My Favorite Carrot Cake Recipe

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.

Carrot cake with cream cheese frosting on marble and wood cake stand

I don’t call it carrot cake.

I call it “birthday cake.”

Carrot cake is my #1 favorite cake. Growing up, my mom made it for my birthday every year and the ONLY thing that competed was a batch of carrot cake cupcakes on the side. I’ve adopted this tradition and make my own carrot birthday cake each year. And, of course, we never limit it to only once per year. This cake graces our Easter table and I love making it for spring brunches, baby showers, and our community’s new bake sale.

In fact, this carrot cake recipe is so popular around here that I stopped asking what everyone wants for dessert! Because it’s always this!

slice of carrot cake with cream cheese frosting on silver plate

What Does This Carrot Cake Taste Like?

This carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn’t overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush. If made ahead, the flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite.

So if you’re looking for a make-ahead cake whose taste and texture won’t be compromised, make this! It’s a total classic and 1 taste converts everyone, even those silly people who “don’t like carrot cake”. Who ARE you people?! 😉

Carrot cake batter in a glass bowl

Let’s Make It!

This carrot cake is pretty easy, but let’s walk through the process together.

Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 8 minutes. Toasting the nuts is optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavor. Let the nuts cool down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts. You don’t need a mixer for the cake batter!

Instead of a layer cake, you can bake this recipe in a 9×13 inch pan. It’s also perfect as the bottom tier for a homemade wedding cake!

Carrot cake with cream cheese frosting on marble and wood cake stand

How to Make Carrot Cake Moist

If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I worked to create an EXTRA moist carrot cake. Don’t skip these ingredients:

  1. Brown Sugar: I’ve come across a lot of carrot cake recipes that are sweetened with mostly granulated sugar. That’s great, but granulated sugar doesn’t do much for the cake besides sweeten it. Brown sugar not only sweetens cake, it produces so much flavor and moisture. It’s just… the best!
  2. Oil: Cakes need fat to make them soft and tender. When preparing cakes without super strong flavors such as vanilla cake and white cake, I prefer to use butter as the fat. Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice.
  3. Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too! These flavors pair beautifully with brown sugar and spices.
  4. Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it!

Cream cheese frosting in glass bowl

Cream Cheese Frosting

The carrot cake frosting? Well, that’s easy too. It’s so smooth, tangy, and glides on the cake seamlessly. I call it spreadable cheesecake and it tastes unbelievable with this cake’s deep spice flavor.

Ingredients: You need block-style cream cheese, butter, confectioners’ sugar, vanilla extract, and a pinch of salt. The salt helps offset the sweetness.

If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes first. This guarantees the creamy frosting will hold its shape.

slice of carrot cake with cream cheese frosting on a plate

There’s no emotion quite like sadness you’ll experience when that last slice is gone!

Carrot Cake Success Tips

  1. Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil, then cut the circles. Grease the pan and the parchment paper. Parchment paper rounds guarantee the cakes won’t stick!
  2. Make it ahead. One of the BEST parts about carrot cake is that it gets better with time, even after 1 full day. The flavors mingle, the moisture prevails, and the cream cheese frosting sets into the layers. It’s ridiculously good! You can make and frost the cake 1 day in advance. Keep it covered in the refrigerator and bring to room temperature, if desired, before serving.
  3. Use freshly grated carrots. Grate them yourself.
Print
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slice of carrot cake with cream cheese frosting on a plate

My Favorite Carrot Cake Recipe

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.


Ingredients

  • 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional. )*
  • 1 and 1/2 cups (300g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
  • 4 large eggs
  • 3/4 cup (133g) smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (260g) grated carrots (about 4 large)

Cream Cheese Frosting

  • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
  2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
  4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  6. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
  7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
  3. Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple if desired. Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce– not too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
  4. Carrots: My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry.
  5. Oil: If using melted coconut oil, make sure all of the other cake batter ingredients (carrots included) are room temperature. Otherwise, the melted coconut oil will begin to solidify before the batter goes into the oven.
  6. Cream Cheese: Use blocks of real cream cheese. Not cream cheese spread.
  7. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. Carrot Bundt Cake: Use a 10-12 cup generously greased bundt pan. Bake for 55-75 minutes. All ovens and bundt pans are different, so that’s why the bake time varies. Keep a close eye on it.
  9. Add-Ins: If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.
  10. Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 3 dozen. Or try my carrot cake cupcakes recipe.

