Gluten-Free and Dairy-Free Carrot Cake
This carrot cake is delicious, light, fluffy, and moist. Something you don't often see from a gluten-free cake! Enjoy every pillowy bite, full of fall flavor from Little Palates Cinnamon Apple blend, topped with a whipped dairy-free cream cheese frosting that is mouth watering!
PREP TIME
30 minutes
COOK TIME
45 minutes
INGREDIENTS
17
Serves: 12
Ingredients
- 270 grams270 grams270 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/4 cup spooned and leveled
- 150 grams150 grams150 grams Granulated White Sugar, 3/4 cup fine cane sugar
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt, fine salt
- 1 tsp1 tsp1 tsp Baking Soda
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Little Palates Apple Cinnamon Seasoning - Primal Palate
- 4 whole4 whole4 whole Eggs, at room temperature
- 3/4 cup3/4 cup3/4 cup Sunflower Oil
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Oat Milk, Organic, at room temperature
- 2 tsp2 tsp2 tsp Lemon Juice
- 200 grams200 grams200 grams Carrots, 2 cups, peeled and grated carrots
- 1/2 cup1/2 cup1/2 cup Plant-Based Butter, Unsalted, 1 stick, at room temperature
- 8 oz8 oz8 oz Dairy-Free Cream Cheese - Kite Hill, plain dairy-free cream cheese
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 240 grams240 grams240 grams Powdered Sugar, 2 cups, sifted
Dairy-Free Cream Cheese Frosting
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees F. Line a 9x13 inch rectangular cake pan with parchment paper for easy removal of the cake.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and Apple Cinnamon blend.
- In a medium size mixing bowl, whisk together the eggs, sunflower oil, and vanilla extract.
- Measure the oat milk in a liquid measuring cup, and whisk in the lemon juice.
- Pour the egg, oil, and vanilla mixture into the dry mix, and beat with a hand mixer until smooth, scraping down the bowl as needed.
- Pour in the oat milk and lemon juice, and beat again with the hand mixer until the batter is smooth, scraping down the bowl as needed.
- Pour in the grated carrots, and beat again using the hand mixer.
- Pour the cake batter into your prepared cake pan, and smooth into an even layer.
- Bake the cake in the center of the oven for 45 minutes.
- While the cake is baking, prepare the dairy-free cream cheese frosting.
- Place the room temperature plant-based butter into a large mixing bowl, followed by the 8 ounces of dairy-free cream cheese, and the vanilla extract. Beat with the hand mixer until combined.
- Sift in 1 cup of powdered sugar, and beat again with the hand mixer to evenly combine, scraping down the bowl as needed.
- Sift in the remaining cup of powdered sugar, and beat again until whipped and fluffy, scrapping down the bowl as needed. Cover and place in the fridge until use.
- Remove the cake from the oven, and allow to cool in the pan for 20 minutes.
- After 20 minutes, remove the cake from the pan by lifting it out of the pan by the parchment paper, and place on a cooling rack. Allow to cool until completely cool before frosting.
- Place the cake on a cutting board, or whatever you may be serving it on, and remove the parchment from the bottom. I found it easy to just rip the parchment and gently pull it from under the cake so you don't break the cake trying to lift it up.
- Frost the top of the cake with the frosting, reserving some extra frosting for decoration. I saved some frosting and colored it pale orange and green to pipe little carrots on the cake.
- The frosting is very soft since it is dairy-free, so it's best to keep it chilled until serving, and let it come up to temperature for about 30 minutes before serving.
- When you are ready to eat, slice and serve.
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About This Recipe
Show nutritional information
Cakes Dairy Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 358 |
| Fat: | 25 g |
| Carbohydrates: | 33 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 282 mg |
| Fiber: | 1 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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