Gluten-free Dairy-free Carrot Cake (Easy and Moist)
This gluten-free dairy-free carrot cake is super moist, with cream cheese frosting and crunchy pecans on top. It’s the easiest (and the best) one bowl carrot cake recipe that you could ever ask for!
Equipment
- 8 x 8" square pan
Ingredients
- ¼ cup unsweetened soy milk or oat milk
- 1 teaspoon lemon juice
- 2 large eggs
- ½ cup organic cane sugar or light brown sugar
- ½ cup avocado oil or any neutral tasting oil
- ¼ cup almond flour
- 1 cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 gluten-free flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon or pumpkin pie spice
- 1 cup coarsely grated carrots about 2 medium carrots
For Frosting topping:
- 4 ounces non-dairy cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup crushed pecans
Instructions
- In a small cup, combine the soy milk and lemon juice to make vegan buttermilk. Mix well and let sit for a few minutes until the mixture curdles slightly.
- Preheat the oven to 350°F/ 177°C. Line an 8-inch square pan with parchment paper.
- In a large bowl, mix the eggs, sugar, and avocado oil together. Then mix in the buttermilk (from step 1) as well.
- Add in the almond flour, gluten free flour, baking powder, salt and cinnamon. mix well.
- Stir in the grated carrots.
- Transfer to the prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- To make the frosting, place the softened cream cheese in a bowl and beat on high with an electric mixer until smooth (10 seconds or so). Add in the powdered sugar and lemon juice, beat again until smooth. If you would like a thicker consistency, add more powdered sugar.
- Spread the frosting on top of the cooled cake. Sprinkle chopped pecans on top.
Notes
This recipe can be doubled and baked in a 9 x 13 inch pan.
Nutrition
Serving: 1pieceCalories: 372kcalCarbohydrates: 40gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 41mgSodium: 276mgPotassium: 95mgFiber: 4gSugar: 26gVitamin A: 2122IUVitamin C: 2mgCalcium: 96mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!