spiced carrot cake – just like grandma makes (only gluten and dairy free)

Made with a combination of coconut, quinoa, and rice flour, this carrot cake brings together the flavours of cinnamon, nutmeg, and vanilla with just a hint of cloves. The crushed pineapple and shredded carrots make it moist and keep it tasting fresh for days – but then, it’s so good, you won’t need to worry about that.

Recipe for not-too-sweet icing included below.

spiced carrot cake

What you’ll need:

1 cup sugar

¾ cup rice flour

½ cup coconut flour

¼ cup quinoa flour

1 ½ teaspoons xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of ground cloves

½ teaspoon salt

2/3 cup oil (we like to use Becel – no transfat, no cholesterol, and low in saturated fat)

2 eggs

1 cup shredded carrot

½ cup crushed pineapple, drained (reserve juice)

¼ cup pineapple juice

1 teaspoon vanilla

What you’ll do:

Preheat oven to 350 degrees and grease the bottom of a 9 x 9 inch pan.

In large bowl, sift together sugar, flours, xanthan gum, baking soda, baking powder, salt, and spices.

Make a well and add oil, eggs, carrots, pineapple, vanilla, and pineapple juice.

Mix to moisten and then beat until well mixed.

Pour into pan and spread evenly – the batter will be quite thick.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Ice with cream cheese icing (recipe below) or with dairy free icing.

cream cheese not-too-sweet icing

What you’ll need:

4 ounces cream cheese

1 cup icing sugar

2 tablespoons butter or becel margarine

1 teaspoon vanilla

Beat on medium speed until light and fluffy.

Like this? You might also want to try our

♦ easy banana bread

♦ decadently dark chocolate cake

or our

♦ fruit filled oatmeal muffins

Photo credit: gf and me 2013.

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