Dairy Free Carrot Cake
Warm spices, sweet grated carrots, and a cloud of tangy cream cheese frosting — this sheet cake is the kind of dessert that disappears fast at any gathering. Coconut oil stands in for butter throughout the batter, keeping every bite moist and rich without a drop of dairy in sight. The combination of cinnamon, ginger, and nutmeg gives the crumb serious depth, and folding in three cups of freshly grated carrots means the texture stays tender and never dry. What really seals the deal is the frosting: dairy free cream cheese and dairy free butter whipped together with powdered sugar and vanilla until it's light, fluffy, and perfectly spreadable. Store-bought frosted cakes can be a minefield of hidden dairy, so making this one from scratch puts you completely in control of every ingredient. It slices into 12 generous pieces, making it an ideal choice for birthdays, potlucks, or any occasion where you need a crowd-pleasing dessert that everyone at the table can actually enjoy.
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp fine salt
- ¾ cup coconut oil, melted and cooled
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts (optional)
For the frosting
- 8 oz dairy free cream cheese, softened
- ¼ cup dairy free butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp dairy free milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
- 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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