Moist Gluten-Free and Dairy-Free Carrot Cake
A wonderfully moist carrot cake that's completely gluten-free and dairy-free — proving that dietary restrictions don't mean sacrificing flavor. Topped with a rich chocolate glaze, this cake is sure to impress at any gathering. Easy to make and genuinely loved by everyone, with or without dietary needs.
🛒 Ingredients
15 servings
- 2 cups (250 g) rice flour or gluten-free baking mix
- 2 cups (400 g) granulated sugar
- 1 cup (200 ml) neutral vegetable oil
- 3 large eggs
- 3 medium carrots (about 300 g), peeled
- 1 pinch of salt
- 1 tablespoon gluten-free baking powder
- 2 tablespoons cocoa powder (gluten-free and dairy-free)
- 2 tablespoons granulated sugar
- 1 tablespoon dairy-free margarine
- 2 tablespoons water or dairy-free milk
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Peel and roughly chop the carrots.
- 2
In a blender, combine the eggs, sugar, oil, and carrots. Blend until smooth and creamy.
- 3
In a large mixing bowl, combine the rice flour and salt. Pour in the blended mixture and stir until a smooth batter forms.
- 4
Gently fold in the baking powder until just incorporated — avoid overmixing.
- 5
Pour the batter into a greased and floured rectangular or bundt pan, dusting with rice flour.
- 6
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Make the glaze: combine cocoa, sugar, margarine, and water in a small saucepan. Heat over low, stirring until smooth and creamy.
- 8
Let the cake cool for 5 minutes, then pour the warm glaze evenly over the top.
- 9
Slice and serve warm or at room temperature.
💡 Chef's Tip
For extra moisture, use half rice flour and half cornstarch. Since carrots naturally add moisture to the batter, keep a close eye on the baking time starting at the 25-minute mark.
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