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Dairy Free Carrot Cake

Dairy‑Free Carrot Cake Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups all‑purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs
  • ¾ cup neutral oil
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1 cup well‑drained crushed pineapple
  • ½ cup chopped walnuts
  • 1 cup dairy‑free cream cheese
  • ¼ cup dairy‑free butter
  • 3 cups powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease two 8‑inch pans and line with parchment.
  2. Sift flour, baking powder, baking soda, salt, and spices into a bowl; whisk.
  3. In a separate bowl, whisk sugars and oil until sandy, then beat in eggs one at a time, then vanilla.
  4. Pour wet into dry, stir until just combined, then fold in carrots, pineapple, and walnuts.
  5. Divide batter into pans and bake 25 to 30 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a rack to cool completely.
  6. Beat dairy‑free cream cheese and butter until smooth, then gradually add powdered sugar, lemon juice, vanilla, and salt; whip until fluffy.
  7. Frost cooled cake layers, stacking them. Top with extra walnuts if desired.

Notes

Let the cake cool fully before frosting, or the frosting will slide. If your frosting feels too loose after beating, chill it for 15 minutes and beat again briefly.