The most perfect allergy friendly carrot cake I have ever tried is right at your fingertips! If you don’t have any allergies, but just love carrot cake I insist you try this recipe too. It’s a treat that can be enjoyed during kid’s parties or even tea parties.
This is Alycia from Our Homestead Where My Heart Is, and I promise it will not disappoint. Whatever the occasion it is sure to be a hit! When I made this for my daughter’s second birthday everyone kept talking about how delicious it was. They never even knew I had changed the recipe to be allergy friendly for my son and I!
Simply follow the instructions. Bake the allergy friendly carrot cake. Then add the cream cheese frosting!
Decorated just like any old birthday cake, but even better inside! For my daughter’s birthday we added a few horse toys to the top because she is obsessed. 😉
It’s as simple as that. Just slice your cake up and enjoy!
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Supplies You’ll Need:
- mixing bowls
- hand mixer or stand mixer
- spoons or rubber spatula
- mini food processor or a vegetable peeler or grater
- 9 x 13 baking pan, 2 round 9-inch pans or a cupcake pan
- tin foil
- plastic toy horses (optional)
- 1½ cups organic sugar
- 4 duck eggs (large chicken eggs can be substituted)
- 1½ cups coconut oil
- 2 teaspoons vanilla
- 2 cups all-purpose gluten-free flour mix
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups freshly grated carrots
- 1 cup chopped walnuts (optional)
- 4 tablespoons unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 tablespoons of goat, coconut, or almond milk
- 1 teaspoon vanilla
- 2½ - 3½ cups powdered sugar
- Preheat your oven to 350 degrees.
- Prepare either one 13x9-inch pan, two round 9-inch cake pans, or 36 muffin cups by gently rubbing the bottom and sides with coconut oil.
- In a mixing bowl, cream sugar and eggs. Gently add room temperature oil and vanilla.
- In a separate bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until blended. Be careful not to over mix. Fold in grated carrots and nuts then pour batter into prepared pans.
- Bake for 45 minutes or until a toothpick comes out clean. If you're making muffins reduce the time to 30 minutes. Prepare the frosting while the cake is cooking. Cool the cake to room temperature. Wrap in tinfoil and freeze. This keeps crumbs out of the frosting while decorating.
- To make the frosting beat room temperature butter and cream cheese with milk and vanilla until smooth.
- Add powdered sugar a little bit at a time until smooth and creamy. Add more a little bit at a time if it seems runny. Frost the cake and keep refrigerated until you're ready to serve and enjoy!
Want to see more pictures of my adorable kiddos? Do you wonder why my daughter is obsessed with horses? Head on over to my blog at Our Homestead Where my Heart Is. Don’t forget to check out some of my favorite posts!
Alycia lives on a 5 acre homestead just north of Seattle, WA with her husband, 4 kiddos and over 50 animals. Her many interests include gardening, real food cooking, reading books, photography, watercolor painting, homeschooling her kids, and milking her goats. On top of that, she loves to design and create DIY projects to decorate her home and share on her blog, Our Homestead Where My Heart Is. She lives for quiet moments when she can sit on her porch with her knitting and an audiobook. A simple, yet fulfilling life is her goal. You can just call her an old lady at heart with a little bit of a modern flair.