Carrot cake is quite popular in my house. Consequently, several variations of it feature on this blog as well like frosted layered cakes to mini cakes to cup cakes and more. But, none of them have been gluten free, well, because I did not need to. I need to now.

So, recently, when the desire to have carrot cake set in again, it was the perfect opportunity to test how the recipe work when the chemistry of flour ingredients are changed on their head. Fortunately, I struck gold with the first recipe I tried and it was also the one that had worked best for regular flour and has been particularly popular with readers.

In this post, I catalog some of the factors that I work with when transforming recipes with regular flour to gluten free creations in my kitchen. In this recipe, I used a blend of oat and almond flours, which, I think works wonders for sweet stuff.

Continue reading to find out why and get the recipe for these adorable cake-do-nuts!