Updated: Apr 24, 2019
For those of us who prefer carrot cake over chocolate cake (yes we do exist), wait no longer. You are about to get your hands on the best carrot cake recipe that ever was created. I don't care what you say, you will never taste a better carrot cake than my moms recipe.
10 years ago, when I was diagnosed with Celiac Disease, I was devastated that I would no longer be able to drive thru Wendy's for a few Jr. Bacon Cheeseburgers, or miss out on Sunday donuts, but I didn't even think about my moms carrot cake until Easter arrived.
WHAT?? NO MORE OF MY MOMS CARROT CAKE? I was devastated. That was the one and only year that we did not have carrot cake to enjoy. After that, my mom was determined to make a carrot cake that my sister and I could still enjoy for all other upcoming Easter meals. Now this took a few years to perfect the recipe but by golly we did it!! Until I had to go dairy free.....
The past few years I simply just scraped off the cream cheese frosting, or if I was feeling really naughty I would enjoy the dairy and suffer for the next few days. This was one food that I never regretted "tooting" over for the following days, as this carrot cake was seriously worth ever "toot".
This year, since I started my own food blog, I figured it was time to put on my big girl pants and come up with a way to enjoy the cream cheese frosting, without all the excess "toots". Hence, the recipe below. I seriously challenge you to make this, and tell me this is not the best carrot cake you have ever tasted.
1 3/4 cup sugar
1 cup oil
2 tsp. vanilla
2 cups gluten free flour blend ( I used pillsbury)
1 tsp salt
2 tsp cinnamon
1 1/2 tsp baking soda
1/2 can (about 10 ounces) of crushed pineapple with its juice
1 cup shredded coconut
2 cups of freshly grated carrots
Preheat oven to 350
Blend sugar, oil, eggs, vanilla, flour, salt, cinnamon, and baking soda together on low for about 1-2 minutes. Once smooth and thick, stir in the pineapple, coconut, and carrots.
Pour into a cake pan, or for cupcakes pour into liners.
For cake, cook for about 50-65 minutes . For cupcakes, bake for about 35 minutes.
Once a toothpick is inserted and comes out clean, remove from the oven and let cool completely.
Blend 1/2 cup blue bonnet light margarine (or any other dairy free margarine), 4 oz dairy free cream cheese ( I use vegan GO VEGGIE brand), 1 tsp vanilla, and enough powdered sugar to make it the consistency you would like. I love my frosting thick, so I ended up using about 1/2 bag of powdered sugar.