My mother is a talented baker and her carrot cake is a hit among family and friends. When my cousins used to visit, it used to be followed by requests for her carrot cake. I do not have much of a sweet tooth but if there is one cake growing up I was always happy to eat was my mom’s carrot cake.

However, when I had to go gluten free because of my Celiac / Coeliac Disease diagnosis one of the things I missed the most was my mother’s carrot cake. I asked her to pass on the recipe to me ( Thank you, Amma! ) and over a couple of trials I have been successful in trying to create a gluten free version of her cake. You know what is the best part of this recipe?! You can make it in a microwave! Yes, only 10 minutes in a microwave and you have a cake….it is almost like an instant cake.

This carrot cake is a tea cake and unlike many recipes you find today it does not require any frosting/icing. This cake is gluten, dairy, nut and soy free.

Annie’s Gluten Free Carrot Cake



  • White Rice Flour – 75 gm
  • Brown Rice Flour – 25 gm
  • Potato Starch/Tapioca Starch/Arrrowroot Starch – 50 gm (You may use any of these starches, corn starch will work as well)
  • Xantham / Guar Gum – 1/2 tsp *
  • Baking Powder – 1 tsp
  • Baking Soda – 3/4 tsp
  • All Spice – 1/4 tsp **
  • Coconut or Brown Sugar – 1 cup
  • Grated Carrot – 1 cup approx 2 carrots
  • Pineapple – 1/2 cup of chopped ripe pineapple (make sure all the juice when you chop the pineapple is added to the cake batter)
  • Salt – a pinch
  • Oil – 2/3 cup
  • Eggs – 2***
  • Vanilla Essence – 1 tsp


  • Grease and lightly dust a 9 inch round cake tin with oil and rice flour.
  • Combine thoroughly the flours, baking soda, salt, baking powder, xanthan gum in a bowl with a fork or spoon or even a handle held or stand mixer. This step is important as you do not want an uneven rise.
  • To the above mixture add the sugar, all spice, carrots and pineapple and mix. You should get a thick heavy mixture.
  • To the dry ingredients add the oil, combine well.
  • Beat the eggs well and fold into the mixture.
  • Transfer batter into the greased tin. Microwave on high for 10 minutes
  • Allow to cool, loosely covered with a plastic wrap for 5 minutes.
  • Serve it as a tea time snack

*For those who do not want to use xanthan gum, you may use the equal amount of chia seed, flax or psyllium husk. It may affect the rise if xanthan gum is not used.

You may use a commercially available plain gluten free flour as well but make sure to note if the mix has any gum added. If it does, skip adding in extra xanthan gum.

** Use an equal 1:1:1 ratio of Nutmeg, Cinnamon and Cloves.

***You may use a commerical egg replacer in place of the eggs. However it tastes better and the rise is better with the eggs.

It may take a longer time if you have a small microwave but otherwise if you have 28 or 32 litre microwave oven 10 minutes on High will work fine.

If you decide to make this please tag me on Instagram @jagglutenfree or on Facebook @GFIndia

If you want to know more about the gluten free diet, living & coping with Celiac Disease do check out my book ‘ A Gluten Free Life, My Celiac Story’ Harper Collins Publishers India 2018

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