I must be a true carrot cake lover. If you search my site, I have three gluten free carrot cake recipes (ok, one is for healthier gluten free carrot cake cupcakes) and another that’s for gluten free apple cider cake that is so much like gluten free carrot cake that sometimes I make it when I’m craving carrot cake and my craving is satisfied.
But apparently I needed another gluten free carrot cake recipe. Strike that. Apparently my readers needed another gluten free carrot cake recipe because they kept asking for one!
More specifically, one that was made from my gfJules Best Gluten Free Cake Mix rather than from scratch. Of course I was happy to oblige!
I mean, I get it. Sometimes you really just need a mindless, dump-the-ingredients-in-a-mixing-bowl-and-go kinda recipe. I hear you!!!
My gfJules Best Gluten Free Cake Mix already makes an insanely delish vanilla or chocolate layer cake or cupcakes, lemon cake, bundt cake, chocolate donuts (!) and I’m sure loads of other kinds of cakes I just haven’t gotten around to trying yet … like carrot cake. So it was time.
The principle is simple: my Best Gluten Free Cake Mix is just like (or better than!) a regular gluten cake mix, so you can use it in all kinds of recipes that just call for a vanilla cake mix. The base to this carrot cake is one such recipe. Nothing fancy here, just dump the ingredients in and go.
Reliable, delicious, easy and quick. Those sound like the right ingredients to me!
P.S. If you’re the kind of carrot cake lover who enjoys a little coconut in your carrot cake, check out this recipe for Secret Ingredient Gluten Free Carrot Cake!
Gluten Free Carrot Cake from Cake Mix
Moist and delicious gluten free carrot cake without alot of fuss. This gluten free carrot cake from cake mix recipe makes it easy!
Ingredients
- 2 cups grated carrots
- 1/3 cup raisins (optional)
- 3 eggs (or substitute like 150 grams/9Tbs aquafaba)
- 1/2 cup mild oil (like avocado, sunflower, extra virgin olive oil, nonGMO canola, melted coconut oil)
- 1/2 cup water
- 1/2 cup crushed pineapple from a can, undrained
- 1 gfJules Best Gluten Free Cake Mix
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
Instructions
- Preheat oven to 350F.
- Grate carrots, measure and set aside.
- If using raisins, this step is recommended but not required: place raisins in a small saucepan covered with water. Cover with a lid, bring to a low boil on the stovetop, stir, then turn off the heat/flame. Strain the raisins and press gently to remove excess liquid. Set aside.
- In a large mixing bowl, combine eggs/aquafaba, oil, water and pineapple (remove pineapple from can with an un-slotted spoon to retain some of the liquids). Slowly stir in the gfJules Best Gluten Free Cake Mix + spices, mixing just until well integrated.
- Add carrots and drained raisins, then mix at medium speed for 1 minute.
- Transfer batter to pans which have been lightly oiled and floured with gfJules Flour or lined with parchment -- either two 8 or 9-inch round pans or one 9x13 pan or 24 cupcakes.
- Bake two cakes for 35-40 minutes, or until a toothpick inserted in the center comes out clean (not wet) or with a few dry crumbs; cupcakes bake for 25-30 minutes; 9x13 will bake longer, continue testing after 40 minutes to be sure not to over bake.
- Remove to cool on wire racks and remove from pans after 10 minutes.
- Once fully cooled, frost with vegan Cream Cheese Frosting Recipe.
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Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 113Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 35mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Pin for later! And remember you can always use one of my from-scratch recipes to make a delicious gluten free carrot cake with gfJules Gluten Free All Purpose Flour instead!
Thank you for sharing. Can you make this without the pineapple? If so do you recommend maybe applesauce in it’s place for added moisture? Thanks very much
Hi Lisa, you could try applesauce instead, or use this other recipe for gluten free Carrot Cake without any pineapple at all. Enjoy!
~jules
I made this cake to take to a picnic tonight. It was seriously the best gluten free cake I have ever made. It was so moist. I frosted it with cream cheese frosting and my granddaughter and I decorated it as a flag.
Thanks for the excellent recipe!
I’m thrilled to hear that you loved this gluten free carrot cake recipe so much, Donna! How fantastic that you and your granddaughter decorated it together in such a fun, patriotic way! Shared, delicious memories are the best kind!!!
~jules
I want to make this version of your Carrot cake for Thanksgiving since it has the crushed pineapple. I only have your flour and not your cake mix. Can I just follow your standard cake mix recipe using your flour and then just add all of the other ingredients or is this recipe specifically made for the cake mix only? I saw you had another carrot cake recipe that didn’t use the cake mix, but it had less carrots and no pineapple.
Hi Jill, yes, if you have my gfJules Flour and not my cake mix, make a double recipe of this Best Gluten Free Cake and follow the rest of this carrot cake recipe and you should be just fine. ENJOY!
~jules