Dairy-Free Carrot Cake with Dairy-Free Coconut Icing

By Hklbrries

2011-10 - Sent by my friend Tessie Judge, Key West, FL

Ingredients

• Cake:
• 2 cups white flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp 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 whites
• 1 cup ground walnuts
• 1/4 cup plain rice milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla
• Icing:
• 1/4 cup margarine at room temperature (Earth Balance brand is vegan)
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 2 cups confectioners' sugar, sifted
• 1 cup unsweetened shredded coconut

Preparation

Step 1

Cake:

Preheat the oven to 350 F. Lightly oil and flour a 9-inch springform pan, tapping out the excess flour.

In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, ground ginger and salt.

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.

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 three layers and frost with a dairy-free frosting of your choice - or use the following coconut icing recipe.

Icing:

Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the confectioners' sugar and mix until smooth with a hand held mixer. Add the coconut, mix to combine and refrigerate until ready to use.