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.
Cake:
Icing:
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Coarsely grate carrots; measure out 2 cups and set aside.
- Lightly oil 8” Round Cake Pan.
- In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into pan; smooth top.
- 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.
- Let cake cool completely while preparing icing. Refrigerate to speed up the process.
- 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.
- Place cooled cake on a plate. Spread icing overtop.
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.
Per serving (1 slice): Calories 200, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 23 g (Fiber 1 g, Sugars 16 g), Protein 4 g.
70 min (includes 30 min chill time)
12 servings
$0.67/serving
Cake:
Icing:
70 min (includes 30 min chill time)12 servings$0.67/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Coarsely grate carrots; measure out 2 cups and set aside.
- Lightly oil 8” Round Cake Pan.
- In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into pan; smooth top.
- 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.
- Let cake cool completely while preparing icing. Refrigerate to speed up the process.
- 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.
- Place cooled cake on a plate. Spread icing overtop.
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.
Per serving (1 slice): Calories 200, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 23 g (Fiber 1 g, Sugars 16 g), Protein 4 g.
