Carrots are the vegetable of choice in my house. My kids will happily eat them crunchy for lunch and cooked for dinner. So when I set out to make carrot cake I knew it had a fighting chance to become a cake they would love. I turned to my “life before food allergies” recipe box and found a carrot cake recipe that was loaded with butter, sugar and nuts. Well, obviously that wasn’t going to work so I set out to make a lighter and allergen free carrot cake without all that extra “stuff”.
This Dairy, Egg and Nut Free Carrot Cake is simply amazing. It is lightened drastically by using silken tofu, and relies on freshly shredded carrots to give it the right amount of moisture. There are no hidden extras like coconut, raisins or nuts. The carrots are the star of the show, and rightfully so. Carrot Cake is always partnered with a delectable cream cheese frosting and mine is no different. Tofutti Dairy Free Cream Cheese is the perfect substitution in making my creamy frosting. Each bite of this cake will leave you and your kiddos clamoring for more.
Enjoy and Happy Baking!
Yield: 1 cake
1 cup granulated sugar
1/2 cup brown sugar
1 cup silken tofu
1 cup vegetable oil
21/2 cups unbleached all-purpose flour
11/2 teaspoons cinnamon
1/2 teaspoon nutmeg
11/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cups grated peeled carrots
1 recipe Dairy-Free Cream Cheese Frosting (see page XX)
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and tofu. Slowly add the oil, continuing to mix until thoroughly combined. In a separate medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt with a wire whisk. Add in 1/2-cup batches to the oil mixture, and mix on medium low. Stir in carrots using a rubber spatula.
Preheat oven to 350ºF, and spray a 13×9-inch baking dish with dairy-free baking spray. Pour batter into prepared pan and bake 35 to 40 minutes, or until cake tester comes out clean. Cool completely, and frost with Dairy-Free Cream Cheese Frosting.
Dairy-Free Cream Cheese Frosting
Yield: 2 cups
1/2 cup dairy-free margarine
3/4 cup dairy-free cream cheese (I use Tofutti)
1/8 teaspoon salt
1 teaspoon vanilla extract
21/2 cups confectioners’ sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, cream cheese, salt, and vanilla until thoroughly combined. Slowly add confectioners’ sugar, and mix on low for 1 minute. Increase speed to medium, and beat 4 to 6 minutes, until light and fluffy. Chill before using.
I should know better than to read your blog when I am hungry and waiting to eat supper! Boy, that carrot cake looks good!!!
My favorite kind of cake! This sounds great.
Lol! This is one of my FAVORITE cakes; a must try if you love carrot cake.
YUM. I DO love carrot cake, and I love making cakes with silken tofu. They always come out splendid!!
Have you ever made this batter into cupcakes baking them at 350 for 20-25 minutes?
YUM!
I just found your site today! I can’t believe I have been able to function without it!
My son is allergic to eggs, milk and nuts – so this recipe is perfect!
Thanks!!
Thanks so much Brittany! I am so sorry about your son’s diagnosis, but I know he’ll fall in love with these yummy treats.
This is THE best carrot cake I have ever tasted in my whole life. All of my family LOVES Aunt Kelly’s carrot cake, especially my son Devin!
Thanks so much Chris!
I love your blog. What brand of dairy free margarine do you use?
Thanks so much Sarah! I love Fleischman’s Unsalted (Only the unsalted version is dairy free). I especially love it in my frostings.
My 4 year old loves carrot cake!! The problem is he has 4 kids in his nursery school class who have allergies. I was so happy to find this because he asked me to make carrot cupcakes for his birthday celebration at school! Thank you.
Hi Kim, DEFINITELY make this as cupcakes for your son….he will love them. This carrot cake recipe is a favorite among many of my non allergic friends, including my sister.
Hi. I searched for recipies and found this one. The cake turned out great! It was very moist – -like a muffin.
Tip: I bought shedded carrots and steamed them a bit so that they would be softer when cooked.
I was shocked, however, at how much oil is in the recipe. Does anyone know if you can sub half the iol or apple sauce?
Thanks Lara for your suggestion about the carrots. Regarding the oil amount in the recipe, I personally think using healthy oils isn’t that big of a deal, and I definitely have promoted myself as Fat Free Baker!
But I do think if you want to make a change use 1/2 c. applesauce and 1/2 c. vegetable or canola oil in place of the 1 c. oil. It might have a slight change in the moistness of the cake, but I still think it will be delicious! Let me know how it turns out for you.
This cake is AMAZING!!! I added some raisens and uses Pillsbury Cream Cheese frosting….we make it for every birthday celebration!
Aside from it being my first time makiing this cake, it’s my first time ever trying carrot cake. This recipe is absolutely delicious! It is so yummy! But….I took the lazy way out by using Pillsbury ready made whipped cream cheese frosting instead. Surprisingly it’s dairy-free, egg-free and nut-free (I called their head office to verify the ingredients). This cake was loved by all. Thanks, Kelly!
Thanks Dulce! This is by far my sister’s favorite cake. Honestly, it is even wonderful without frosting!!
Thank you so much for this recipe. It is just wonderful. My daughter is allergic to soy as well so I substituted an individual sized applesauce for the tofu and it still turned out delicious. Great texture and was not too crumbly. Left off the frosting altogether and the cake was still yummy.
Janice
(Couture and Crayons)