Carrot Cake (dairy free)

Photo by Sylvia O.

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups white flour

  • 1 1/2

    t. baking powder

  • 1

    t. baking soda

  • 1 1/2

    Cups sugar

  • 1/2

    t. salt

  • 1

    t. cinnamon

  • 1/2

    t. ground ginger

  • 2

    cups grated carrots

  • 1

    cup chopped fresh pineapple, or 1 cup chopped frozen pineapple, thawed 1/2 cup canola oil

  • 1/4

    cup applesauce

  • 3

    large egg white

  • 1

    cup ground walnut

  • 1/4

    cup plain rice milk, such as Rice Dream

  • 1

    T. apple cider vinegar

  • 1

    t. vanilla

Directions

1. Preheat the oven to 350 F. Lightly oil and flour a 9" Spring form Pan, tapping out the excess flour. 2. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, ground ginger and salt. 3. In a food processor. combine the pineapple. canola oil. applesauce, egg whites, rice milk vinegar and vanilla until well combined. Add the pineapple mixture to the dry ingredients and stir in the carrots and walnuts until evenly incorporated. 4. pour batter into the prepared pan and bake, until a tooth inserted into the center of the cake comes out clean, about 40 minutes. Cool completely, slice into layers and frost with Dairy free cream cheese or other dairy free frosting of your choice.

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