Carrot Cake Gluten Free Desserts Recipes

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Carrot Cake Gluten Free


  • 14 oz. Carrot Baby Food
  • 1 1/2 C. Oil (may sub half applesauce for lower fat)
  • 3 Eggs
  • 2 C. GF All Purpose Flour (I use Bobs Red Mill)
  • 2 C. Sugar
  • 2 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • 1 tsp. Salt
  • 8 oz. Crushed Pineapple, drained
  • 1/2 C. Walnuts, chopped (optional)
  • 1 Stick Butter
  • 8 oz. Cream Cheese
  • 1 tsp. Vanilla
  • 12-16 oz. Confectioners Sugar

  • Method:

  • Mix baby food, oil and eggs, set aside
  • Sift flour, sugar, soda, cinnamon, and salt
  • Add the dry ingredients to the wet until well blended
  • Add the pineapple and chopped nuts
  • Mix well
  • Fill an ungreased 9x13 pan
  • Bake at 350 for 45 minutes, check if not done, bake at 5 min intervals until knife inserted comes out clean.
  • Cream together the butter and cream cheese until well blended
  • Add the vanilla
  • Slowly add confectioners sugar until dessired icing consistency is reached.

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