Here's one I love (but haven't had in ages). I like the frosting on this better than cream cheese frosting. :) The whole cake is dairy-free and works fine that way. I always make it with canola oil, but any mild-tasting oil should be fine. Olive oil's strong taste tastes weird in baked goods, so I don't recommend using that. But something like corn oil or safflower oil should be fine.

Carrot Cake
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2 cups sugar
1 cup vegetable oil (eg. canola)
4 eggs
2 tsp. baking soda
2 cups of your favorite gluten-free flour mix (I like: 3/4 cups potato starch + 1/2 cup garbanzo flour or garfava flour + 1/2 cup brown rice flour + 1/4 cup cornstarch)
1/2 teaspoon xanthan gum
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
5 cups grated carrots
1 to 1 1/2 cups chopped nuts (eg. walnuts) (optional)
1 cup raisins (optional but good!)

Mix the flour mix with the xanthan gum (to keep the xanthan gum from clumping). Then stir everything together. Grease and flour 9x13 pan. Bake at 350 for 40 minutes. When cool, frost with frosting recipe below.

Frosting
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1/4 cup mild tasting oil (eg. canola)
1/3 cup almond milk or soymilk or ricemilk
1 teaspoon vanilla extract
2 2/3 to 4 cups powdered sugar

Mix all ingredients, using the lower amount of powdered sugar. Keep adding powdered sugar or almond milk (or rice milk or soy milk) and stirring until the frosting is the right consistency.


If you try this, I'd be curious to know how it comes out!

-Valerie