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!
Preheat oven to 350 degrees F. Grease and flour a 9 x 9” pan or two round 6” cake pans.
Mix flour, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.
Grate or process your carrots until fine. Measure and be sure you have ¾ cup carrots after processing. Set aside.
In a large bowl, whisk together the yogurt and egg.
Mix in sugar, applesauce and vanilla until smoothe.
Add dry ingredients to wet mixture and mix until well combined.
Fold in carrots until evenly mixed.
Pour into your prepared cake pans and 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 minutes.
After 5 minutes remove and cool on a wire rack.
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
To Store/Freeze
To keep the carrot cake fresh, store it in a container. For best results refrigerator for up to a week, or in the freezer for up to 1 month.
To Freeze Carrot Cake
Transfer frosted cake to the freezer, uncovered. 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.
Ingredient Substitutions
You can use regular all-purpose flour and regular yogurt if you are not concerned about dietary restrictions!