Gluten-Free Carrot Cake with a Kick

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Leeannq 0

"Carrot cake with spice and an after-burner. Tastes great topped with whipped cream or powdered sugar. You can also bake the cake in two 8-inch round pans."
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1 h 10 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Whisk flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl.
  3. Beat oil, applesauce, brown sugar, white sugar, and orange juice together in a separate bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into applesauce mixture, beating until each egg is fully incorporated before adding next egg.
  4. Mix flour mixture into applesauce mixture, alternating with carrots, walnuts, and jalapeno pepper, until batter is just blended; pour into prepared baking pan.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.



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