Keywords: carrot cake, cake

685 Comments

  1. Does it matter if I use green unsweetened apple sauce or do you recommend regular unsweetened?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Stella, either should work just fine here. Enjoy!

    2. I make the applesauce myself using Granny Smith apples (greens). The recipe always turns out absolutely delicious! I hope this helps? x

  2. Bernie Taylor says:

    I have made this cake numerous times and everyone loves it…But my daughter and boyfriend are now vegan so I need to find a substitute for the eggs. I can get a vegan cream cheese for the frosting but no idea what to replace the eggs with in the cake. Any ideas?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Bernie, We’re not very experienced in egg free (or vegan) baking. I recommend finding a recipe that’s formulated for those dietary needs. Here are all of my egg free baking recipes if you’re interested in browsing. If you do try the carrot cake with vegan substitutes, let us know how it turns out!

      1. BERNIE TAYLOR says:

        Hi Michelle,
        well the results are in and the vegan version is as tasty as the original. I replaced the eggs with apple sauce and although one half broke apart as I was taking it out of the tray, I was able to “glue” it back together with extra frosting. I used block coconut cream in the frosting so next time I may reduce the sugar because it was quite sweet…but then maybe I won’t (my sweet tooth didn’t complain!) .

    2. I have a friend that is vegan and I always replace one egg with two teaspoons of corn or potato starch and two teaspoons of water. But I haven’t tried it with this recipe yet.

    3. You should definitely try Minimalist Bakers vegan carrot cake.

  3. Carla Greathouse says:

    I know you said it could be the bottom layer of a wedding cake, but what about a 3 tier wedding cake? Think it’s strong enough to hold up?

    1. Trina @ Sally's Baking Addiction says:

      Hi Carla, this is a sturdy cake recipe – with proper cake boards and dowels for support, it should do well in a three tier wedding cake.

  4. Hi! I’m excited to try your recipe out. I was wondering what time would it take the cake to bake if I used a 9×3 1/2 pan? I’m trying to make personalized to go cakes in small aluminum pans. Thanks in advance

    1. Lexi @ Sally's Baking Addiction says:

      Hi Casey-Adelle, will you be using a round pan? If so, the recipe is written for 2 or 3, 9 inch rounds, so you can use the bake time listed. If you’re using a loaf pan, we’re unsure of the exact bake time. Be sure to only fill your pans half way and then use a toothpick to test for doneness.

  5. Frosting step 5 you say add “More Milk” but milk isn’t listed as an ingredient. More milk would be….more than none milk??

  6. Is there a way to firm up the frosting without altering the taste?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoe, placing the frosting in the fridge will help it to thicken a bit. Otherwise, adding more confectioners’ sugar will also help to thicken the overall texture of the frosting.

  7. Tried your cake! Absolutely incredible!!! I wasn’t a fan of carrot cake before ( tasted bad store bought one), but this just blew my mind!
    Can I freeze the cake batter to bake it later?
    Thanks,
    Millie.

    1. Trina @ Sally's Baking Addiction says:

      Hi Millie! So glad you loved this cake. We don’t recommend freezing cake batter, but the baked cakes freeze well! See recipe notes for details.

  8. Hi Sally, I’ve made this cake and your pistachio cake before, they’re both outstanding! I now wake to make them in 7inch pans, what changes do I need to make? Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Christine! Here is everything you need to know about converting recipes to different Cake Pan Sizes.

  9. Love, Love, Love this recipe! I didn’t have apple sauce so I used pumpkin and it is the best I have ever had.
    My question is I need the breakdown of Macros in this recipe. Can you provide that?

    1. Trina @ Sally's Baking Addiction says:

      We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  10. This was my first cake made from scratch in about 30yrs and it was perfect! The best carrot cake I’ve ever had!! I halved the recipe and as I said, the results were awesome. I’m actually making a second one today. I shared with friends and they also raved.
    Thanks for your recipes, the chewy chocolate chip cookies are a favorite also. The first time around I spent half a day figuring out high altitude and convection oven conversions but it was well worth it.

  11. Hi,
    I’m making this for the first time. My problem is that I do not have any cake pans. I intended to get them but forgot when I went to the store bummed. I only have 1 9” springform pan. Will this batter keep in the in the fridge till I can cool and wash my pan again. I know it most likely be to late b the time I get an answer from you. I intended to send this to you yesterday.
    Thanks
    Patti

    1. Trina @ Sally's Baking Addiction says:

      Hi Patti! You can leave the batter at room temperature while you wait to use the pan again. Otherwise, you may love this one layer carrot cake recipe!

