Gluten-free, Dairy-free, Vegetarian, Alpha-gal Safe Carrot Cake

I know when you read the title of this cake you’re thinking, “That must taste like cardboard.” That’s how many feel when they hear the terms, “Gluten-free,” “Dairy-free,” and “Vegetarian,” all in the same recipe title. I used to think the same way! But, I promise you, you’re going to love this cake and so will your guests!

Normally, we live a sugar-free lifestyle as well, but for special occasions, such as birthdays and holidays  we make an exception and make a special dessert.



I chose a bundt cake pan because we don’t do icing and I think it’s the prettiest. Other options include cupcakes, or 2 round cake pans to make a layer cake. If you choose a layer cake option you will need an icing of your choice.

Here’s what you’ll need:

Note: For all ingredients listed, organic is best, when available

6 cups of shredded carrots

3/4 cup of light brown sugar

4 eggs

3/4 cup of granulated sugar (I use organic, unbleached)

1 cup of olive or grape seed oil

2 tsp of vanilla extract

1 cup of crushed pineapple (in it’s own juice and drained)

3 cups of gluten free flour (I prefer this gluten free baking mix)

2 tsp baking soda

1 tsp salt

3 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup chopped walnuts (optional)

1 cup of raisins (optional) (we do not use raisins, but some may want to add them)


1.) Combine the grated carrots and brown sugar (and raisins) in a bowl and set aside for about an hour to let them marinate together.

2.) Preheat the oven to 350 degrees and grease your pan of choice. I chose a bundt cake pan because do don’t do icing and I think this shape is prettiest.

3.) In a medium size bowl combine the flour, baking soda, salt, cinnamon, and nutmeg. Set this aside for a bit. In a large bowl beat the eggs, and gradually beat in the granulated sugar, oil and vanilla extract. Stir the crushed pineapple into the egg mixture. Then gradually stir in the flour mixture to the egg and pineapple mixture. Once it’s mixed together (be careful not to over mix) gently fold in the carrots and walnuts until mixed well.

4.) Pour the batter into your pan of choice and bake. The bundt cake pan took about 90 minutes. I suggest you start checking yours at 60 minutes. The cake is done when a knife inserted comes out clean. Other bake times are:

2 10″ pans 40-50 mins

2 8″ pans 30-35 mins

Cupcakes 20-22 minutes


The cake should be springy to the touch and a toothpick or knife inserted in the center should come out clean. Allow the cake to cool completely before slicing.


Enjoy! And remember, I love to hear from you in the comments!

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