Thursday, January 2, 2014

Incredibly Moist Carrot Cake

This cake is a real treat. I made it recently for a party and everyone loved it  You could not tell the difference between this carrot cake and those that are not gluten free. This cake recipe is incredibly moistThis recipe is delicious! You really can't tell the difference in this carrot cake compared to a carrot cake with gluten. Everyone loved this cake at my party!       a  and has so many carrots you won't feel guilty going back for seconds. Makes for a wonderful gluten free birthday cake as well!

This recipe is delicious! You really can't tell the difference in this carrot cake compared to a carrot cake with gluten. Everyone loved this cake at my pa

 Carrot Cake



  • 1 box of your favorite gluten free vanilla cake mix  Note: I like the Arrowhead Mills brand
  • 1 cup of SO Delicious Coconut Milk
  • 3/4 cup of Earth Balance buttery spread, softened
  • 4 eggs
  • 1 1/2 cups shredded carrots
  • 3 teaspoons gluten free vanilla extract or 3/4 teaspoon of vanilla powder
  • 3/4 teaspoon of cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup each of chopped pecans and raisins (optional)
  •  shredded coconut for garnishing
  • 4 tablespoons Earth Balance buttery spread
  • 1/2 cup Daiya cream cheese alternative
  • 1/8 teaspoon of salt
  • 1 teaspoon gluten free vanilla extract or 1/2 teaspoon of vanilla powder
  • 1 1/2 cups confectioners sugar
  • SO Delicious Coconut Milk to adjust thickness of frosting, if necessary

  1. Heat oven to 350°F. Grease bottom only of a 9x13 rectangle pan with shortening, or spray with a gluten free cooking spray. Note: I like the Glick's cooking spray which is soy free as well.
  2. In large bowl, beat cake mix, coconut milk, Earth Balance buttery spread, cinnamon, nutmeg, vanilla and eggs on low speed for 1 minute. Continue beating on medium speed for an additional 2 minutes, scraping bowl occasionally. With spoon, stir in carrots. raisins and pecans. Spread in pan.
  3. Bake 35 minutes or until toothpick comes out clean. Cool completely, at least an hour.
  4. To make the frosting: Beat the Earth Balance buttery spread and Daiya cream cheese alternative until smooth.
  5. Add the confectioners sugar, vanilla and the salt and beat until fluffy, about 2 minutes.
  6. Beat in an additional teaspoon or 2 of the coconut milk if the frosting is too thick to spread.
  7. Spread the frosting over the cake. 
Entered in the SO Delicious 3 Course Recipe Contest. If you would like to vote for my recipe you can do so by going to the following link: and pinning my recipe. Thanks for your support! 

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Full Plate Thursday,  Gluten Free Wednesday's :; DIY Tuesday,


  1. When do you add the confectioners sugar(frosting)?

    1. So sorry! I missed that. The confectioners sugar gets added in step 5 of the recipe, once you have beat the Earth Balance and the Daiya cream cheese. Thanks for catching that and visiting my blog. Best.

  2. I didn't realize that vanilla extract had gluten in it--is it difficult to find gluten free vanilla extract?

  3. It can. As with everything else it is always important to check labels to be sure nothing has been added to the vanilla extract. Hope that helps. Thanks for visiting my blog!

  4. Thanks for sharing at Tasty Tuesday. I will be featuring your post in my GF features this week. Please stop by and grab a featured button to show off. Have a wonderful week! Charlie

  5. oh yummy and looks so pretty
    come see us at

  6. This is wonderful! Defintely need to try this! I would love for you to share this post tonight at my Create & Share link party (7:00 PM MST)! Hope to see you there :D

  7. Enjoying your GF recipes!
    Thank you for linking up with us at the Ultimate Virtual Cookies & Goodies Party and Giveaway! Be sure to visit the party Pinterest board to see your recipes and more. #ultimatecookieparty

  8. Delicious and moist carrot cake, Love to try it, thanks for sharing with Hearth and soul blog hop, pinning.