Dairy Free Carrot Bundt Cake

Total time1 hr 50 min

Prep time25 min

Cook time55 min

4.6

(13)

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground ceylon cinnamon
1 tsp ground ginger
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
¾ cup neutral oil (such as sunflower or canola oil)
½ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 tsp pure vanilla extract
3 cups finely grated carrots (about 4 medium carrots)

For the glaze

1 cup fresh ricotta cheese
2 tbsp honey
2–3 tbsp whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.

For the pan

1 tbsp unsalted butter, softened, for the pan
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour, for the pan

Instructions

1
Preheat the oven to 350°F (175°C). Grease the inside of a 12-cup Bundt pan thoroughly with the softened butter, making sure to coat every ridge and the center tube. Dust with the 2 tablespoons of flour, tapping out any excess.
2
In a large bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, baking soda, salt, Ceylon cinnamon, and ground ginger until evenly combined.

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