It seems as though everyone has their favorite carrot cake recipe, some loaded with raisins, others with coconut, even nuts. The carrots take center stage in my version. I love when the cake resembles a moist quick bread rather than a heavy, dense dessert. And food allergies run rampant in our house, so I omit dairy, eggs, and nuts. Silken tofu takes care of the eggs, lending a creamy, moist texture.
Serve carrot cake without frosting, dusted with confectioners' sugar, or (with my personal favorite), vegan cream cheese frosting. (I always serve this cake at get-togethers and no one ever guesses it's vegan!)
Allergy-Free Carrot Cake with Vegan Cream Cheese Frosting
1 cup granulated sugar
½ cup brown sugar
1 cup silken tofu, drained
1 cup canola oil, plus more for baking dish
2 ½ cups gluten-free four mix (unbleached all-purpose flour also works)
1½ tsp ground cinnamon
1¼ tsp baking powder
½ tsp freshly ground nutmeg
1 tsp baking soda
½ tsp salt
TK carrots, grated and peeled (1½ cups)
1. Preheat oven to 350F and oil a 9-x-13-inch baking dish.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and tofu until light and fluffy. Slowly add the oil, mixing until thoroughly combined.
3. In a separate medium bowl, combine the flour, cinnamon, baking powder, nutmeg, baking soda and salt with a wire whisk. In 1/2-cup batches, add the flour mixture to the tofu and mix on medium-low. Stir in the carrots.
4. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a knife comes out clean. Cool completely, and frost with Vegan Cream Cheese Frosting (recipe below).
Vegan Cream Cheese Frosting
½ cup dairy-free margarine
¾ cup dairy-free cream cheese
1/8 tsp salt
1 tsp vanilla extract
2½ cups confectioners’ sugar
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, cream cheese, salt, and vanilla until thoroughly combined.
2. Slowly add the confectioners’ sugar and mix on low for a couple minutes. Increase the speed to medium and beat, until light and fluffy, 4 to 6 minutes. Chill about 30 minutes before using.
Kelly Rudnicki is the author of the bestselling The Food Allergy Mama’s Baking Book and Vegan Baking Classics. She advocates for food-allergy awareness and is a Parent Ambassador for Healthy Child Healthy World, a not-for-profit organization that promotes a healthier, greener and cleaner environment. She blogs about family-friendly, allergy-free recipes at FoodAllergyMama.com.
From: Food Allergy Mama » Blog Archive » New Martha Stewart Blog Contributor…. | 4/29/11 at 3:03 pm
[...] tips. I’d LOVE LOVE LOVE for you to show your support for my posts on her forum by clicking here and leaving a comment or question for me. You guys have all been my biggest support system and have [...]
From: Michelle | 4/29/11 at 4:20 pm
Always a favorite birthday cake in my house. my husbands favorite and this works great with my son's allergies.
From: Katie | 4/29/11 at 4:49 pm
Always love your recipes - so glad to see them shared!
From: MonicaB | 4/29/11 at 5:27 pm
Another wonderful recipe. I really do enjoy all your recipes. I actually have some of your banana oat cookies in the oven as I type.
From: Poker Chick | 4/29/11 at 10:15 pm
Delicious! Did you take this photo! Love seeing workable variations of traditional treats!
From: Melanie D. | 4/29/11 at 10:51 pm
This looks delicious! I can't wait to try it! Thanks for sharing
From: Bridget | 4/30/11 at 7:04 am
This is sweet and moist enough to eat without the frosting, if you're in a pinch. Our family loves both versions.
From: Lynn | 4/30/11 at 7:05 am
Looks delicious! I can't wait to make your carrot cake!
From: Kathleen | 4/30/11 at 7:54 am
Love this cake! All of your recipes are staples in my household.
From: Julie L | 4/30/11 at 7:58 am
Yum! Springtime goodness!! Can someone say Mother's day brunch? SOOOOO appreciate the allergy free recipe--good recipes like this are so priceless when you have family members with food allergies.
