Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Grandma’s Best Dairy-Free Carrot Cake

    Grandma’s Best Dairy-Free Carrot Cake

    133
    By Alisa Fleming on March 24, 2013 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, Highlights of the Season

    Everything that comes out of my kitchen is dairy-free, but for my family, at special events, I like to bake things that are as “normal” as possible. To do so, I often peruse the recipes that grandma clips from the newspaper or dog-ears in her favorite magazine, Taste of Home. Though I’m not completely sure of the original source, this dairy-free carrot cake recipe was born from one that I found at my grandma’s house.

    My grandma, father, and I are big carrot cake fans, and it took just a few minor tweaks to develop a dairy-free carrot cake recipe that we all loved. I surprised her with a big slice of it for her 6th 75th birthday (you do the math).

    Grandma's Best Carrot Cake - still one of our most popular dairy-free recipes! A staple.

    Carrot Cake Frosting Tips

    I topped it off with the dairy-free cream cheese frosting recipe that I created for Allergic Living magazine, but this recipe is also quite delicious. To maintain the thickness of the frosting, start with just 1 cup of powdered sugar and only add as much as needed for your tastes. I find that adding the full amount can make it a touch runny, depending on the brand of dairy-free cream cheese alternative.

    Vegan & Egg-Free Carrot Cake Suggestions

    If you can use eggs in this recipe, do! The results are superior with eggs. If you need an egg-free option, I have a full egg substitute guide to help out. The options I recommend trying are a powdered egg replacer or aquafaba. Avoid alternatives that are too moist and heavy, like applesauce and flax eggs. The cake might not set up if you use an egg option with density but not structure.

    Gluten-Free, Dairy-Free Carrot Cake Suggestions

    Because carrot cake is so moist, I recommend using a flour blend that doesn’t contain any gums. Gums can get, well, gummy in moist recipes. But I do recommend keeping the eggs, and not using an egg replacer, if you are trying this recipe without gluten. The carrot cake recipe I created for Allergic Living used a basic gluten-free flour blend of 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch. I have not tested that specific blend in this recipe.

    Quick Tip

    Note that I do grate the carrots for this dairy-free carrot cake recipe by hand, which can be time consuming. If you have a food processor to help make fast work of the carrots, this cake will come to together quite quickly.

    Grandma's Best Carrot Cake - still one of our most popular dairy-free recipes! A staple.

    Special Diet Notes: Grandma’s Best Dairy-Free Carrot Cake

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. For an egg-free and vegan carrot cake, see my tips above.

    4.7 from 14 reviews
    Grandma’s Best Dairy-Free Carrot Cake
     
    Print
    Prep time
    30 mins
    Cook time
    40 mins
    Total time
    1 hour 10 mins
     
    I adapted this recipe from one of my Grandma's favorites. Grandma’s original version used a simple sugary glaze rather than frosting, but for a more festive touch, I frosted the cake with a dairy-free “cream cheese” frosting. Please note that the Prep time is hands on time only - allow 1 hour for soaking the carrots.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 16 to 20 servings
    Ingredients
    • 6 cups grated carrots
    • 1 cup light brown sugar
    • 1 cup coarsely chopped raisins
    • 4 eggs (see notes in the post for egg-free suggestions)
    • 1½ cups white sugar
    • 1 cup vegetable or grapeseed oil
    • 2 teaspoons vanilla extract
    • 1 cup crushed pineapple, drained
    • 3 cups all-purpose flour (see notes above on my gluten-free recipe)
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 3 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 cup chopped walnuts (optional)
    Instructions
    1. Combine the grated carrots and brown sugar in a medium bowl and set aside for an hour. After the two have had some good mingling time, stir in the raisins.
    2. Preheat your oven to 350ºF, and grease and flour two 10-inch cake pans, three 8-inch cake pans, or two 8-inch cake pans +8 cupcake tins.
    3. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, and briefly set aside. In a large mixing bowl, beat the eggs, and gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Stir the flour mix into the wet mixture, being careful not to over mix. Gently fold in the carrot mixture and nuts.
    4. Pour the batter evenly into your prepared pans. Bake as follows: 10-inch pans – 40-50 minutes, 8-inch pans – 30-35 minutes, Cupcakes – 20-22 minutes, or for all, until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.
    5. Place the pans on a wire rack to cool for 10-20 minutes before removing them from the pan.
    6. Once the cake is completely cool, then you can frost it or drizzle with icing.
    3.5.3229
    Alisa Fleming
    • Website

    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.

