This dairy-free and egg-free carrot cake is absolutely perfect.
We simply tweaked our wacky cake to keep this as easy as possible.
It uses just one simple spice, nothing too complicated.
It turns out so incredibly moist and just a little dense, yum.
AND the dairy-free cream cheese frosting recipe for our carrot cake is spot on.
See our basic vegan carrot cake recipe below!
I could not be more excited to share this dairy and egg free carrot cake recipe.
Years ago, my hubby made a dairy-free carrot cake for Easter, but it wasn’t egg-free.
After seeing him shred carrots for an hour and knowing the recipe wouldn’t work for all our friends with egg allergy…
carrot cake was just something I didn’t want to spend a lot of time on at our house.
However, with every holiday, I do like to tinker with a new recipe for my family.
In past Easters, I’ve perfected several springy desserts for my kids and their cousins.
Then something just got into me this year.
And I was ready to tackle that rascally carrot cake.
This time, it would be fully dairy-free, egg-free, and nut-free.
It would have delicious homemade cream cheese frosting that doesn’t taste dairy-free.
AND it would be so easy that I’d want to make it over and over again…because my hubby and kids do like cake!
Friends, I totally did it. I’m so excited to share this with you!
This cake and frosting recipe is SO good. And it’s so easy. That’s the best part.
Make a simple 9×9 inch square cake at home to enjoy with your family on a cozy evening.
Or bake this recipe into a dozen cupcakes piped with icing to share with friends.
OR, double the recipe for a double-layer show-stopper next Easter.
Personally, I’m a chocolate girl at heart. But with this recipe, carrot cake is now right up there.
My kids and hubby love this cake, too. My hubby can’t even tell I omitted those three eggs.
My kids are raving about it…especially my kiddo with allergies who doesn’t get cream cheese treats too often.
PLUS, my bestie couldn’t tell the icing was dairy-free! And she does not eat dairy-free.
See the easy, tasty carrot cake and cream cheese frosting recipe below.
OH! And we have a carrot shredding hack for you, too, that you won’t want to miss. It’s a game-changer.
HIGHTLIGHTS OF THIS VEGAN CARROT CAKE
- save the mess by mixing in one bowl
- save the hassle of an electric mixer, just mix by hand
- save time by chopping carrots in blender
- save your milk and eggs, none needed…not even replacers
- it turns out so moist and delicious, even though it’s so easy!
CARROT CAKE REVIEWS
Here’s what milk allergy moms are saying about our vegan carrot cake!
“Finally a vegan carrot cake that actually tastes good! My son gave this a 10/10!” Pinterest Reader
“Totally delicious! Family and Great Grandma approved!” Milk Allergy Mom Member
We love your helpful reviews, thank you!
CAN I USE BABY CARROTS
For optimal results with this carrot cake, you’ll want to use whole carrots.
Wash, peel, chop. It’s worth the little extra work.
CARROT CAKE DAIRY & EGG & NUT FREE
This makes 12 cupcakes or a 9 inch cake.
Double the recipe for a double-layer cake.
1 cup whole carrots, chopped
1.5 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup cold water
1/3 cup vegetable oil
1 teaspoon vanilla (affiliate)
1 teaspoon vinegar
Preheat oven to 350 degrees.
Peel, wash, and dry carrots. Place them in blender and pulse to chop. Chop enough for one cup. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the cold water, oil, vanilla, and vinegar.
Mix well for a couple minutes. The batter will be thin.
Add in the chopped carrots and mix evenly.
Prepare your pan by greasing with dairy-free butter or lining with cupcake liners. Or use our very favorite non-stick baking pans that require no grease or liners.
Pour the batter into your prepared pan.
Bake on the center rack of your heated oven for 22-24 minutes.
Check doneness by inserting a toothpick into the center and by touching the top with your fingertips. When the toothpick is almost clean and your fingerprint is not left on the cake, it is done.
If it needs to go longer, bake 2 minutes at a time and check doneness. Overbaking dries out the cake so keep a close eye for right when it’s done.
When baked through, remove from oven and let cool on a wire rack.
Frost when the cake is completely cool.
See our very tasty dairy-free cream cheese frosting below!
BEST CREAM CHEESE FROSTING DAIRY FREE
This recipe makes enough frosting for a dozen cupcakes or a 9″ cake. Double the recipe for a double-layer cake.
This is the dairy-free cream cheese of our choice.
Our favorite dairy-free butter for this recipe is Country Crock PLANT BASED sticks. Always check labels, ingredients can change.
Don’t leave out the lemon juice, this is what kills what’s left of the dairy-free taste. This is the secret ingredient!
2 tablespoons of dairy-free butter stick, cold
1/4 container of dairy-free cream cheese (2 ounces)
1 and 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice
Cream together dairy-free butter and dairy-free cream cheese with an electric mixer.
Mix in vanilla extract and lemon juice.
Gradually add powdered sugar, scraping down the sides of the bowl as you go.
Mix in powdered sugar thoroughly until the icing is smooth.
Frost your cake when it’s completely cooled.
Store frosting and frosted cake in refrigerator.
Hope you enjoy this carrot cake and cream cheese frosting as much as we do! It is so good!
Click here for more eggless dairy-free cake recipes!
Original Post 4-8-15