Gluten/Wheat Free Carrot Cake

This carrot cake is a real treat. For real. I’m not kidding!

Most of you are familiar with most of the ingredients. Except for two:  masa harina, and rice flour.

Masa Harina
A flour made from specially processed corn. I wrote about it HERE. Look for it in the Mexican/Hispanic section of the store or in Mexican/Hispanic stores.

Rice Flour
This recipe calls for white rice flour. You can buy it from Asian or sometimes India stores. Don’t use glutenous rice flour or brown rice flour. If you can’t find rice flour, simply make your own. Search the web for articles on how to do this.

The picture below is my carrot cake. Yes. I actually made that! And it was goooooood!  Let me know what you think if you try this recipe!

(click to see larger image)


8 oz. butter, bring to room temperature
2 C. sugar
4 eggs
1 C. rice flour
2 C. masa harina flour (maseca)
1½ T baking powder
1 orange: juice and zest
8 carrots, finely shredded
1½ T cinnamon
½ C. walnuts
½ C.  milk


Heat oven to 350°F (180°C) before beginning.

Measure baking soda, rice flour and masa harina into a bowl. Mix together well. Set aside.

Zest the orange first. Then juice it. It’s a little messy but fun.  Mix orange juice, zest, and carrots together in a bowl. Set aside.

Put sugar and butter in bowl. Use a mixer to cream together well, about 3 to 5 minutes or long enough to create a smooth texture and for the sugar to dissolve.

Add one egg at a time to the mixture.

Now, mix in batches of flour slowly into batter.

Next, add carrot-orange juice mixture in batches into the batter with the mixer still running. Sprinkle in cinnamon, and walnuts. With mixer continuing to run, slowly pour in milk. Let beat for 3 minutes until everything is combined and mixed well.

Grease a cake pan and dust with rice flour or masa flour. Pour in batter pan. Spread evenly. Bake for 25 minutes. Let cool before removing cake from pan.

Can top with vanilla icing.

Yield: 10 – 12 servings
Preparation time: 50 minutes

(click to see larger image)


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