Side note: When I was little, one of my favorite books was Rabbit Bakes A Cake. Obviously he baked carrot cake, and this recipe has prompted me to find a copy of that book to share with my kids.
From: Carla Johnson | 4/30/11 at 8:07 am
Love this recipe - it just feels so springtime! Thanks Kelly!
From: Laura D. | 4/30/11 at 8:23 am
Kelly, all of your recipes are fantastic! We especially love this carrot cake
Keep the delicious recipes coming!
From: Katie | 4/30/11 at 8:26 am
We just made this carrot cake for Easter, and it was a huge hit. Love it!
I'd love some recipes / techniques for making allergy friendly filled candy (chocolates filled with sunbutter or caramel.)
From: Kim | 4/30/11 at 8:40 am
Thank you for sharing your delicious recipes! Keep them coming!
From: Annmarie Mastro | 4/30/11 at 9:26 am
Kelly, Congrats on being a contributor here!!!! This recipe sounds absolutely delicious!!! I LOVE carrot cake. I want to try it soon. Can you suggest a good substitute for the tofu (we are avoiding soy)? Thanks!
From: Sarah A | 4/30/11 at 10:22 am
I've been a fan of Kelly's for a long time! I'm so glad to see her here sharing with a new audience. I'll be making this cake for mother's day!
From: Jessica | 4/30/11 at 10:40 am
I am so excited to see your recipes posted here; that they are being shared on a different forum. I love, love, love your recipes and your recipe book goes everywhere with me'.
From: Jan | 4/30/11 at 10:52 am
Thanks Kelly! Your recipes and insight are always fantastic!
From: Maria Ouellette | 4/30/11 at 11:02 am
Kelly,
I can't wait to try this but of all the recipes our family favorite is your chocoalte chip cookie. Since we use the apple sauce my son can eat the batter while we are making them and that is such a treat! Thank you for everything you do to help make life just a bit easier!
From: Kim | 4/30/11 at 12:09 pm
Thank you for all you do to make those living with dietary restrictions not have to "go without." Carrot cake is one of my favorites, and I'm happy to be able to share it with my kids through your recipes.
Glad to see you here!
From: Janine | 4/30/11 at 12:31 pm
I've made this birthday cake several times for birthdays with great success. No one ever knows it's vegan! The frosting is wonderful as well. I often top the frosting with some toasted coconut flakes which not only enhance the wonderful flavor of the cake...it looks pretty too! Congrats, Kelly, on your new writing gig!
From: Leslie | 4/30/11 at 9:45 pm
Looks great - can't wait to try it!
From: Leslie | 4/30/11 at 10:40 pm
This sounds like an awesome recipe. I can't wait to try it!
From: Aimee | 5/1/11 at 2:15 am
We love your recipes! We are avoiding soy and would love a substitute for the silken tofu. Your cookbook has been so helpful- Thank you for helping me provide special treats for my 3 year old.
From: Lee | 5/1/11 at 9:04 am
Yay for allergy sensitive recipes so everyone can enjoy special desserts! The cake looks delicious!!
From: Kelly Rudnicki | 5/1/11 at 3:31 pm
So excited for y'all to try this amazing cake! If you are avoiding soy, substitute 4 T. water for the tofu, and use Spectrum soy free sticks for your frosting. Thanks so much for your feedback!
From: Megan | 5/1/11 at 9:32 pm
Kelly;
I was just commenting to my husband that we needed a good egg and nut free carrot cake recipe. yeah!!!! Since we don't have gluten allergies in our immediate family, does regular flour substite well?
Thanks!!!
From: Kelly Rudnicki | 5/1/11 at 9:38 pm
Hi Megan, regular flour works beautifully in this recipe. Good luck!
From: Natalie | 5/2/11 at 2:10 pm
I am a huge fan of yours, Kelly! I am so glad to see that your easy-to-follow recipes, your dedication to families, and your can-do attitude will get an even broader forum!
By the way, the egg-free sugar cookie recipe in your baking cookbook has brought joy to my daughter's life -- and has made my life much easier.
