Moist, Easy Carrot Cake Recipe The Whole Family Will Love

Are you looking for the perfect spring dessert? Then you’ve got to try my insanely moist and flavorful dairy-free carrot cake recipe (don’t worry, no one will notice that there’s no dairy!). It’s super easy to make and has the perfect balance of spices that compliments the sweetness of the carrots. And the cream cheese frosting with a light hint of vanilla is to die for! The cake is so delicious that you’ll want to make it again and again.

This version of carrot cake is made with almond milk and coconut oil instead of regular milk and butter. In addition, dairy-free butter and a non-dairy cream cheese alternative are used to make the frosting. You will love the light texture of the cake and the simple and rich frosting on top. It’s perfect to make for your next special event or Easter celebration.

https://www.youtube.com/watch?v=L53GV2Sc7BY

WHY WE LOVE THIS RECIPE

• Great for any occasion. Most people tend to make carrot cakes around Easter. However, this carrot cake recipe makes such an incredible dessert that it should be enjoyed all year long.
• Easy to make. Once you realize just how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.
• Moist crumb. Thanks to a blend of wet ingredients like freshly shredded carrots and maple syrup, there’s no dryness in the slightest here.
• The decadent frosting. Cream cheese frosting is the only way to go here.

INGREDIENTS

Here are the ingredients you'll need to make this carrot cake recipe:

• Flour
• Sea salt
• Cinnamon
• Nutmeg
• Baking soda
• Maple sugar
• Eggs
• Almond milk
• Vanilla extract
• Orange juice
• Coconut oil
• Cooked oatmeal (I used "Mush" brand)
• Carrots
• Walnuts

• Dairy-free butter
• Non-dairy cream cheese
• Vanilla extract
• Powdered sugar
• Monkfruit sweetener

INGREDIENT NOTES

• Almond milk: Use unsweetened plain or vanilla-flavored milk as you don’t want any sweetened milk in this already sweet carrot cake recipe.
• Flour: I used Bob’s Red Mill paleo baking flour which is a blend of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. In fact, each flour is gluten-free, grain-free, and paleo-approved.
• Walnuts: Chopped walnuts add great flavor and texture to the cake. In addition, whole walnuts can be used to decorate the cake after frosting.
• Carrots: Freshly shredded carrots add moisture and sweetness to the recipe.
• Orange juice: Rounds out the other flavors nicely.

STEP-BY-STEP INSTRUCTIONS

STEP 1: BAKE THE CAKE 

Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.

First, combine the dry ingredients.

To a mixing bowl, add the flour, sea salt, cinnamon, nutmeg, baking soda, and maple sugar. Use a whisk to mix everything together.

Next, combine the wet ingredients.

Whisk the eggs in a separate mixing bowl. Next, add the almond milk, vanilla extract, orange juice, maple syrup, and melted then cooled coconut oil. Whisk until everything is combined.

Pour the wet ingredients into the dry ingredients. Whisk until well incorporated. 

Add the cooked oatmeal and mix until well combined. 

Next, add the grated carrots and chopped walnuts to the batter. Use a spatula to fold together until all the ingredients are well combined. Do not over mix the batter.

Divide the batter evenly between the cake pans and bake in a preheated oven at 350°F for 35 minutes, or until an inserted toothpick comes out clean. The center of the cakes should spring back to the touch.

STEP 2: MAKE THE FROSTING

In the bowl of a food processor or stand mixer, add the dairy-free butter, non-dairy cream cheese, vanilla extract, powdered sugar, monk fruit sweetener.

Beat until everything is well combined and smooth. Set aside.

STEP 3: ASSEMBLE THE CAKE 

Allow the cakes to rest in the pans until they are cool enough to handle, about 15 minutes.

Run a wet knife around the edges of the cake pans to loosen them.

Place the first cake layer on a serving platter or cake stand with the top side down. Top with an even layer of frosting.

Gently add the second cake layer and cover the top and sides with frosting.

Add shredded coconut to the sides.

Decorate the top with whole walnuts and edible flowers.

Enjoy!

EXPERT TIPS

• Make it gluten-free. If you want to make this recipe gluten-free, just be sure to use gluten-free oatmeal.  Other than that the recipe is already gluten-free. I haven't tried substituting different flour blends other than the paleo baking flour but it may work. Let me know if you try it!

• Keep the cake from sticking. To keep the carrot cake from sticking to the bottoms of your cake pans, add parchment paper before spraying with non-stick cooking spray. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly. This makes removing the cakes from the pans super easy.

• How to store the cake. Leftover cake can be covered and stored in the refrigerator for up to one week.

• Turn it into cupcakes. Turn this carrot cake recipe into cupcakes by spooning the batter into lined muffin cups or tin. Bake for 25 minutes or until a toothpick comes out clean.

• Avoid using too much flour. Fluff the flour in its bag then scoop it into your measuring cup with a spoon. Next, use the back of a knife to level off the top of the measuring cup. If you dunk the cup directly into the flour bag, you’ll likely use too much.

FREQUENTLY ASKED QUESTIONS

How do you make the best tasty carrot cake?

Here are some helpful tips:

1. Follow the recipe. We often substitute ingredients in recipes based on what we have. Follow a recipe the first time you try it, then make changes as you see fit the next time.

2. Room temperature. If a recipe calls for room temperature ingredients, use room temperature ingredients like eggs, sour cream, butter, and milk.

3. Measure properly. The difference between a recipe success and a recipe failure could lie within 1 wrongly measured tablespoon of sugar.

4. Don’t open the oven. Opening the oven 25 times as the cake bakes does more harm than good. It lets in cool air and the drastic temperature change causes the rising cake to sink.

How can I make my cake soft and moist?

The ratio of wet to dry ingredients plays an important role in determining a cake’s moisture level. If there’s simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there’s too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key. Also, don’t overmix the batter otherwise you’ll end up with a dense cake. Similarly, overbaking the cake will dry it out.

What is the best way to grate carrots for carrot cake?

When grating carrots for this carrot cake recipe, I recommend that you use a medium-sized grater so that the shredded carrots aren’t too thick or too fine. Also, it would be better to grate your own carrots instead of buying the pre-shredded kind from the grocery store. This is because they are too dry for cakes and won’t provide the necessary moisture.

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TRY THESE DESSERT RECIPES NEXT:

•  First, try my poached pears recipe. It’s a seductively sweet, spicy, and fruity treat with a velvety texture.
• Also, have a go at my flavorful vegan peach coffee cake with streusel topping recipe
•  that can be breakfast, dessert, or a yummy treat any time of the day.
• Finally, try my blackberry tart recipe. Juicy, sweet blackberries are cooked with a bit of jam in a buttery, homemade crust. You’ll fall in with this beautiful dessert.

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