The BEST Carrot Cake Ever: And Gluten-Free!


Published May 14, 2024


This is a recipe from a dear friend and past client, Gwen. I call it “Gwen’s Never-Fail Carrot Cake”. There is a bit of “tongue-in-cheek” in this title that only Gwen will get! The recipe forgets to mention that it is actually like a lava cake with a very moist centre. It is SO GOOD.

This recipe makes 2 9″ round cakes for a layer cake or 1 10″ Bundt cake.



  • 1 cup Sugar
  • ½ cup packed brown sugar
  • 1 cup canola or veg oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups of gluten free flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp cinnamon
  • ½ cup buttermilk (Gwen uses ½ cup milk with a good glug of vinegar…which is what my mom used to do too) Let it sit for 5 min or so to curdle the milk
  • 2 cups shredded carrots
  • ½ cup coconut (optional)
  • ½ cup + chopped nuts (optional)


  • 8 oz cream cheese at room temperature
  • 4 tbsp butter, at room temperature
  • 2+ cups icing sugar
  • 1 tsp vanilla


  1. Preheat oven to 350 F. Grease and flour cake pans. Set aside.
  2. In large bowl cream together oil, sugars eggs and vanilla. Set aside.
  3. In separate bowl whisk together gf flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients alternating with the buttermilk. Mix until fluffy – do not over mix. Fold in shredded carrots and nuts. Pour evenly into prepared pans.
  4. Bake for 45 minutes (do NOT add a lot more time just because the centre is not cooked through. This is like a lava cake remember!) AND the cake may collapse when you remove it. Like a volcano.
  5. Frosting: cream together the cream cheese and butter. Add in the icing sugar and vanilla. Mix until creamy. Add more icing sugar if needed.
  6. When cake(s) are cooled remove from pan onto serving dish. Frost top only of bottom layer, if making layer cake. Place top layer on top and finish frosting. Sprinkle with chopped nuts , if desired.


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