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Carrot Cake

HG Cooks

Carrot Cake

Recipe by Alice Mendrich


We asked our team to share their favourite recipes, for a little inspiration. Our previous Finance Director Andrea Lombard's household is gluten-free, and she swears by this carrot cake recipe from the cookbook Flavor Flours. Her guests swear it's the best they've ever eaten.


  • ½ cup flavorless vegetable oil

  • 1 cup (200 g) sugar

  • 2 large eggs, room temperature

  • ¾ cup (120 g) white rice flour

  • ⅜ cup (40 g) oat flour (you can use finely ground instant oats)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground cloves

  • ¼ tsp salt

  • 1½ cups (170 g) lightly packed shredded peeled carrots (about 2 large carrots)

  • ½ cup (50 g) finely chopped walnuts

For cream cheese icing:

  • 4 oz cream cheese

  • 3-4 cups (330-440 g) confectioners' sugar

  • ½ cup (113 g) unsalted butter, room temperature

  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees F. Grease two 6" round by 2" deep cake pans. Line the bottoms with parchment paper.

  • Combine oil, sugar, and eggs in the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until combined and light in color, about 2 minutes.

  • Combine flours, baking powder, baking soda, spice, and salt in a medium bowl. Add to mixer bowl and beat on low speed until combined.

  • Add carrots and walnuts and beat on low speed until combined.

  • Divide batter between the prepared pans. Bake for 30 minutes on 350 degrees F, then lower oven temperature to 325 degrees F and bake for 15-20 more minutes, until a toothpick inserted in the center comes out clean.

  • Remove pans and let cool on wire rack before frosting.

  • Carefully slice each cake layer horizontally into two layers. Place one cake layer on a cake board or cake decorating stand.

  • Spread or pipe a layer of cream cheese frosting on top of the cake layer. Top with a second cake layer and repeat the process with the remaining cake layers.

  • Spread a layer of cream cheese frosting on top of the final cake layer. You can add decorations as you like.

  • Refrigerate until ready to serve.

Cream cheese icing:

  • Place cream cheese and ½ cup (55 g) of confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat just until cream cheese is smooth and confectioners's sugar is incorporated.

  • Add butter and vanilla and beat just until smooth.

  • Add in 2½ cups (275 g) of confectioners' sugar and beat just until smooth. If it looks too soft, add up to another cup (110 g) of confectioners' sugar to stiffen it up.

  • You can use the frosting immediately, or if it still looks too soft, refrigerate for about 20 minutes to let it firm up. If you're not piping any designs onto the carrot cake, it should be fine for spreading.

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