Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
April 2, 2013 at 8:38 am
Looks wonderful!! I will be making this for sure, my husband and I both love carrot cake and cheesecake, how could this be any better!! Thank you for posting all your wonderful recipes! I am so appreciative, I feel alive in the kitchen again! 🙂
Jeanine Friesen says
April 24, 2013 at 1:29 pm
Ah, my pleasure, Claire! Glad to hear that you’re enjoying baking again. 🙂
Barbara Borkowski says
April 2, 2013 at 10:42 am
Happy Birthday a little late. My birthday is the 28th and like you sometimes it falls on Easter. This sounds like a wonderful cake and can’t wait to bake it. Will invite friends in to sample it as well. I just love your recipts and they are my stand by. Wishing you a wonderful spring. Your Iowa friend. God bless you.
April 24, 2013 at 1:30 pm
Barbara – my Iowa friend! A happy belated Birthday to you! Thank you so much. 🙂
Lauren @ As Good As Gluten says
April 2, 2013 at 11:01 am
This looks amazing! You make the most delicious recipes. 🙂
Thank you, Lauren, I appreciate it!
April 2, 2013 at 11:20 am
The cheesecake layer is super intriguing. And I LOVE Carrot cake with cream cheese frosting. Aside from blueberry cake, it’s my favorite!
April 24, 2013 at 1:31 pm
Ohhh…blueberry cake, that sounds interesting as well, Michael!
April 2, 2013 at 1:25 pm
Happy belated birthday! Hope your day was fantastic… and oh my gracious, this cake looks DE-LI-CIOUS!!!!!
Thanks, Renee! Just looking at that pic makes me wish I had a slice right now. 🙂
June 29, 2013 at 3:05 am
I’d love to make this recipe for my nephew who is a coeliac but also intolerant of dairy and soya. Would you recommend an alternative to the dairy ingredients in this recipe ?
Also, are the different flours easy to come by – we’re limited in the UK! Thank you 🙂
July 20, 2013 at 1:24 pm
I know you can use a dairy-free cream cheese, like Tofutti: http://www.tofutti.com/dairy-free-cheeses/cream-cheese/non-hydrogenated-better-than-cream-cheese/ However, I haven’t tried it. I would search for a dairy-free, gluten-free cream cheese cake, and use that recipe. I also haven’t tried it, but the pre-blended gluten-free flour you have available in the UK should work to replace all the individual flours in this recipe as well.
June 30, 2013 at 6:22 pm
This cake was amazing!! I made it as reward for a group of ladies I run with after they did their first 10k race. Actually it was their bribe. I promised them it after seeing the first post about it. They don’t eat gluten free but they absolutely LOVED it and ate every last crumb. They thought the 12 weeks of training was well worth it.
July 20, 2013 at 1:21 pm
Haha, Janet, I may even give a 10k a try if this cake was waiting at the end for me. Now THAT is the kind of carrot you could dangle in front of me to keep me moving. 😉 Thanks so much for sharing, glad they all enjoyed it!
October 13, 2013 at 7:06 am
Is there a suitable substitute for sorghum flour? I have brown rice flour, white rice flour, potato flour, soy flour and can make oat flour.
April 26, 2014 at 8:24 am
Oat flour would work perfectly, Beth!
April 26, 2014 at 8:20 am
I came across your website a few months ago and have been enjoying baking. Everything that I have made so far has been delicious! I love carrot cake but I like it with crushed pineapple (from a can). Is there anyway that I can incorporate it in this recipe? Thanks for all of your hard work!
April 26, 2014 at 8:25 am
I haven’t tried it, but I would try cutting the carrots back to 2 cups, and adding 1 cup of very well drained (juice squeezed out) crushed pineapple in it’s place. Glad to hear you’re enjoying the kitchen again, Cindy! 🙂
June 28, 2014 at 7:25 pm
I made the Carrot cake to rave reviews. I did not put the cheesecake layer in and used my own cream cheese icing and only put it in the middle of the 2 layers and the top and then sprinkled with about 2 tbsp. chopped pecans. Delicious, thanks for the recipe. I have given out this recipe twice already; very good.
Sue Smith says
July 21, 2014 at 2:50 pm
Hi Jeanine…I love your recipes. I have tried several and they are always delicious. I have a sensitivity but my son is an all out celiac and has been for 32 years. I want to make and send him a cake for his birthday, but he also has a problem with tapioca flour. My question is….can I substitute tapioca flour with sweet rice flour? Or should I increase the rice flours? I really need to omit the tapioca flour for him. Thanks in advance.
July 24, 2014 at 8:06 am
Thanks so much, Sue! If you can’t use tapioca starch, I’d use arrowroot starch in it’s place. Should work without a problem!
July 24, 2014 at 11:14 am
Thanks, Jeanine. I will try that. Do you ever use coconut flour in your recipes? I was about to try it but will try the arrowroot instead.
July 24, 2014 at 1:03 pm
I’ve played with coconut flour before, but it is so different from normal flours, you can’t just simply substitute it for something else. It absorbs much more liquid than normal flours, so you only need a small amount by comparison.
Elise M. says
October 7, 2014 at 3:14 am
So I had been craving carrot cake for a while now. It was an intense craving! I decided to check your site because it is my go to site for desserts… and voila you had a recipe. I was super excited!
I didn’t add the cheesecake layer, although my husband would have loved it, it would have been to much cream cheese for me. Anyway, I LOVE YOUR CAKE! Everyone who tried it LOVED it! And most were gluten eaters.
So before I made the cake, while measuring out the flours, I thought I’d weight them. And incase there are others out there who enjoy weighing them I thought I’d put them in here.
Brown Rice Flour 85g (2/3c)
Sorghum Flour 74g (2/3c)
Tapioca Flour/Starch 64g (2/3c)
Thanks again for the recipe!
[…] Carrot Cake […]
[…] Layered Carrot and Cheesecake Cake from The Baking Beauties ~ gluten free, […]
[…] Gluten Free Layered Carrot and Cheesecake Cake […]
[…] Gluten Free Layered Carrot and Cheesecake Cake from Faithfully Gluten Free […]
Your email address will not be published. Required fields are marked *