Carrot cake has always been one of my favorite desserts, so I wanted to make a version that skips the dairy completely.

This dairy free carrot cake is soft, moist, and full of warm spices like cinnamon and ginger.

The crushed pineapple and chopped pecans add a little something extra to every bite.

On top, there’s a creamy dairy free cream cheese frosting that tastes just like the real thing.

If you’ve been missing a good carrot cake because of dairy, this one is for you.

Why This Recipe Is a Keeper

Moist and Tender – Finely grated carrots, crushed pineapple, and neutral oil create a wonderfully moist cake with a soft, tender crumb.

Warm Spice Flavor – Cinnamon, ginger, and nutmeg give every bite a warm, balanced flavor without overpowering the fresh carrots.

Creamy Tangy Frosting – Dairy free cream cheese, butter, lemon juice, and vanilla create a smooth frosting with a bright, satisfying tang.

Delicious Texture – Juicy carrots and pineapple keep the cake soft, while pecans add a pleasant crunch throughout each slice.

Here’s What You’ll Need

For the Carrot Cake

2 1/4 cups All-Purpose Flour
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1 tsp Fine Salt
1 cup Light Brown Sugar
1/2 cup Granulated Sugar
4 Large Eggs
1 cup Neutral Oil
2 tsp Pure Vanilla Extract
3 cups Finely Grated Carrots
1/2 cup Crushed Pineapple, Drained
3/4 cup Chopped Pecans

For the Cream Cheese Frosting

16 oz Dairy Free Cream Cheese, Chilled
3/4 cup Dairy Free Butter, Softened
4 1/2 cups Powdered Sugar
2 tsp Pure Vanilla Extract
1 tbsp Fresh Lemon Juice
1/4 tsp Fine Salt
1/3 cup Toasted Chopped Pecans

How to Make It

Step 1

Heat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.

Step 2

Whisk the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. In a large bowl, whisk the brown sugar, granulated sugar, eggs, neutral oil, and vanilla extract until glossy.

Step 3

Fold the dry ingredients into the wet mixture just until no flour streaks remain. Fold in the grated carrots, drained pineapple, and chopped pecans without overmixing.

Step 4

Divide the batter evenly between the prepared pans. Bake for 31 to 36 minutes, until the centers spring back and a toothpick comes out clean, then cool in the pans for 15 minutes before transferring to wire racks.

Step 5

Beat the dairy free butter until creamy. Add the powdered sugar one cup at a time, then beat in the vanilla extract, lemon juice, and salt until fluffy.

Step 6

Add the chilled dairy free cream cheese and beat on low speed only until the frosting is smooth and thick. Refrigerate it for 20 minutes if it becomes soft.

Step 7

Spread the cream cheese frosting between the completely cooled layers and over the top and sides. Press the toasted pecans around the lower edge, then chill the cake for 30 minutes before serving.

Recipe Tips

Measure the Carrots Correctly

Finely grate the carrots so they soften during baking and spread evenly through the cake. Measure 3 cups after grating, and lightly fill the measuring cup without packing the carrots down.

Do not squeeze the grated carrots dry. Their moisture helps keep this dairy free cake soft, while excess liquid from the pineapple should be pressed out well before measuring.

Drain the Pineapple Well

Let the crushed pineapple drain in a fine-mesh strainer for a few minutes, then press it gently with the back of a spoon. Too much pineapple juice can make the centers overly wet and cause the layers to bake unevenly.

Measure the pineapple after draining it. This gives the cake the right amount of fruit without adding extra liquid to the batter.

Divide the Batter Evenly

Use a kitchen scale to divide the batter between the two prepared pans if possible. Even layers finish baking at the same time and make the cake easier to stack without trimming one layer much more than the other.

Spread the batter gently toward the edges, but do not press it down firmly. This keeps the batter level while preserving the light texture created during mixing.

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