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  • Writer's pictureJess

Gluten Free Dairy Free Carrot Cake

This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.

Gluten Free Dairy Free Carrot Cake
Gluten Free Dairy Free Carrot Cake


  • 1 1/2 cups, gluten free all purpose flour (Bob's Red Mill® All Purpose Flour)

  • 1 cup white or brown rice flour

  • 1 1/2 cups grated organic carrots (about 6)

  • 1/2 teaspoon cream of tarter

  • 1 1/2 teaspoons baking soda

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg

  • 1 1/3 cups sugar

  • 1/4 cup packed light brown sugar

  • 3 large eggs

  • 3/4 cup vanilla coconut dairy free gluten free yogurt

  • 3/4 cup oil


  1. Preheat oven 350 degrees

  2. Prep: Wash and peel 6 carrots and then grate them. We peeled them and then put them into a food processer for a short period of time until they were finely minced. Put them aside to use in your dry ingredients.

  3. Combine wet ingredients in a large bowl; in a separate bowl combine dry ingredients. Then, combine the wet and dry ingredients together whisking or blending until smooth.

  4. Distribute to a: cake, bunt, loaf or cupcake pan accordingly. Bake for approximately 12 minutes, checking often- until a knife or toothpick inserted in the middle comes out clean.


  • Make it vegan: Replace eggs with egg replacer.

  • Make it low fat: Substitute half of oil with unsweetened applesauce.

  • Make it lower in sugar: Cut the sugar down by up to half.

  • Make it soy free: Don't use soy milk.

  • Make it dairy free: Use dairy free yogurt.

  • Make it nut free: Don't use a nut milk.

  • If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.

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