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Gluten-Free Carrot Cake made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Carrot Cake made with baking mix Recipe

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.

At a glance

one 8" square or 9" round single layer cake
Nutrition information


Choose your measure:


  • 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 cup melted 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.
  13. 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.