Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you can substitute it for same amounts of psyllium husk powder instead.

White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Baking Soda & Baking Powder: I used a mix of both baking soda and baking powder to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking soda and gluten-free baking powder.

Spices: Ground cinnamon and ground nutmeg are very complementary flavors in this gluten-free carrot cake recipe, so I highly recommend adding them in.

Oil: I like using sunflower oil as I always have a bottle of it on hand. You may also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil) if you prefer. Melted unsalted dairy-free butter will work too.  Alternatively if you are not lactose-intolerant, go ahead and use melted unsalted regular butter instead.

Eggs: Eggs are an important binder in this recipe, so make sure to add them in. I personally haven’t made this recipe without eggs, but if you are allergic to eggs or simply wish to make a vegan carrot cake, you can try using acquafaba or an egg-replacer instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend that you add it in.

Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Shredded Carrots: I recommend grating the carrots as finely as possible so they integrated well with the batter (use the smaller holes on your box grater).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use refined coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.

Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular cream cheese instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until superfine, and it is this very fine texture that allows it to dissolve well to get a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Pecans: I like decorating this cake with unsalted chopped pecans, but other unsalted chopped nuts (such as almonds, walnuts, macadamia nuts, cashew nuts, pistachio nuts) will work just as well.

Storing/Freezing: To store, place the gluten-free dairy-free carrot cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, make sure that the frosting is well set before wrapping the cake in plastic wrap and then placing in a freezer-safe container and freeze for up to 2 months. Let the frozen gf carrot cake thaw completely overnight before cutting and serving.