Gluten, Dairy, and Soy Free Carrot Cake with Buttercream Frosting

You know... I used to believe that I didn't like carrot cake. As it turns out, I do like carrot cake! But, I confess to leaving out the nuts. Cake is delicious! And in their own way, pecans {or walnuts} are also great. But not together in a pan. No, no, no.

So--if you also love carrot cake, but you're shaking you head at my last statement, feel free to add in half a cup of chopped up pecans, so this cake is perfect for you. 

Either way, it'll be perfect. Moist and fluffy, and oh-so-tasty.

You'll Need:
2 Cups Gluten Free AP Flour {I used Bob's Red Mill}
1 Cup Sugar
1/2 Cup Brown Sugar
2 tsp. Cinnamon
1 tsp. Nutmeg {freshly grated is my favorite}
2 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Salt
1/2 Cup Raisins
3 Eggs {vegan option: use egg replacer, plus an extra dollop of applesauce--about 2 Tbsp.}
2 1/2 Cups Shredded Carrot
1/2 Cup Applesauce
1/2 Cup Grapeseed Oil

To Make:
Grease a 9x13 baking dish, and set aside. {I use palm shortening for this step}
In a large bowl, combine the the flour, both sugars, cinnamon, nutmeg, baking soda, xanthan gum, and salt. Stir to mix, and then add raisins, stirring once more. Set aside.
In another, smaller bowl, lightly beat the eggs, and then mix in shredded carrot, applesauce and oil. Stir.
Add the wet ingredients to your flour mixture, and then stir thoroughly.
Pour the batter into your prepared baking dish, and then bake at 350 degrees for about 30 minutes, or until the center is set, and the cake is golden.
Remove from the oven, and serve warm as-is, or, allow to cool completely and then frost with buttercream {see below}, as I did. 

This is my go-to frosting recipe. {The original post can be seen here.} The recipe will make the perfect amount to top your cake.

You'll Need:

1/2 Cup Earth Balance {at room temperature*}
3 1/2 Cups Powdered Sugar {reduce to about 3 Cups for frosting a cake}
1 1/2 tsp. Vanilla Extract
2 Tbsp. Almond Milk

To Make:

Whip the Earth Balance until it is smooth and begins to fluff a bit.
Slowly add the powdered sugar to Earth Balance, mixing well.
Add the vanilla and almond milk.
Whip the mixture for several minutes until it is smooth and fluffy.

*I've learned, by making this frosting again and again, that I don't have to bring the Earth Balance to room temperature. I measure out 1/2 cup, add it to my mixing bowl, and then let it rest for just a minute or two. Beating it some with the electric mixer before adding any powdered sugar is all you need to set yourself in the right direction.

I've shared this recipe on... Melt-in-your-Mouth Monday, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Tuesday Time Out, Totally Tasty Tuesdays, Allergy Free Wednesday, Made from Scratch Monday


  1. Your baby looks like my teenagers LOL. All weekend long they had their fingers in everything...just tasting ☺ My mother-in-law loves carrot cake. I'm going to try your recipe and see if she realizes that it is any different than her 'traditional' carrot cake. Thanks for sharing this week in our recipe hop!


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