    Related Posts

    Kiki Milk Reviews & Info - dairy-free, plant-based milk alternatives made with pure, clean ingredients and natural nutrition. Kid-friendly and adult loved. Comes in single serves and multi serves

    Kiki Milk adds MacNut Milk to their Pure Plant-Based Selection

    The Best Dairy-Free Protein Bars Taste Test - Top Choices for every dietary need and craving

    The Best Dairy-Free Protein Bars Taste Test

    Lake Champlain Plant-Based Truffle Bars Reviews & Info - dairy-free, soy-free, gluten-free, and vegan

    Lake Champlain Plant-Based Truffle Bars let you Indulge without Dairy

    133 Comments

    1. MICHELE J PERNIA on April 13, 2017 3:48 am

      Really, 6 cups of grated carrot?! It almost sounds like a typo… Please confirm. Also, I’ll likely be using my food processor to “grate” the carrots as my arthritic hands may not be able to muster the strength to use a manual grater. OK? I’ll be making this cake for Easter weekend and wanted to be right for my son’s 31st birthday as well on Saturday. Thanks! Michele

      Reply
      • Alisa Fleming on April 13, 2017 6:54 am

        No typo – it’s true carrot cake! Note that it makes 3 8-inch layers – so a lot of cake. Yes, your food processor would definitely help! I’d use the fine holes if you can.

        Reply
        • ALISSA on March 20, 2021 3:14 pm

          Two feet of layers?? Am I reading this correct?

          Reply
          • Alisa Fleming on March 20, 2021 4:13 pm

            8-inch refers to the width – your using 8-inch round cake pans.

            Reply
      • Esther Chocron on July 16, 2022 5:32 pm

        Thank you so much for this amazing recipe.
        My family loved it.
        I omitted the raisins, and substituted the walnuts for toasted almonds (based on family preferences).
        For some reason my batter look a bit dense, so I got scare and added a 1/3 cup of the pineapple syrup… it came out amazingly moist.
        I baked on a bundt pan and a 8” rectangular pan… for the bundt pan took 45 min, for the rectangular pan 40 min.

        Reply
        • Alisa Fleming on July 18, 2022 11:19 am

          That sounds like a lovely addition Esther!

          Reply
    2. NYMom on March 24, 2017 12:04 pm

      I made this for the first time for a carrot-themed party where moms were dairy-free attended and I was asked many times for the recipe! Thanks for such a great one!

      Reply
      • Alisa Fleming on March 26, 2017 7:30 am

        That’s fabulous! So glad you enjoyed my carrot cake recipe and thank you for the feedback!

        Reply
      • Carla on April 14, 2022 3:26 pm

        Could I use coconut oil instead of veg/grapeseed oil?

        Reply
        • Alisa Fleming on April 14, 2022 4:02 pm

          You can, but you need to make sure all ingredients, including carrots, eggs, and pineapple are room temperature – not cool at all. Coconut oil will solidify into little shards if added to anything below room temperature.

          Reply
    3. Jeanne on December 9, 2016 7:14 am

      When grating carrots for this cake, is it best to use the large side or the small side on the grater?

      Reply
      • Alisa Fleming on December 9, 2016 7:31 am

        I use the small / fine holes Jeanne. But don’t pack the carrot when measuring, just add it to your measuring cup.

        Reply
    4. Vikki on September 29, 2016 1:59 pm

      Hi Alisa
      I’m only just starting out when it comes to baking and this will be my first dairy free cake!! It’s probably a very silly question to everyone else out there but what is that actual measurement of a cup?

      Thanks so much x

      Reply
      • Alisa Fleming on September 29, 2016 2:24 pm

        Hi Vikki, I’m not sure I follow your question. If you have or purchase some measuring cups, they should come with a “1 cup” measuring cup. Did that answer your question?

        Reply
      • David Gee on July 24, 2021 5:04 am

        1 cup is 128g or 4.5oz in UK we tend not to use cups but we have a set and they work just fine!

        Reply
        • Sunny on October 23, 2022 9:13 pm

          Hi David and Alisa, very good question! 1 measuring cup in Australia is 250ml (as we use metric here) which is very different from the UK size. So is your cup is referring to metric cup?

          Also i had previously asked a question but couldn’t find it here any more for some reasons: do you drain the juice after soaking the graded carrots in sugar? I assume leaving the carrots in the sugar for an hour would produce some liquid?

          Reply
          • Alisa Fleming on October 23, 2022 9:33 pm

            I don’t drain the carrots. I wish I could help, but I don’t know the conversion. It’s U.S. cups.From what I read, the UK cups are 250mL too, but the US are not.

            Reply
    5. Sarah on July 13, 2016 11:59 pm

      I’ve been looking for a good carrot cake recipe for a while. Can’t wait to try adapting this one to be egg-free! I’ll let you know how it turns out.

      Reply
      • Alisa Fleming on July 14, 2016 8:18 am

        Yes, please do let me know how egg-free goes for you Sarah!

        Reply
    6. Jamie on July 10, 2016 7:14 pm

      Can I make this in one bundt pan?

