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.
Now that’s teamwork.
If you are egg-free, try this carrot cake recipe from my friend Lisa at Allergy PI.
DAIRY-FREE CREAM CHEESE FROSTING
This should be enough frosting for a double-layer cake or 3 dozen cupcakes.
Cream together dairy-free butter and dairy-free cream cheese with a mixer.
Mix in vanilla extract.
Gradually add powdered sugar, scraping down the sides of the bowl as you go.
Mix in powdered sugar thoroughly.
Hope you enjoy this carrot cake and cream cheese frosting as much as we do!
Original Post: 4-8-15