Carrot Cake

This carrot cake recipe is from the August/September issue of Living Without, an allergen-free cooking magazine. We used a different frosting recipe, though, which you can find lower down this post.

I’ve had carrot cake before that was gluten-free and vegan, and it was good. I’ve found that allergen-free desserts I make myself are almost always 100 percent better than ones I buy in the store or even a restaurant. This cake was absolutely delicious, and my sister and I are planning to make it for my mom’s birthday in September.


4 tablespoons flax meal mixed with 12 tablespoons warm water. (Let mixture sit for at least 7 minutes in order to thicken) (or 4 eggs if you eat eggs)

3/4 cup canola oil

2 cups sugar

2 1/2 cups gluten-free flour blend

  • 2 cups brown rice flour, 3/4 cup potato starch, 1/4 cup tapioca starch (makes 3 cups)

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon xanthan gum

2 cups grated carrots

1 (14-ounce) can crushed pineapple, drained with 1/2 cup juice reserved


1. Grease two 7 or 8-inch round cake pans and dust with gluten-free flour. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, beat the flax gel, oil and sugar at medium-high speed for 3 minutes.

3. In another bowl, sift together the flour blend, baking powder, baking soda, cinnamon, salt and xanthan gum.

4. Add the dry ingredients to the wet and mix on medium-low speed until just blended. Add grated carrots, pineapple and reserved pineapple juice. Mix until blended.

5. Divide the batter evenly between the two prepared pans. Place pans in preheated oven and bake for approximately 50 minutes to 1 hour. Cake is done when an inserted toothpick comes out clean. Let cake cool in the pan for 20 minutes. Then turn cake out of pans to cool completely before frosting.

The frosting is from cookbook Vegan Cupcakes Take Over the World, and it’s a vegan cream cheese frosting (very good!). My older sister owns the cookbook, and we’ve made successful and delicious desserts from it before.


1/4 cup vegan cream cheese (Tofutti)

1/4 cup vegan margarine, softened

2 cups confectioners’ sugar

1 teaspoon vanilla


1. Cream together the cream cheese and margarine until combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches, until creamy and smooth. Then add and mix in the vanilla.

2. Keep tightly covered and refrigerated until use. When ready, frost your cooled cake and enjoy!



Tags: , , , , , , ,

Categories: Dessert


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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One Comment on “Carrot Cake”

  1. 08/19/2011 at 2:37 pm #

    Thanks for this recipe. Looks good. I’ve saved it to my ” recipes to try” folder

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