One Easter, Jeff made Miles his first ever milk-free carrot cake. I was down with the flu and ever so thankful for his ingenuity and thoughtfulness to do this. He even shredded the carrots by hand. He’s a keeper.
Jeff chose a Betty Crocker recipe that calls for 3 eggs.
But I think this vegan recipe looks promising if you can’t have egg. It uses applesauce substitute.
Frost with dairy-free Pillsbury cream cheese icing or this homemade frosting below. It doesn’t even taste dairy-free!
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 some milk-free carrot cake soon!
Original Post: 4-8-15