Everyday Dairy-Free Living

Gluten-Free Heirloom Carrot Cake

March 29, 2016
By: of Thrive
Prep 20 min
Cook 40 min
Yield 1 Cake

Try some dairy-free cream cheese frosting atop this gluten free heirloom carrot cake for a light yet filling sweet treat.




  1. Preheat your over to 350 degrees, then grease two 9” Springform pans with Vegan butter ensuring the bottom and sides are completely covered. Once greased, sprinkle a small handful of flour in each pan until lightly coated. Set aside.
  2. In a large mixing bowl, sift the flour, baking soda, baking powder, salt and spices together and set aside.
  3. Peel and grate your carrots into a separate bowl. Alternatively, you can shred the carrots with a processor or kitchen aide.
  4. Peel and finely grate the fresh ginger in the same bowl as the carrots.
  5. Add the carrots and ginger to the large flour bowl.
  6. In a separate bowl, mix the together the egg substitute and allow to bloom if necessary. Set aside.
  7. In a medium mixing bowl, whisk together the cane sugar, and brown sugar. Add in the egg substitute when ready and beat or whisk until combined and sticky. Slowly pour in the oil and continue to beat/whisk until fully incorporated.
  8. Add the wet mixture to the dry ingredients and combine with a spatula. Be sure to scrape the sides and bottom ensuring all dry ingredients get fully incorporated.Heirloom_Carrot_Cake_Stills06
  9. Fold in nuts if using, then transfer equally into the two prepared pans.
  10. Bake on the center rack at 350 for 25 – 35 minutes or until a cake tester/toothpick comes out clean. Feel free to start of the Dairy-free cream cheese frosting (or dishes) while the cakes are baking.Heirloom_Carrot_Cake_Stills09
  11. Allow to cool on a wire rack for at least an hour before removing from the pans and spreading the frosting.



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