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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Cake Recipes / Gluten Free Carrot Cake

Gluten Free Carrot Cake

by Sarah Pope / Affiliate Links ✔

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Delicious and nutritious whole grain gluten-free carrot cake that uses buckwheat and oat flour and tastes so much like wheat, your family won’t know the difference.

slice of healthy gluten-free carrot cake with icing on a white plate

My friend Chris Giordano, who devised this creative recipe, is well known around town for her delectable carrot cake. It is her baking specialty.

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 ingredient is freshly ground buckwheat groats.

Oat flour is also an important ingredient although freshly grinding oat groats is not necessary like it is with the buckwheat (to avoid bitterness).

The taste is so similar, in fact, that her family says 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 1
4 from 8 votes
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Gluten Free Carrot Cake Recipe

Gluten free carrot cake that tastes so much like wheat, your family will never know!

Keyword gluten free, healthy, whole grain
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 337 kcal

Ingredients

  • 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

Instructions

  1. Mix flour with buttermilk. Cover and leave on the counter or other warm place for 12 to 24 hours.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

*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.

Nutrition Facts
Gluten Free Carrot Cake Recipe
Amount Per Serving (1 slice)
Calories 337 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 50mg17%
Sodium 150mg6%
Potassium 80mg2%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 750IU15%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
gluten free carrot cake on a plate with a fork
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Category: Cake Recipes, Gluten Free Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (31)

  1. Sherry

    Jun 25, 2012 at 7:25 pm

    They look like chocolate bunnies to me, although they are quite dark in the photo.
    Just a thought, but small amounts of sweets on special occasions can be tolerated by many people…it’s just that most Americans eat so much sugary food daily. I also fall in the category of those who can’t tolerate it well, but for those who have children who might want a special gluten-free birthday cake, etc., this recipe looks great.

    Reply
  2. Dianne

    Jun 25, 2012 at 6:41 pm

    What are the black things on top of the cake?

    Reply
  3. Charry

    Jun 25, 2012 at 2:13 pm

    I agree. That is a LOT of sugar. I find I can enjoy plenty of sweet treats without such excessive sugar.

    Reply
  4. Adrienne @ Whole New Mom

    Jun 25, 2012 at 2:02 pm

    wow.. That looks great but it is a lot of sugar. Including all that pineapple.

    Reply
  5. Katie P

    Jun 25, 2012 at 1:57 pm

    Where do you recommend getting the buckwheat groats? Do you have to have a mill to grind them? Will a Vitamix work?

    Reply
    • Adrienne @ Whole New Mom

      Jun 25, 2012 at 2:02 pm

      A vitamix works OK. I never use it for grinding as I find the flour isn’t fine enough. I use a mill.

  6. Mickey

    Jun 25, 2012 at 11:31 am

    what is sucanot, and where would you get buckwheat if not a store?

    Reply
  7. Cheryl Keeney

    Jun 25, 2012 at 11:25 am

    Wow that’s a lot of sugar…I wonder if I could use date paste instead….although I love sweet stuff, my body does not….

    Reply
  8. Caralyn @ glutenfreehappytummy

    Jun 25, 2012 at 10:43 am

    i loveeeee carrot cake! yours is gorgeous with the triple layers!

    Reply
  9. BIANCA

    Jun 25, 2012 at 10:35 am

    For a fabulous gluten free carrot cake google: Nigella’s Venetian Carrot Cake.
    It’s easy and delicious. I use EVOO for the oil.

    Reply
  10. Caroleah

    Jun 25, 2012 at 10:25 am

    Just a note – if you whirl the sucanat in a blender first, it mixes into the cream cheese much faster. In fact, you can make your own powdered sugar that way. Looking forward to trying this recipe. I love carrot cake!

    Reply
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