Healthy and Light Gluten Free Carrot Cake

Carrie Cusack, Executive Chef - Balance Treatment Center
Written by Carrie Cusack
Executive Chef, Balance Treatment Center
Healthy and Light Gluten Free Carrot Cake

The kitchen at Balance Treatment Center truly is the heart of the home. We create healthful and nourishing meals that really make our clients feel spectacular. Physically and mentally they flourish and naturally begin a path to healthy eating.

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Eating well does not mean missing out on the occasional treat. When enjoyed in moderation, we encourage a sweet reward. Even better, you can enjoy your veggies in a delicious slice of zucchini bread, wedge of pumpkin pie or piece of carrot cake.

Our wonderful chef Colleen Higgins fills the house with the most extraordinary treats. She recently made this gluten free carrot packed cake. It was a hit with our clients and their families. She baked tiny Bundt cakes topped with orange tinted frosting creating the most darling little pumpkins. They are the perfect snack for a fall afternoon. Moist and hearty. Wrap them in an airtight container and store at room temperature for 3 days.

Gluten Free Carrot Cake

  • 2 cups Cup for Cup gluten free flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp salt
  • 2 cups sugar
  • 1 cup oil vegetable or safflower
  • 2 tsp vanilla extract
  • 4 cups grated carrots
  • 1/2 crushed pineapple
  • 1/2 cup plump raisins
  • 4 eggs

Preheat oven to 375 degrees.

Butter and flour two 9 inch round pans.

In a large bowl sift together the G.F. flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large mixing bowl whisk sugar eggs, oil and vanilla until combined. Add all dry ingredients to sugar mixture, top with pineapple, carrots and raisins. Mix gently to combine (do not over mix, simply fold until you see no more dry flour).

Pour into prepared pans and place in oven. Bake cakes 35-40 minutes, rotating pans halfway through cooking time (Cupcakes 20 minutes, Mini Cupcakes 12 minutes). Let cool completely and frost with cream cheese frosting.

Makes two 9 inch rounds or 24 cupcakes or 36 mini cupcakes.

Cream cheese frosting

  • 2 lbs cream cheese softened
  • 8 oz butter softened
  • 2 cups powder sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Using a paddle attachment beat cream cheese and butter together until light and fluffy on med speed. Turn off mixer and scrape sides of bowl with spatula. Add sugar, vanilla and salt and beat until light and fluffy.

Keep eating,
Chef Carrie and Chef Colleen

Balance... find yours. Call us now toll free at (855) 414-8100. We are here to Help.