Carrot Cake Gluten Free Casein Dairy Free Recipes

CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)

Carrot Cake (Gluten-Free, Casein/Dairy-Free) image

A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.

Provided by Laurie150

Categories Quick Breads

Time 1h5m

Yield 9 large pieces, 9 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup granulated sugar
1/4 cup canola oil
1/2 cup applesauce
1 large egg
1 large egg white
3/4 teaspoon vanilla extract
3/4 cup gluten-free flour, mix (your choice, I've used a few different versions)
1/2 cup tapioca flour
1 teaspoon xanthan gum (omit if in flour mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 raisins
3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
2 1/4 cups grated carrots (about 1/2 a pound)
1/4 cup diced fresh pineapple

Steps:

Preheat the oven to 350 degrees F.
Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients.
Stir in raisins and walnuts.
Fold in the carrots and pineapple.
Mix well, but don't over mix.
Bake for 35 to 45 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely in the pans set over a wire rack.

Nutrition Facts : Calories 202.3, Fat 11.1, SaturatedFat 1.1, Cholesterol 20.7, Sodium 309.5, Carbohydrate 25, Fiber 2, Sugar 19, Protein 3

DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY

Decadent Dairy-Free Carrot Cake Recipe by Tasty image

Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts

Provided by Crystal Hatch

Categories Desserts

Yield 10 servings

Number Of Ingredients 27

Ingredients

4 cups raw cashew
hot water
15 oz full-fat coconut milk, cream from the top of the can
½ cup powdered sugar
1 cup maple syrup
¾ cup coconut oil, melted
3 tablespoons lemon juice
1 tablespoon vanilla extract
½ tablespoon apple cider vinegar
1 pinch salt
3 ½ cups flour, of choice, we used whole wheat
1 cup brown sugar
1 tablespoon baking soda
1 ½ tablespoons baking powder
1 tablespoon cinnamon
2 teaspoons nutmeg
1 pinch salt
3 cups almond milk
¾ cup coconut oil, melted
1 cup unsweetened applesauce
¾ cup maple syrup
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
2 cups carrot, finely grated
1 cup raisin, optional
1 carrot, for garnish
½ cup walnuts, chopped, for garnish

Steps:

In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
Add the grated carrots and raisins and fold them in.
Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
Remove the cashew frosting from the fridge and mix it up well.
Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
Refrigerate until ready to serve.
Enjoy!

Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams

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