Best Ever Gluten and Dairy Free Carrot Cake

I know right … that’s a big promise to live up to … I mean the THE best ever? Are you kidding me? No. No, I’m not. This is by far THE BEST EVER dairy free and gluten free carrot cake that you will ever taste. It’s an incredible combination of moist, crumbly, melt in your mouth cake with that BAM of sweetness in the dairy free cream cheese icing. That’s right … I said DAIRY FREE! This cake is by far my favourite cake of all time. And let me tell you, I’ve tasted A LOT of gluten free cakes. Cake is my thing. I will take this delicious carrot cake over pretty much every other cake on the planet. Take note Honey, this is my favourite! (My birthday is coming up … hehehe) This is also a favourite of Ollie and Charlotte’s as well. They would even choose this cake over chocolate fudge cake … if that doesn’t say it all then I don’t know what would! You can also switch it up and alternate baking times to make yummy gluten free, dairy free cupcakes! But, don’t take my word on all this deliciousness … make it today and let me know how much you love it!

Best Ever Gluten & Dairy Free Carrot Cake

Preheat oven to 350 F.

Line two 9″ cake pans (or one 9 x 13″) with parchment paper.

In the bowl of your mixer cream the following and set aside:
1/2 cup white sugar
1 cup brown sugar, packed
1 cup canola oil
3 eggs

In a separate bowl mix and set aside:
2 cups Jenny’s All Purpose Flour* + 1 tsp xanthan gum
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp all spice
1 tbsp cinnamon

Shred 3 cups carrots. I like to use my food processor for this. It’s simple and quick to use.

Next, using your mixer add the flour mixture to your wet ingredients. Alternate with 1/2 cup coconut milk (+ 1/2 tbsp vinegar). (or your favourite dairy free milk).

Add in 1 tbsp vanilla extract. Be careful to not over mix.

Fold in 1 cup raisins and shredded carrots.

Pour batter into pans and bake at 350 F for 20 minutes. Then reduce your oven heat to 325 F and bake another 5 minutes. Remove cakes from oven and cool for 10 minutes before removing from pans.

While your cake is baking you can make your frosting.
Cream together 3 tbsp Earth Balance Soy Free Spread

Earth Balance Soy Free Buttery Sticks, 16 Ounce — 18 per case. by Earth Balance (Misc.)


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 and 1 package Daiya Cream Cheese Style Spread using your hand mixer.

Add in 2 cups confectioners sugar slowly,  1/2 tsp vanilla extract and 1/2 tsp Wilton butter extract.
Once your cakes are completely cooled you can frost them. Sprinkle 1 cup chopped walnuts over your cake.

Note: You can also make these into delicious cupcakes. This recipe will make approximately 20 large cupcakes. Alter your baking to 18 minutes at 350 F.

Now sit down and enjoy, but try not to eat the whole cake!

Sending you loads of gluten free love,

Jenny

 

* Jenny’s All Purpose Gluten Free Flour

1 cup tapioca starch

1 cup brown rice flour

1/2 cup sorghum flour

Best Ever Gluten and Dairy Free Carrot Cake
 
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Delicious Gluten and Dairy Free carrot cake. Impeccably moist with a perfect amount of sweetness.
Jenny Beaulieu:
Recipe type: Dessert

Ingredients
  • Cake:
  • ½ cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup canola oil
  • 3 eggs
  • 2 cups Jenny’s All Purpose Flour + 1 tsp xanthan gum
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp all spice
  • 1 tbsp cinnamon
  • ½ cup coconut milk (or your favourite dairy free milk) + ½ tbsp vinegar
  • 1 tbsp vanilla extract
  • 3 cups shredded carrots
  • 1 cup raisins
  • Frosting:
  • 1 package Daiya Cream Cheese Style Spread
  • 3 tbsp Earth Balance Soy Free Spread
  • 2 cups confectioners sugar
  • ½ tsp vanilla extract
  • ½ tsp wilton butter extract
  • 1 cup walnuts chopped

