350F


  • Fine chop your carrots speed 6, 5 seconds. Remove and pop in a jug or bowl. Whip the sugar, oil and eggs together on Speed 7 for 30 seconds. Add everything else except the carrot and walnuts. Speed 6, 10 seconds, reverse speed 6, 5 seconds. Then manually stir in your carrot and walnuts and voila: You’re ready to pop in a tin.

Regular Instruction

  • Cream the eggs, oils and sugar together in a free standing mixer, with hand held beaters, blender or food processor
  • Add in the flours, spices, baking powder and salt and mix on high until JUST combined. No need to over mix it.
  • Stir through by hand, the soft apple / pineapple, chopped walnut and grated carrot until just combined.
  • Grease the tins or grease the parchment paper and line the tins with it.
  • Pop both tins side by side in the oven and bake for 30 mins or check with a skewer that they come out clean. If they’re still showing a little ‘mix’ on them, bake for another 4-5 minutes and skewer test again.
  • Pull out of the oven once done, and cool on a rack. It will look golden and delicious like in the image.

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Comments 15

  1. Yum, yum, yum!!! I look forward to baking this, thankyou so much for sharing. I am wondering could I half the ingredients & make it into a loaf instead of one large cake? I love all your recipes, they always turn out, never fail me Thankyou!!

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      You could use quinoa flour or buckwheat flour instead of rice flour. Buckwheat would give a very rick flavour though and you wouldn’t taste the carrot or spices as well as you can with this recipe. x

  2. Alexx, I was wondering if there is a substitute for Macadamia oil by chance – I can’t seem to find it here in Italy? Thank you!

  3. Hi Alexx.
    The eggs seem to have disappeared from the ingredients list on this recipe. How many does it need? I’ve just milled my rice and grated the carrots and I’m stuck. Can anyone help me remember how many eggs are required?
    P.S. This is my favourite cake recipe.

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      Oh my gosh Clare thank you so much for noticing – we’ll get that sorted straight away and I’m SO glad you love it – We’re migrating all the recipes to being printable and the eggs were a casualty, clearly. While I can’t remember to be 100% sure until my VA digs up the file, I can tell you it looks like a big 5 egg cake with all that flour. Enjoy! xx

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  4. Hi Alexx, thanks for this recipe!
    Sorry if silly question. Does rice flour = white rice or brown rice or doesn’t matter?

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