Carrot cake has always felt like a nostalgic remembering of spring for me. Growing up, my Mom made the best “naked” (no frosting) carrot cake with pineapple and spices. I knew this was a recipe I needed to re-create. My version is gluten free and dairy free. It tastes divine, is so moist and will remind you of the real thing. No one will know it’s any different than the original!
The Best Gluten Free Carrot Cake (Dairy Free)
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1/4 + 1/8 cup granulated sugar
- 1/4 + 1/8 cup coconut sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 + 1/8 cup grapeseed oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1.5 cups grated carrots about 2-3 large carrots
- 1 cup crushed pineapple drained
Preheat oven to 350° F. Grease one 8×8 square pan with additional oil. Double recipe for a 9×13 pan.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Make a well in the flour and add the oil, eggs and vanilla extract. Whisk until smooth. Stir in the carrots and drained pineapple.
Pour batter into pan.
Bake for 35 minutes or until golden brown. Check to make sure it is baked throughout by inserting a toothpick into the centre of the cake. The toothpick should come out clean.
Cool cake for 20-30 minutes before cutting.