This carrot cake is so moist and light, you won’t believe it’s gluten free. My ‘gluten eating’ guests are always surprised to learn this delicious and yummy carrot cake is gluten and dairy free. It is pretty easy to make too!
Carrot Cake - Gluten and Dairy Free
Ingredients
- 1 cup grated carrots, packed, about 2 medium carrots
- 1 cup brown rice flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 1/2 cup olive oil
- 3/4 cup sugar
- 2 eggs
- 1 egg white
- 1/3 cup apple juice
- 1/2 tsp vanilla
- icing (optional)
Directions
- Preheat the oven to 350f.
- Grease a 9” round cake pan.
- Grate the carrots and set aside.
- In a small bowl, combine the brown rice flour, baking powder, baking soda, salt, cinnamon and xanthan gum.
- In a large bowl, whisk the oil with the sugar until well combined.
- Add the eggs and egg white and beat with a mixer for about 2 minutes until it becomes lighter and thicker.
- Add the rice flour mixture, grated carrots, vanilla and apple juice to the egg mixture and beat well with a mixer, until the batter thickens, about 2-3 minutes.
- Pour into the prepared cake pan.
- Bake for 30-40 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the pan for about 30 minutes and then remove to cooling rack.
- Ice the cake with your favourite icing. (Optional)
- Recipe Notes
- I grate the carrots using the small sized grating blade in my food processor. It’s a time saver.
- While the cake is nice as-is, I prefer it with icing. I use a premade, in the can, dairy and gluten free vanilla icing. For those who can eat dairy, a cream cheese icing would be very tasty.
Yummy Gluten Free 