CARROT CAKE WITH CREAM CHEESE FROSTING, GLUTEN AND DAIRY FREE (Full Recipe in video description)

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”
Carrot Cake
1 cup gluten free oats, ground in a blender until mostly fine (or ¾ cup oat flour)
¼ cup teff flour
1 cup basic flour blend
1 TBS baking soda
1 TBS cinnamon
1 cup granulated sugar
1 cup brown sugar
¼ tsp salt (if using)
3 eggs
¾ cup oil
2/3 cup non-dairy yogurt
¼ cup non-dairy milk
2 tsp vanilla
3 cups shredded carrot
Preheat oven to 325 degrees. Grease 9x13 pan or grease and line 2 cake pans with parchment paper. In a stand mixer combine dry ingredients; ground oats, teff, flour blend, baking soda, cinnamon and sugars. Then add eggs, oil, yogurt, milk, and vanilla. Mix until combined. Add shredded carrot and mix again. Pour into prepared pan. Bake in 325 degree oven for 50 minutes or until set in the middle and toothpick inserted in the middle reveals moist crumbs. Cool completely before frosting.
Cream Cheese Frosting
4 ounces non-dairy cream cheese (I use VioLife)
½ cup non-dairy butter (I use VioLife)
½ cup shortening
4 cups powder sugar
1 tsp vanilla
In a stand mixer combine cream cheese, butter and shortening. Mix until combined, light and fluffy. Add powder sugar one cup at a time mixing until incorporated. After the third cup add vanilla. Once all ingredients are combined, increase the speed on the mixer and beat for several minutes (at least 2).
link to flour blend episode
• The Ultimate Gluten Fr...