      Reply
      • Alisa Fleming on July 10, 2016 7:57 pm

        I’ve never made it in a bundt pan, so I can’t comment on the bake time, but I think it should work well.

        Reply
    7. Marybai on December 21, 2015 12:08 pm

      BEST CARROT CAKE EVER! I subbed the oil for applesauce, reduced both white and brown sugar by 1/2, and left out the raisins. Ended up with an incredibly moist, heavy cake that disappeared within hours! Thank you!

      Reply
      • Alisa Fleming on December 21, 2015 3:48 pm

        That’s so great! Thank you for sharing your adaptations, too Marybai.

        Reply
      • Makelello on January 8, 2020 2:26 am

        The icing what do you use

        Reply
        • Alisa Fleming on January 8, 2020 7:52 am

          There is a link in the recipe for a similar frosting to the one I use -> https://www.godairyfree.org/recipes/dairy-free-desserts/cream-cheesy-frosting-vegan-gluten-free-nut-free
          The one that I use specifically is in Go Dairy Free: The Guide and Cookbook – it’s a little different from this one, but similar. And I don’t use almond extract, like mentioned in that online recipe.

          Reply
          • Lizeth on December 22, 2021 8:17 am

            How do you soak the carrots?

            Reply
            • Alisa Fleming on December 22, 2021 8:26 am

              It’s step 1. The carrots and brown sugar are left to sit and “soak.”

    8. SUE on May 17, 2015 5:24 pm

      What would you suggest to also make this gorgeous cake gluten free.

      Reply
      • Alisa Fleming on May 18, 2015 7:39 am

        Hi Sue, I haven’t tested this recipe gluten-free as of yet. You might want to try my carrot cupcakes recipe, which is gluten-free and now posted on Allergic Living – http://allergicliving.com/2013/03/28/carrot-cupcakes-with-dairy-free-pineapple-cream-cheese-frosting/

        Reply
    9. Arman @ thebigmansworld on April 2, 2015 12:24 am

      Alisa this looks so good- I’ve actually never had a carrot cake with crushed pineapple in it!

      Reply
      • Alisa Fleming on April 2, 2015 7:15 am

        Really? I’ve always known that as a traditional ingredient! Try it, you’ll love it 🙂

        Reply
        • Laurie on March 27, 2016 3:22 pm

          Do you taste the pineapple at all? or just it just help with the sweetness? My sister is very picky.

          Reply
          • Alisa Fleming on March 27, 2016 9:37 pm

            I don’t think the pineapple flavor is overt at all, but helps to give it that classic carrot cake taste – it’s more underlying in the grand scheme.

            Reply
    10. Kathe on March 23, 2015 7:50 am

      This recipe is absolutely delicious!!! I subbed apple sauce for pineapple, but then it was too runny, so I added a half cup brown rice flour. I used Bob’s Red Mill all purpose for my flour. I also added dried cranberries along with the raisins and walnuts. Great tip on chopping the raisins! I don’t know why I never thought of that??? As well as letting the sugar and carrots marinate–brilliant! We cut the recipe in half and got a dozen over-sized cupcakes. I think I will do the pineapple next time. Thank you so much! This is the first cake I’ve made that it was not immediately totally obvious that it was gluten and dairy free!! ps. we haven’t tried the frosting yet, this is so sweet that I was able to get away with a dusting of powder sugar on my daughter’s to make her happy 😉

      Reply
      • Alisa Fleming on March 23, 2015 11:08 am

        Sounds like you made some pretty impressive recipe mods yourself Kathe! Smart to add in the brown rice flour when subbing in applesauce!

        Reply
        • Christina on March 30, 2020 8:43 am

          I don’t have crushed pineapple in my pantry and we are home sheltered with this COVID-19 virus. Any idea how to substitute for it? I want to make this today with my kids for my birthday ? cake! ☺️

          Reply
          • Alisa Fleming on March 30, 2020 10:04 am

            You should be able to omit it without a big problem.

            Reply
            • Christina on June 1, 2022 7:31 am

              Thanks Alisa! Since making this back in 2020, it’s been a hit here in my home. My youngest requests it for his birthday every year and I make it for Easter. Thanks for sharing your recipe!

            • Alisa Fleming on June 1, 2022 9:51 am

              Thank you for leaving the kind note Christina, and so glad you are both loving this recipe!

    11. Lynn on February 9, 2015 10:18 am

      where are the notes that give suggestions for no eggs in this recipe?

      Reply
      • Alisa Fleming on February 9, 2015 1:25 pm

        Hi Lynn, they’re buried in there – “to make it egg-free and vegan, I believe Ener-G egg replacer would work quite well, though I haven’t tested it.”

