This recipe has gone through a lot of changes over the years from both me and my mom. By now it's been perfected to be not to sweet but just right. This carrot cake recipe really does mean a lot to me, it was the first gluten-free cake my mom ever made for me right after I was diagnosed with Celiac and is the same cake I've had every year since. I have to say this is one of the best gluten-free carrot cake recipes I've ever had and will without a doubt be one of the best you've had too.
Now you may or may not know that I started My Paleo Experience by the end of January. But either way You should know when it comes to Paleo, it means no more grains. Well..before going Paleo I decided to make this recipe the one last thing I ate before I could never eat grains again! That just goes to tell you how good this recipe is and how much it means to me. So on that note, I hope you like this gluten and dairy free carrot cake recipe as much as I have over the years. Enjoy!
- 1 Box Betty Crocker Gluten Free Yellow Cake Mix
- 6 Cups grated carrots (Make sure they are drained and dried)
- 1 Cup brown sugar
- 1 Cup raisins
- 4 Eggs
- 1 ½ Cups white sugar
- 1 Cup of cinnamon apple sauce
- 2 Tsp.vanilla extract
- 1 Tsp. salt
- 4 Tsp. ground cinnamon
- 1 Cup chopped walnuts (Optional)
- Betty Crocker Cream Cheese Frosting (Non dairy free option)
- Preheat oven to 350° F. Grease two 10 inch cake pans.
- In a medium bowl, combine grated carrots and brown sugar. Your hands usually work best to make sure it is combined well. Set aside for 60 minutes, then stir in raisins when this is done.
- In a separate large bowl, beat the 4 eggs together. Gradually beat in the white sugar, apple sauce and vanilla. Next add the flour, salt and cinnamon, and stir in until it is well absorbed. Finally stir in the carrot mixture. Add the walnuts if desired and the raisins if you forgot. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, or until the cake tests done with a toothpick. Cool for 10 minutes before removing from pan.
- When completely cooled, frost the middle layer with cream cheese frosting then cover all around. You can serve it then or put it in the fridge to serve later! Just make sure to cover it up and enjoy!