AMAZING ALLERGY-FRIENDLY CARROT CAKE THAT'S GLUTEN-FREE, DAIRY-FREE & MADE WITH FLAX EGGS

One rainy winter's afternoon my son asked me to bake a carrot cake. 'Of course,' I said. Thinking to myself no matter how much I love this child I couldn't possibly bake a cake just for him to eat alone. So I did some research and found a recipe that was gluten free and didn't use eggs or milk. RESULT!! Two



I must admit on the day, I was a little disappointed because the measurements from the recipe I'd used from the internet were completely off. I've made some tweaks and I'm now really pleased with this cake. It's gets better each day as the flavours meld!

This cake is made with flax eggs (believe me these do exactly the same thing as eggs). The flax seeds I use are cold pressed by Virgina Harvest;
Gluten free white flour by Doves Farm (a blend of rice, potato, tapioca, maize and buckwheat).
And almond milk (I like the tasted of teh Rude Health almond milk).

Ingredients for gluten-free, egg-free dairy-free carrot cake:

  • 2.5 cups (12.5 ounces) gluten-free flour

  • 1 tbsp ground cinnamon

  • 1 1/4 tsp baking powder

  • 1 1/4 tsp baking soda

  • 1 tsp salt

  • 1/2 tsp ground nutmeg

  • pinch of ground cloves

  • pinch of ground ginger

  • 1 pound carrots, peeled and finely grated

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 4 flax eggs (1/4 cup ground flaxmeal and 3/4 cup water, see instructions below)

  • 3/4 cup vegetable oil

  • 1 cup chopped pecans or walnuts

Ingredients for gluten-free, egg-free and dairy-free cream cheese frosting:

  • 8 cups icing sugar

  • 1 1/2 cups margarine

  • 3 tbsp unsweetened almond milk

  • 2 tsp vanilla extract

  • 1 tsp lemon juice

  • pinch of salt

  • 1 orange

Method for gluten-free, egg-free and dairy-freee carrot cake:

  • Preheat ovento 175 degrees.

  • Make your flax eggs. To make the 4 flax eggs, simply stir together 1 tbsp. flaxmeal and 3 tbsp. of water until combined. This will need to be done 4 times to make 4 eggs.

  • Pop into the fridge for minimum 15 mins

  • Grease the inside of 2 x 9-inch round cake tins

  • Sprinkle the inside of each pan with gluten-free flour...just a light dusting

  • Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger.

  • Grate your carrots. Then transfer them to the mixing bowl with the flour.

  • Add the granulated sugar, brown sugar and flax eggs to a separate bowl and mix until frothy and throughly combined.

  • Add the oil in a steady stream, then transfer egg mixture to the large bowl with the carrots and flour.

  • Stir in the nuts until combined.

  • Pour batter evenly into the prepared pan(s).

  • Bake in centre of oven until a knife inserted into the middle of the cake comes out clean, about 25 mins

  • Let cake cool completely for at least 1 hour.

How To Make gluten free, egg free dairy free cream cheese frosting:

  • Combine all ingredients in the bowl

TIP: If the frosting is too thick, add in some extra milk to thin it. If the frosting is too runny, add in more powdered sugar to thicken it up.
  • You need to refrigerate the mixture for at least 15 minutes to stiffen it up. Remove and whisk again, and the mixture should be thick and sticky.

  • Frost as desired once cakes are fully cooled.

  • Grate orange zest all over the cake

This really is a delicious recipe and the cake is even better the next day. #glutenfreecake #dairyfreecake #eggfreecake #eggsubstitute #eggfree #glutenfree

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