This Dairy Free Carrot Cake recipe is about to steal the show at your next party. It’s the perfect combination of fresh carrots, warm spices, and it’s topped with a delicious dairy-free cream cheese frosting. I love making this cake for Easter or a simple night in the backyard with friends and family!
Quick Look: Dairy Free Carrot Cake
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 30 minutes
- 🧁 Frosting Time: 10 minutes
- ⏳ Total Time: 1 hour
- 🥕 Serving: 12 slices
- ⚡ Calories: 691 calories per slice
- 🍂 Flavor Profile: Warm, spiced, and perfectly sweet cake topped with creamy frosting
- 👌 Difficulty: Easy — a stress-free cake that tastes amazing
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As someone who manages celiac disease, I know firsthand just how hard it can be to stare at the dessert table at a party, knowing you won't be able to eat a darn thing on there. It was a problem every year during March and April, when it came time for everyone to make carrot cake. That’s what started my journey to creating the best Gluten-Free Carrot Cake. Then, when my daughter and I both went dairy free, my eyes lit up at the idea of making this cake dairy free.
It only took a few quick tweaks and the help of my Dairy Free Cream Cheese Frosting to make this incredible gluten free and dairy free option. If you enjoy the carrot flavor, then make sure to check out my Dairy-Free Carrot Cake Cheesecake and Carrot Cake Cookie Sandwich recipes.
Don't forget to check out my full list of dairy free recipes. I have easy options to cover dinner, dessert, and everything in between!
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Why You'll Love This Recipe
- Amazing Flavor: This gluten free dairy free carrot cake combines creamy frosting with the warm spice cake flavors to create a bite you will crave time and time again.
- Simple Ingredients: Most of the ingredients for this cake can already be found at home. Dairy free options can also be found in your local grocery store with ease.
- Easy to Make: If you are a beginning baker, this dairy free carrot cake frosting is a perfect place to start. The recipe comes together quickly and frosting the cake takes only a few minutes. It will wow everyone, without hours of work.
Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Flour: I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Avoid all-purpose flour.
- Grated Carrots: I buy large carrots and use my food processor to get them down to the correct size. This keeps the cake extra moist.
- Dairy Free Cream Cheese: Kite Hill Plain Almond Milk Cream Cheese is my preferred brand because it has the best consistency and is milk-free. Any brand will work for this dairy and gluten free carrot cake.
Flavor Variations
- Different Toppings: I used pecans for my cake but walnuts, cashews, and even raisins are all great options! You can also leave the nuts off for anyone with a nut or tree nut allergy.
- Avoid Vegan Options: I would strongly recommend against using applesauce, flax eggs and other egg free substitutes in an attempt to make this a vegan carrot cake. These will often prevent your cake from baking properly.
- Add Orange: Orange zest is a perfect way to add depth to the flavor of the cake. It pairs perfectly with cinnamon, nutmeg, and many more warm spices.
⭐️⭐️⭐️⭐️⭐️
"I swear I make this cake every year for Easter because my daughter is DF. This tasted just as good as the real thing! Thank you so so much!"
- Whitney O.
How to Make Dairy Free Carrot Cake
Step 1. Preheat the oven to 350°F. Then, lightly grease two round 9 inch cake pans. Cover the bottom of the pans with parchment paper. Now, place all of your dry ingredients into a mixing bowl and whisk. Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
Step 2. Next, add the vegetable oil and vanilla extract to the mixture. Then, mix on medium speed for 30 seconds. Add in half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides before adding the remaining dry mixture and mix on medium speed for 30 seconds until fully combined.
Step 3. Evenly distribute the batter into two 9-inch round cake pans. I like to weigh mine to be sure they are going to bake evenly. Bake in the oven for 30-35 minutes. They are done when a toothpick comes out clean. Once done, allow them to cool in their pans for 10 minutes before turning them over onto a wire rack to reach room temperature and finish cooling.
Step 4. Now we will make the icing. Start by adding dairy free butter and cream cheese to a mixer with a paddle attachment and mix until smooth. Next, add in the powdered sugar 2 cups at a time. After each addition, begin mixing on low until the powder is slightly combined, then mix on medium until well combined. This should take about 1 minute to complete. Once all powdered sugar has been combined, add vanilla, and mix again until just combined. Be careful not to over-mix. See my Dairy Free Cream Cheese Frosting Recipe for more step-by-step pictures.
