Dairy-Free Carrot Cake with Almond Milk
Grated carrots and warm spices bake into a moist cake made entirely with almond milk instead of dairy.
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.
Ingredients
- 1 1/2 cups grated carrots
- 1 cup all-purpose flour
- 1/2 cup almond milk — unsweetened, dairy-free
- 1/3 cup maple syrup — or other sweetener
- 1/4 cup coconut oil — melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts — optional
Instructions
- 1Preheat oven to 350°F (175°C) and grease a baking pan.
- 2In a mixing bowl, whisk almond milk, maple syrup, coconut oil, and vanilla extract.
- 3In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- 4Gradually mix wet ingredients into dry ingredients until smooth.
- 5Fold in grated carrots and chopped walnuts (if using).
- 6Pour batter into prepared baking pan and smooth the top.
- 7Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- 8Allow to cool before slicing and serving.