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Chastiti Johnson

Dairy-Free Carrot Cake

Allergy-Friendly Carrot Cake
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cup Gluten-Free Flour
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ tsp Salt
  • 3 tsp Vanilla Extract
  • 4 tbsp Flaxseed Meal
  • cup Water
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • 2 Small Round Cake Pan
  • Spatula

Method
 

  1. In a small mixing bowl, combine flaxseed and water and let sit for 5 mins
  2. Preheat oven to 350°
  3. Whisk together flax seed mixture, sugar, and brown sugar
  4. Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce
  5. Fold in carrots, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan
  6. Place cake pans into the oven to make for 26-30mins
  7. While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese
  8. Next, whisk in powder sugar and brown sugar until icing is an off white color
  9. Remove cakes from oven and allow to cool for 15-20mins
  10. Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula
  11. Allow icing to set, slice cake, and serve