Yummiest Carrot Cake - the Best!!
I have adjusted the recipe to accommodate No Dairy, No Soy, No Eggs and reduced the Sugar - or at least used good sugar and less of it! This cake is the lightest, fluffiest Carrot Cake - ever.
The ingredients can be adjusted slightly as needed or for personal desires - as I will note in the recipe.
I have not tested gluten free yet, but have found similar recipe using Almond Flour, however it uses eggs - so I will test it without eggs and my substitutions.
The Icing - I have 2 versions, depending on dietary restrictions.
One uses Cool Whip frozen whip topping that may contain soy, icing sugar and creamed cheese.
Then I did find one at Elanas Pantry - organic and gluten free cooking - which is dairy and soy free.
|Cream together the wet ingredients|
|Add dry ingredients and carrots|
|Put into pans - I do two layer cake|
|Ready for the oven|
|Cooked perfectly - golden!|
|Ready to be iced|
|Mix the icing - frozen dessert whipped topping into cream cheese/ sugar mixture|
|Lick the batters - or share.|
|Icing in the middle and I added shredded coconut|
|DONE - and ready to cut.|
Please Click On Continue Reading for Recipe