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Gluten Free Carrot Cake

240 g  (8 ½ oz.) sugar

2 eggs

100 ml (3 ½ fl. oz.) canola oil plus extra for greasing

60 g ( ¼ cup) plain yogurt

100 g ¾ cup) rice flour

70 g (2/3 cup) Corn flour or cornstarch

30 g (1/3 cup) almond meal

½ tsp. xanthan gum

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2-½ tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. nutmeg

1 cup pecans or walnuts chopped and toasted (optional)

170g (6 oz.) grated carrots



Preheat oven to 350F.


Whisk the sugar and eggs and add the oil and yogurt.  Combine all the dry ingredients in a different bowl and then pour them into the egg mixture.  Whisk together until smooth. Add the grated carrots and stir well.


Grease an 8” round cake pan. Pour mixture into pan and bake for about 45 minutes or when skewer inserted in the center comes out clean.  Let stand to cool.




50 g (1 ¾ oz.) butter softened

200g (7 oz.) Cream Cheese softened

½ cup sour cream

2 tsp. Cognac or Grand Marnier

1-cup confectioner’s sugar

1 pinch of ground cinnamon

Finely grated zest of 1 lemon

Squeeze a few drops of lemon juice

Whip everything using mixer until smooth and creamy.


Once cake is cool, frost with cream cheese frosting.  One option is to split the cake in the middle making two or three layers and frosting each layer and then covering the whole cake with the frosting.  Decorate with nuts or dusted cinnamon.

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