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  • Writer's pictureNicole Ciuppa, RDN

Decadent Carrot Cake

Serves: One 9 x 2 inch round cake or One 6 x 2 two layer round cake


Carrot Cake:

  • 2 cups shredded carrots

  • 3/4 cup packed brown sugar

  • 1 cup raisins, dark or golden

  • 1 1/2 cups water

  • 3 Tablespoons allergy free butter substitute - I used Earth Balance

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon cloves

  • 2 egg replacers, I use EnerG

  • 2 cups unbleached all purpose flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon salt

Allergy friendly"Cream cheese" Icing:

  • 3 cups powdered/confectioner sugar

  • 3/4 cup allergy free butter substitute

  • 1 1/2 Tablespoon dairy free milk

  • 1/2 Tablespoon apple cider vinegar

  • 1 tsp vanilla extract

  • 1/2 teaspoon lemon juice

  • a pinch of salt


  1. In a sauce pot, add the carrots, brown sugar, raisins, water, earth balance, cinnamon, and gloves. Mix all together until well combined. Bring to boil then lower to a simmer for 5 minutes.

  2. Remove from the heat and place into the refrigerator until the mixture is lukewarm in temperature.

  3. In a large bowl, add in the flour, baking powder, and salt. Whisk together to evenly distribute all ingredients.

  4. Remove the wet mixture from the refrigerator once lukewarm and stir in the egg replacers. Then pour all wet ingredients into the dry ingredients. Mix and fold everything together until a well incorporated batter forms.

  5. Pour batter into a well greased and floured cake pan(s).

  6. Place on a rack in the middle of the oven. Bake at 325°F. If using 6 x 2 inch pans bake for 50-60 minutes. If using a 9 x 3 inch pan, bake for 1 hour and 10 minutes. If you can stick a toothpick inside the middle of the cake and it comes out clean, the cake is done.

  7. To make the icing, add the allergy free butter substitute, dairy free milk, apple cider vinegar, vanilla extract, salt, and lemon juice to a stand mixer. Beat until creamy. Add in the powdered sugar little bits at a time and beat until fluffy, creamy, and light in color. Put in the refrigerator to keep cool.

  8. Once the cake is removed from the oven, let cool in pan for about 10 minutes and then turn onto a wire rack to finish cooling completely.

  9. When thoroughly cooled, you can begin to assemble the cake! Ice the bottom layer with a thin coat of icing, place the second layer on top and spread with a thin coat of the icing. Cover the sides with icing to seal and create an even icing coating around the entire cake.

  10. To decorate, I added shredded carrots to the center of the cake. Feel free to get creative and decorate as you wish!

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