Carrot Cake with All-Purpose Artisan Flour

Rich carrot cake made with our All-Purpose Flour.


    Yield: One 9"x13" layer, one 1"x9" round, or 12 muffins

    • 1¾ cups All-Purpose Flour Artisan Blend
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 1½ tsp cinnamon
    • ¾ tsp nutmeg
    • ¼ tsp cloves
    • ½ tsp salt
    • 3 eggs, large
    • ½ cup white sugar
    • ½ cup brown sugar, packed
    • ¾ cup oil
    • 1 tsp vanilla
    • 2¾ cups shredded carrots
    • Optional: ½ cup crushed pineapple
    • Optional: 1 cup toasted chopped pecans
    • Optional: 1 cup golden raisins

    Pre-heat oven to 350°.

    Mix together first 7 dry ingredients and set aside. Beat together eggs, sugar, oil and vanilla. Add dry ingredients to wet and mix to combine. Stir in carrots, plus any optional ingredients.

    Pour into greased pan. Bake 20 minutes for muffins, and up to 40 minutes for loaf or round pan, or until toothpick comes out clean.

    Top with Cream Cheese Frosting, or sprinkle with powdered sugar.

    Note: to make the layered cake shown above, prepare a 18 x 13" sided baking sheet: spray with oil, line with parchment and spray parchment. Spread batter evenly in prepped baking sheet, smoothing top. Bake 15 to 18 minutes until center of cake springs back when touched. Cool on rack. Cut into 4 equal pieces and divide frosting into 4 parts. Stack and frost into a four layer stack.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews
claire oreilly

Awesome cake! I added unsweetened coconut and substituted 1/2 of the oil with applesauce and used Monkfruit sugar free sweeteners to reduce the sugar and calories.


I have made this cake several times, always delicious and "really? It's gluten free?" comments. I have adjusted the leavening for high altitude and that works too. Now I want it for my birthday, in 2 days, and I'm feeling very lazy. Someone needs to make this for me. Quick.

Sharon Myers

This is the best carrot cake. You can not tell that it is gluten free. For my sister's bday I made this cake and the rest of the family did not believe me when I told them GF. Now I'm stuck making this for all the family's parties.This cake, I make cupcake also, gets me so many compliments. It takes a lot of prep time but it is worth it for a light, tasty and moist cake! Yum!


I made a double batch of this cake (1/4 sheet, split into 2 layers with frosting in the middle) for a going-away cake for a former co-worker that couldn't have traditional cake. To say it was a hit is an understatement! I now have a special request for November, and another co-worker just asked for the recipe. This cake is super awesome -- Thanks Pamela's Gluten Free Artisan Baking Mix!

Trixie Oakes

Thank you for the son's favorite cake and also a Easter tradition...he didn't even realize I didn't us regular flour ..It's a HIT..