Low Histamine Gluten Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Warm cinnamon, ginger, and nutmeg meet finely grated carrots in a tender, moist crumb that bakes into two golden layers. A simple batter comes together with everyday pantry staples, folded gently for a light texture that holds its shape beautifully once the layers cool completely. A smooth, luscious frosting gets spread thick between the layers and swept generously over the top and sides, finishing every slice with a soft, tangy note. This layered classic is a great pick for a low histamine dessert table, letting real carrots and warm baking spice carry all the flavor. It's the kind of make-ahead treat that slices cleanly and holds up well in the fridge, so it's ready whenever you want a slice.

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Good & Gather Gluten Free Flour Blend Gluten Free Flour Blend - 16oz - Good & Gather™
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
1 tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
½ tsp salt
4 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups carrots, finely grated (about 4 medium carrots)
1 cup walnuts, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For the frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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