Carrot Cake with Cream Cheese Frosting (Gluten & Dairy Free)
This gluten-free carrot cake recipe with dairy free cream cheese frosting is inspired by Chef John's Carrot Cake on Allrecipes. I basically took his recipe and swapped out everything that had gluten and dairy.
Equipment
Ingredients
Cake Batter
- 2 cups gluten-free flour
- 2 cups brown sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 4 eggs
- 1 cup vegan butter, melted
- 2 1/2 cups shredded carrots
- 1 teaspoon vanilla
Cream Cheese Frosting
- 400 g dairy free cream cheese (two packages of Violife)
- 1/2 cup vegan butter
- 1 tablespoon vanilla
- 5 cups icing sugar
Instructions
- Preheat your oven to 350°F.
- Combine all of the dry ingredients in stand mixer or large bowl.
- Once all your dry ingredients are mixed thoroughly, add all of your wet ingredients (other than carrots) to the stand mixer bowl. Beat on medium speed until there are no lumps remaining and everything is mixed together.
- If using fresh carrots, shred them using a cheese grater or a food processor.
- Add in your shredded carrots and mix thoroughly.
- Grease your glass baking dish with vegan butter or coconut oil (or use parchment paper).
- Using a spatula, scrape all batter into your greased 10.4 x 14.5” baking dish.
- Bake for roughly 35 minutes or until the toothpick test comes out clean.
- Let your carrot cake cool completely on a wire rack.
- Cream together your room temperature cream cheese, vegan butter and vanilla extract.
- Slowly add icing sugar 1 cup at a time while beating.
- Store your frosting in the fridge until your cake has completely cooled and is ready for frosting.
- Apply your frosting to the cake and return to the fridge until ready to serve.
Video
Nutrition
Calories: 547kcalCarbohydrates: 84gProtein: 3.3gFat: 23.1gSaturated Fat: 9.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 46.5mgSodium: 526mgPotassium: 112.7mgFiber: 2.7gSugar: 64g
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