From: Julie | 5/3/11 at 1:27 am
This carrot cake recipe is out of this world! I actually made 2 carrot cakes for my father's 77th birthday; the allergen-free recipe from you, and a highly recommended recipe from Allrecipes. Honestly... both hands up... the allergen-free one was by FAR the better one! My husband, who is a cream cheese frosting freak (loves it) thought your frosting was the best ever. Thank you, thank you, thank you for this wonderful and somewhat healthy carrot cake!
From: Denice | 5/4/11 at 9:40 am
This cake was amazing. My whole family enjoyed it and best of all my allergy son wasn't left out. Thank you Kelly for this Amazing recipe. I'm so happy your talents are here at Martha Stewart's Congrats!!!
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From: Jim Stephens | 5/4/11 at 1:55 pm
Good afternoon. I live in Kentucky and, as you know, the Derby is coming up quickly. I have a wonderful set of in-laws coming to visit to include a young nephew with food allergies. I was wondering if you happen to have any tips or recommendations for traditional Derby recipes, especially the Kentucky Derby Pie/Silk pie?
Thanks!
From: Eva | 5/4/11 at 3:56 pm
Made this for my husband on his birthday. He loved it. And the best of all is that he could share it with our FA son. Thanks for the great recipes!
From: Kelly Rudnicki | 5/4/11 at 4:13 pm
So excited for all this fabulous feedback! Love it! Jim, no Kentucky Derby party would be complete without a yummy Derby Pie! Of course, we can't have nuts so use this delish Fudge Pie, add a couple T. of your favorite bourbon and omit the nuts. Enjoy!
http://www.foodallergymama.com/2011/02/20/dairy-egg-and-nut-free-fudge-brownie-pie/
From: Mary Ann | 5/5/11 at 8:08 pm
Hi, Kelly. Made this for Teacher Appreciation Day at my daughter's preschool. The teachers and staff LOVED it, and the two vegan teachers were especially happy they could partake! Should have made a second one so we could enjoy it at home ... we always love your recipes and are so glad to see you on this website!
From: Sandra | 5/6/11 at 9:34 am
Hey Kelly!
Just wondering if you have a favorite "Martha" recipe that you've converted/used in your own baking or cooking.
Be Well!
-Sandra <3
From: Denise | 5/6/11 at 6:24 pm
This sounds so delish - I think I'll have to whip this up this weekend. Love all your recipes! I told my dentist last year about your book when I heard her 4 yr old son had dairy allergies. During my dentist appt today she mentioned she bought your book and loves it - I knew she would!
From: K Martins | 5/9/11 at 11:02 pm
Thanks so much for a dairy, nut and egg free recipe! We have these food allergies in our house and it's very hard to make special treats. I look forward to trying this.
From: Melissa | 5/14/11 at 8:58 am
I can't wait to try this! WE have the same food allergies in our house and I have been craving a great carrot cake lately. Great timing!
From: Paulette | 5/14/11 at 10:15 pm
Thank you so much for the recipe! We don't have any food allergies in our house, but I love you recipes!
From: serena | 5/17/11 at 9:04 am
This is great! I like a lot of Martha's recipes and recently emailed them about some non-dairy baking substitutions and they couldn't answer my question.
From: Joyce L | 5/22/11 at 6:12 pm
Thank you for sharing your recipes! They are so good and so needed by many! My son is allergic to eggs and peanuts. My friend just told me that her friend was struggling with feeding a 1 year old who has egg and milk allergies. I am reaching out to her and one of the first recommendations is to check out your recipes! Thank you for helping so many with tasty recipes!
From: Rebecca | 8/21/11 at 7:21 pm
Love your FA cook book and all the work you do for FA kids. We have the egg issue, but fortunately not the milk issue you guys do. Can you substitute regular dairy items for the non-dairy in your recipees?
From: Kelly Rudnicki | 8/21/11 at 9:57 pm
Absolutely you can use regular dairy in place of the rice or soy. It will taste fabulous!!
From: Sandy Mantel | 2/4/12 at 3:05 pm
Just found U. Can u help me find a gluten free dairy free cream cheese and or sour cream ?? Thank you