Then, she was diagnosed with Celiac and could no longer consume gluten. So, she got creative and devised this gluten free carrot cake that her family swears tastes exactly the same as her original carrot cake made with wheat flour. The key ingredients are freshly ground buckwheat groats and oat flour.
In fact, they say they cannot tell the difference between her regular carrot cake and the gluten free carrot cake!
Chris is not just a whiz in the kitchen at home. She is also a homeschooling Mom who teaches traditional cooking classes for children in Tampa, Florida.
Gluten Free Carrot Cake Recipe
Gluten free carrot cake that tastes so much like wheat, your family will never know!
- 2 cups buckwheat flour must be freshly ground, preferably organic
- 1/2 cup oat flour preferably organic
- 2 cups buttermilk preferably organic and grassfed
- 1 cup butter softened, preferably grassfed
- 2 cups sucanat
- 10 oz crushed pineapple
- 3 cups grated carrots
- 4 eggs room temperature, preferably pastured or free range
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp sea salt
- 8 oz cream cheese for icing, softened
- 1/2 cup butter for icing, softened and preferably grassfed
- 1 cup sucanat for icing
- 1 tsp vanilla extract for icing
- sprouted walnuts optional
Mix flour with buttermilk. Cover and leave on the counter or other warm place for 12 to 24 hours.
Cream butter with sucanat. Beat in eggs, one at a time, baking soda, cinnamon, vanilla and salt. Gradually add flour mixture. Fold in pineapple (with juice, drain off a little) and carrots.
Grease 3 – 9 inch baking pans with butter, coconut oil, or lard. Sprinkle some buckwheat flour on bottom and sides of pans. Bake in 350F degree oven for approximately 35 minutes or until a knife inserted in the center comes out clean. Cool.
To make the icing for this gluten free carrot cake recipe, blend cream cheese, butter, sucanat, and vanilla until smooth. This can take a few minutes as sucanat is granulated.
Remove the first cake layer and place carefully on serving platter. Ice the top. Repeat with the second and third layers. Decorate the top and sprinkle the gluten free carrot cake with sprouted or soaked walnuts if desired.
*Please note this recipe will not work with buckwheat flour from the store as commercial buckwheat flour tends to be bitter tasting.
You may substitute raw soured milk for the buttermilk as desired. Do not use buttermilk powder.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.