Despite your inability to consume dairy, eggs, or even gluten, do you adore carrot cake? Then you should eat this cake. This cake has a sweet flavor and is more healthful than any other, even if you are merely trying to be healthier but have a sweet craving! Prior to icing, let cool fully.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square cake |
Ingredients
- 1 cup white rice flour
- 1 cup white sugar
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 tablespoon ground cinnamon
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 (8 ounce) can crushed pineapple, drained and juice reserved
- 1 cup soy yogurt
- ⅔ cup shredded carrots
- ½ cup coarsely ground walnuts
- ½ cup unsweetened coconut flakes
- ¼ cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
- Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Pecans can be substituted for walnuts, if desired.
- Any non-dairy yogurt can be substituted for the soy yogurt.
Reviews
Even the non-vegans loved it! My sister-in-law has always loved carrot cake, but when she went vegan and gluten-free this year she thought she’d have to give up on it. I was determined to find a good recipe to make it for her, and I’m so glad I stumbled on this one! The only adjustment I made was to substitute coconut milk yogurt for the soy yogurt (because my store didn’t have soy). Since I did that, I didn’t add the coconut flakes because I was concerned that it would be too much coconut. It turned out SO well! The cake was “springy” (not dense or dry) and delicious, and everyone absolutely loved it. I will definitely be making this again.