I thought I had a great gluten free carrot cake recipe. In fact, I thought I had two great gluten free carrot cake recipes! But then I developed this fruit-filled delectable concoction, and I realized I’d created an instant hit!
The cool part is that it has a secret ingredient that adds even more flavor without adding all the oil that most carrot cakes seem to have, rendering this treat not only easier on the hips, but delightful to the lips!
Would you believe whole grain Dijon mustard could do that? (I’m not talking bright yellow hot dog mustard — I used the real deal!)
I wouldn’t have believed it either, until this cake was declared the best carrot cake several (non-GF) friends and family had ever had. And they never guessed my mustard secret!
One more note on mustard. Not only did it add moisture in this recipe without adding fat, mustard seeds are also high in selenium and magnesium which have been shown to reduce inflammation, as well as niacin which can lower cholesterol.
They may even contribute to a faster metabolism and they boast anti-inflammatories and phytonutrients. What’s not to love? It can be our little secret (ingredient)!
Secret Ingredient Gluten Free Carrot Cake
Moist, decadent gluten free carrot cake with a secret, healthier ingredient!
Ingredients
- 2 cups shredded carrots
- 1 cup pineapple crushed
- 3 eggs
- 1 cup granulated cane sugar
- 1/4 cup mustard (I used Maille® whole grain Dijon mustard)
- 1/4 cup vegetable, melted coconut or non-GMO canola oil
- 1/4 cup sour cream (I used Vegan Gourmet® Dairy Alternative)
- 2 1/2 cups (338 grams) gfJules® All Purpose Flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. nutmeg
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup raisins
Instructions
Preheat oven to 350°F (static) or 325°F (convection).
Shred carrots using a large food processor or grater. Measure and set aside. Purée 1 cup fresh pineapple or measure out crushed, undrained pineapple from a can, then set aside.
Whip eggs, sugar, mustard, oil and sour cream together until integrated. In a separate bowl, whisk together the dry ingredients, then slowly stir into the liquid mixture.
Fold in carrots, pineapple, coconut and raisins and beat just until fully incorporated.
Oil two 7 or 8-inch round cake pans, one 9×13 sheet cake pan or one bundt pan. Pour batter into pan(s) and smooth tops.
Bake time depends on the pan(s) used: approximately 25 minutes for 2 round cake pans; 35 minutes for 9×13 pan; 40-50 minutes for bundt pan.
Test with a toothpick before removing. If the toothpick still has wet crumbs on it, add more time in 5 minute intervals and test again until the cake no longer sinks when pressed gently with your finger and no longer has wet crumbs stuck to a toothpick inserted into the center.
Remove when done cooking and allow to cool on a wire rack. Invert to remove from pan after 10 minutes of cooling. When fully cooled, frost with cream cheese frosting.
Pin it for later!
Hey Jules,
I’d like to try your carrot cake recipe except we do not like pineapple, coconut, or raisins in carrot cake. We want nothing but the flavor, look, and taste of carrots. Could I make this cake omitting those ingredients? The pineapple would certainly add additional moisture that would be omitted. I thought I could add an extra cup of grated carrots to replace the pineapple. I fear the cake might not turn out to be what we were expecting.
What are your thoughts or recommendations?
Also, I’d like to make my original pound cake recipe using your all-purpose flour. Should I make any adjustments to the recipe or can I safely assume that I can use Jules GF flour cup for cup as my original recipe requires? I’ve used your flour, cup for cup, in some other recipes that turned out just fine; however, I fear a pound cake might not produce the same results that I get with regular cake flour.
Thank you for your valuable input using your exceptional GF flours and mixes.
Hi Cathie, lucky you I have THREE gluten free Carrot Cake Recipes, plus a gluten free carrot cake cupcakes recipe, too! This gluten free Carrot Cake recipe (linked here) has no pineapple or coconut and the raisins are entirely optional, so this one’s for you!
