Leave it to my hubby to buckle down and figure out how to make dairy-free carrot cake for Easter.
It’s one of his favorite cakes so he was right, it was time to finally try one safe for our allergies!
Jeff chose this dairy-free and nut-free Betty Crocker recipe but it calls for 3 eggs.
Frost with dairy-free Pillsbury cream cheese icing (check labels, ingredients can change).
Or try this homemade cream cheese frosting below. It doesn’t even taste dairy-free! YUM.
The verdict, my husband has started a new Easter tradition. Carrot cake for the win!
He can shred all the carrots, and I’ll decorate. Not that’s teamwork.
If you are egg-free, try this recipe from my friend Lisa at Allergy PI.
DAIRY-FREE CREAM CHEESE FROSTING
2 Tbs. dairy-free margarine at room temperature
1/2 container of dairy-free cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese. Add vanilla and gradually add powdered sugar, scraping down the bowl sides as you go. Mix well and frost cake.
Hope you get a chance to enjoy dairy-free carrot cake soon!
Original Post: 4-8-15