Fluffy Gluten-Free Dairy-Free Carrot Cake
This carrot cake is shockingly light and moist — you'd never guess it contains no gluten or dairy. Made entirely in a blender in minutes, it's proof that inclusive baking can be just as indulgent as the classic version. A go-to recipe the whole family will love.
🛒 Ingredients
10 servings
- 2 large carrots (or 4 small), peeled and sliced into rounds
- 1/3 cup (80 ml) sunflower or vegetable oil
- 4 eggs
- 1 cup (200 g) sugar
- 1 cup (150 g) fine cornmeal or fine polenta flour
- 1 teaspoon (11 g) baking powder
- Pinch of cinnamon (optional)
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease a bundt or round cake pan with oil and dust with cornmeal.
- 2
Add eggs and oil to a blender. Blend on medium speed until smooth and fully combined.
- 3
Add carrot rounds in three batches, blending between each addition until you have a completely smooth, lump-free purée.
- 4
Add sugar (and cinnamon if using) and blend for one more minute.
- 5
With the blender running on low, slowly pour in the cornmeal until the batter is thick but pourable. If it looks too thin, add 2–3 extra tablespoons of cornmeal.
- 6
Turn off the blender, add the baking powder, and gently fold it in with a spatula — do not over-mix.
- 7
Pour batter into the prepared pan and bake for 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
Always test doneness with a toothpick — it should come out completely dry. For extra depth of flavour, add a teaspoon of vanilla extract or a pinch of nutmeg to the batter. Dust with powdered sugar before serving for a simple, elegant finish.
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