  12. You are not exaggerating – this is the best carrot cake I have ever tasted. IMO 1 tsp of ginger gives it just a bit too much of a hint of gingerbread, so I reduced the ginger to 1/2 tsp. Also If you prefer a thinner icing coating, halve the icing recipe. I found that much covers a two layer cake nicely, and is more than planty for a sheet cake. And yes, it freezes beautifully. I cut it into individual pieces and freeze them separately. Again, What a fabulous cake!!

  13. Can we use walnut in replacement of pecan

    1. In the “Notes” section is says you can sub walnuts for pecans, or leave them out alltogether.

  14. Hi there! I have a question about baking as a 9×13 instead of rounds. How tall is the baked cake? Would it be tall enough to split into two layers? Or if I wanted two layers would I have to double the recipe and bake the layers separately? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Erin! For a two layer 9×13 we would make two batches of the cake batter (don’t double for best results) and bake two separate layers.

  15. Hi ,just wondering if a bundt pan will work ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Susan, Yes it will! See the recipe notes for details.

  16. Heidi Hausler says:

    We haven’t eaten the cake yet but it smells delicious and my husband and I were able to taste a crumble when we split the layers last night and it was really good.
    I made the cream cheese icing this morning and found that 16 oz of cream cheese was too much for the recipe. When I mixed it all it was really pasty. I had enough butter and powdered sugar to double it. Now I am sure it’s enough to frost the layers and have some extra for something else. It’s always good to have some cream cheese frosting in the fridge.

  17. In the section regarding making the frosting – it says to add more milk if it needs to be thinned. The original ingredients didn’t have milk listed. Should there be milk in the original frosting recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kim, Thank you for catching that! There is no milk in the frosting recipe, but if yours turns out thicker than you would like you can add a little bit to thin it out. Happy baking!

      1. Thanks, Stephanie! One other question/clarification. I baked it in two 9-inch pans because wanted a 2-layer cake. However, the recipe says you can also use three 9-inch pans for a 3-layer. My two 9-inch layers came out to appx. 1.5 inches tall after baking. Seems like splitting the batter into 3 9-inch pans would make really thin layers? Should it be three 8-inch cake pans?

  18. Nydia Fe V. Mintu says:

    I loved the cake but the frosting was a little too sweet for us. Is it possible to make the frosting at half the powdered sugar and still hold its shape?

    1. So glad you enjoyed the cake. You can definitely reduce the sugar in the frosting, but the consistency will be thinner.

    2. Hi I love the cream cheese frosting from ATK it’s not too sweet and it’s easier to work with :).

  19. Hi Sally,

    I’ve made you cream cheese pound cake and red velvet. All a fav at my household. Can’t wait to try this carrot cake. I’m a little scared about three layers. I def. want it three layers. Can you help with the measurements? How much in each pan? I always come out with a skinny layer.

    1. Lexi @ Sally's Baking Addiction says:

      Hi LaPorscha, this batter as written is plenty for 3, 9 inch layers (or, you could use 8 inch pans for slightly thicker layers). Evenly spoon into each of the rounds, or you can even weigh them if you’d like to make sure there is an equal amount among the three pans.

      1. Lexi, I have the same worry. I made it Saturday with two 9-inch layers. The layers after baking were only about 1.5 inches tall. I would think that if you split this batter between three 9-inch pans, those layers would be pretty thin.

  20. This is so soooo good! Love this recipe! I was wondering if you can add raisins to this?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Copper, See the “Add-Ins” recipe note for details. You’ll want to reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins.

  21. I made this for my daughter’s 8th birthday party without any modifications to either the cake or the frosting (except removed the nuts in case of allergies). Was not sure if this would have too much spice profile for the kids, but parents and kids both raved about it. One of her friends didn’t want to try “carrot cake” for the first time, but then went back for seconds. Will definitely make again!

  22. Can I use cake flour instead of APF in
    This type of cake? (Wedding cake)
    Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Fátima, we don’t recommend it. Cake flour won’t hold up to all of the heavier ingredients in this recipe. For best results, stick to using all-purpose flour!

