The Best  Carrot Cake

Combined two family recipes to create the yummiest gluten-free carrot cake with cream cheese frosting ever! Moist, flavorful, and a total crowd-pleaser!


– Canola Oil – Sugar – Eggs – Baking Soda – Baking Powder

This was the hands-down winner after many, many taste tests! Plus, there's a NEW option to halve the recipe and make 12 cupcakes if you want the taste of carrot cake but don't need an entire cake!

If using tube pans or round cake pans, cut our parchment paper to fit the bottom in the shape of a circle. Grease the parchment paper well, too.


Mix the oil and sugar thoroughly in the mixer. Add eggs one at a time, beating thoroughly after each addition.


Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl with a pastry cutter or fork.


Add the dry ingredients alternately with the grated carrots to the wet ingredients. Add vanilla and drained pineapple. Mix thoroughly.


Add walnuts and raisins if using. Again, beat thoroughly. Pour into the pan.


Swipe up for full recipe!