Go Back
+ servings

Carrot Cake

No dye necessary - all the color is from fresh produce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, gluten-free carrot cake, gluten-free carrot cake recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CARROT CAKE ::

  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup white rice flour
  • 2 tsp aluminum free baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp sea salt
  • 1 TB ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 lb carrots shredded (I used the shred disk on my food processor, but a hand shredder works too!)
  • 4 flax eggs Or other egg replacement. To make 4 flax eggs whisk 1/4 cup flaxseed mealwith 3/4 cup water and put in the fridge for about 10 minutes or so - I make the flax eggs before I start anything so that by the time I am done putting the dry ingredients together etc, they are ready to use! If you can tolerate eggs 3-4 eggs should work instead!
  • 1 cup organic cane sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup avocado oil Olive oil would work if that is what you have. Coconut oil might give too much coconut flavor to the cake just fyi.
  • 2 TB apple cider vinegar don't leave this out! It reacts with the baking powder and soda to help with the rise since there are no eggs! You won't taste it - I promise!

CREAM CHEESE FROSTING ::

  • 1 cup softened butter
  • 1 cup softened cream cheese
  • 2 tsp vanilla extract
  • 1 ½ cups organic cane POWDERED sugar I did end up making another half batch of the frosting so that I could make the decorations on top - you can get away with the one batch if you don't like a lot of frosting on your cake.

Instructions

  • In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, and spices together.
  • In a separate bowl (or in your food processor like I did!) blend together the flax eggs, sugar, maple syrup, avocado oil, and apple cider vinegar for about 30 seconds to a minute until frothy.
  • Add the wet ingredients and carrot shreds to the bowl of dry ingredients and fold together to combine.
  • Bake in 9 inch cake pans at 350 degrees for 25-30 minutes, transfer to a cooling rack for about 10 minutes, and then remove from the pans to completely cool before frosting.
  • To make the cream cheese frosting, put all of the frosting ingredients in a medium mixing bowl, and beat with hand beaters until smooth.