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HomeRecipesCarrot Cake
Carrot Cake
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Finally! Moist, gluten-free carrot cake that can be baked in oven or the microwave. Perfect for “I deserve a slice of happiness” moments, playdates (because kids love their veggies, right?), or any day that ends in “y”. Bake it, share it, and pretend you’re boosting your veggie intake. 


Ingredients

Cake:

2
medium-sized carrots
2
eggs
13 cup
oil
12 cup
crushed pineapple

Icing:

12 pkg (8oz/250 g)
brick light cream cheese, softened
1 12 tbsp
unsalted butter, softened
1 pinch
Cinnamon Cinnamon
18 tsp
vanilla extract
12 cup
icing sugar

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Coarsely grate carrots; measure out 2 cups and set aside.
  2. Lightly oil 8” Round Cake Pan.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into pan; smooth top.
  4. Microwave cake on high for 8 min. Rest in pan 5 min; invert cakes onto Cooling Racks. Or, bake cake in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto rack.
  5. Let cake cool completely while preparing icing. Refrigerate to speed up the process.
  6. In a bowl, using an electric mixer or wooden spoon, beat cream cheese with butter until smooth. Beat in spice and vanilla. Beat in icing sugar, a spoonful at a time, until smooth. If making ahead, cover and refrigerate up to 5 days.
  7. Place cooled cake on a plate. Spread icing overtop.
Tips

Make cupcakes using the Muffin Maker. Microwave, one pan at a time, on high for 3 min. Rest in pan for 5 min; invert onto a wire rack. Or bake both pans in preheated 375° F oven for 15-18 min. Cool in pans for 10 min, then unmold.

Leftover grated carrot? Add to smoothies, sandwiches, soups or salads.

Replace crushed pineapple with unsweetened apple sauce.

Cooking time may vary based on microwave wattage.

Nutritional Information

Per serving (1 slice): Calories 200, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 23 g (Fibre 1 g, Sugars 16 g), Protein 4 g.

Carrot Cake
70 min (includes 30 min chill time)
12 servings
$0.79/serving
What you'll need
Carrot Cake Mix (Pack of 2)Carrot Cake Mix (Pack of 2)
Carrot Cake Mix
(Pack of 2)
1 Reviews
$13.00
Cinnamon Cinnamon
Cinnamon
82 Reviews
$8.95
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
40 Reviews
$30.00
Muffin Maker (Set of 2)Muffin Maker (Set of 2)
Muffin Maker
(Set of 2)
47 Reviews
$31.00
HomeRecipesCarrot Cake
Carrot Cake
Recipe description
Carrot Cake
Share it!

Ingredients

Cake:

2
medium-sized carrots
2
eggs
13 cup
oil
12 cup
crushed pineapple

Icing:

12 pkg (8oz/250 g)
brick light cream cheese, softened
1 12 tbsp
unsalted butter, softened
1 pinch
Cinnamon Cinnamon
18 tsp
vanilla extract
12 cup
icing sugar
70 min (includes 30 min chill time)
12 servings
$0.79/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Coarsely grate carrots; measure out 2 cups and set aside.
  2. Lightly oil 8” Round Cake Pan.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into pan; smooth top.
  4. Microwave cake on high for 8 min. Rest in pan 5 min; invert cakes onto Cooling Racks. Or, bake cake in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto rack.
  5. Let cake cool completely while preparing icing. Refrigerate to speed up the process.
  6. In a bowl, using an electric mixer or wooden spoon, beat cream cheese with butter until smooth. Beat in spice and vanilla. Beat in icing sugar, a spoonful at a time, until smooth. If making ahead, cover and refrigerate up to 5 days.
  7. Place cooled cake on a plate. Spread icing overtop.
What you'll need
Carrot Cake Mix (Pack of 2)Carrot Cake Mix (Pack of 2)
Carrot Cake Mix
(Pack of 2)
1 Reviews
$13.00
Cinnamon Cinnamon
Cinnamon
82 Reviews
$8.95
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
40 Reviews
$30.00
Muffin Maker (Set of 2)Muffin Maker (Set of 2)
Muffin Maker
(Set of 2)
47 Reviews
$31.00
Tips

Make cupcakes using the Muffin Maker. Microwave, one pan at a time, on high for 3 min. Rest in pan for 5 min; invert onto a wire rack. Or bake both pans in preheated 375° F oven for 15-18 min. Cool in pans for 10 min, then unmold.

Leftover grated carrot? Add to smoothies, sandwiches, soups or salads.

Replace crushed pineapple with unsweetened apple sauce.

Cooking time may vary based on microwave wattage.

Nutritional Information

Per serving (1 slice): Calories 200, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 23 g (Fibre 1 g, Sugars 16 g), Protein 4 g.