Egg Dairy Nut Free Carrot Cake Food
EGG DAIRY NUT FREE CARROT CAKE
This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots
Provided by happygurl06
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
EGG-FREE DAIRY-FREE NUT-FREE CAKE
This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.
Provided by Bridget Brooke-meer
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g
DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY
Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts
Provided by Crystal Hatch
Categories Desserts
Yield 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
- Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
- Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
- In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Add the grated carrots and raisins and fold them in.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
- Remove the cashew frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
- Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
- Refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams
NUT-FREE CARROT CAKE
Make and share this Nut-Free Carrot Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3
CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)
A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.
Provided by Laurie150
Categories Quick Breads
Time 1h5m
Yield 9 large pieces, 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
- In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Stir in raisins and walnuts.
- Fold in the carrots and pineapple.
- Mix well, but don't over mix.
- Bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pans set over a wire rack.
Nutrition Facts : Calories 202.3, Fat 11.1, SaturatedFat 1.1, Cholesterol 20.7, Sodium 309.5, Carbohydrate 25, Fiber 2, Sugar 19, Protein 3
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