Family carrot cake- from allergen filled to allergen safe

Finding top 8 allergen free and vegan baked goods ready made are very hard to find especially when you try to search for a carrot cake. Most store bought carrot cakes are super moist, delicious, and filled with nuts and slathered with cream cheese frosting. Heavenly for most but for those with food restrictions it’s just not an option.

My family, of course, has their own famous carrot cake recipe with all that deliciousness but again, not safe. The cake is so amazing that it was the most requested item for my mom when she had her own home cake decorating business.

One of my favorite decorated cakes she made was a huge sheet cake with a rabbit coming out of a magician’s hat. It was beautiful and decorated with all cream cheese frosting and tempered chocolate. Not a single piece of fondant to be seen. As you can see the baking and decorating gene is strong in my family!

My mother’s carrot cake done in the early 1990’s

My mother’s carrot cake done in the early 1990’s

The great thing about this cake recipe is that it is already dairy free which I always find ironic because you always need to cover it in the sweet and tangy cream cheese frosting. The only complicated part was the egg replacements- the original recipe calls for four eggs! But with my husband’s simple solution, cut the recipe in half,  it was just a few simple ingredient swaps.

Dry ingredients

Dry ingredients

Wet ingredients

Wet ingredients

Shredded carrot and the secret ingredient drained crushed pineapple

Shredded carrot and the secret ingredient drained crushed pineapple

As with all my allergen baking, cakes turn into muffins to ensure that everything bakes properly, and it was the same texture and taste I remember but now vegan and top 8 allergen free!

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I may try to play around with shapes and sizes of this recipe because it converted so easily- who doesn’t like mini carrot cake loafs or donuts? Stay tuned for other adventures down the rabbit hole of allergen free carrot cakes!

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They tasted just like I remembered them