Celebrate with This Easy Gluten-Free Carrot Cake

Embracing holidays is a joy, especially the food! After 13 years of navigating celiac disease, I’ve discovered a way to enjoy cherished recipes like my grandma’s carrot cake, now gluten-free. This nostalgic treat brings smiles and proves that gluten-free can be delightful. Celebrations with delicious food are still possible!

I love holidays. But mostly I enjoy the food that goes with it! After being diagnosed with Celiacs 13 years ago, I felt downright ripped off. I mean our life so closely revolves around food. Holidays, birthdays, celebrations, BBQ’s… every single social gathering (or so its seems)!

I can say after 13 years, I feel like I finally have it figured out (mostly)! Food allergies stink, and I’m sorry if it’s something you deal with…but there is light at the end of the tunnel.

Growing up anytime we visit my grandparents in Oregon, my grandma Joyce would always make us the most delicious carrot cake. This carrot cake holds many fond memories for me and I wasn’t about to give it up when I got diagnosed with celiac’s! I took my grandma’s original recipe and altered a couple of things to make it gluten-free.This nostalgic old-fashioned recipe is simple with just a few ingredients.

I’ve never made this carrot cake and not have someone like it. It’s got the perfect blend of warm spiciness and then topped with a delicious cream cheese frosting.YUM!

My grandma always made this cake in a 9 x 13 pan but it also works in two round 8 inch or 9 inch pans to make a layer cake… which I like to do. Nuts are optional.

I hope this gluten-free carrot cake brings memories for you and your family and a smile to someone face! Gluten-free doesn’t have to be disgusting. It can be delicious. ha!

Grandma Joyce’s Carrot Cake {Gluten Free}

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Ingredients Method Notes

Ingredients

  

• Sift together
• 2 cups Gluten Free Flour *See note
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• Add:
• 1 cup avocado oil
• 4 eggs
• 3 cups grated carrots

Method

 

1. Sift together: flour, sugar, baking soda, & cinnamon. 
2. Add oil, eggs and grated carrots.
3. Beat for three minutes.
4. Pour into a greased 9 x 13 pan or 2- 8 or 9 inch round pans. Bake at 350° for 40 to 50 minutes. (Be sure and adjust cooking time for smaller pans.)
5. Frost once cake is cool. *Recipe below

Notes

*Recipe has been tested using Cup 4 Cup gluten-free flour

Cream Cheese Frosting for Carrot Cake

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Ingredients Method

Ingredients

  

• 1 pound powdered sugar
• 1 cube butter 1/2 cup
• 1 8 ounce package cream cheese
• 1 cup chopped nuts (optional)

Method

 

1. Beat together the room temperature butter and cream cheese. Add powdered sugar beat until smooth. Add or top with nuts if desired. Add a splash of milk or water if too thick.
2. Frost once cake is cool.

XO,

Carly