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Non-Dairy Carrot Cake



  • Serves 8
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

A small Carrot cake | Non dairy

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. 2.In a large bowl, mix together the grated carrots, flour, sugar, oil, eggs, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract until well combined.
  3. 3.Pour the batter into the prepared cake pan and smooth the top with a spatula.
  4. 4.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. 5.While the cake is baking, prepare the non-dairy cream cheese frosting. In a mixing bowl, beat together the chilled coconut cream, melted coconut oil, powdered sugar, and vanilla extract until smooth and creamy.
  6. 6.Once the cake has cooled completely, spread the non-dairy cream cheese frosting evenly over the top.
  7. 7.Slice and serve the delicious non-dairy carrot cake to your eager guests!

lightbulb_outline Tips

  • chevron_rightFor an extra burst of flavor, add 1/2 cup of crushed pineapple to the batter.
  • chevron_rightIf you prefer a nutty texture, mix in 1/2 cup of chopped walnuts or pecans.
  • chevron_rightMake sure to fully cool the cake before frosting to prevent the frosting from melting.
  • chevron_rightStore any leftover cake in an airtight container in the refrigerator for up to 3 days.