Carrot Cake


5 from 1 vote

Carrot Cake

Mehl's Gluten-free Bakery is pleased to bring you a moist, delectable Gluten-free Carrot Cake recipe that we've been using to make dessert lovers and shoppers smile since we opened our bakery. This is the exact same recipe that we use to fill our bakery with the unforgettable smell of cinnamon goodness as we make batch after batch of our delicious carrot cakes and cupcakes. You can expect to get about twenty Texas Muffin jumbo cupcakes per batch, or two to three 8inch square or rounds depending on how deep your pans are.


  • ¾ Cup Water
  • 3 Large Eggs
  • ¾ cup vegetable canola or your favorite oil
  • 2 Tablespoons additional vegetable canola or your favorite oil
  • ¾ cups crushed pineapple
  • ¼ cup shredded coconut flakes
  • 4 cups grated carrots
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract or artificial almond extract to keep it nut free
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups sugar
  • 2 ¼ cups Mehl's Gluten-free Baking Flour
  • 2 teaspoons baking soda
  • 3 teaspoons baking powder


  1. Preheat oven to 350 degrees Fahrenheit

  2. Place all ingredients in large mixing bowl

  3. Use paddle or beater attachment and mix well for around five minutes, start at slow speed and speed up to medium as flour starts mixing in. Be sure to scrape edges and bottom using a spatula to make sure everything is completely mixed.

When making cakes:

  1. Oil pans, and place enough batter to fill pan between half to 2/3 full.

When making cupcakes:

  1. Place cupcake liners in pans, and fill about 2/3 full each.

Cooking Directions

  1. Because cupcakes and various pan sizes and thickness all require different cooking times you'll have to use the “toothpick test”* to tell when your carrot cakes/cupcakes are done. Use the following guidelines:

  2. Mini cupcakes test after about 15 – 18 minutes, medium cupcakes test after 18 – 24 minutes, large cupcakes test after 26 – 30 minutes, 8 and 9 inch cakes test after 30 minutes, 9 x 13 and larger cakes test after at least 45 minutes.

  3. Let cake and cupcakes cool completely before frosting.

Recipe Notes

* The toothpick test can be preformed using a toothpick or a thin table knife. Poke into the center of cake or cupcake. If it still has a little batter or too much moistness stuck to it the cake or cupcake needs to cook longer. If you take it out too early it will collapse in the center.

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