This Gluten-Free and Dairy-Free Carrot Cake is a healthier version of a classic favorite, perfect for those with dietary restrictions or anyone looking for a lighter, wholesome treat. Made with a mix of gluten-free flours, fresh carrots, and a hint of natural sweetness from demerara sugar, this cake is soft, moist, and full of flavor. The dairy-free chocolate topping adds a rich, indulgent touch that pairs beautifully with the cake’s delicate sweetness. Enjoy this cake as a guilt-free dessert or snack any time of the day!
Why You’ll Love This Recipe
You’ll love this recipe because it’s a healthier take on traditional carrot cake without sacrificing flavor or texture. The combination of gluten-free flours ensures a light, fluffy crumb, while the fresh carrots add moisture and natural sweetness. The chocolate topping made with dark chocolate and dairy-free cream creates a decadent finish that complements the cake perfectly. Whether you’re gluten-free, dairy-free, or simply looking for a delicious and nutritious dessert, this carrot cake will quickly become a favorite.
Perfect Occasion
This carrot cake is perfect for any occasion, from a healthy snack to a dessert for family gatherings or celebrations. Its light texture and rich flavors make it an excellent choice for birthdays, brunches, or even a treat to enjoy with a cup of tea or coffee. The fact that it’s both gluten-free and dairy-free means it’s suitable for a variety of dietary needs, making it an ideal option for sharing at potlucks or parties. Plus, it’s easy to make and doesn’t require any special ingredients, so you can whip it up whenever the craving strikes.
Decoration Tips
To enhance the cake’s presentation, consider adding a sprinkle of crushed nuts, like almonds or walnuts, over the chocolate topping for extra crunch and flavor. You could also decorate the top with thin carrot shavings or curls made with a vegetable peeler for a fun, visual touch that highlights the cake’s key ingredient. If you’re serving it for a special occasion, a light dusting of cocoa powder or a drizzle of melted chocolate over the frosting will give the cake a more polished look. For an added pop of color, consider garnishing with fresh berries or edible flowers.
Ingredients:
For the Cake:
- 4 eggs
- 2 small carrots (about 170 grams)
- ½ cup oil of your choice
- ¾ cup demerara sugar
- 2 cups gluten-free flour mix (or 1 cup rice flour + ½ cup tapioca starch + ½ cup cornstarch)
- 1 tablespoon baking powder
For the Topping:
- 150 grams of 70% dark chocolate, melted
- 1 box of plant-based cream or 200 ml coconut milk
- Mix the melted chocolate and cream/coconut milk until smooth
Instructions:
- Prepare the Carrots: Blend the peeled and chopped carrots with the oil in a blender until smooth. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl or stand mixer, beat the eggs and demerara sugar together until the mixture doubles in volume and forms a creamy texture.
- Combine Ingredients: Add the blended carrot mixture to the egg mixture. Gradually mix in the gluten-free flour blend (or the rice flour, tapioca starch, and cornstarch mix). Stir until fully combined.
- Add Baking Powder: Gently fold in the baking powder until the batter is smooth and lump-free.
- Bake the Cake: Pour the batter into a greased cake pan. Bake in a preheated oven at 200°C (390°F) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping: While the cake cools, mix the melted dark chocolate with the plant-based cream or coconut milk until the mixture is smooth and creamy.
- Decorate and Serve: Once the cake has cooled, spread the chocolate topping evenly over the surface. For added decoration, sprinkle with crushed nuts or a light dusting of cocoa powder.
Enjoy this Gluten-Free and Dairy-Free Carrot Cake, packed with wholesome ingredients and topped with a deliciously rich chocolate glaze!
