Dairy and Egg Free Carrot Cake

If you’re anything like me, then you may be familiar with having to bake without dairy and egg. We have a kiddo who has some food allergies, and it has changed our life for the better. Honestly, we wouldn’t be eating as healthy as we do now if it wasn’t for the food allergies. So, I try to make light of it and use it as a blessing instead of a curse. Over the years it has become easier to make food and desserts without egg and dairy. I came across this dairy and egg free carrot cake recipe and had to try it. Turns out the kids love it and its delicious. Easy to make too! Let’s review.

How was the taste?

The taste is delicious. The carrots are finely chopped so you can’t even taste them. It’s soft and moist. You can’t help but want to eat more than one piece. Not only that, the frosting is what tops it all off. This second go around I tried to make the frosting a new way and it did not turn out like I thought it would. Besides messing up the frosting, the kids always want thirds. Plus, it’s made without all the added ingredients because you’re making it at home.

Ingredients for Dairy and Egg Free Carrot Cake

Here are the ingredients you’ll need for this diary and egg free carrot cake.

• 1 c. carrots
• 1.5 c. flour
• 1 c. sugar
• 1 tsp. baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 c. cold water
• 1/3 c. avocado oil
• 1 tsp vanilla
• 1 tsp apple cider vinegar

These ingredients are a tad different from the original recipe but it didn’t taste any different. Make sure to get real vanilla extract and not imitation vanilla. I also use avocado oil because it’s better for you than other oils at high heat. But regular oil will work too. Aldi has the cheapest avocado oil.

How to Make them:

Below it the recipe for how to make the dairy and egg free carrot cake.

• Heat oven to 350 degrees.
• Peel and wash carrots. Place them in the blender and pulse to chop the carrots. You’ll need enough for one cup. Then, set aside.
• In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
• Add cold water, oil, vanilla, and vinegar.
• Mix well for a couple minutes.
• Add the chopped carrots and mix together.
• Prepare your muffin pan by greasing it with dairy free butter.
• Pour the batter into the pan.
• Bake on the center rack for 22-24 minutes.

Instead of using a cupcake pan, you can use a 9-inch cake pan. Cupcakes is easier for us and they like having their own.

Rating and Review of Dairy and Egg Free Carrot Cake

Overall these cupcakes were easy to make and taste great. The only thing missing was the frosting. I have 4 little ones and only one of them has food allergies. If you don’t know already it can be sad when your child feels that can’t have or eat anything that everyone else can eat. It’s definitely a challenge.

That’s one of the reasons I created this blog. To review diary and egg free recipes, give honest opinion and help you find recipes that the kids will actually enjoy. It’s also a plus knowing what your little one’s face will look like when he’s able to eat cupcakes he can enjoy. It’s awesome being able to provide for your kids what they thought they might not ever have or get.

Try this recipe out for yourself and leave a comment letting me know if you liked it or thought it could be better. Don’t forget to sign up with the newsletter, so you won’t miss a post.

Check out this chocolate chip cookie recipe for another dairy free dessert. https://domesticmombliss.com/2024/04/22/deliciously-vegan-how-to-bake-perfect-homemade-chocolate-chip-cookies/