Lactose Free Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Two tender layers of spiced cake come together with warm cinnamon, ginger, and nutmeg, plus loads of finely grated carrot for moisture in every bite. A handful of toasted walnuts or pecans adds crunch if you want it, and the batter stays wonderfully moist thanks to a smart mix of oil and sugar folded in with a light hand. The layers bake up tall and even, cool completely, and then get stacked with a thick, tangy, sweet frosting spread all the way to the edges. A quick chill before slicing keeps everything neat, so you get clean layers and that classic frosted-cake look on the plate. It's a spot-on option for a lactose free dessert table, whether you're serving it for a birthday or just because carrot cake sounds good today.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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