For my birthday this year my friend baked me a chocolate cake—lucky me! It was terrifyingly delicious, but my friend complained that dark brown chocolate doesn’t look festive. She’d rather have gluten free carrot cake on her birthday, a bright crunchy cake topped by decadent clouds of cream cheese frosting. After perusing the creative concoctions of our friendly neighborhood GF bloggers, I’m coming over to that way of thinking myself!

  • Vittoria of Deliciously Gluten Free surprised her eaters by incorporating celery, pineapple, dates, and blanched almond meal into her successful SCD Carrot Cake. Her “cream cheese frosting” is actually made from strained yogurt and butter.
  • Elana over at Elana’s Pantry also uses blanched almond meal but strives for a more traditional combination of raisins and walnuts in her gluten free carrot cake.
  • At Only Sometimes Clever, Karen posts the recipe for what she considers the Best Gluten-Free Flour Mix Ever and urges you to use it in her Kitchen Sink Carrot Cake. If you follow her advice you’ll end up with a cornucopia of flours—sorghum, brown rice, sweet rice flour, corn starch, and xantham gum—and extra goodies like oranges, raisins, pineapple, walnuts, and coconut.
  • Maureen of Hold the Gluten boasts that her Gluten Free Carrot Cake is “the moistest cake I have ever eaten!” because she blends buttermilk, applesauce, and grated carrots. Her Cream Cheese Frosting is the real deal, so get ready to loosen your belt!

Which gluten free carrot cake recipe are you going to try?