Time for a confession: I am an unwavering carrot cake fanatic! If I had to choose one cake, it would be carrot cake every day, all day long.
I could never resist the unbelievably moist, spiced-carrot layers, crunch of the pecan pieces, and the rich, tangy cream cheese frosting. It’s beyond flavorful and honestly the best. I would make it weekly, especially since it magically disappears from the fridge. :) Yes, this is truly a magic cake!
If it’s my birthday, chances are this is the cake we will be enjoying. Well…carrot cake or pumpkin roll. Their my all-time favorites!
If you’re one of those people who doesn’t want to see any raisins, nuts, or carrot chunks in your cake slice, then we are opposites! I love knowing and tasting exactly what I am eating in each bite. I like to think of it as rustic.
Though I am sure this recipe would work just fine if you processed the chunky pieces to a finer consistency that would integrate more seamlessly into the batter. If you try it, let me know how it goes.
Either way, if you want to make something memorable for your Easter gathering, this is the one!
THE BEST GLUTEN-FREE, DAIRY-FREE CARROT CAKE
Ingredients
For Cake:
- 2 cups gluten-free all purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 tsp vanilla extract
- 4 large eggs
- 3 cups carrots, peeled and grated
- 1 cup pecans, chopped
- 1/2 cup raisins
- Additional pecans for garnish (optional)
For Frosting:
- 1 (8-oz) vegan cream cheese, room temperature (like Tofutti)
- 1 1/4 cup powdered sugar
- 1/3 cup coconut cream
Directions
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of two 9x2 inch cake pans with parchment paper then grease.
- In medium bowl, mix flour, baking soda, salt and cinnamon.
- In stand mixing bowl on low, whisk oil, sugars and vanilla then add eggs, one at a time, until well combined.
- On medium low speed, slowly add in dry ingredients until well blended.
- Stir in carrots, nuts and raisins with rubber spatula.
- Divide the batter between greased cake pans and make 35-50 minutes or until a toothpick inserted into center of cake comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to cooling racks. Remember to remove the parchment from the bottom of each cake.
- In the meantime, make the frosting. In stand mixing bowl on medium, beat cream cheese until smooth.
- Slowly add powdered sugar until mixture becomes fluffy.
- Pour in cream and beat until well combined. Cover and chill in fridge until cakes are completely cooled.
- When ready to put together the cake, frost the top of one cake and place the second cake on top before frosting the second’s top. Garnish with pecans if you would like. Enjoy!
