Best Carrot Cake Dairy Free Recipes
DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY
Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts
Provided by Crystal Hatch
Categories Desserts
Yield 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
- Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
- Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
- In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Add the grated carrots and raisins and fold them in.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
- Remove the cashew frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
- Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
- Refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams
EGG DAIRY NUT FREE CARROT CAKE
This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots
Provided by happygurl06
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)
A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.
Provided by Laurie150
Categories Quick Breads
Time 1h5m
Yield 9 large pieces, 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
- In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Stir in raisins and walnuts.
- Fold in the carrots and pineapple.
- Mix well, but don't over mix.
- Bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pans set over a wire rack.
Nutrition Facts : Calories 202.3, Fat 11.1, SaturatedFat 1.1, Cholesterol 20.7, Sodium 309.5, Carbohydrate 25, Fiber 2, Sugar 19, Protein 3
CARROT CAKE - DAIRY FREE
Make and share this Carrot Cake - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Blend all ingredients and mix very well.
- Pour into greased and floured 9 inch baking pan.
- Bake for 25- 30 minutes at 350.
Nutrition Facts : Calories 2448.2, Fat 120.4, SaturatedFat 17.5, Cholesterol 372, Sodium 504.9, Carbohydrate 323.2, Fiber 11.9, Sugar 212.5, Protein 28
DAIRY-FREE CARROT BUNDT CAKE
Make and share this Dairy-Free Carrot Bundt Cake recipe from Food.com.
Provided by piranhabriana
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
- Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
- Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
- Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).
Nutrition Facts : Calories 614.7, Fat 32, SaturatedFat 4.2, Cholesterol 74.4, Sodium 219.1, Carbohydrate 78, Fiber 2.7, Sugar 51.5, Protein 7
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