Carrot Cake Gluten Free Casein Dairy Free Recipe

Indulge in this incredibly moist and delicious gluten-free, casein-free carrot cake, surprisingly lower in sugar and fat than traditional recipes! Perfect for those with dietary restrictions or simply seeking a healthier treat. Easily adaptable to vegan diets with an egg replacer. Imagine the delightful flavors: warm spices, sweet carrots, and a hint of pineapple. Top it with your favorite frosting, a light dusting of powdered sugar, or elevate it further with our suggested warm pineapple-cinnamon glaze. Double the recipe for a stunning two-tiered masterpiece! #glutenfree #dairyfree #caseinfree #carrotcake #vegan #lowsugar #healthydessert #baking

Prep Time 30 mins
Cook Time 65 mins
Calories 202.3 kcal
Protein 5g
Rating 4.6 (5 Reviews)
Carrot Cake Gluten Free Casein Dairy Free 29

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Gluten Free Casein Dairy Free

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How to Make Carrot Cake Gluten Free Casein Dairy Free

  1. Preheat oven to 350°F (175°C). Grease and flour (or use parchment paper) a 9x13 inch baking pan.
  2. In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, cream together the oil and sugar until light and fluffy. Beat in the eggs (or egg replacer) one at a time, then stir in the vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the grated carrots, pineapple, raisins, and walnuts.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before frosting or glazing.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

75g

Fat

5g

Carbs

8g