Dairy-Free and Gluten-Free Carrot Cake

By Tracy

12 Person

110 Minutes

303 Calories

Earthy oat flour gives this cake a healthy, whole-wheat vibe, brightly spiced with cinnamon and ginger, while luscious cream cheese frosting keeps it tasting like a treat. Be sure to grate the carrots on the small holes of a box grater – the ones that measure about 1/8-inch in diameter; they help the cake bake up with a light and springy crumb. If dairy isn't an issue for you or your guests, you can make this with regular cream cheese frosting.

Ingredients

Topping

3 sprigs carrot greens or parsley
1 bunch rainbow carrots
1 Vegan Cream Cheese Frosting

Cake

1/2 cup chopped toasted walnuts or pecans
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 tbsp. tapioca flour
50 g millet flour
1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
1/2 cup sunflower oil
130 g organic granulated sugar
3 large eggs
8 oz. carrots
1 tsp. vegan butter or coconut oil

Method

01

Position a rack in the center of the oven and preheat to 350ºF. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper cut to fit.
02

In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. Place a medium mesh strainer over the bowl and add the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger.
03

Sift the dry ingredients into the wet ingredients, stirring until combined. Stir in the walnuts.
04

Scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted near the center comes out clean, 22-30 minutes. Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving board to cool completely.
05

Spread the cream cheese frosting over the cooled cake. Chill briefly if the frosting is becoming overly soft.
06

Peel the carrots. Lay a carrot on a cutting board and begin peeling long, wide strips from one side. Repeat with the other carrots; you’ll have more carrot ribbons than you need for one cake. (Throw them in a salad!)
07

Use your fingers to curl the ribbons into rounds and stick them into the frosting; the frosting will hold them in place. Sprinkle the cake with finely chopped walnuts and decorate with carrot greens.
08

Chill the cake until firm enough to slice, 30 minutes and up to several hours, then cut into wedges. Let the cake slices stand at room temperature to soften the frosting and serve. Leftover cake keeps well, refrigerated airtight, for up to 4 days.

Related Tags

Dairy-Free and Gluten-Free Carrot Cake

5.0

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 303 Kcal
Prep Time 80 Mins
Cook Time 30 Mins
Total Time 110 Mins

02 Ingredients

Topping

3 sprigs carrot greens or parsley

1 bunch rainbow carrots

1 Vegan Cream Cheese Frosting

Cake

1/2 cup chopped toasted walnuts or pecans

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. fine sea salt

1/2 tsp. baking soda

1 1/2 tsp. baking powder

2 tbsp. tapioca flour

50 g millet flour

1/2 cup gluten-free oat flour

1/2 cup sweet rice flour

1/2 cup sunflower oil

130 g organic granulated sugar

3 large eggs

8 oz. carrots

1 tsp. vegan butter or coconut oil

03 Method

Step 1

Position a rack in the center of the oven and preheat to 350ºF. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper cut to fit.

Step 2

In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. Place a medium mesh strainer over the bowl and add the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger.

Step 3

Sift the dry ingredients into the wet ingredients, stirring until combined. Stir in the walnuts.

Step 4

Scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted near the center comes out clean, 22-30 minutes. Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving board to cool completely.

Step 5

Spread the cream cheese frosting over the cooled cake. Chill briefly if the frosting is becoming overly soft.

Step 6

Peel the carrots. Lay a carrot on a cutting board and begin peeling long, wide strips from one side. Repeat with the other carrots; you’ll have more carrot ribbons than you need for one cake. (Throw them in a salad!)

Step 7

Use your fingers to curl the ribbons into rounds and stick them into the frosting; the frosting will hold them in place. Sprinkle the cake with finely chopped walnuts and decorate with carrot greens.

Step 8

Chill the cake until firm enough to slice, 30 minutes and up to several hours, then cut into wedges. Let the cake slices stand at room temperature to soften the frosting and serve. Leftover cake keeps well, refrigerated airtight, for up to 4 days.

04 Author

Tracy

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