Dairy-Free Carrot Cake With Lemon Glaze
- 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)
- 4-5 cups confectioners sugar
- ¼ cup freshly squeezed lemon juice (or more or less to taste)
- Coat two, 8-inch round cake pans with nonstick spray. Line them with parchment paper and coat paper with nonstick spray.
- Preheat oven to 350°.
- Sift the flour, baking powder, baking soda and spices; set aside.
- 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.
- 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.
- On the lowest speed, add the flour mixture in fourths. Mix well, then by hand, fold in the carrots, raisins and walnuts.
- 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.
- 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.
- Top with the second cake layer, and allow the remaining glaze to coat the top and run down the sides.
- 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.