Description

This moist and warmly spiced carrot cake is completely dairy-free and egg-free, making it a perfect plant-based dessert. With a soft crumb from grated carrots and optional mix-ins like pineapple or nuts, it delivers all the indulgence of the classic version—without the allergens.

Ingredients

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil (or melted coconut oil)

1 cup water (or dairy-free milk alternative)

1 tsp vanilla extract

1 ½ cups grated carrots

½ cup crushed pineapple, drained (optional)

½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the brown sugar, granulated sugar, oil, water, and vanilla extract. Stir until just combined.
Fold in the grated carrots. If using, also fold in crushed pineapple and chopped nuts.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting or slicing.

Notes

Optional dairy-free cream cheese frosting: beat together powdered sugar, dairy-free cream cheese, dairy-free butter, and vanilla extract until smooth.

For nut-free version, omit walnuts or pecans.

Can substitute crushed pineapple with applesauce or mashed banana.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezes well—wrap slices individually for easy thawing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg