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January 17, 2013

Very Simple Gluten Free Carrot Cake

Here is a recipe for a dairy free and gluten-free carrot cake. Being on a gluten-free diet may make birthday's or holidays difficult when cake is involved. Cake for my birthday was the one thing I missed most of all and I had to find someone to make a gluten-free version that was just as good if not better tasting than a normal cake. After searching for a while and learning that most gluten-free cakes sadly weren't dairy free, my mom and I decided to create our own.



This recipe has gone through a lot of changes over the years from both me and my mom. By now it's been perfected to be not to sweet but just right. This carrot cake recipe really does mean a lot to me, it was the first gluten-free cake my mom ever made for me right after I was diagnosed with Celiac and is the same cake I've had every year since. I have to say this is one of the best gluten-free carrot cake recipes I've ever had and will without a doubt be one of the best you've had too.


Now you may or may not know that I started My Paleo Experience by the end of January. But either way You should know when it comes to Paleo, it means no more grains. Well..before going Paleo I decided to make this recipe the one last thing I ate before I could never eat grains again! That just goes to tell you how good this recipe is and how much it means to me. So on that note, I hope you like this gluten and dairy free carrot cake recipe as much as I have over the years. Enjoy!

Ingredients:



Cake Directions:
  1. Preheat oven to 350° F. Grease two 10 inch cake pans.
  2. In a medium bowl, combine grated carrots and brown sugar. Your hands usually work best to make sure it is combined well. Set aside for 60 minutes, then stir in raisins when this is done.
  3. In a separate large bowl, beat the 4 eggs together. Gradually beat in the white sugar, apple sauce and vanilla. Next add the flour, salt and cinnamon, and stir in until it is well absorbed. Finally stir in the carrot mixture. Add the walnuts if desired and the raisins if you forgot. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, or until the cake tests done with a toothpick. Cool for 10 minutes before removing from pan.
  5. When completely cooled, frost the middle layer with cream cheese frosting then cover all around. You can serve it then or put it in the fridge to serve later! Just make sure to cover it up and enjoy!

8 comments:

Anonymous said...

Fantastic recipe!

Taylor Miller said...

Thank you! I have this for my birthday cake each year and it's amazing!

Cindy Gordon said...

This looks GREAT! I just made carrot cake for my husbands birthday! We love carrot cake! Can't wait to try your version! Hope all is well with you!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Thanks for linking back to the Gluten Free Fridays post!

See you at the link up this week!

Cindy from vegetarianmamma.com

Taylor Miller said...

Thanks Cindy, glad you like it! Carrot cake is definitely my favorite type of cake too so I had to make the perfect one for my Bday. I'll be linking up again this Friday! Thanks again!

Intel Xeon Westmere said...

oooh! The photo makes the cake look absolutely delicious! I agree with the high sugar content of regular carrot cakes... Yours would definitely suit my palate!

Taylor Miller said...

Haha, it's gone through 3 years of making so it's pretty much a perfect recipe to me now. I hope you like it if you ever give it a try!

Linda. F. said...

I too would LOVE a good Carrot Cake! Thanks for the recipe!

Taylor Miller said...

You're welcome Linda!

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