  23. This is the best carrot cake I have tasted, let alone baked! I am so happy with the results, I left out the ginger (by accident) and I liked the results even better than the first time I made it (with ginger). Pecans were the perfect garnish. I 1000% recommend this recipe 🙂

  24. Hi There

    I want to make this cake. I just want to make sure I’m reading this correct. Will the recipe make enough for 2 or 3 cake tins at 9inch each. What depth should each one be. We work in cm in Australia so I need to convert it. Thank you Michele

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michele, correct — you can use either 2, 9 inch round pans or 3, 9 inch round pans. Distribute batter evenly among the pans. Note the different bake times depending on how many pans you use. Hope you enjoy the cake!

  25. Hi there! Any idea how to substitute the eggs in this cake for a vegan-friendly version? I love it as-is, but want to bring it to a gathering!

    Thanks!!

    1. Michelle @ Sally's Baking Addiction says:

      Hi Sav, We’re not very experienced in egg free (or vegan) baking. I recommend finding a recipe that’s formulated for those dietary needs. Here are all of our egg free baking recipes if you’re interested in browsing. If you do try the carrot cake with vegan substitutes, let us know how it turns out!

    2. I used 1 tbsp. of “Just Egg” per one egg in the recipe and it turned out great! Just posted a review of how my vegan version of this turned out. Good luck!

  26. First of all, this is a delicious cake! My friend requested a carrot cake for her birthday and everyone loved it! I thought it was closer to a spice cake than a true carrot cake. There were a few people who are vegan at the party and instead of making a second dessert just for them, I decided to modify this recipe to suit everyone.

    1. I used coconut oil instead of canola oil to give it a bit more flavor-highly recommend.
    2. I used a one-to-one substitution (1 tbsp.=1 egg)of “Just Egg” and the texture of the cake was the same as it would’ve been with regular eggs. Definitely give this a try!
    3. I thought I was getting smart by buying tofu-based vegan “cream cheese” to use in the frosting, but that’s not quite how it works. The more you whip tofu, the more heat is incorporated and actually makes it runnier (instead of thicker and airier like regular cream cheese). I tried to compensate with loads of powdered sugar and putting it in the fridge/freezer to set, to no avail. I still used it to frost the cake, but it came out more like a naked style cake than anything. Really doesn’t taste the same, or as good as, a good cream cheese frosting (think: nuttier and more of a yogurt texture), but in the small amount between the layers and as a crumb-coat all over it worked with the cake!

    Sally, you did it again. Friends think I’m a great baker thanks to you and your recipes. Your cakes are by far the best I’ve ever made. Much love from a fellow Marylander!!

    1. EDIT:
      I used 1/4 cup of egg substitute per egg the recipe called for. So this recipe uses one cup of “Just Egg.” Sorry y’all!

  27. This was delicious! Can’t wait to make it again! I baked it in two 9-inch pans because wanted a 2-layer cake. However, the recipe says you can also use three 9-inch pans for a 3-layer. My two 9-inch layers came out to appx. 1.5 inches tall after baking. Seems like splitting the batter into three 9-inch pans would make really thin layers? Should it be three 8-inch cake pans?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kimberlee, splitting into three, nine inch cake pans would make for thinner layers, but you can get an idea of the thickness in the photos from this post. You could do three 8 inch pans instead for slightly thicker layers if desired. Bake time will be a little longer. So glad you enjoyed this cake!

  28. Amazing recipe! Best cake I’ve ever made! Thank you!

  29. Frances K. Wood says:

    I haven’t tried this recipe yet but my birthday is next month and I think I’lĺ bake it for myself. My granddaughter from Alabama came to stay with us for the first time when she was about 13. She wanted to bake a cake with me. She’s a girl after my heart, we both love to bake. I asked her favorite cake flavor. she said Red Velvet and while I had never baked one Ì hit the internet and after reading several hundred recipes I settled on Sallys Baking Addiction. It was her first from scratch cake. It turned out fabulous and we have been your fans ever since. Thank you Sally! I trust your recipes and find them tried and true every time.

    1. Lexi @ Sally's Baking Addiction says:

      What a wonderful story, Frances! Thank you so much for your loyal readership. We hope you all enjoy this carrot cake just as much, and have a wonderful birthday!

  30. Have you ever made this recipe using gluten free flour? You have so may amazing recipes, but I have celiac and am afraid to try them because I have not found a great GF flour for cakes.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ellen, we have not tested a gluten-free version of this cake. Many readers have reported success using 1:1 all-purpose gluten-free flours like Bob’s Red Mill or Cup4Cup. Let us know if you do give it a try! If you’re interested, here are all of our naturally gluten-free recipes.

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