Instructions
  1. Preheat oven to 350 F.
  2. Line two 9 inch cake pans or one 9 x 13 cake pan with parchment paper.
  3. In the bowl of your mixer cream the sugar, oil, eggs. Set aside.
  4. In a separate bowl mix Jenny’s All Purpose Flour, baking powder, baking soda, salt, cinnamon, and all spice. Set aside.
  5. Shred your carrots. (I like to use my food processor for this – it’s easy and quick!)
  6. Using your mixer, slowly mix in your flour mixture with your wet ingredients. Alternating with the coconut milk. Mix until fully combined but be sure to not over mix.
  7. Fold in your raisins and shredded carrots.
  8. Pour batter into your pans and bake at 350 F for 20 minutes. Reduced temperature to 325 F and bake another 5 minutes. Remove cakes from the oven and cool for 10 minutes before removing from pans.
  9. While your cake is baking you can make your frosting.
  10. Cream together your Earth Balance Soy Free Spread and Daiya Cream Cheese Style Spread using your hand mixer. Add in the confectioners sugar slowly and vanilla extract.
  11. Once your cakes are completely cooled you can frost them. Sprinkle chopped walnuts over your cake.
  12. Note: You can also make these into delicious cupcakes. This recipe will make approximately 20 large cupcakes. Alter your baking to 18 minutes at 350 F.

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A Little of This and a Little of That …

I’ve survived the Christmas season. Why is it that we make Christmas cray cray crazy? Seriously … why?

This year I tried really hard to make the whole Christmas experience magical and less crazy for our kids. In case you’ve forgotten, I already live that most ridiculous lifestyle … I’ve got four kids, and a husband who’s away half the month for work. Yes, coffee is my fuel most days. I survive on it. I used to be one of those people who only enjoyed coffee occasionally and never past 3 pm. If I drank it too late, I could most definitely count on being awake until the wee hours of the morning. Now, coffee is in my blood stream for most of the day and into the evening. When I do manage to hit the pillow at the end of the day, I am utterly exhausted. So, sure, I’ll have another cup. Anyway, I digress, back to the Christmas season talk….

So, hubby was away for work most of the Christmas break. He’s got the most glamorous lifestyle. He’s a commercial pilot and pretty much everyone I meet says … “oh you’re so lucky to be married to a pilot” and my all-time favourite stranger comment is “oh you must travel ALOT and get great deals!”  Ok, let’s just take a moment and think about those two statements. Yup, I’m lucky, blessed, fortunate … whatever you want to call it … to be married to my hubby, but not because he’s a pilot. I’m all those things because he’s an all around amazing guy (I could go on an on about him, but ya didn’t come here to hear all that sappy stuff!). Seriously people, give your head a shake. He’s a pilot … it’s his work. He flies you to your most amazing beach getaway and then turns right back around and comes back. He doesn’t stay and if he does, he stays in a hotel room, sleeps, eats, tries to recover from the 3+ time zones he’s been through in a day, all so he can get up and do it again. Oh yes, and let’s not forget to mention that he misses most holidays, if not all of them, because he’s busy working. And as for the second comment … We have four kids, hubby works full time and I also have a real job, so finding time to travel is unheard of.  Sorry, once I again I digress. Anyway, back to Christmas talk. Hubby worked. Santa had to make an early pit stop on the 22nd … the kids wrote a lovely letter at the beginnning of December explaining the situation and Santa once again came through with an early Christmas. Oh yeah, let’s not forget to mention he was gone over New Years as well. So, making our Christmas season less crazy was my ultimate goal. What I really try hard to teach my kids is that Christmas, and most other holidays, isn’t about gifts, it’s about being together with those you love. I think this year we did a great job of doing that. We spent our early Christmas together and then enjoyed extended family homes on the actual Christmas day. Christmas was lovely, but I’m glad to get back into routine. O and C thrive on routine. And really, so do the twins. Now that they are back to school and our routine is back, things are going a lot more smoothly. Christmas was as mellow as we could make it, and that made me happy.

Our kids keep us cray-cray most of the year. When strangers ask me if I have kids I just want to scream …. CAN’T YOU TELL FROM THE BLACK CIRCLES UNDER MY EYES! I can most definitely say having twins is one of the hardest, most exciting, fun (and mostly crazy) experiences of my life. You can’t even imagine my life … it would be easier if you just came to help out. You know, witness it first hand. Seriously, message me … I need all the help I can get! The next time you see a twin mom out and about, bite you tongue and resist saying all those comments that pop into your brain … I can guarantee they’re probably ridiculous (I’ll let you know in a different blog post all the stupid things strangers have said to me), she’s heard them before and she most certainly doesn’t have time to have idle chit chat with a stranger … instead buy her a coffee. That’s what she needs the most. Coffee ….

So, until next time ….

Sending you lots of gluten free love with a side of twin love,

Jenny

 

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