Dairy-Free Carrot Cake
Allergy-Friendly Carrot Cake
Equipment
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- 2 Small Round Cake Pan
- Spatula
Ingredients
- 2 cup Gluten-Free Flour
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Cinnamon
- 1 tsp Nutmeg
- ½ tsp Salt
- 3 tsp Vanilla Extract
- 4 tbsp Flaxseed Meal
- ⅜ cup Water
- ⅔ cup Cooking Oil
- ½ cup Applesauce unsweeten
- 4 cups Shredded Carrot loosely packed
Brown Sugar Cream Cheese Icing
- 8 oz Dairy-Free Cream Cheese
- ½ cup Brown Sugar
- 2 cups Confectioners Sugar
- ¼ cup Vegan Butter softened
Instructions
- In a small mixing bowl, combine flaxseed and water and let sit for 5 mins
- Preheat oven to 350°
- Whisk together flax seed mixture, sugar, and brown sugar
- Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce
- Fold in carrots, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan
- Place cake pans into the oven to make for 26-30mins
- While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese
- Next, whisk in powder sugar and brown sugar until icing is an off white color
- Remove cakes from oven and allow to cool for 15-20mins
- Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula
- Allow icing to set, slice cake, and serve