Go Back
–+ servings

Dairy Free Carrot Cake

Prep Time 30 minutes
Cook Time 40 minutes
Servings 12 servings
Carrot cake lovers, this one's for you! This dairy free carrot cake is everything you've been missing. Packed with tender carrots, warm spices and a just hint of orange for brightness, it's topped with tangy cream cheese frosting. It's the perfect dessert for Easter, and no one will know it's dairy free.

Ingredients

For the cake:
  • 4 large carrots (peeled and finely shredded (about 2 1/2 – 3 cups / 300g))
  • 2 3/4 cups all-purpose flour (330g)
  • 1 cup brown sugar (225g)
  • 3/4 cup granulated sugar (150g)
  • 1 cup neutral oil
  • 4 large eggs (200g)
  • 2 teaspoons orange zest
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
For the frosting:
  • 1 8-ounce container dairy free cream cheese (200g, room temperature)
  • 1/2 cup dairy free butter (room temperature)
  • 1/2 cup vegetable shortening (room temperature)
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsweetened, plain dairy free milk
  • 1/2 cup cornstarch (60g)
  • 1 pinch coarse salt (optional)
  • 5-6 cups powdered sugar (600-720g)

Instructions

  • Mise en place. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
    Then, grate the carrots and measure out your ingredients before you begin.
  • Coat the carrots. Place the shredded carrots in a small bowl and toss with 1 tablespoon of flour until evenly coated. Set aside.
  • Make the batter. In a mixing bowl, whisk the remaining flour, baking powder, baking soda, salt and spices together until combined. Set the bowl aside for later.
    In a separate bowl (or in the bowl of an electric mixer), mix the oil, brown sugar, sugar, eggs, and orange zest until smooth and well combined.
    Next, add the dry ingredients and mix until combined.
    Then, add the carrots to the bowl, along with any optional mix-ins and stir until evenly distributed.
  • Bake the layers. Divide the batter between your prepared pans and bake for 35-40 minutes, or the tops have fully set and an inserted toothpick comes out clean.
    Remove from oven and allow the cake to cool for at least 10 minutes before turning them onto a wire cooling rack.
  • Make the frosting. With an electric mixer, beat the dairy free cream cheese, dairy free butter and shortening until combined.
    Then, add vanilla extract, 1 tablespoon of dairy free milk, cornstarch and salt.
    Next, mix in powdered sugar, about 1 cup at a time, until the frosting has reached your desired consistency.
  • Assemble your cake. When the cake layers have completely cooled, spread a layer of frosting on top of one, then add the next layer. Use the rest of the frosting to cover the cake.
    If you have extra frosting, it can be used for piping or discarded.

Nutrition

Calories: 779kcal Carbohydrates: 110g Protein: 5g Fat: 36g Trans Fat: 3g Cholesterol: 62mg Sodium: 467mg Fiber: 2g Sugar: 81g Vitamin C: 2mg