Dairy Free Carrot Cake
This dairy free cake is fluffy and moist. It’s topped with a vegan cream cheese and applesauce frosting that is velvety smooth and perfectly tangy.
Servings:8 slices
Ingredients
- 3 cups carrots grated
- 4 eggs
- 1 cup pecans chopped
- 1 ¼ cups vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
For frosting:
- 8 ounces vegan cream cheese softened
- 1 cup pecans chopped
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
- Preheat the oven to 350 F. Grease a 9x13 inch pan and flour it.
- To a large bowl add eggs, oil, white sugar, and 2 teaspoons vanilla and beat it.
- Add flour, baking soda, baking powder, salt, cinnamon, carrots, and pecans.
- Transfer the mixture to the prepared pan.
- Bake in the preheated oven for 40 to 50 minutes. Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a bowl beat applesauce, vegan cream cheese, confectioners' sugar, and 1 teaspoon vanilla until the mixture is smooth.
- Add chopped pecans and top the cake with frosting.
Notes
- Grease and flour your pan well to prevent your cake from sticking.
- Be careful not to overmix your cake mixture once you add in the dry ingredients. Overmixing causes too much gluten development which prevents you from having a moist cake.
- If you like warming spices, you can experiment and try adding cardamom, cloves, nutmeg, allspice, or ground ginger.
- For a perfect velvety smooth dairy-free frosting free of lumps, sift your confectioners’ sugar before mixing it with the remaining ingredients.
Nutrition
Calories: 927kcal | Carbohydrates: 150g | Protein: 11g | Fat: 64g | Saturated Fat: 33g | Cholesterol: 82mg | Sodium: 596mg | Potassium: 436mg | Fiber: 7g | Sugar: 56g | Vitamin A: 8152IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 3mg