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Gluten Free Dairy Free Carrot Cake


  • 2 cups gluten free¬†Sobeys¬†Compliments gluten free flour blend
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cardamon
  • 1/4 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 2 cups brown sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 1 cup raw chopped almonds
  • 3 cups grated carrots


  • Preheat oven to 350 degrees.
  • Line a small springform pan with parchment paper.
  • In a medium bowl whisk the gluten free flour, spices, baking soda, salt and xanthan gum.
  • In a stand mixer beat the brown sugar, apple cider vinegar and oil until blended.
  • Add the eggs, one at a time until batter is smooth.
  • Slowly add the dry ingredients until batter is blended.
  • Add the shredded carrots and almonds and mix on low.
  • Pour batter into springform pan.
  • Bake in oven for 50-60 minutes.
  • I allow the variance in times because it took a full 60 minutes for it to bake for me, however I am at a high altitude and a lower altitude would take less time.
  • Allow cake to cool on a wire rack.
  • Once cooled, cut cake in 1/2 and icing.
  • For the dairy free icing I use Tofutti cream cheese which is a dairy free product.
  • I find this cream cheese substitutes wonderfully for an icing and in fact is beats up quite smoothly.
  • For this cake I used 2 containers of Tofutti cream cheese, 2 Tbsp softened vegan butter, 1/2 tsp vanilla paste and about 1/2 cup icing sugar.
  • I am not a big fan of over using icing sugar in icing recipes.
Tried this recipe?Let us know how it was!