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Dairy Free Carrot Cake with Coconut


What higher technique to rejoice Easter than with probably the most scrumptious coconut carrot cake with cream ‘cheese” frosting… which so occurs to be vegan + nut-free. Give it a whirl and tell us what you suppose. 

Dairy Free Carrot Cake with Coconut

Dairy Free Carrot Cake with Coconut

Most carrot desserts are a no-go for our household due to the dairy and nuts. Enter our Dairy Free Carrot Cake with Coconut. We love celebrating Easter with this yummy allergy pleasant cake.

Prep Time 10 minutes

Cook dinner Time 30 minutes


Dry Elements

  • 2 cups all objective flour
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt

Moist Elements

  • 1 cup coconut milk we use so scrumptious
  • 1 tbsp apple cider vinegar
  • 2 cups finely grated carrots takes me about 6 giant carrots to get to 2 cups)
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract

Vegan Cream “Cheese” Frosting

  • 1/2 container of Daiya (vegan) cream cheese.4 tablespoons Earth Stability butter2 cups powdered sugar1 tbsp pure maple syrup (my fav secret ingredient!) 
  • 1/2 container Daiya vegan cream cheese We swear by this model for frosting. Have tried a number of and failed. That is by far the very best. 
  • 4 tbsp Earth Stability butter
  • 2 cups powdered sugar
  • 1 tsp pure maple syrup
  • 1 cup shredded coconut (reserved as a topping for the cake when you’re performed frosting!) 


  • Set oven to 350F. Grease a 9×13 pan with EVOO and line with parchment paper. Grate your carrots finely (takes me about 6 giant carrots to get about 2 cups).

  • Get two giant mixing bowls. In a single, pour in coconut milk and apple cider vinegar. Combine with a whisk for about 30 seconds then let relaxation.

  •  n separate bowl, combine in flour, brown sugar, baking powder, baking soda, cinnamon and salt. Combine with a hand mixer on medium for about 2 minutes. 

  • In your coconut combination bowl, add in canola oil, applesauce, vanilla extract then lastly the carrots. Combine with a hand combination on low for about 1-2 minutes (don’t need to over combine). Mix bowls. Once more, utilizing a hand mixer, mix collectively on low for a couple of minute.

  • In a clear bowl, add Daiya vegan cream cheese and earth stability butter. Combine utilizing your hand mixter, 2 minutes on medium till good and creamy. Add in powered sugar and maple syrup. Mix some extra till a pleasant and creamy. Add in additional powdered sugar to style and mix once more if wanted. I prefer to refrigerate my frosting till a couple of minutes earlier than I’m prepared to make use of it.  

  • Pour into your pan and bake for about 30 – 35 minutes till a toothpick comes out clear. Let absolutely cool earlier than frosting your cake. Then, lastly sprinkle on the shredded coconut and viola! Get pleasure from!

Key phrase allergy pleasant, dessert

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