Dairy-Free Carrot Cake With Lemon Glaze

Dairy-Free Carrot Cake With Lemon Glaze
Prep time
Cook time
Total time
This recipe is from The Art of Dessert by Ann Amernick (posted in the Jewish Exponent)
Serves: 8 servings
Carrot Cake (Pareve)
  • 2½ cups all-purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • 4 eggs
  • ¾ cups dark brown sugar
  • ¾ cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 1½ cups neutral salad oil, such as Crisco [read label for soy-free]
  • 1 lb. carrots, peeled and grated by hand or in a food processor
  • 1 cup raisins (can be half dark and half golden)
  • 1 cup chopped walnuts (optional)
Lemon Glaze (Pareve)
  • 4-5 cups confectioners sugar
  • ¼ cup freshly squeezed lemon juice (or more or less to taste)
Carrot Cake (Pareve)
  1. Coat two, 8-inch round cake pans with nonstick spray. Line them with parchment paper and coat paper with nonstick spray.
  2. Preheat oven to 350°.
  3. Sift the flour, baking powder, baking soda and spices; set aside.
  4. In the bowl of an electric mixer, beat the eggs, both sugars and vanilla using the whisk attachment. Beat at medium speed for 3 minutes.
  5. Lower the speed and slowly add the oil, beating continuously. The egg mixture will become thicker as the oil is added. Continue to beat for another 5 minutes.
  6. On the lowest speed, add the flour mixture in fourths. Mix well, then by hand, fold in the carrots, raisins and walnuts.
  7. Place in the prepared pans and bake 15 minutes. Rotate the pans and bake for 5 more minutes, or until cakes have risen and are golden-brown, firm to the touch, and a cake tester comes out clean from the center.
  8. Cool the cakes on a wire rack. Turn them out onto a plate or cake circle; coat the center of one cake with lemon glaze.
  9. Top with the second cake layer, and allow the remaining glaze to coat the top and run down the sides.
Lemon Glaze (Pareve)
  1. Mix the juice with the sugar and stir well to combine smoothly. If the glaze seems too runny, add a bit more sugar.
The quantities in this glaze can be adjusted for taste and texture.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. I want to try this glaze on my carrot cake. I don’t believe that’s a glaze in that photo. Some people might not know this.

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