Cute Little Gluten-Free Carrot Cake

Gluten Free Desserts | 0 comments

I don’t make cakes too often, unless we are having company, or taking it somewhere. There is only my husband and me, and if I made a whole cake, well, then we would have to eat a whole cake. Well, I was in the mood for carrot cake and I got the idea from a blog post to make a mini-carrot cake. I happen to have two 4″ heart shaped springform pans that I used to make this into a little layer cake.

This is the gluten-free flour blend I used.

Cute Little Gluten-Free Carrot Cake

Joan Donogh
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 2 generous servings



  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 1 large egg room temperature
  • 1/2 cup finely grated carrot
  • 1/2 cup gluten-free all purpose flour
  • 1 tablespoon ground flax meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts


  • 3 tablespoons spreadable cream cheese
  • 2 tablespoons butter softened
  • 1/4 teaspoon vanilla
  • 1/3 cup icing confectioners' sugar


  • Preheat oven to 350 degrees F. Spray two 4" pans or ramekins with non-stick cooking spray.
  • I mixed this up in my mini food processor/chopper - you could also use a blender. In bowl of food processor or blender add the canola oil, sugar and egg. Mix for about a minute.
  • Add the vanilla and grated carrot and mix for about 30 seconds.
  • In a small bowl, combine the flour, flax meal, cinnamon, baking powder and salt. Sprinkle over wet ingredients and whirl until well combined.
  • Stir in chopped walnuts.
  • Pour batter into prepared pans and bake in preheated oven for about 25 to 30 minutes. Cake should spring back when lightly touched.
  • Remove cakes from oven and allow to cool on wire rack.


  • Combine all ingredients until smooth and creamy.I also used the mini-chopper to do this.
  • When cakes are completely cool, remove from pans. Set one cake on a serving plate, and spread a spoonful of icing over it. Top with the second layer and frost the top and sides of the cake with the remaining icing.
  • Garnish with additional chopped walnuts if desired.
  • Refrigerate for several hours.




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