Allergy-Friendly Carrot Sheet Cake (Gluten, dairy, egg, peanut & tree nut free; vegan)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 Jelly Roll Pan
With blended carrots, this smooth spice cake is divine. Smothered in a thick, maple cream cheese frosting this sheet cake will please a large crowd. This allergy-friendly carrot sheet cake is free of: gluten, dairy, egg, peanut & tree nuts. This is also vegan!
  • ¾ cup canola oil
  • 2 large carrots, roughly chopped
  • 4 flax eggs (4 Tablespoons ground flax seed mixed with 10 Tablespoons of warm water)
  • 2 cups granulated sugar
  • 2 cups gluten-free flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon xanthan gum
  • ½ teaspoon all spice
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ stick dairy-free butter (like Earth Balance)
  • ¾ of an 8 oz container of dairy-free cream cheese [like Daiya, or Tofutti (which contains soy)]
  • 1 and ½ Tablespoons maple syrup
  • 1 and ½ teaspoons vanilla
  • 4 and ½ cups powdered sugar
  • Rice milk, if needed for thinning (plain or vanilla works)
  1. Preheat your oven to 350 degrees F. Grease a jelly roll pan.
  2. Place the canola oil, carrots, flax egg mixture and vanilla in a high quality blender. Process until everything is incorporated and carrots are completely blended and smooth.
  3. In a separate bowl, stir together the dry ingredients: sugar, flour, cinnamon, baking soda, xanthan gum, all spice, salt and baking powder.
  4. Pour the blended mixture into the dry ingredients and stir until everything is well mixed.
  5. Pour the mixture into the greased jelly roll pan.
  6. Bake for 15-20 minutes, or until done.
  7. Allow it to cool completely while you make the frosting.
  8. Blend together the cream cheese and butter. Then add the vanilla and maple syrup. Slowly add the powdered sugar until everything is smooth. If it's too thick, add 1 Tablespoon of rice milk until you reach your desired consistency. Also--please note, I find that dairy-free cream cheese does not become smooth until you add the powdered sugar and beat well. It doesn't blend smoothly with butter like a regular cream cheese would, so don't be alarmed!
  9. Frost and enjoy. Keep leftovers covered well to avoid drying out.
Recipe by Allergy Awesomeness at