        Reply
    12. Sarah Rowe on March 12, 2014 3:22 pm

      I made this recipe as cupcakes for my work one morning – they went down a treat! I’ve since made it into a cake (two layers, with cream cheese icing in-between) and am about to whip up another cake for my husband’s colleagues. It’s become my go-to! I left out the pineapple as the dairy-free girl in my office also doesn’t like pineapple and I’ve found the recipe to be perfect regardless – I was concerned it’d affect its moistness but it was just perfect. Thanks heaps for a brilliant recipe 🙂

      Reply
      • Alisa Fleming on March 12, 2014 7:38 pm

        Thanks so much for your feedback Sarah and excellent to know that it is great without the pineapple, too!

        Reply
      • Bonnie on November 22, 2019 6:41 pm

        How many cupcakes does the entire recipe make?
        Also, can I freeze these cupcakes before frosting?

        Reply
        • Alisa Fleming on November 22, 2019 7:10 pm

          I would guestimate 28 to 32 cupcakes. I don’t typically freeze cake, but the recipe should freeze as well as any other cake recipe. So if you find cake freezes well, then this should freeze well!

          Reply
    13. Davinnia Fonseca on February 24, 2014 2:34 pm

      Hello, I just tried this recipe and it is delicious. My whole family loved it. Thank you for posting it. I’m definitely going to try this one again.

      Reply
      • Alisa Fleming on February 25, 2014 7:40 pm

        So glad you all liked it!

        Reply
    14. elise on September 8, 2013 1:01 am

      Great recipe! Turned out really moist and beautiful. I cut everything in half and I could make 12 cup cakes out of this. Everyone loved it! 🙂 Thanks for sharing!

      Reply
      • Alisa Fleming on September 8, 2013 10:21 am

        Marvelous! Thanks for offering the cupcake ratio for the recipe, too!

        Reply
    15. Terri on May 15, 2013 11:14 am

      This is the best recipe. I made it gluten-free by using Tom Sawyer’s Multipurpose Gluten Free Flour (www.glutenfreeflour.com) which can be used cup for cup replacement in any recipe. I first made this cake for Easter and my mom loved it so much she requested it for Mother’s Day. So I made it for her and it turned out just as good or better the second time. Thanks for sharing.

      Reply
    16. Michelle Edwards on May 6, 2013 2:01 pm

      As a Breastfeeding mama I have recently gone dairy-free, my 15 week old baby has a dairy intolerance. After several weeks with very few treats I decided to have a go at this recipe. Having never made carrot cake before, I was a little nervous … but it turned out ok 🙂 Going to have a go at the ‘overnight oatmeal cookies’ next. Thanks for the great, easy, recipes.
      Michelle, South Yorkshire, England

      Reply
      • Alisa Fleming on May 11, 2013 6:46 am

        Sod glad that you liked the recipe Michelle! I hope the oatmeal cookies hit the mark, too.

        Reply
    17. Vanessa on April 20, 2013 10:17 am

      This cake was absolutely amazing! Better than any other recipe I have ever used.

      Reply
      • Alisa Fleming on April 20, 2013 10:21 am

        Fantastic, so glad you enjoyed it Vanessa!

        Reply
    18. MJ on April 9, 2013 6:30 am

      Great recipe thanks for sharing! Made these for a family get together everyone raved about them.

      Reply
    19. renee on March 30, 2013 11:44 am

      These are so moist and delicious. I only had enough carrots to make 4c. Still enought tho. Will definatly make again

      Reply
    20. Melissa on March 24, 2013 12:32 pm

      Wow, I’m impressed. I haven’t had carrot cake in ages, but this gluten-free version of yours in Allergic Living (thanks for the link) sounds doable. And delicious. The frosting looks like the “real” thing and the cake part looks perfect. I’m definitely giving this a try.

      Reply
      • Medya on September 22, 2019 5:01 am

        Hi, I just made the cake for the third time. The first 2 are perfect. But this time, I think I made mistake(s). The cake has texture like brownies! I wonder if it is due to packing the 6 cup of carrots. Or putting both pans in the oven at the same time (top and Bottom).

        Reply
        • Alisa Fleming on September 22, 2019 12:48 pm

          Carrot cake brownies sound good, but that definitely isn’t how it should turn out! Since your first two turned out well, I’d say your assumptions are correct. Too much moisture will definitely make it more dense. I do prefer to bake the pans side by side rather than top and bottom (can cause some moisture retention), but packing the carrots would definitely add a lot of moisture.

          Reply
    Newer Comments →

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    So Delicious Dairy Free Simply Yogurt Reviews and Info - Added Sugar Free, Plant Based, Allergy Friendly, All Natural

    So Delicious Dairy Free Simply Yogurt is Sweetened with Fruit, Not Sugar

    Dairy-Free Carrot Cookies Recipe - like little bites of carrot cake! Great for tea, coffee, Easter, Christmas, spring, or summer treats.

    Carrot Cookies like Heavenly Little Bites of Carrot Cake

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.