Lactose Free Dairy Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This snack-worthy sheet cake leans on warm cinnamon, ginger, and nutmeg to spice up a moist, coconut oil–based batter packed with finely grated carrots and a satisfying crunch of walnuts. The crumb bakes up tender and golden in a 9x13 pan, with just enough vanilla to round out the spice without overpowering it. Once cooled, it gets swept in a thick, fluffy frosting built from dairy free cream cheese and dairy free butter, whipped with powdered sugar and a touch of dairy free milk until glossy and spreadable. Sliced into generous squares, it's the kind of make-ahead dessert that tastes even better the next day as the spices settle in. This one is a genuinely solid pick for a lactose free table, with no need to sacrifice that classic, richly spiced carrot cake experience.

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Ingredients

12 servings

For the cake

2 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 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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