Monday, August 9, 2010

Yummiest Best Carrot Cake for everyone - Dairy, Soy, Eggs Free

Yummiest Carrot Cake - the Best!!

 I didn't get the best photo of the final cake - will try to get a better one next time.

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

RECIPE  -  Carrot Cake
Preheat oven to 350 degrees F 
Spray 2 round cake pans, or 10 x 15 x 2 inch baking dish, or 10 inch bundt pan with cooking spray

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
3/4 cup white sugar
3/4 cup brown sugar
1 cup unsweetened applesauce
1/4 cup canola oil
2 tsp vanilla extract (I use Mexican pure vanilla)
2 cups grated carrots  - increase to 3 cups if not using nuts and pineapple
1 20 oz can crushed pineapple - drained
1/2 cup sweetened flaked coconut
1 cup walnuts -  can be omitted or 1/3 cup smashed pecans
1 cup raisins - can be omitted

  1. In medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg  & allspice. Set aside.
  2. In mixing bowl, mix together applesauce, sugar and vanilla. Stir in the oil; the mixture should resemble pudding.
  3. Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts/pecans, and raisins. 
  4. Pour the batter into the prepared pans, and spread evenly.
  5. Bake for 55 to 60 minutes if one pan - 2 pans cook in 30 - 40 minutes, or until toothpick comes out clean.
  6. Cool on rack until completely cooled.
ICING Version 1

8 ounces cream cheese softened - 1 package - can use fat reduced
3 cups icing sugar
1 tsp vanilla
12 ounces Cool Whip - 1 large container

  1. Mix cream cheese and sugar well with mixer.
  2. Add vanilla and Cool Whip; mix well.
  3. Must be refrigerated, except when serving
    - (that is what it says - so don't stand in fridge serving) 
  4. Ices triple layer cake - so may have leftover for this recipe.
  5. Heap icing in between layers and add coconut if desired.
 Icing Version 2 - to avoid soy and dairy - from Elanas Pantry
Coconut Cream Frosting

1 cup coconut milk
1 cup agave nectar
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 1/4 cup coconut oil

  1. In medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
  2. In small bowl, combine arrowroot and water to form a smooth paste.
  3. Pour arrowroot mixture into saucepan.
  4. Mix contents of saucepan with a hand blender and bring to a boil, briefly.
  5. Remove pot from heat and very gradually blend in coconut oil.
  6. Place pot in freezer for 30 - 40 minutes, until frosting solidifies and turns white.
  7. Remove from freezer and blend again, until fluffy - use mixer.
  8. Spread over cake or cupcakes.

Let me know how yours turns out.


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