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–+ servings
The best homemade carrot cake with a dairy and gluten-free option
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Laverna’s Amazing Carrot Cake

The best carrot cake I ever ate! Flavor, dense yet moist cake covered in a thick layer of cream cheese frosting. Dairy and gluten-free options too.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: baking, best carrot cake, carrot cake, cream cheese frosting, dairy-free, dessert, gluten-free, homemade, moist
Servings: 12 Servings
Calories: 715kcal

Ingredients

  • 2 cups all-purpose flour Gluten-free flour blend if needed. I’ve made this carrot cake gluten-free a couple of times as cupcakes. I suggest using Pamela’s Gluten-Free Artesian All-Purpose Flour Blend or King Arthur Gluten-Free Measure for Measure Flour.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 4 eggs
  • 3 cups carrots grated ~ I chop these up a little into finer pieces after grating
  • 2 cups sugar
  • 1/2 cup canola oil
  • 8 oz crushed pineapple
  • 1 cup raisins
  • 8 oz cream cheese softened (soy cream cheese may be substituted)
  • 1 lb powdered sugar
  • 1/2 cup butter softened (dairy-free if needed)
  • 2 tsp vanilla
  • 1 cup walnuts chopped

Instructions

  • Preheat oven to 350. Prepare 9″x13″cake pan (bottom only) or 3 round cake pans with non-stick cooking spray. (I also place wax paper on the bottom of the cake pans cut to fit)
  • In a small mixing bowl add:
  • Flour, baking soda, baking powder, and cinnamon. Mix well.
  • In a large mixing bowl add:
  • Oil and sugar, mix well. Add eggs and mix well.
  • Add grated carrots and pineapple, mix well. Add flour mixture and mix until well combined, stir in raisins.
  • Pour into the prepared cake pan. The mixture will be kind of bubbly, this is ok.
  • Bake for 50-60 minutes for 9″x13″ pan and 25-30 minutes for round cake pans. Approximately 20 for cupcakes. The Center of the cake or cupcakes should spring back when gently touched.
  • Remove from oven and cool completely on a wire rack before frosting.
  • Cream Cheese Frosting:
  • In a medium-size mixing bowl combine cream cheese or non-dairy substitute and butter or non-dairy substitute. Mix well.
  • Add powdered sugar and vanilla. Mix well. Add walnuts, continue to mix until a nice creamy consistency.
  • Spread over cooled cake.

Nutrition

Serving: 1Serving | Calories: 715kcal | Carbohydrates: 105g | Protein: 7g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 282mg | Potassium: 379mg | Fiber: 3g | Sugar: 76g | Vitamin A: 5925IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg