Emulsifier Free Dairy Free Carrot Cake
Total time2 hr 5 min
Prep time25 min
Cook time40 min
4.7(21)
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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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