Dairy Free Carrot Cake Recipe

This dairy free carrot cake recipe is an alternative for a regular carrot cake recipe. The cream cheese frosting also uses a vegan cream cheese and a dairy free margarine for those that are looking for a dairy free alternative.


6 cups grated carrots
1 cup light brown sugar
1 cup coarsely chopped raisins
4 eggs
1 1/2 cups granulated sugar
1 cup grapeseed oil
2 teaspoons pure vanilla extract
1 cup crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts

8 ounces vegan cream cheese at room temperature
1/3 cup dairy-free margarine
3 cups confectioners' sugar
1 teaspoon pure vanilla extract



Preheat oven to 350F.

Grease and lightly flour three 8 inch cake pans.

Take a medium bowl and combine the carrots and brown sugar.

Set aside so they have time to mingle, after an hour mix in the raisins.

Mix together the flour, baking soda, salt, cinnamon, and nutmeg.

Using a large bowl, beat the eggs, gradually add the granulated sugar, oil and vanilla, then add the pineapple.

Without over mixing add the flour mixture to the wet mixture. Fold in the carrot and brown sugar mixture, then the walnuts.

Distribute the batter evenly between the three pans. Bake in the preheated oven for about 30 - 35 minutes, check that a toothpick in the centre of the cake comes out clean.

Taking the pans out of the oven, use wire racks to let cool for 10-20 minutes, then remove the cakes from the pans and wait for them to be completely cool before frosting.


Cream together the cream cheese and margarine using a mixer, carefully add the sugar, then slowly add the vanilla extract, keep beating till light and fluffy.


Making sure the cake is completely cool, spread the frosting between the three layers and then over the entire cake.