Gluten and Dairy Free Carrot Cake with Cream Cheese Frosting

Gluten and Dairy Free Carrot Cake with Cream Cheese Frosting

I come from a family of chocoholics. Dessert usually involves some sort of chocolate concoction or confection drizzled with chocolate sauce. However, this carrot cake with cream cheese frosting rivals any chocolate bar you could send my way. Gluten free cakes can tend to be dry, but this cake is surprisingly moist and the perfect treat for Spring. It has carrots and apples in the recipe, so that counts for something right?

Gluten and Dairy Free Carrot Cake
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla
1 1/2 tsp cinnamon
dash nutmeg
2 cups gluten free flour (millet, sorghum, brown rice)
1 cup finely chopped apples
3 cups grated carrots

Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix eggs, oil, and applesauce. Mix dry ingredients together and add them to the wet ingredient mixture. Fold in the grated carrots and chopped apples. Pour into greased pan and back 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting
2 Tbsp Earth Balance Vegan Shortening Sticks
4 oz. Tofutti Imitation Cream Cheese (no butterfat version)
1 tsp Mc Cormick’s Pure Vanilla Extract
2 cups C & H Powdered Sugar
1-2 Tbsp Silk Vanilla flavored Almond Milk
1 1/2 tsp Bob’s Red Mill Organic High Fiber Coconut Flour
Baker’s Angel Flake Sweetened Coconut for garnish

In a blender, combine the Earth Balance shortening and Tofutti Cream
Cheese. Blend at medium-high speed until creamy. Gradually add the
powdered sugar and coconut flour. Add in vanilla extract and almond
milk, blending until desired consistency is reached. Frost carrot cake and garnish with
sweetened coconut flakes.

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