Carrot Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Carrot Cake

©Jessica Caracciolo

Ingredients:

  • 1 1/2 cups, gluten free all purpose flour
  • 1 cup white or brown rice flour
  • 1 1/2  cups grated organic carrots (about 6)
  • 1/2  teaspoon cream of tarter
  • 1 1/2  teaspoons baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 1/4  cup packed light brown sugar
  • 3 large eggs (or egg replacer)
  • 3/4 cup allergy friendly yogurt or 3/4 cup carrot puree or 3/4 cup unsweetened applesauce
  • 1/2 cup oil

Directions:

  • Preheat oven 350 degrees
  • Prep: Wash and peel 6 carrots and then grate them. We peeled them and then put them into a food processer for a short period of time until they were finely minced. Put them aside to use in your dry ingredients.
  • Combine wet ingredients in a large bowl; in a separate bowl combine dry ingredients. Then, combine the wet and dry ingredients together whisking or blending until smooth.
  • Distribute to a: cake, bunt, loaf or cupcake pan accordingly. Bake for approximately 12 minutes, checking often- until a knife or toothpick inserted in the middle comes out clean.

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
  • In place of the baking soda and cream of tarter you can sub 2 teaspoons of baking powder.
  • In place of the unsweetened applesauce you can use any puree’d fruit so long as it is 1/2 cup and you think it will taste good in a very warm, autumn-like recipe. Or you can likely use some kind of unsweetened unflavored yogurt (1/2 cup). The idea is to give it moisture without adding more oil.
  • As far as the spices go – this is what I would do but if you like some spices listed above more than others than you are welcome to play around with the measurements and quantity of each one. – So long as all of the spices you use are equal in teaspoons as above. I cannot guarantee the spice blend will taste good though if you deviate from the recipe.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.