Gluten-Free Carrot Cake made with baking mix

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gluten free
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Hands-on time:
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Yield: one 8" square or 9" round single layer cake

Recipe photo

Moist, delicious, and full of tasty ingredients, this cake — made with our gluten-free baking mix — comes together quickly and easily. It's great as a go-to snack, but can also serve as a special-occasion dessert.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Carrot Cake made with baking mix

star rating (4) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: one 8" square or 9" round single layer cake
Published: 10/28/2013



  • 1 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 cupmelted butter or vegetable oil
  • 2 large eggs
  • 1/4 cup water
  • 2 tablespoons molasses
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 1/2 cups peeled and grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup raisins
  • 1/2 cup diced walnuts
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  • 4 tablespoons unsalted butter
  • 1/2 cup cream cheese
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/4 to 1 3/4 cups glazing sugar or confectioners" sugar, sifted
  • milk or cream to adjust frosting's consistency, if necessary


1) Preheat the oven to 350°F. Grease an 8" x 2" square pan or a 9" x 2" round pan.

2) To make the cake: Stir together the dry ingredients; set aside.

3) Whisk together the melted butter or oil, eggs, water, molasses, and vanilla.

4) Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.

5) Fold in the grated carrots, fruit, and nuts.

6) Transfer the batter to the pan, smoothing the top with a spatula. Allow the batter to rest for 10 minutes before baking.

7) Bake the cake for 35 to 45 minutes, until a cake tester inserted into the center comes out clean.

8) Remove the cake from the oven. Allow the cake to rest for 5 minutes before turning out of the pan onto a rack to cool completely before frosting. Alternatively, you can frost and serve the cake right from the pan.

9) To make the frosting: Beat the butter and cream cheese until smooth.

10) Add the salt and vanilla, then beat in the sugar.

11) Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it's too thin.

12) Spread the frosting over the cake.

Yield: one 8" square or 9" round cake.

Nutrition information

Serving Size: 1 piece (110g) Servings Per Batch: 12 Amount Per Serving: Calories: 340 Calories from Fat: 160 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 60mg Sodium: 240mg Total Carbohydrate: 46g Dietary Fiber: 3g Sugars: 33g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 02/19/2015
  • Sarah from Roseville, CA
  • Best carrot cake ever. Period. Must bake for any occasion!
  • star rating 12/02/2014
  • Mindy from Boston
  • This was very, very good. Excellent, actually! I made this carrot cake following the recipe, but instead of grating the carrots, I chopped them very small in the food processor as I prefer this texture. The cake came out amazing, and I served it to both my GF and non-GF guests, who all loved it. The non-GF folks had no idea that it was made any differently, which is when you know you've got a great GF recipe!
  • star rating 09/14/2014
  • Ruthie_D from KAF Community
  • I baked this carrot cake for my sister who is gluten-intolerant. It was her birthday and she hasn't been able to have cake for a number of years and she loves carrot cake, so I thought I'd give it a try ! I followed the recipe exactly,except, just to be sure they weren't dry, I soaked the raisins in the juice that I had drained from the pineapple. (This is always a good practice when using raisins in baked goods, in my opinion!) And it was late at night when I made this and discovered that I was out of ginger so I substituted Pumpkin Pie Spice for the ginger, since there is ginger in the PPS, I figured that it would be fine! This carrot cake was FANTASTIC!!! You would never know it was gluten-free! Neither my husband nor I are gluten-intolerant but I fully intend to make this cake again with the gluten-free baking mix for us to enjoy! (My sister lives 3 hrs. from us and I had to leave the leftover cake with her! :( It was HER birthday, after all!!!) If you are gluten-intolerant and think you have to eat tasteless baked goods, think again with this recipe!!! Give this recipe a try and I'm sure you will have a new favorite! It was also fun to make! There is so much good stuff in this recipe you will really enjoy it!!!
  • star rating 04/25/2014
  • Andrea from San Diego
  • Very good taste , fluffy , but I only used carrots and nuts , left out the pineapple ,coconut and raisins . Instead I added some Fage and a little extra mix . Baked in two pans instead of one . Perfect result !

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