Moist Carrot Cake

Updated February 23, 2016


Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

When I made this for the first time, I served it without telling anyone that it was gluten-, dairy-, soy-, nut-, and egg-free. One friend still swears it was the best carrot cake she’s ever had, allergens or not.

Serves8 to 10

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentelectric mixer

Mealbrunch, dinner, tea


Taste and Texturecreamy, rich, spiced, sweet

Type of Dishcake, dessert


  • 2 cups Betsy’s Baking Mix
  • 2 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ¾ cup water
  • ¼ cup ground flaxseed meal
  • 1½ cups granulated sugar
  • 1 1/3 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups peeled grated carrots (about 4 large carrots)
  • 1½ cups raisins
  • 1 recipe Vanilla Buttercream Frosting


Preheat the oven to 350°F. Lightly grease three 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.

In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum, and salt. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In the bowl of a stand mixer, cream together the sugar and oil. Add in the vanilla and then the flaxseed mixture and beat for 1 minute. Stir in the dry ingredients and then fold in the shredded carrots and the raisins.

Pour the batter into the prepared pans, smooth the tops with a knife, and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.

Let the cakes cool completely in their pans on a cooling rack. Turn the cakes out of the pans and remove the parchment paper. Frost the top of each cake layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.

Store the frosted cake, covered and refrigerated, for up to 3 days.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password