Step 5. Now it is time to ice the cake. Start by putting some icing on your cake plate. Then, put the first cake layer on top. This prevents the cake from sliding. Next, add a large amount of frosting to the top.
Step 6. Spread the frosting so it covers the full layer of cake evenly.
Step 7. Add your next cake layer and repeat the same frosting method to get both cakes evenly coated. Make sure the sides and top are smoothed together to help provide a seamless look.
Step 8. Finish the cake by decorating with your favorite nuts and small carrot shavings. I used pecans for mine. Slice and enjoy!
Expert Tips
- Buy Whole Carrots: Pre-shredded carrots are often drier, lacking the necessary moisture this cake needs to rise. It is better to buy larger carrots instead.
- Use a Food Processor: The correct carrot size is key. Always buy regular carrots and grate them down nice and small. I like to use a food processor to help get an even consistency.
- Measure Carefully: I like to use a food scale to get the perfect measurement. Not all gluten-free flour is the same ratio to regular flour so going by weight ensures the proper ratio for your cake.
- Cool the Cake: This frosting is delicate. Keep the frosting and the cakes cool to help provide a better decorating consistency. If it is too warm, the cake could slide.
Dairy Free Carrot Cake FAQ's
No. I would stick to vegetable oil to keep consistency with my recipe. Coconut oil is not often recommended for baking because of its low melting point. It could also give the gluten dairy free carrot cake a coconut taste.
Any option will work for this recipe. My favorite for dairy free carrot cake recipes is Country Crock Plant Butter with Olive Oil. Kite Hill Plain Almond Milk Cream Cheese is a preferred option for cream cheese.
No. I would not recommend that change for this cake because it could provide too much moisture. This could lead to the cake having a chewy consistency and having structural issues. White sugar works better for delicate cakes.
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📖 Recipe
Dairy Free Carrot Cake
Video
Equipment
Ingredients
Dry Ingredients:
- 2 cups Bob's Red Mill GF 1:1 flour
- 1 tablespoon corn starch
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
Wet Ingredients
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 4 eggs room temp
- 3 cups carrots grated
Dairy Free Cream Cheese Frosting Ingredients:
- 18 oz dairy free cream cheese softened
- 1 stick dairy free butter room temp
- 4 cups powdered sugar sifted
- 1 ½ teaspoon vanilla extract
Instructions
Making Your Cakes
- First, preheat oven to 350 °F. Then, lightly grease 2 8x8 round cake pans. Cover the bottom of the pans with parchment paper. The place all of your dry ingredients into a bowl and whisk.
- Using a mixer, whisk together the eggs and sugar on medium speed for one minute. Next, add the vegetable oil and vanilla extract to the mixture. Then mix on medium speed for 30 seconds. Add in half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined.
- Now, evenly distribute into 2 8x8 round cake pans. I like to weigh mine to be sure they are going to bake evenly. Bake in the oven for 30-35 minutes. Once done, remove from their pans and let them cool all the way through.
Making Your Icing
- First, add dairy free butter and cream cheese to a mixer with paddle attachment and mix until smooth.
- Next, add in the powdered sugar 2 cups at a time. After each addition, begin mixing on low until the powder is slightly combined, then mix on medium until well combined (About 1 minute).
- Once all powdered sugar has been combined, add vanilla, and mix again until just combined. Be careful not to over-mix.
- The end result should be a thick and creamy frosting. See my Dairy Free Cream Cheese Frosting Recipe for step-by-step pictures.
Frosting Your Cakes
- Start by putting some icing on your cake plate. Then put the first cake layer on top. This prevents the cake from sliding. Now, add a large amount of frosting to the top.
- Spread the frosting so it covers the full layer of cake evenly.
- Add you next cake layer and repeat the same frosting method to get both cakes evenly coated. Make sure the sides and top are smoothed together to help provide a seamless look.
- Finish the cake by decorating with your favorite nuts and small carrot shavings. I used pecans for mine. Slice and enjoy!
Notes
- Keep the cream cheese frosting cold. If it gets warm it will start to thin and get runny.
- Use a high quality gluten free flour like Bob’s Red Mill Gluten Free 1:1 Flour.
- Do not buy bags pre shredded carrots, this was a mistake a mistake I made many years ago. Those carrots are not grated small enough. Always buy regular carrots and grate them down nice and small. I like to use a food processor for this step.
- Store your cake in the refrigerator for up to 4 days in an airtight container.
- Leftover frosting can be saved for up to 2 weeks. Make sure to keep it in the fridge.
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