I haven’t had a slice of carrot cake since I went gluten free. Since there are only two of us, making large, 9×13 or multi-layer cakes is not practical. I found a really good recipe at my go-to, Kingarthurflour.com.
This recipe uses their gluten free baking mix instead of regular gluten-free flour. I did not use all of the add-ins in the recipe. You certainly can.
- 1 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened applesauce (in place of oil)
- 2 large eggs
- 1/4 cup water
- 2 tablespoons maple syrup (in place of molasses)
- 1/2 teaspoon gluten-free vanilla extract
- 1 1/2 cups peeled and grated carrots (use food processor)
- 1/2 cup raisins
Preheat oven to 350 degrees. Grease an 8×8 square baking pan with cooking spray.
Mix together dry ingredients, except carrots and other add-ins in a large bowl.
Mix wet ingredients together in a glass measuring cup.
Slowly pour wet ingredients into the dry ingredients, whisking to incorporate dry flour.
Stir in carrots, raisins, and any other add-ins.
Scrape batter into prepared baking pan
Bake for 30-40 minutes, or until a cake tester comes out clean and cake is slightly browned
Cool completely before frosting with cream cheese frosting
Cream Cheese Frosting Ingredients:
- 4 oz dairy free cream cheese
- 4 tablespoons dairy free spread, softened
- 1/4 cup confectioners sugar, sifted
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Add cream cheese, spread, vanilla, and salt to the bowl of a stand mixer with paddle attachment.
With the paddle attachment on low speed, beat cream cheese and spread together until creamy and incorporated.
Beat in the sugar and continue to beat until creamy. Add a dash of dairy-free milk if it’s not spreading consistency.
Spread onto your cooled cake.
Refrigerate at least two hours to set.
Slice and enjoy!
- I replaced the oil with unsweetened applesauce. You can use butter, oil or dairy free spread
- I left out the nuts, coconut, and pineapple
- make sure your dairy free spread is softened; I ended up with lumpy frosty, though it still tastes good
- Check the cake after 30 minutes for doneness
- I used baby carrots, but you can use whole carrots
This cake is moist and really good. I would definitely make it again. Please share your results if you make it.