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    You are in: Home / Dairy-free / Carrot Cake (Gluten-Free, Casein/Dairy-Free) Recipe
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    Carrot Cake (Gluten-Free, Casein/Dairy-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Laurie150's Note:

    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.

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    Ingredients:

    Serves: 9

    Yield:

    large p ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
    3. 3
      In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
    4. 4
      In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
    5. 5
      Add the dry ingredients to the wet ingredients.
    6. 6
      Stir in raisins and walnuts.
    7. 7
      Fold in the carrots and pineapple.
    8. 8
      Mix well, but don't over mix.
    9. 9
      Bake for 35 to 45 minutes, or until a toothpick comes out clean.
    10. 10
      Allow the cake to cool completely in the pans set over a wire rack.

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    Ratings & Reviews:

    • on June 19, 2013

      55

      Delist!,, will definitely make again & again. Found xanth... But it was way expensive and made from bacteria. Substituted guar gum way cheaper. Didn't,t add raisins seemed like too much stuff. Used fresh pineapple. Was fantastic and gone in a few hours. Thanks, Jesse

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2010

      45

      I made these into cupcakes/muffins. My child loved them. Infact, cried for them! I thought they were a little sticky. I didnt use walnuts or raisins. I wanted him to see if he could just do the carrot texture. GREAT MUFFINS!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2009

      45

      4 1/2 stars. DH said he likes this better than muffins I have been making for breakfast. I dont really like carrot cake but he doesnt comment much so I uped it from 4 to 4 1/2 stars. I actually used grated sweet potato in replacement of the carrots and added a bit more sugar than called for. I used raw cane sugar for the granulated sugar, egg replacer (it didnt rise maybe this is why or it needs baking powder Im not sure) and double the amount of non-alcoholic vanilla extract. I used Gluten-Free All-Purpose Flour Mix #1 for the flour and omitted the raisins and walnuts. I also used canned pineapple instead of fresh just because it was easier. A half batch was our breakfast with orange juice for 2 adults and a toddler. I would make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Carrot Cake (Gluten-Free, Casein/Dairy-Free)

    Serving Size: 1 (92 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 202.2
     
    Calories from Fat 99
    49%
    Total Fat 11.0 g
    17%
    Saturated Fat 1.0 g
    5%
    Cholesterol 20.6 mg
    6%
    Sodium 309.5 mg
    12%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 18.9 g
    75%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    gluten-free flour

    tapioca flour

    xanthan gum

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