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–+ servings
Dairy Free Kitchen

Dairy Free Carrot Cake with Cream Cheese Frosting

This carrot cake is moist, tender, and beautifully finished. It is a crowd pleasing dessert worth sharing for celebrations or cozy gatherings.
Dairy Free Carrot Cake with Cream Cheese Frosting
Prep Time 35 minutes
Cook Time 34 minutes
Total Time 1 hour 9 minutes
Servings 12 slices
Calories 843 kcal
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Equipment

  • two 9-inch round cake pans

Ingredients

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

Instructions

  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.
  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.
  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.
  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.
  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.
  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.
  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.

Nutrition

Serving: 1servingCalories: 843kcalCarbohydrates: 98gProtein: 7gFat: 47g
Course Dessert
Cuisine American
Keyword carrot cake, cream cheese frosting, dairy free, layer cake

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