Months ago, we had dinner with friends. We were commenting on a gluten-free dairy-free carrot cake with dairy-free cream cheese frosting our 11 year old made for my birthday. Our friend who tries to avoid dairy said he’d like to try it as he’s never had a good replacement. Our 11 year old remembered and took the challenge and prepared gluten-free dairy-free carrot cake cupcakes with dairy-free cream cheese frosting. All of the adults had at least two of them!
Also, she asked if this could be a Mommy and Me Monday post and when the kiddo requests to have a Mommy and Me Monday post with them, you got it! So, the 13 year old grabbed a behind the scenes picture for us! (We all know I don’t have gorgeous marble countertops and bead board walls!)
Let’s get to the cooking of the gluten-free dairy-free carrot cake. I’m just the reporter here and consultant for when things don’t go as expected or she needs help.
Gluten-free Dairy-Free Carrot Cake Ingredients
First you’ll want to gather your ingredients: vegetable oil, eggs, sugar, gluten-free flour (we like Bob’s Red Mill cup for cup), baking soda, salt, vanilla, cinnamon, carrots, nuts (we like walnuts, but pecans work, too, or you can keep them out!).
Before getting to mixing, she uses our mandoline to shred carrots. Also, she wears this fancy glove my sister got to prevent cutting fingers and knuckles off in the grater (because, yeah, I’ve done it). That pile of carrots is so tasty and requires quite a bit of elbow grease, as you shred about 5 carrots (or 3 cups worth).
Get to mixing
You’ll beat the oil, eggs and sugar on low speed for about 30 seconds, or until it’s well blended. Then you’ll add baking soda, salt, vanilla and cinnamon and beat for approximately 1 minute on low speed. Stir in the chopped nuts and shredded carrots.
Decide on the size / shape
Depending on the size / shape of your cake, you’ll get your pans ready and sprayed or lined with muffin liners. We’ve previously used 2 round pans, but this time opted for cupcakes. We preheated the oven to 350F. Once heated and the cupcakes were scooped, they went into the oven. We cooked them about 20 minutes, checking them with a toothpick inserted in the center and coming out clean. The cupcakes and cake were cooled in the pan on our wire racks for about one hour. You can cool them in the oven or freezer too if you are trying to cool them down quickly.
Dairy-Free Cream Cheese Frosting
Once they are cooled, you’ll top them with dairy-free vegan cream cheese frosting. You’ll need dairy-free vegan cream cheese (our favorite is Trader Joe’s Brand), dairy-free butter or butter flavored shortening, unsweetened almond milk or your favorite milk substitute (coconut milk would be tasty), vanilla, powdered sugar. Being the person she is, she wanted to use her piping bag and piping tip to make a “pretty, classic cupcake swirl” on the top of the cupcakes.
The swirl didn’t last as dairy-free vegan cream cheese frosting just doesn’t hold up quite as well. But, I think we could have added a smidge more of the powdered sugar. It didn’t stop us from devouring them! They are so very good! Also, she topped them with a walnut because, yummy, but also a warning, like “hey, this has nuts in it.”
Once they have their icing on them…or frosting, you can also get it to firm up more by putting them in the fridge.
Some people like to add raisins. If this is your jam, add them with the carrots and nuts. I have mixed feelings on them, so I left them out.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. *These are computer generated calculations.
Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 174mgCarbohydrates: 31gFiber: 2gSugar: 18gProtein: 4g
Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 13mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*These are computer generated calculations.
What did you do this week?
GET IN THE PICTURE WITH YOUR KIDS! Who cares what you look like? Cares how you appear? Who cares what you are wearing? JUST DO IT! Come share your picture on the Facebook thread or use #MommyAndMeMonday!
It’s time again for Mommy and Me Monday. Pop out from behind that camera and capture yourself in action with your kids. Check out the inaugural Mommy and Me Monday for more information. Need another reason to participate in Mommy and Me Monday? Read my post about why I blog with words from a friend’s husband.