Gluten-Free Carrot Cake (Dairy-Free)
This gluten-free carrot cake recipe is healthier than your average cake and it's dairy-free! Applesauce & dairy-free yogurt replace oil or butter in this delicious recipe!
Servings: 10 Servings
Cost: $8
Ingredients
- 1 cup all-purpose gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ cup dairy free yogurt
- ½ cup applesauce
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup carrots (finely grated)
Instructions
- Preheat oven to 350 degrees F. Grease and line two 6" round cake pans, or one 9" round cake pan with parchment paper.
- Combine flour, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.
- Grate or process the carrots until fine. Measure and be sure you have ¾ cup carrots after processing. Set aside.
- In a large bowl, whisk the yogurt, applesauce, sugar egg and vanilla together until smooth.
- Add the dry ingredients to wet mixture and mix until well combined.
- Fold in carrots until evenly distributed throughout the batter.
- Evenly divide the batter between the two prepared cake pans.
- Bake for 35-45 minutes until slightly golden brown and a toothpick inserted in the center comes out clean.
- Let the cake sit in the pans for 5 to 10 minutes.
- After 5 or 10 minutes remove the cakes from the pans and transfer them to a wire rack to cool.
- When cake is cooled, frost with your favorite dairy-free frosting (cream cheese is the best)!
- Chill in the refrigerator until ready to serve!
Notes
Ingredient Substitutions
Freeze for 6 hours, or until the frosting has hardened and won't stick to plastic wrap.
Wrap the entire cake with plastic wrap thoroughly.
Freeze for up to 1 month.
Thaw in the refrigerator overnight. Or, you can freeze the unfrosted cake rounds wrapped in plastic wrap in an airtight container. Thaw slowly in the refrigerator before serving.
- Gluten-free flour. I used an all-purpose gluten-free flour blend and the texture turned out great. You can substitute regular all-purpose flour if you do not need the cake to be gluten-free.
- Granulated sugar. organic cane sugar & white sugar are good choices.
- Dairy-free yogurt. There are many varieties of dairy-free yogurt on the market today, and you can find them at just about any grocery store. If you do not need a dairy-free cake, use regular yogurt. I like using vanilla flavored yogurt.
- Cream Cheese Frosting. If you are like me and think carrot cake must be slathered with cream cheese frosting, follow this recipe (cream cheese frosting) and use dairy-free cream cheese and vegan butter.
Freeze for 6 hours, or until the frosting has hardened and won't stick to plastic wrap.
Wrap the entire cake with plastic wrap thoroughly.
Freeze for up to 1 month.
Thaw in the refrigerator overnight. Or, you can freeze the unfrosted cake rounds wrapped in plastic wrap in an airtight container. Thaw slowly in the refrigerator before serving.
Nutrition
Serving: 1Slice | Calories: 111.7kcal | Carbohydrates: 22.8g | Protein: 2.3g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 21mg | Sodium: 275mg | Potassium: 44mg | Fiber: 1.7g | Sugar: 13.5g | Vitamin A: 1055IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.7mg