Joy of Cooking’s Carrot Cake Recipe – Repurposed for Allergy Free

NO Egg, Soy, Sugar, Wheat (Gluten Free), Corn, Pineapple, Canola Oil, Dairy, Coconut, or Yeast

Carrot Cake

Set all ingredients at room temperature, 68 to 70 degrees.
Preheat oven to 350 degrees. Grease and flour two 9×2 inch round pans or two 8×8-inch pans or one 13×9 inch pan or line the bottoms with parchment paper.

No Wheat, Dairy, Soy, Corn, Egg, Sugar, Yeast, Pineapple, Coconut or Canola Oil

Whisk together thoroughly in a large bowl:
1/3 cup teff flour
1/3 cup brown rice flour
1/3 cup garbanzo bean flour
1/3 cup tapioca flour
1 1/2 tsp baking soda
1 tsp baking powder (corn free)
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp salt

Add and stir together well with a rubber spatula or beat on low speed:
1/3 cup of honey
1/3 cup of agave
1/3 cup of xylitol
2/3 cup of olive oil
2 bananas
2 tbsp of arrowroot powder

Stir in:
1 1/2 cups finely grated peeled carrots
1 cup finely chopped pecans
1 cup raisins

Scrape the batter into the pans(s) and spread evenly.  Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13×9 inch pan. Let cool in the pan on rack for 10 minutes.  Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using.  Let cool right side up on the rack.


Mix Organic Palm Oil Spread mixed with Agave Nectar – until desired amount and taste are achieved.

I made up this recipe today and was quite pleased at the results – it was moist and delicious. Taste was a little bit of a cross between a carrot cake and banana bread, the nutmeg was perhaps a little on the strong side, so if you’re not a huge nutmeg fan use less.  Hope you enjoy.