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Gluten-Free, Dairy-Free Chocolate Carrot Cake

From Miranda Jade Turbin, NFCA newsletter columnist

Ingredients:

  • ½ cup white rice flour
  • ¾ cup sorghum flour
  • ½ cup tapioca starch
  • 1 Tbsp. baking powder
  • 1 tsp. xanthan gum
  • ½ tsp. ground cinnamon, optional
  • 1 pinch ground cloves, optional
  • ¼ tsp. salt
  • 2 large eggs
  • ½ cup agave nectar
  • 1/3 cup coconut oil
  • ½ Tbsp. vanilla extract
  • ¾ cup rice, soy or almond milk
  • 1 ½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate
  • Grated zest of 1 orange or 1 tsp. dried orange zest
  • 1 ¼ cups grated carrots

Directions:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cakes pan.

2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.

3. Combine eggs, honey, coconut oil and vanilla extract. Blend well. Set aside.

4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.

5. Add chocolate and egg mixtures to flour mixture. Add orange zest and stir well to form a smooth batter. Stir in grated carrots.

6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.


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