Moist & Flavorful Carrot Cake (Gluten-Free & Dairy-Free)
Indulge in this incredibly moist and flavorful carrot cake that's not only gluten-free and dairy-free but also lower in sugar and fat compared to traditional recipes. Packed with nutritious carrots, sweet raisins, and crunchy walnuts, this cake is a delightful treat for everyone. You can easily make it vegan by substituting the eggs with an egg replacer of your choice. For an extra touch, try drizzling a warm cinnamon-pineapple glaze over the finished cake or serving it with a dusting of icing sugar. This recipe is perfect for those looking to enjoy a healthier dessert without sacrificing taste. To create a stunning two-tiered cake, simply double the ingredients!
N/A
Servings
178
Calories
16
Ingredients
Ingredients
granulated sugar
3/4 cup
canola oil
1/4 cup
applesauce
1/2 cup
large egg
1 (or an egg replacer for vegan option)
large egg white
1 (or an egg replacer for vegan option)
vanilla extract
3/4 teaspoon
gluten-free flour mix
3/4 cup
tapioca flour
1/2 cup
xanthan gum
1 teaspoon (omit if included in flour mix)
ground cinnamon
1 1/2 teaspoons
baking soda
1 teaspoon
salt
1/2 teaspoon
raisins
3/4 cup
chopped walnuts
3/4 cup (toasting optional)
grated carrots
2 1/4 cups (about 1/2 a pound)
diced fresh pineapple
1/4 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare an 8x8 square baking pan or a 9-inch round cake pan by lightly greasing it.
3
In a large mixing bowl, beat together the granulated sugar, canola oil, applesauce, eggs, and vanilla extract until well-combined.
4
In a separate bowl, whisk together the gluten-free flour mix, tapioca flour, xanthan gum (if using), ground cinnamon, baking soda, and salt.
5
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
6
Fold in the raisins, chopped walnuts, grated carrots, and diced fresh pineapple until evenly distributed throughout the batter.
7
Be careful not to overmix; stop as soon as no dry flour is visible.
8
Pour the batter into the prepared pan, smoothing the top with a spatula.
9
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool completely in the pan on a wire rack before removing.
11
Once cool, feel free to drizzle your favorite icing or glaze on top or sprinkle with icing sugar for added sweetness.
Nutrition Information
6.7
Fat
27.8
Carbs
3.3
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this carrot cake gluten-free?
Yes, this recipe is specifically designed to be gluten-free using a gluten-free flour mix and tapioca flour.
Is this carrot cake dairy-free?
Yes, this recipe does not contain any dairy products, making it suitable for those on a dairy-free diet.
How can I make this carrot cake vegan?
You can easily make this cake vegan by substituting the large egg and the large egg white with an egg replacer of your choice.
What oven temperature is required for baking?
The oven should be preheated to 350%F (175%C).
What size pan should I use for this recipe?
You can use either an 8x8 square baking pan or a 9-inch round cake pan.
How do I prepare the baking pan?
Prepare the pan by lightly greasing it before pouring in the batter.
What are the main wet ingredients to beat together?
Beat together the granulated sugar, canola oil, applesauce, eggs, and vanilla extract until well-combined.
What dry ingredients are needed?
The dry ingredients include gluten-free flour mix, tapioca flour, xanthan gum, ground cinnamon, baking soda, and salt.
When should I omit xanthan gum?
You should omit the xanthan gum if it is already included in your gluten-free flour mix.
How should I combine the dry and wet ingredients?
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
What ingredients are folded in at the end?
Fold in the raisins, chopped walnuts, grated carrots, and diced fresh pineapple.
How long should I bake the cake?
Bake the cake for 35 to 45 minutes.
How do I know if the carrot cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
Should I remove the cake from the pan immediately?
No, allow the cake to cool completely in the pan on a wire rack before removing.
Can I add a glaze to this cake?
Yes, you can drizzle a warm cinnamon-pineapple glaze over the finished cake or use your favorite icing.
How can I make a two-tiered version of this cake?
To create a stunning two-tiered cake, simply double all the ingredients in the recipe.
How many calories are in one serving?
Each serving contains approximately 178 calories.
What is the fat content per serving?
There are 6.7 grams of fat per serving.
How much protein is in this carrot cake?
Each serving provides about 3.3 grams of protein.
How many carbohydrates are in a serving?
There are 27.8 grams of carbohydrates per serving.
How many carrots do I need for this recipe?
You will need 2 1/4 cups of grated carrots, which is about half a pound.
Is the pineapple fresh or canned?
The recipe calls for 1/4 cup of diced fresh pineapple.
Do I need to toast the walnuts?
Toasting the 3/4 cup of chopped walnuts is optional.
What role does applesauce play in this recipe?
Applesauce is used to help keep the cake moist while keeping the fat content lower than traditional recipes.
What type of oil is recommended?
The recipe uses 1/4 cup of canola oil.
Is this recipe considered low sugar?
Yes, it is formulated to be lower in sugar and fat compared to traditional carrot cake recipes.
What tags are associated with this recipe?
Tags include carrot cake, gluten-free, dairy-free, healthy dessert, low sugar, quick breads, vegan option, and nutritious dessert.
How much cinnamon is used?
The recipe calls for 1 1/2 teaspoons of ground cinnamon.
Can I use icing sugar for decoration?
Yes, you can serve the cake with a dusting of icing sugar for an extra touch of sweetness.
What should I be careful of when mixing the batter?
Be careful not to overmix; stop as soon as no dry flour is visible to ensure the cake remains moist.