If you were to ask me what my favorite cake memories involved growing up, I would have to say without a doubt carrot cake. My mom absolutely loved carrot cake and everything that came with it. I remember her treating herself every once in awhile to a carrot cake bar or getting a small carrot cake for dessert. Thinking about it, what is not to love about carrot cake? It has fruits, vegetables, nuts, grains, dairy, and amazing flavor. But, is there a way to make a version of carrot cake easily accessible for people with allergens? You better believe it!
First, we got to gather up some supplies.
Easy Sensible Carrot Cake
- 1 box King Arthur Gluten Free Yellow Cake Mix
- 4 Large Eggs
- 2/3 cup Almond Milk
- 1/2 cup Vegan Butter, softened
- 2 tbsp Vegetable Oil
- 2 cups Shredded Carrot
- 1 1/2 tsp Ground Cinnamon
- Pinch Ground Nutmeg
- Pinch Ground Cloves
- Frosting: Pamela’s Gluten-Free Vanilla Frosting
- 4 oz Kite Hill Almond Milk Cream Cheese
- 1 tsp Lemon Juice
- 1/2 cup Powdered Sugar
- You can also add these optional ingredients to enhance the flavor of your cake: 1/2 cup crushed pineapple, 1/4 cup raisins, 1/2 cup chopped pecans or chopped walnuts
- Feel free to finish off this cake with a Cream Cheese Icing. I have included the Dairy-Free, Soy-Free, and Gluten-Free Version that I used.
- This mix can be made into a sheet cake, round cake, or even muffins. The options are limited only to your imagination.
- Although I used King Arthur Gluten-Free Cake Mix, you can use whatever brand you prefer. Just understand the results may be different.
Alright, now that we have everything together. Let’s get started!
1)Prepare the Yellow Cake Mix per the manufacturers directions on the box.
2) Finely grate the carrots. (I like to use a microplane to zest and grate vegetables, it is my favorite kitchen tool)
3) Gather together the Grated Carrots, Ground Cinnamon, Ground Nutmeg, and Ground Cloves. Add these ingredients to the prepared cake mix.
4) Mix together until well combined.
5) Pour the cake mix into prepared cake pans.
6) Bake at 350F until lightly browned and completely baked in the middle. The cake will bounce back or a toothpick will come out clean when done. Bake times will vary due to the difference in sizing of pans.
7) Once the cake is completely baked, allow to cool completely. Once cooled completely, you can overturn one layer onto a large plate to make a layered cake.
8) Now it is time to make the frosting. I used Pamela’s Gluten-Free Vanilla Frosting and adapted the recipe.
9) Prepare the frosting per the manufacturers directions.
10) Add the Cream Cheese and Powdered Sugar and Blend Well.
11) Spread some of the icing on the one layer evenly. Turn out the second layer on top of the first layer. Now spread more icing over the cake and completely cover the cake as desired. (You can decorate the cake however you would like at this point)
12) Now just sit back and Enjoy!