It’s time for a delicious treat that will surely please the Easter Bunny this year – gluten-free dairy-free carrot cake! This recipe utilizes store bought gluten-free flour from King Arthur, but if you are so inclined you can substitute others or mix it yourself at home. The rest of the recipe calls for other items that, if store bought, might contain gluten, so read labels carefully and check ingredients with your Nima if you suspect the possibility of cross contamination. As we went through the recipe, you’ll see that’s exactly what we did!
Gluten-free Dairy-free Carrot Cake
- 2 cups carrot, shredded
- 2 cups King Arthur Gluten-Free All Purpose Flour
- 4 eggs
- 2 cups sugar
- ¾ cup oil
- 1 8oz can pineapple
- 1 cup freshly shredded coconut
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp ginger
- ½ tsp allspice
- 2 tsp vanilla
Additional ingredients: 1 cup raisins (optional) or 1 cup walnuts or pecans (optional)
- First, shred the carrots and set them aside. Next, sift the flour and all the spices except the vanilla into a bowl thoroughly. Here, just to alleviate any concern of cross contamination or any spice containing gluten we might be unaware of, we tested the mixture with Nima. Remember to follow these helpful tips when testing dry or powdery foods like flour with your Nima.
- Next beat together the sugar and oil by hand or in a mixer for 2-3 minutes. Add eggs to this mixture one at a time until they are well incorporated, and then beat another full 2 minutes once thoroughly mixed.
- Now add the flour and spice mix, a bit at a time, until it’s well mixed. At that point add the carrots and the vanilla.
- Finally, add the pineapple, shredded coconut and any nuts or raisins. Here, we bought packaged walnuts and realized afterwards that the label said they were packaged in a facility that contained wheat. Thus, it was important to test a sample with our Nima, and thankfully we got all smiles!
- Once the full batter mixture is well incorporated, pour it into two greased 9-inch cake pans, or one large bundt pan (more on that in a moment). Bake in the oven at 350 degrees for 30-35 minutes for the individual pans, or 45-50 minutes for the bundt pan. Either way, a knife or long toothpick should come out clean when inserted into the cake. Make sure your utensil has been thoroughly washed before testing!
In this case, we made a bundt cake for a specific reason. You’ll note that in addition to being gluten-free, this recipe is dairy free as well! (In fact, if you used an egg substitute it would be vegan, though we haven’t tried that.) We decided to bake this cake for our office gathering, and some of the Nima team also avoid dairy. So, while carrot cake might typically have a creamy dairy-based frosting, we decided to go with a glaze-style frosting, and that really does work better with the bundt cake. It’s important to leave your cake to cool to at least room temperature, or even chill it for a bit in the refrigerator, before applying the frosting.
For the glaze, we used 3 cups of confectioners sugar, 2 tablespoons of water, 1 softened tablespoon of dairy-free butter substitute, and 1 tsp vanilla. Again, we were careful with our powdered sugar, which the package said was simply sugar and cornstarch. Other brands may differ, so you should always test with your Nima. We did!
Mix the ingredients through in a bowl until it’s a nice thickness, adding a bit more sugar or water as you see fit. Then just pour it liberally, it’s delicious!