Dairy Free Carrot Bundt Cake Recipes
CARROT CAKE - DAIRY FREE
Make and share this Carrot Cake - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Blend all ingredients and mix very well.
- Pour into greased and floured 9 inch baking pan.
- Bake for 25- 30 minutes at 350.
Nutrition Facts : Calories 2448.2, Fat 120.4, SaturatedFat 17.5, Cholesterol 372, Sodium 504.9, Carbohydrate 323.2, Fiber 11.9, Sugar 212.5, Protein 28
DAIRY-FREE CARROT BUNDT CAKE
Make and share this Dairy-Free Carrot Bundt Cake recipe from Food.com.
Provided by piranhabriana
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
- Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
- Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
- Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).
Nutrition Facts : Calories 614.7, Fat 32, SaturatedFat 4.2, Cholesterol 74.4, Sodium 219.1, Carbohydrate 78, Fiber 2.7, Sugar 51.5, Protein 7
DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY
Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts
Provided by Crystal Hatch
Categories Desserts
Yield 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
- Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
- Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
- In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Add the grated carrots and raisins and fold them in.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
- Remove the cashew frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
- Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
- Refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams
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