Gluten-Free Carrot Bundt Cake

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recipe by Jessica Entzel

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    348
based on 1 ratings

Bundt cakes are my homage to growing up in the midwest. They look gorgeous and are easy to make in a pinch. I frequently make this when I host a brunch because of the simplicity and how delicious it is with coffee or tea. I have a few friends that are gluten-free, and I recently discovered that I preferred this recipe with a gluten-free flour–it's even more moist!

recipe updated 21 Feb 2022

Ingredients

  • Granulated sugar icon
    Granulated sugar
    250 g
  • Egg icon
    Egg
    125 g
  • Vegetable oil icon
    Vegetable oil
    170 g
  • Gluten-free flour icon
    Gluten-free flour
    190 g
  • Bicarbonate of soda icon
    Bicarbonate of soda
    7 g
  • Baking powder icon
    Baking powder
    7 g
  • Nutmeg icon
    Nutmeg
    3 g
  • Kosher salt icon
    Kosher salt
    2 g
  • Carrot icon
    Carrot
    265 g

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Stand mixer bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Bundt pan - 10 x 4"

Step preview

  1. Pre-heat oven - 175°C
  2. Grease a clean bundt pan
  3. Add granulated sugar, egg and vegetable oil to a clean stand mixer bowl
  4. Mix - approx 1 min, paddle attachment
  5. Add gluten-free flour, bicarbonate of soda, baking powder, nutmeg and kosher salt to a clean large mixing bowl
  6. Whisk until combined
  7. Transfer dry ingredients to batter
  8. Mix until just combined - medium-low speed
  9. Fold
  10. Transfer batter to bundt pan
  11. Bake until springy to touch - 35 min, 175°C
  12. Let cool
  13. Decorate
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