Moist Carrot Cake with Fluffy Vanilla Frosting

So, since it’s my birthday, it’s only fitting that you get a present, too, right?! 

……. YES! 

I gift you CAKE! A recipe for Moist Carrot Cake with Fluffy Vanilla Frosting, that’s gluten and dairy free, of course!  

Carrot-Cake-Allergy-Free-AlaskaThis recipe is lower in sugar and fat than most carrot cake recipes, but certainly isn’t lacking in flavor. It is very moist. My non-gluten-free family members love it (and honestly, one would never know it’s gluten free unless you specifically told them!). I will enjoy a slice of this cake later on tonight at my birthday celebration, but it would also be a perfect treat to make for Easter or Mother’s Day. 

All my love,
Megan

 

Moist Carrot Cake with Fluffy Vanilla Frosting

Yield: one 9x13" cake or two 9-inch cake rounds

Moist Carrot Cake with Fluffy Vanilla Frosting

Ingredients

    For the Carrot Cake:
  • 1 cup tapioca starch
  • 1/2 cup sorghum flour (or millet flour)
  • 1/2 cup brown rice flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum (or 2 teaspoons psyllium husk powder, see notes)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 cup organic cane sugar
  • 1 cup unsweetened apple sauce, at room temperature
  • 1/3 cup coconut oil, just melted
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 2 1/2 cups grated carrots
  • 1/2 cup chopped pecans (or walnuts)
  • For the Fluffy Vanilla Frosting:
  • 2 1/2 cups organic powdered sugar
  • 3/4 cup palm shortening
  • 1/4 cup ghee or vegan butter
  • 1 tablespoon almond milk (or your favorite dairy free milk)
  • 1 teaspoon vanilla extract

Instructions

    To make the Carrot Cake:
  1. Grate the carrots and chop the pecans and set them aside.
  2. Preheat oven to 350 degrees (F).
  3. In a large mixing bowl, whisk together the tapioca starch, sorghum flour, brown rice flour, baking soda, baking powder, ground cinnamon, xanthan gum, ground nutmeg, ground ginger, and sea salt. Set aside.
  4. In the bowl of an electric mixer, mix together the organic cane sugar, unsweetened apple sauce, coconut oil, honey, and vanilla extract.
  5. Whisk in the eggs until well blended.
  6. Add half of the dry ingredients to the wet and stir until combined.
  7. Stir in the remaining half of the dry ingredients and stir again until just combined. Use a spatula to scrape down the sides of the bowl, and stir again, just long enough to incorporate the remaining flour mixture from the sides of the bowl into the batter.
  8. Stir in the grated carrots and the chopped pecans.
  9. Place the cake batter into a well greased 9x13” cake pan, or divide the dough evenly between 2 well greased 9-inch cake rounds.
  10. For the 9x13” cake pan: bake for 30-35 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
  11. For the 9-inch cake rounds: bake for 27-32 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
  12. Cool completely before frosting.
  13. To make the Fluffy Vanilla Frosting:
  14. In the bowl of an electric mixer, mix all of the ingredients on low until just blended.
  15. Use a spatula to scrape down the sides of the bowl, and then whip on medium-high speed for 2-3 minutes (continue to scrape down the sides of the bowl as needed), or until the frosting is light and fluffy.

Recipe Notes from Megan

*If using psyllium husk powder instead of xanthan gum, add the pysllium husk powder to the wet cake ingredients, not the dry.

As much as I love and prefer palm sugar over organic cane sugar, I do NOT recommend using palm sugar as a substitute for the organic cane sugar in this recipe. Using palm sugar will produce a heavier and drier cake.

http://www.allergyfreealaska.com/2014/04/02/moist-carrot-cake-fluffy-vanilla-frosting/

Carrot-Cake-3-Allergy-Free-Alaska

 This recipe is linked to Marvelous Mondays, Make Your Own Monday, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

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Comments

  1. Kari says

    What different oil would you recommend since I’m allergic to coconut! So excited for this recipe since it doesn’t use coconut flour or flakes!

    • Megan says

      Hi Kari, I think olive oil would probably work just fine. Glad this recipe will work for you with the oil change!

  2. says

    Happy Birthday Megan! I hope you have had a lovely day celebrating your birthday with your family and friends!

    The cake is beautiful! We all like carrot cake and would be such a treat to be able to enjoy it again! I like the idea of applesauce versus crushed pineapple. This is a little different in a good way. April also has a plethora of birthdays in our families, this would more than fit the bill nicely.

    Hugs,

    Joanne

    Joanne

    • Megan says

      Thank you so much, Joanne!! I had a great day yesterday! And thank you for the compliments on the cake. ;)
      xo,
      Megan

  3. says

    Megan,

    HAPPY BIRTHDAY! Mine is in 3 weeks; April rocks!

    THANK YOU for the recipes!!! I’ve been discouraged with my few, in-edible tries. DH will SO appreciate your courageous trial-and-error final results; thank you for your tenacity. We’ll let you know our results.

    danielle

  4. Bev says

    I have been gluten free& dairy free for three years. Since I am at retired age and having loved cooking and baking for our family for so many years, changing diet and recipes hs been a challenge. Your site is the first one I have found to have wonderful recipes that turn out superb! I am so grateful for your recipes and have only recently been able to bake bread again as well as wonderful cakes nd muffins that our family and grandchildren enjoy too!, thanks to your baking ideas.

  5. says

    Happy Birthday Beautiful Megan!

    Whoa, I’ve missed vising your blog. Love the new look! I’m going through my emails and slowly catching up on what my blogging peeps have been up to. I hope you had a great birthday. And this cake looks amazing!! I have to tell you…

    I’ve also experimented with a carrot cake in the last two weeks. I saw your recipe and I was like, wow, we love the same cake! I’ve been experimenting with a recipe to make for spring. Spring is here and I love the use of carrots this time of year. We are set to harvest our garden carrots here in a couple of weeks, so I can’t wait to use those in the cake (well, I’ll make cupcakes next time, as the cake I made was way too much and rather rich for my taste). With baking I give myself a few trial runs before I present the final product.

    Our recipes are very similar, but we do use the same ingredients in our everyday cooking/baking after all.

    Something I was interested in doing was making a “cream cheese” frosting using cashews. I remember my Gramie’s carrot cake slathered with thick sweet cream cheese frosting. The dairy free version turned out rather well I have to say. But I LOVE your frosting recipe too. It looks so pretty and white.

    Well it’s great to be back and catching up with everyone.

    Hugs to you, Megan.

    P.S. I have a picture of my carrot cake on FB if you’re interested in checking it out. :-)

  6. Becky Bowen says

    My family loves this! They couldn’t tell it’s gluten free. :D the only issue I had was it was very sticky, a little too much for my kids’ taste so I figure that I will just keep it in the oven a little longer next time.

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