Gluten-Free Carrot Cakes or Muffins

Cake, layer cake or's your choice!
  • Prep time 30 mins
  • Cook time 20-30 mins
  • Yields 16-18

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  • Recipe Attribution Marg McKenzie


  • 4 large eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 2 tsp vanilla
  • 2 cups gluten free flour (i usually use a combo of equal parts low-fat soy flour, brown rice flour and tapioca starch)
  • 2 tsp cinnamon
  • 1 tsp grated nutmeg
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup orange juice
  • 3 cups peeled and finely grated carrots
  • 1 cup chopped pecans, lightly toasted


  • measuring cups and spoons
  • peeler
  • grater
  • 2 bowls
  • wooden spoon
  • spatula
  • 9 x 13" pan, two layer cake pans or 16-18 lined muffin cups


  1. In a large bowl, beat eggs and add sugar, vanilla and oil.
  2. Combine dry ingredients (flour, cinnamon, nutmeg, baking powder and salt) in a separate bowl and blend with wet ingredients in large bowl until all ingredients are moist.
  3. Stir in carrots, nuts and juice. If you are using cake pans, grease them and dust with the gluten-free flour you are using for this recipe.
  4. Pour the batter into the prepared 13" x 9" cake pan or two layer cake pans or 16-18 lined muffin cups.
  5. Bake at 350° F for 30–35 minutes for cake or 20 minutes for muffins until slightly brown around edges and toothpick inserted in centre comes out clean.

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