This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.
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
Preheat oven 350 degrees
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.
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.
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.
Recipe adapted from: https://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe-1953483
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.