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Gluten-Free Carrot Bundt Cake with Craisins and Cinnamon Glaze

Gluten-Free Carrot Cake with Cinnamon glaze

When I tried making a carrot cake in Bundt cake pan, my daughter convinced me to use white chocolate chips instead of walnuts and the chips stuck causing the cake came out in pieces…so I ended up making a carrot cake trifle. The trifle was such a hit that my family has asked me to ruin more cakes.

I decided to have another go at a carrot Bundt cake and this time, I decided to leave the white chocolate chips out of the batter and use them to create a glaze instead.

While I was experimenting, I decided to try reducing the sugar by a third and I replaced half of the oil with apple sauce. My family didn’t miss the sugar and oil. To my slightly healthified carrot cake I added craisins and walnuts. If you wanted to be even healthier you could leave off the glaze and just sprinkle the top with powdered sugar.

Gluten-Free Carrot Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup brown sugar
  • ½ cup unsweetened apple sauce
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2½ cups grated carrots
  • 1 cup walnuts (optional)
  • 1 cup cranberries (optional)
  • 1 cup white chocolate chips
  • 2 tablespoons milk (or vanilla almond milk)
  • ½ teaspoon cinnamon
  1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan.
  2. In a large bowl, blend sugar, apple sauce, oil, and eggs using a whisk or mixer on low.
  3. Add the flours, potato starch, guar gum, cinnamon, baking soda, and salt. Mix on high for 2 minutes.
  4. Add in grated carrots and optional ingredients. Stir in by hand until fully incorporated.
  5. Bake at 350 degrees for 45 minutes.
  6. Set on rack to cool for 5 minutes in pan. Remove from pan and let cool completely before glazing.
Glaze directions:
  1. In a small sauce microwave safe bowl heat milk and white chocolate until the chocolate melts. Stir until smooth.
  2. Stir in the cinnamon.
  3. Drizzle the glaze over cake. Let sit for a few minutes to harden before serving.


More Gluten-Free Cake Recipes:

This recipe is shared with Gluten-Free Wednesdays and  Allergy-Free Wednesday.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. This sounds gorgeous! I do a fair bit of gluten-free baking but haven’t ventured beyond almond or coconut flour. I may be tempted to give tapioca flour a try now…the crumb looks fantastic!

    (Visiting from SITS.)

  2. Wowwww
    This cake looks wonderful
    2 of my nephews are gluten-free, and i’d love to make this cake for them :)


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