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Grandma’s Best Dairy-Free Carrot Cake. 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. 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,…
1 6 cups grated carrots. 2 1 cup light brown sugar. 3 1 cup coarsely chopped raisins. 4 4 eggs (see notes in the post for egg-free suggestions). 5 1½ cups white sugar. 6 … (more items)
(Including both the plain and “cream cheese”-style frosting options). Making a traditional carrot cake egg-free and dairy-free is relatively straightforward. Unlike with eggless vegan white cake, where replacing the structure from eggs is important, carrot cakes are more forgiving.
NUTRITION FACTS: Nutrition facts exclude frosting. GLUTEN-FREE: This vegan carrot cake can be made gluten-free, just substitute the all-purpose flour with gluten-free AP flour and add 2 tablespoons of almond flour. Adapted from Love & Lemons and my vegan sweet potato cake.
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