Dairy-Free Xylitol Carrot Cake
Indulge guilt-free with this Dairy-Free Xylitol Carrot Cake, a wholesome twist on the classic dessert! Perfect for those seeking a refined sugar-free option, this moist and flavorful cake is naturally sweetened with xylitol and packed with finely grated carrots for a subtle earthiness. Enhanced with warm spices like cinnamon and nutmeg, this easy recipe also offers dairy-free versatility with ingredients like unsweetened applesauce, non-dairy milk, and neutral vegetable oil. Optional additions of chopped walnuts or raisins provide delightful texture, while a creamy non-dairy frosting or a dusting of powdered xylitol makes the perfect finishing touch. With just 15 minutes of prep and simple mixing steps, this cake bakes to perfection in under an hour and is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour blend, if needed)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 2 cups Carrots, finely grated
- 0.75 cups Xylitol
- 0.5 cups Unsweetened applesauce
- 0.5 cups Neutral vegetable oil (such as avocado or sunflower oil)
- 0.75 cups Non-dairy milk (such as almond, oat, or soy milk)
- 2 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate medium-sized bowl, mix together the grated carrots, xylitol, applesauce, vegetable oil, non-dairy milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix.
If desired, gently fold in the chopped nuts and/or raisins for added texture and flavor.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, top with a non-dairy cream cheese frosting or dust with powdered xylitol before serving. Enjoy!
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 519.9 g | 189% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 93.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 566 mg | 44% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2988 mg | 64% | |
*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.
