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Try SavoraDairy-Free Carrot Cake with Coconut Cream Frosting
A moist and delicious carrot cake made dairy-free with coconut milk and topped with a creamy coconut-based frosting. Perfect for a special occasion or a simple treat!
Ingredients
- All-purpose flour2 cups
- Baking soda2 teaspoons
- Ground cinnamon2 teaspoons
- Ground nutmeg1/2 teaspoon
- Salt1/2 teaspoon
- Eggs4
- Granulated sugar1 3/4 cups
- Brown sugar3/4 cup
- Vegetable oil1 cup
- Vanilla extract2 teaspoons
- Grated carrots3 cups
- Chopped walnuts or pecans1 cup
- (13.5 oz each) Full-fat coconut milk2 cans
- Powdered sugar4 cups
- Vanilla extract1 teaspoon
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Learn MoreMethod
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the grated carrots and chopped nuts.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting: Scoop out the thick coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. You should have about 2 cups of thick cream.
In a large bowl, beat the coconut cream with an electric mixer until smooth and fluffy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
Once the cake is completely cool, frost the top with the coconut cream frosting.
Slice and serve. Enjoy!
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