Recipes We Love: Gluten Free Carrot Cake

Carrot cake is a classic, but we’ve put a spin on it with this gluten free recipe. Sweetened with pure maple syrup, we added walnuts, coconut and pineapple for texture and taste.  



  • 2 cups gluten free multi-purpose flour (we like King Arthur Flour)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 dash cardamom
  • 1 dash freshly grated nutmeg
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla
  • 1 drop orange flavor
  • 1 cup organic sucanat
  • ¼ cup maple syrup
  • ½ cup crushed pineapple
  • ½ cup walnut oil
  • 3 large eggs
  • 3 cups grated peeled carrots
  • 1 cup coarsely chopped walnuts
  • ½ cup shredded coconut
  • 2 tablespoons freshly grated ginger


  • 16 ounces cream cheese, soft
  • Powdered sugar to taste/consistency (about 1 ½ cups)
  • ¼ cup maple syrup


  1. Preheat oven to 350°F. Grease bottom and sides of cake pan.
  2. Whisk all dry ingredients (except sugar) in a bowl until well blended.
  3. Using an electric mixer, beat all wet ingredients (including sugar) on medium speed until fluffy, about 5 minutes.
  4. Add dry mixture and beat just until blended.
  5. Fold in carrots, pineapple, coconut, and walnuts.
  6. Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean – about 50 minutes. Cool completely.
  7. While cake is in oven, beat cream cheese and maple syrup in mixer until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable.
  8. When cake is cool, frost.