Allergy-Friendly Carrot Cake: A Safe & Scrumptious Recipe (Peanut & Nut free))
Food Allergy-Friendly Carrot Cake that's super delicious and easy to make. Adaptable for most food allergies! Great for Easter & Everyday dessert. Healthier and make ahead.
Servings: 8 people
Cost: 8.00
Equipment
- 1 Mixer KitchenAid Stand Mixer
- 2 8-or9" round cake pans Can use other pan sizes, adjust baking time.
Ingredients
- 1 1/2 cups Sugar
- 1/3 cup Vegetable Oil (like canola)
- 1 cup Organic Applesauce Small container
- 1 tsp Real Vanilla Extract
- 1 TBSP Grand Marnier Liquore Optional
- 2 Eggs extra large
- 2 Egg Whites or Flax Seed alternative
- 2 Cups All Purpose Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 3 Cups Grated Carrots 1 pound bag
- 1 Cup Organic Raisins
Dairy-Free Frosting
- 3/4 Pds Dairy free Cream Cheese
- 3/4 Stick Dairy free Buttter we use @EarthBalance
- 3/4 Cup Confectioners Sugar
- 1 TBSP Vanilla Extract
- 1 TBSP Grand Marnier Liquor Optional
- 1 Cup Shredded Coconut Optional - for top of Cake
- 1/2 Cup Graham Cracker Crumbs Optional - decoration on Cake
Instructions
- Pre-heat oven to 350F.
- Use 2 8- or 9-inch round cake pans. Can use other pans, just adjust baking time. Spray pans with allergy-friendly spray or use dairy free butter.
- Beat Sugar, Oil, Applesauce, Vanilla & if using, Grand Marnier in bowl of electric mixer using paddle until combined.
- Add eggs and egg whites and mix until well combined, 1 - 2 minutes.
- In a large bowl, sift together flour, cinnamon, baking soda and salt.
- Add dry ingredients to wet ingredients and mix just until combined. Do NOT overmix!
- Add carrots and raisins to bowl using a spatula, carefully.
- Bake for 35 - 45 minutes or until toothpick comes out clean.
- Allow carrot cake to cool on wire rack 30 minutes before removing from pans.
- Prepare frosting and frost cake. Optional: If using shredded coconut, gently place on cake right after frosting so it adheres well. You can also toast coconut before adding to cake top!
- Note: for an even more moist & delicious Carrot Cake, soak raisins overnight in 2 TBSP of the Grand Marnier. They will plump up and add extra flavor. Note: ALWAYS contact alcohol manufacturer prior to using alcohol as not labelled for allergens. As always, substitute for your specific food allergens.
Notes
Can be made ahead, 1-2 days prior. Cool completely and wrap in plastic wrap. best if kept in fridge until eating. Can be made ahead prior to frosting, and frozen. Cool, wrap as above and put in freezer safe bag. Allow to defrost before frosting.
Can be made Gluten-Free - we recommend @BetterBatterFlour - our affiliate link will save you money!
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Instead of using nuts or coconut to decorate this Carrot Cake, you can use gluten-free graham cracker crumbs - absolutely yummy & decorative too!