Egg Dairy Nut Free Carrot Cake
Discover the perfect crowd-pleaser with this Egg, Dairy, and Nut-Free Carrot Cake—a moist and flavorful dessert ideal for accommodating multiple dietary needs. Featuring a rich blend of warm spices like cinnamon, ginger, and nutmeg, and naturally sweetened with grated carrots and optional raisins, this cake is as delicious as it is inclusive. Applesauce and apple cider vinegar replace traditional binders, creating a tender crumb without any eggs or dairy. Topped with an optional zesty lemon glaze for a citrusy finish, this easy-to-make recipe comes together in just an hour, making it a stress-free treat for birthdays, potlucks, or weeknight indulgence. Whether you’re baking for allergies or looking for a plant-based dessert, this carrot cake delivers on taste, texture, and versatility!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 1 cup Water
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Raisins (optional)
- 1 cup Powdered sugar (for optional glaze)
- 1.5 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt.
In a separate medium-sized bowl, mix the apple cider vinegar, vegetable oil, unsweetened applesauce, water, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until the batter is just combined. Avoid overmixing.
Gently fold in the grated carrots and raisins (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, prepare a simple glaze by mixing powdered sugar and lemon juice in a small bowl. Drizzle over the cooled cake before serving.
Slice and enjoy! Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 692.5 g | 252% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 470.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1712 mg | 36% | |
*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.
