Donna Joy retired in 2021 and as a hobby sharing her Gluten Free carrot cake recipe. Carrot cake started Donna in the food industry. The moist, carrot pineapple cinnamon and nuts, topped with creamy cream cheese frosting will impress you. Donna learned to make the original carrot cake in vegan, gluten-free and vegan-gluten-free.

Bake at home this Gluten Free gourmet carrot cake.

Make a delicious carrot cake from scratch. This is the great gluten free carrot cake. It’s so moist and flavorful and makes a large quantity of cake, 2 8″ round thicker layers or 3 8″ layer. Frost with cream cheese frosting and trimmed the cake in buttercream borders.

One of Donna Joy’s Wedding Cakes, custom made for a couple. Vegan Gluten Free Carrot Cake in a semi naked pattern. Wedding and reception at the beautiful Sky Ranch Lodge, Sedona AZ.

Donna Joy’s Award-Winning Carrot Cake Recipe

Donna Joy retired in 2021 and as a hobby sharing her award-winning recipes. Carrot cake started Donna in the food industry. The light, moist, rich combination of carrots, crushed pineapple, nuts and spices topped with creamy cream cheese frosting will impress you. It melts in your mouth!

Bake with ease a scratch gluten free carrot cake.

If you used Donna Joy’s ® Gluten Free Carrot Cake Mix you’ll find this recipe a larger batch size cake Carrot Cake Recipe

If you used Donna Joy’s ® Carrot Cake Mix you’ll find this a larger cake this recipe can be used by mixing all the dry ingredients together then storing it in a dry container and adding your wet ingredients when you bake it.

Blended with all the right ingredients to bring you a light and moist delicious cake from your fresh from your oven. This recipe is Dairy-Free, easily converted to Gluten Free, and vegan! Customize optional ingredients to match your taste buds and dietary needs.
Recipe options to fit your dietary needs. Dairy Free and Vegan Recipes available.

If you used Donna Joy’s ® Carrot Cake Mix you’ll find this a larger volume of cake batter

Blended with all the right ingredients to bring you a light and moist delicious cake from your fresh from your oven. Base recipes to fit your dietary need are coming soon, Donna Joy’s including Gluten free carrot cake, Vegan Carrot Cake. Have an allergy to nuts? Omitt them as this recipe is great without them!

Frost Carrot cake with Cream Cheese Frosting Recipe – Donna Joy

Carrot Cake Recipe

Gluten Free Carrot Cake Recipe

Recipe by Pastry Chef Cake Artist ~ Donna Joy ~DonnaJoys.comCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

12-15

servings

Prep time

minutes

Baking time

minutes

Gluten Free Carrot Cake Recipe formulated and prepared Pastry Chef Donna Joy. Donna Joy’s Carrot Cake recipe is moist, carrot pineapple cinnamon and nuts, topped with creamy cream cheese frosting will impress you. A perfect cake!

Ingredients

1.5 cups Canola oil, vegetable oil
2 cups granulated Sugar
4 eggs
2 1/3 cups Gluten Free Flour, preferred Donna Joy’s GF flour blend, Bob’s Redmill or GF flour with xanthan gum
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
2 tsp ground Cinnamon
1/2 cup ground Nuts, preferred Pecans
2 cups grated Carrots, 3 larger carrots Est 11 ounces =
2 ounces drained crushed pineapple
1/2 cup Water

Directions

Preheat oven to 350. Grease the sides and bottom of two 8” pans. For easy, removal line the bottom with parchment paper.
Grate the carrots on the medium holes of a box grater. Set aside.
In a large bowl, Whisk together all the dry ingredients. Set aside.
Using a KitchenAid, stand mixer or an electric hand mixer, beat sugar and oil together.
With the mixer running add one egg at time.
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients.
Add the grated carrots once carrots are incorporated then add the pineapple, water, and nuts.
Divide the cake batter evenly between the prepared pans.
This batter size makes 8″ 2-layer cake or an 8″ 3-layer cake.
Bake based on the size and layer thickness.
8″ 3-layer cake for 22-30 minutes or until a toothpick inserted comes out dry.
8″ 2-layer cake for 35-40 minutes or until a toothpick inserted comes out dry.
Cool at room temperature on a wire rack.
Once at room temperature, you can pe-pan.
Remove the cakes from pans. I follow the following process:
Run a spatula or knife around the edges. Loosen the cakes
lay out plastic wrap larger than the pan so there is enough to fully go around the cake.
Flip the pan in the middle of wrap. Cake should easily remove. Fold the edges of wrap making sure it overlaps onto plastic wrap.
**Using pan liners really is a cake saver!
Store in refrigerator on a flat cookie sheet or pan.
Frost with Donna Joy’s cream cheese frosting.

About

Formulated by Pastry Chef and Cake Artist Donna Joy passionate to improve, creating incredible tasty and healthier choices allowing people choices that fit their dietary needs. Donna Joy retired in 2021. Now sharing her knowledge is a hobby. Donna Joy an award-winning pastry chef, culinary artist, restaurant, bakery owner and founder, product developer Donna Joy’s® food processing. Donna Joy’s work has been featured in magazines, movies, TV and culinary websites. ~ enjoy~ ♥ Donna Joy
Donna Joy’s ®
Pastry Chef prepared
Artisan & Handcrafted
Have a question or request? donna@donnajoys.com ♥ Donna Joy
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RETIRED from culinary business Food Production
Artisan ~ Handcrafted
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Donna Joy retired & is sharing her recipes.
Donna Joy’s® Artisan Handcrafted mixes & packaged food is retired

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