Carrot Cake Dairy Free
Indulge in the moist, spiced perfection of this dairy-free carrot cake, a crowd-pleasing dessert that’s as wholesome as it is delicious. Packed with three full cups of freshly grated carrots, this cake delivers natural sweetness and a tender crumb without relying on dairy products. Unsweetened applesauce and a touch of vegetable oil keep it wonderfully moist, while aromatic cinnamon and nutmeg create a warm, inviting flavor profile. The recipe is highly versatile, offering the option to fold in walnuts and raisins for added texture and a burst of flavor. Whether topped with your favorite dairy-free frosting or enjoyed plain, this easy-to-make treat bakes up beautifully in just 35 minutes, making it perfect for any occasion. Vegan-friendly with some simple swaps and ideal for those with dietary restrictions, this dairy-free carrot cake is the ultimate balance of indulgence and health-conscious baking.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 3 cups Carrots (grated)
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Add the grated carrots to the dry ingredients and mix until evenly distributed.
In a separate bowl, whisk together the applesauce, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure a tender cake.
If desired, fold in the chopped walnuts and raisins for added texture and flavor.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once the cakes are completely cool, frost and decorate as desired using your favorite dairy-free frosting or enjoy them plain for a simpler treat.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
