7:22 pm

Allergy-friendly Carrot Cake

If you know me you know I love baking birthday cakes, or any cake for that matter! This time around, I wanted to make a very special birthday cake for my mother-in-law. I had a major dilemma because she is on a very specific eating regime due to food restrictions. Her favorite cake is carrot cake, but can’t eat walnuts, flour, sugar or milk products. That excludes a lot of ingredients in a traditional carrot cake. I decided to substitute some ingredients in my favorite carrot cake, and for the frosting I got creative with some different vegan ingredients. I have to say, this “carrot cake” came out better than expected, not overly sweet and just the right texture. Best of all, it is void of most problem ingredients.

So onto the cake! I couldn’t possibly make a typical cake full of all the ingredients she can’t eat. So I began by purchasing a good quality gluten-free flour. I played around with a few different flours and love the texture of Tapioca flour mixed with coconut flour. I feel like the combination makes for a verfy fluffy and light cake.

For the frosting, I used a vegan butter (coconut-oil based) and maple syrup. You can also use honey if you don’t need it to be Vegan. I added a little bit of apple cider vinegar to give it a bit of a tang like traditional cream cheese frosting. Who doesn’t love carrot cake with cream cheese frosting?

Here is the recipe for the cake; this was a total experiment but turned out moist and full of flavor. The consistency is light and not as dense as a traditional carrot cake as there are no nuts, but it’s very moist. I separated the batter into two 6″ rounds and baked for 25 minutes, or until a toothpick comes out clean. You can also smell it when its done–delicious! It cooks quick so keep an eye on it!

“Carrot Cake” Ingredients

3 pastured or organic eggs
1 cup olive oil
1 1/2 cups coconut sugar
2 tsp cinnamon
1/4 tsp baking soda
1 tsp apple cider vinegar
1/2 tsp sea salt
1 tsp vanilla extract
1 cup tapioca flour
1/2 cup coconut flour
3–4 grated carrots or 1 3/4 – 2 cups grated carrot (must be fresh)

1. Preheat oven to 350°F and grease two round 8″ cake pans.
2. Beat the eggs, oil, and coconut sugar until combined with a hand mixer.
3. Add the cinnamon, baking soda, vinegar, salt, vanilla extract and combine.
4. Slowly add in the flours as you beat the mixture until everything is incorporated.
5. Add in the grated carrots and hand mix with a spoon or spatula.
6. Evenly separate the batter into the two pans and bake for 25 minutes.
7. Wait until the cakes are completely cooled to frost.

Maple “Cream Cheese” Frosting (Vegan and Paleo)

1/2 C Non-Hydrogenated Shortening
1/2 C Non-Dairy Butter (or just shortening)
1/2 C Maple Syrup (or honey if you are not vegan)
1 tsp creamy Almond or Cashew Butter
1 1/2 tsp Apple Cider Vinegar
1 1/2 tsp Lemon Juice
1/4 tsp Salt (omit if almond butter has salt)
2 tsp Pure Vanilla

Blend all ingredients on low for 30 seconds until combined
Turn to medium-high speed and blend until fluffy and smooth
Place in refrigerator 10-20 minutes to firm up if needed. Frosting hardens if left in fridge

Once cake is cooled, and frosting has hardened a bit in the refrigerator, begin building your cake! I frosted it simply, with parts of the cake showing through. I really love a rustic, naked cake.