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Gluten-Free Carrot Cake

Gluten-Free Carrot Cake made with Honey MELT® is an easy favorite AND it’s made with HALF of the sugar.



Cake batter (per layer):

1¼ cups Honey MELT
½ cup sugar

1 teaspoon vanilla extract

2 large eggs
1½ cups carrots, grated

½ cup walnuts, chopped (optional)
1½ cups gluten-free flour*

½ teaspoon cinnamon
1 teaspoon baking powder

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Icing (per layer):

¼ cup MELT® Organic, softened

8oz cream cheese
½ cup powdered sugar
½ teaspoon vanilla


  • Preheat oven to 350°F.
  • Grease a baking tin.
  • Beat the Honey MELT® and sugar with a hand blender until creamy.
  • Add the vanilla extract and eggs, one at a time, beating in between. Beat until thick.
  • Add the carrots and chopped walnuts and mix well by hand.
  • Sift all the dry ingredients together.
  • Blend the wet ingredients with the dry.
  • Pour the mixture into the baking tin.
  • Bake for 30 minutes or until a skewer comes out clean.
  • Leave in the tin for 10 minutes then tip out onto a cooling rack.

For the icing

  • Blend the MELT Organic, cream cheese, powdered sugar, and vanilla with a hand blender until creamy.
  • Smooth the topping over the top of the cake when cold.
  • For a multi-layered carrot cake, double or triple the recipe accordingly with icing between each layer and on top.

Posted in: Blog, Recipes

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