Regarding your pound cake recipe, you should be fine making the switch to gfJules Flour as long as you measure every cup of flour called for at 135gr for gfJules Flour. The protein content of regular cake flour is similar to gfJules Flour, so the 1:1 tends to go well. If you want to be extra sure it bakes well, I’d also choose a bundt pan for best results. The bake time may differ slightly, as well, so just keep an eye on that. Let me know how it goes!!
I’m so glad to hear you’ve been happy with the results on all of your gluten free baking with my gfJules Flour and Mixes!!!
~jules
Hi. I would like to try this Carrot Cake recipe; however, I was thinking of making cupcakes for a kids party. Is this doable and what would the cooking time be. Thanks. Grace
Hi Grace, you can bake this recipe as cupcakes and start checking at about 20 minutes. Or you can use my gluten free carrot cake cupcakes recipe instead! Either way, enjoy!
~jules
Can I make your carrot cake without the coconut and raisins
Hi Diane, for this recipe I think you could skip those add-ins, yes. If the batter seems dry though, you’ll need to add a bit more pineapple juice or your milk of choice to thin the batter a bit to compensate for the moisture lost from not adding those two ingredients. Enjoy!
~jules
when using canned pineapple can I use pureed pineapple chunks? If so should I use all the liquid?
Hi Nancy, you may use pureed pineapple chunks, but I would drain off most of the excess liquid. Enjoy!
~jules
We made this cake with egg substitutes and it was delicious! My daughter has to avoid gluten, dairy and eggs. This was her request for her birthday cake! Thank you so much for the recipe!
Oh I’m so very glad to hear it, Joyce!!! Happy birthday to your daughter — she has excellent taste in cakes! 😉
~jules
Which egg substitute did you use?
Hi Elaine, I find that aquafaba works well in gluten-free cakes, but you could use a gluten-free commercial egg substitute if you’ve found one you like in cakes.
~jules
Would Flax egg work in the recipe? Also do you find the dehydrated aqua faba works as well as the actual aqua faba in cakes and bread?
Flax egg should work here, as would aquafaba. I have found the dehydrated aquafaba to work just as well, but it doesn’t keep for long in the jar – mine have all gone rock hard a few months after opening. I hope that helps!
~jules
I made this cake today, I never would have guessed the secret ingredient. I used Swerve instead of sugar, my husband is diabetic. It came out great! Thank you for your awesome flour and recipes!
Wonderful to hear, Nancy! I’m so glad that the Swerve worked well for you in this Secret Ingredient Gluten Free Carrot Cake, as well, too! Now it’s a double secret ingredient recipe for you!!!
~jules
Thank you so much for all you do for the GF community, as well as so many others, Jules. I wouldn’t waste my time or money baking with any flour mixture other than yours. In fact, people don’t believe my baked goods are GF and they have even asked me to eat it in front of them to prove it (since I have CD and they know I would never eat anything other than GF intentionally). Thanks again, Jules!
Mary
Aw, thank you so much, Mary! What a nice note!!! I’m thrilled that you are enjoying my gfJules Flour and that you are sharing with others and showing them how great gluten free can (and should) be!!! Happy baking, Mary!
~jules
Wow it sounds amazing, I’m gonna give it a try, what I do want to know though, is how you found out about using Dijon mustard in the first place!
Also, is there anything I can use instead of sour cream or cottage cheese as I don’t like them?
haha – yes, it’s an odd combo but it works together so well! I don’t honestly remember why I thought of adding it. Sometimes I get hit by little inspirations like this while lying in bed. It was probably one of those moments! As for a sub for sour cream (not cottage cheese!!), it’s only 1/4 cup so you could either use your favorite yogurt (dairy or non-dairy) or you could probably get away with milk (not skim). Let me know what you try!
~jules
Your recipe sounds lovely and I’m planning to try it!
I wanted you and your readers to know that I unintentionally clicked on the star while scrollling, and it seemed to give this a one-star review — NOT TRUE! It won’t let me go back and fix it, can you help?
