Dairy-Free Carrot Cake with Almond Milk

This carrot cake keeps the parts everyone loves — grated carrots, cinnamon, a tender crumb — while building the batter on almond milk and coconut oil instead of butter or regular milk.

Maple syrup adds sweetness and moisture, and a handful of chopped walnuts folded in gives each slice a bit of crunch, though you can leave them out if you prefer it smooth. Because everything from the milk to the fat is dairy-free, this cake is an easy option to bring to a gathering when you're not sure who's avoiding lactose. and a dusting of extra cinnamon on top just before serving adds a little more warmth to each slice.

Let it cool fully before slicing so it holds together, then store leftovers covered at room temperature or in the fridge.