Carrot Cake with Cream Cheese Frosting (dairy-free)
After being inspired by our Carrot Cake Pupcakes, I needed to make a human version in cake form and a bit sweeter. This carrot cake is so moist and dense and the cream cheese frosting so creamy, you’ll be eating seconds and even thirds before you know it.
I absolutely love when healthy things turn out yummy enough to feel like you’re cheating a bit, but your stomach will thank you that you’re not. I may have strategically made this the week my husband was traveling for work…more cake for me obviously. Needless to say, I was quite pleased it turned out perfect.
The cream cheese frosting sent the spicy carrot cake over the top though. It’s so creamy and in no way gives away that it’s dairy-free. All around a win-win dessert! You can fold in some pineapple chunks into the half of the frosting used for the center of the cake.
Store the cake in the fridge for up to one week.
Carrot Cake with Cream Cheese Frosting (dairy-free)
Ingredients
Cream Cheese Frosting
- 2 – 8 oz portions of cream cheese or almond milk cream cheese, room temp
- 1/2 teaspoon pure vanilla extract
- 1/4 – 1/2 cup powdered sugar, powdered monkfruit, or maple sugar
Carrot Cake
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 tablespoon all spice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ¾ cup coconut sugar or granulated sweetener of choice
- ½ teaspoon pink Himalayan salt
- 3 eggs (room temp)
- ½ cup almond butter (any nut or seed butter will work)
- ¼ cup + 6 tablespoons milk of choice
- 1 teaspoon pure vanilla extract
- 1/3 cup avocado oil or melted coconut oil
- 3 cups finely shredded carrots
Instructions
- In a medium bowl add cream cheese and beat with an electric mixer or stand mixer until smooth and fluffy. Sift in the powdered sugar or powdered monkfruit or add maple sugar to desired sweetness, and the vanilla extract. Set in fridge for 1 hour for flavors to develop. Allow to sit to room temp before frosting your cake.
- Preheat oven to 350⁰F. Grease and line the bottom of two 8” round cake pans with parchment paper.
- In a medium bowl sift together flours, baking soda, baking powder, cinnamon, all spice, nutmeg, cloves, sweetener, and salt.
- In a separate bowl beat together eggs, almond butter, milk, vanilla, and oil. Pour into dry ingredients and mix until well combined, adding additional milk if needed. Fold in carrots.
- Evenly separate batter into each cake pan. Bake on middle rack for 25-35 minutes or until skewer comes out clean. Remove and let cool for 10 minutes in pan. Flip cake pans over on a cooling rack until cakes release and allow to cool completely.
- Place one cake portion on a platter and top with half of frosting. Spread frosting evenly to the edges. Place other cake portion on top and frost cake as desired.
