What better way to celebrate Easter than with the most delicious coconut carrot cake with cream ‘cheese” frosting… which so happens to be vegan + nut-free. Give it a whirl and let us know what you think.
Dairy Free Carrot Cake with Coconut
Most carrot cakes are a no-go for our family because of the dairy and nuts. Enter our Dairy Free Carrot Cake with Coconut. We love celebrating Easter with this yummy allergy friendly cake.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup coconut milk we use so delicious
- 1 tbsp apple cider vinegar
- 2 cups finely grated carrots takes me about 6 large carrots to get to 2 cups)
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
Vegan Cream "Cheese" Frosting
- 1/2 container of Daiya (vegan) cream cheese.4 tablespoons Earth Balance butter2 cups powdered sugar1 tbsp pure maple syrup (my fav secret ingredient!)
- 1/2 container Daiya vegan cream cheese We swear by this brand for frosting. Have tried several and failed. This is by far the best.
- 4 tbsp Earth Balance butter
- 2 cups powdered sugar
- 1 tsp pure maple syrup
- 1 cup shredded coconut (reserved as a topping for the cake once you’re done frosting!)
Instructions
- Set oven to 350F. Grease a 9×13 pan with EVOO and line with parchment paper. Grate your carrots finely (takes me about 6 large carrots to get about 2 cups).
- Get two large mixing bowls. In one, pour in coconut milk and apple cider vinegar. Mix with a whisk for about 30 seconds then let rest.
- n separate bowl, mix in flour, brown sugar, baking powder, baking soda, cinnamon and salt. Mix with a hand mixer on medium for about 2 minutes.
- In your coconut mixture bowl, add in canola oil, applesauce, vanilla extract then finally the carrots. Mix with a hand mixture on low for about 1-2 minutes (don’t want to over mix). Combine bowls. Again, using a hand mixer, blend together on low for about a minute.
- In a clean bowl, add Daiya vegan cream cheese and earth balance butter. Mix using your hand mixter, 2 minutes on medium until nice and creamy. Add in powered sugar and maple syrup. Blend some more until a nice and creamy. Add in more powdered sugar to taste and blend again if needed. I like to refrigerate my frosting until a few minutes before I’m ready to use it.
- Pour into your pan and bake for about 30 – 35 minutes until a toothpick comes out clean. Let fully cool before frosting your cake. Then, finally sprinkle on the shredded coconut and viola! Enjoy!
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