Hi Lily, thanks so much – I don’t understand that star review system very well, but I don’t think there’s any way for me to un-do a review. If you go onto the recipe from another device (like mobile) it will let you review it again though. I sincerely appreciate you leaving a comment so other readers know you didn’t hate the recipe! 🙂
~jules
Can applesauce be substituted for the pineapple?
Hi Lou Ann, yes, you can make that substitution. Enjoy!
~jules
Good morning!
We aren’t fans of the pineapple in some carrot cakes.
Do you have a recipe for moist carrot cake without the pineapple?
Thanks!
Can I make this high altitude? please????
Hi Nora, yes! There shouldn’t be any problem making this cake at high altitude, but check my altitude baking tips for some ideas. Let me know how it goes!
~jules
Jules, can this be made successfully as egg free? I need to bake egg free for allergies.
If yes, which egg free sub would you recommend for ultimate best taste and texture?
Some dry, ground up flax seed meal added to the batter? ( how much? )
Flax+ water “eggs” for 3 eggs?
or EnerG egg replaces powder for 3 eggs?
or extra baking powder/ soda? ( how much would you increase..? )
Help?
🙂
Thx!!
Hi Ali,
To sub for eggs in this recipe, I’d use the flax “egg” sub of 1 Tbs. flaxseed meal + 3 Tbs. water per egg. I think that will provide the best structure here. Let me know how it goes!
~jules
I’m wanting to make this for a baby shower but cannot get gluten free flour. (In Malaysia) Can I use almond flour or brown rice flour instead?
Hi Alison, I would not recommend using just almond flour or brown rice flour for this cake. Review my notes in this article on making your own blend. You should be able to find these flours if you’re in K.L. or another larger town, but I bet you can find most of them either way. Just know that corn starch in the US is the fine white powder that is only the starch, and corn flour is the whole grain, ground fine, not coursely. I used to live in Malaysia and some of the names of flours differ somewhat, but if you know what you’re looking for, you should be able to find it. Good luck and all the best!
~jules
Just made this for Father’s Day for 2 Dads. They both raved. It is a dense and flavorful cake. No one guessed the secret ingredient. So glad I could provide them with their favorite cake and make it gluten-free so I could eat it too.
I didn’t have sour cream so I put cottage cheese in the food processor and it worked great. Thanks Jules
Great substitution, Sandy! I bet it was delicious — so glad it made Father’s Day tasty for everyone!!!
~jules
Jules, I was wondering if you have ever tried making carrot cake with a jar of Baby food carrots. It gives it added flavor and it’s extra moist. I have a recipe but it’s not gluten free. You don’t even have to add carrots. Try it sometime. I would love to hear what u think. ( :
Ooooooh Linda – that sounds so fun! Care to share your recipe? I’d love to try it!
~jules
Whoop! Can’t wait to make this Father’s Day! Yum-o!!
How ingenius! Dijon mustard!! Sounds like a wonderful addition. Can’t wait to try it! Thanks, Jules for all you have done and are continuing to do!!!
Thank you, Vicki! I’m glad you’re intrigued! I’d love to know if you get a chance to make this cake, what you think! And thanks for your kind words! I’m happy to have a platform again, where I can share with my gluten-free friends!
~jules
Wow! How brilliant is this cake recipe? I honestly love Dijon (but am not so crazy about basic mustard) so I could see it working beautifully in carrot cake or even spice cake. I’m one who also made tomato soup cake back in the day.
I’ve added this to my epic carrot cake recipe roundup over at All Gluten-Free Desserts. I know folks will LOVE it!
Thanks, Jules! xo,
Shirley
Thanks so much, Shirley! Happy to share with All Gluten-Free Desserts, anytime!
~jules
This looks so good. It is next on the list to be baked. Mustard? I have never baked with it.
I know, Brenda! It’s odd, but it worked! And you’d never know there was any mustard in this cake – it just adds to the yummy spices!
~jules