Gluten-Free Carrot Cake made with Melt® Organic icing is an easy favorite AND it’s made with HALF of the sugar.


  • Cake batter (per layer):
  • 1¼ cups honey butter
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1½ cups carrots, grated
  • ½ cup walnuts, chopped (optional)
  • 1½ cups gluten-free flour*
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • *Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Icing (per layer):

  • ¼ cup Melt Organic, softened
  • 8oz cream cheese
  • ½ cup powdered sugar
  • ½ teaspoon vanilla


  • Preheat oven to 350°F.
  • Grease a baking tin.
  • Beat the honey butter and sugar with a hand blender until creamy.
  • Add the vanilla extract and eggs, one at a time, beating in between. Beat until thick.
  • Add the carrots and chopped walnuts and mix well by hand.
  • Sift all the dry ingredients together.
  • Blend the wet ingredients with the dry.
  • Pour the mixture into the baking tin.
  • Bake for 30 minutes or until a skewer comes out clean.
  • Leave in the tin for 10 minutes then tip out onto a cooling rack.

For the icing

  • Blend the Melt Organic, cream cheese, powdered sugar, and vanilla with a hand blender until creamy.
  • Smooth the topping over the top of the cake when cold.
  • For a multi-layered carrot cake, double or triple the recipe accordingly with icing between each layer and on top.