Carrot Cake! Without Dairy! Woo!

This is my go-to dessert recipe, especially during the holidays when I know every single dessert at my grandparents’ house will be filled with all sorts of dairy. Offer to bring this along, and no one will even know it’s dairy free.

I found the original recipe a long time ago on written by Alisa Fleming back in 2013. It’s called Grandma’s Best Dairy-Free Carrot Cake (her grandma, not mine).

I tweaked the recipe a bit and cheated big time with the frosting to make it easier and save some time. Hope you enjoy! The recipe would be delicious as cupcakes, too.

INGREDIENTS: (This is the size of a normal cake – I usually use an 8 inch round pan. Up to you!)

  • 6 cups grated carrots (buy pre-grated if you’re in a rush)
  • 1 cup light brown sugar
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup veggie oil
  • 2 tsp vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • Duncan Hines Cream Cheese Frosting (Surprise! It’s Dairy Free! It’s all sugar :-p )

If you enjoy walnuts or raisins, feel free to throw in a cup of each. My sister is allergic to walnuts and I dislike raisins, so I never include them, but your call!


  1. Mix the grated carrots and the brown sugar in a bowl and let it sit while you prepare everything else. This whole recipe is on the longer side.
  2. Preheat the oven to 350F and grease/flour the pans. (2 – 10 inch cake pans, 3 – 8 inch pans, or 2 – 8 inch pans and 8 cupcake tins)
  3. Combine the flour, baking soda, salt, cinnamon, and nutmeg in one bowl. Grab another bowl and beat the eggs as you add the white sugar, oil, and vanilla. Stir in the pineapple.
  4. Add the dry ingredients to the wet ingredients. Do NOT over mix – just make sure everything is combined evenly.
  5. Finally, add the carrots into the batter. I usually mix this part with a wooden spoon.
  6. Pour the batter evenly into your pans.
    • *10-inch pans: 40-50 min, 8-inch pans: 30-35 min, Cupcakes: 20-22 min. For any size pan, dip a toothpick in their center once the time is up to double check that the center is baked all the way through. Toothpick should come out clean!*
  7. Once the cake is baked, let it cool for about 15-20 minutes before removing it from the pan. Cool for another 20 minutes or so before you begin frosting.
  8. Frost your cake any way you like, and you’re good to go!

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