Absolutely delicious! One of the best carrot cakes I've had and there was no way you could tell it was gluten free! I went exactly by the recipe and wouldn't change a thing. I used a recipe from one of my cook books to make the cream cheese frosting.

BEST CAKE EVER!

This is an amazing recipe. I substituted walnut oil & olive oil for the grapeseed oil and cut down on the cinnamon. It was wonderful. I used a cream cheese frosting that included butter, cream cheese & homemade powdered sugar (because it is corn free. Next time I would experiment by adding a little crushed pineapple but as this recipe stands it is fantastic. As for the complaint that this cake is too salty or dense you could decrease the salt to 1 tsp. or eliminate all together and increase the baking soda to 2 tsp. The cake is dense because of the lack of flour. You could also very easily turn this recipe into a bar pan recipe. I also dusted the top with crushed walnuts. Enjoy!!!

This makes a great dense cake, no wheat flour or sugar. I didn't have grapeseed oil so use canola which seemed to work fine. The cake stuck to the pan so I would use parchment paper or something on the bottom of the pan the next time. I frosted it with simple neufchatel cheese sweetened with agave syrup and a teaspoon or two of vanilla extract.

Gets extra bonus for being without flour. Too salty for me-I will use much less salt next time I make it.