Gluten-Free Dairy-Free Carrot Cake
With Easter coming up I wanted to share one of our family’s favorite cakes – Gluten-Free, Dairy-Free Carrot Cake. It’s so moist and delicious. I’ve served it to many guests and they can’t believe it’s gluten-free. This would make a great addition to your Easter dinner, birthdays, bridal showers, or even wedding receptions!
I use a food processor to make quick work of this cake. One of my most used kitchen appliances is my Cuisinart Food Processor
. I’ve had several less expensive models over the years that couldn’t keep up, but this one is built to last and work hard and I work it hard. It’s on my list of must haves in the kitchen.
Gluten-Free, Dairy-Free Carrot Cake
3 cups finely shredded carrots ( about 9-10 medium-sized carrots)
1/2 cup pecans, finely chopped
3 cups blanched almond flour
1 1/2 teaspoon baking powder
1 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
Heat oven to 350.
Prepare cake pans. Two 9″ or 8″ round pans line with parchment paper. Or one 9×13 pan or cupcake pans greased with coconut spray.
I use a food processor to shred the carrots and then chop the pecans. Set the carrots and pecans aside for now.
Put all other ingredients in large food processor and blend well or mix with electric mixer. Add in carrots and pecans and blend again.
Pour into prepared pans.
Bake cake pans around 25-30 minutes. Bake cupcakes 20-25 minutes.
Check center with toothpick or cake tester for doneness.
Let cool completely before adding frosting.
I use this Dairy-Free Vanilla Frosting
on my carrot cake. If you like you can replace the sweetener in the frosting with the same amount of maple syrup. If you don’t have to be dairy-free than use your favorite cream cheese frosting.
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