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Tuesday, February 11, 2014
Gluten and Dairy Free Carrot Cake
Go Dairy Free had this great contest where this cake had an honorable mention. I love carrot cake. This is a perfect example of how gluten and dairy free doesn't need to be "flavor" free. I would omit the nuts and would use Daiya cream cheese. I love the way she decorated it!
photo from Fiona Verdon submitted to Go Dairy Free contest
2 cups coconut sugar
4 eggs or egg replacers
1 cup oil (leave out if you prefer it to be more like a snack energy bar)
Extra small decorations I added: a few goji berries, blueberry, pomegranate seed, a few pumpkin seeds
For the carrot cake
Preheat oven to 350ºF. Grease pans and place a circle of parchment paper on the bottom of the pan.
Cream sugar and eggs in a large mixing bowl. Add oil and vanilla. Beat until smooth.
In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Add to the sugar and eggs. Combine well. Add in milk. Stir in carrots, nuts, and raisins. Pour into pans. Bake for 45 minutes or until toothpick comes out clean.
Remove cake layers and let cool completely on wire racks.
For the dairy-free cream cheese icing
Combine margarine and cream cheese, begin whipping on medium. Add the sugar gradually. Add vanilla and whip until icing is smooth and creamy.
Once the cake is completely cool, frost and top as desired.