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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.

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

  1. Preheat oven to 350°F (175°C) and grease a baking pan.
  2. In a mixing bowl, whisk almond milk, maple syrup, coconut oil, and vanilla extract.
  3. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually mix wet ingredients into dry ingredients until smooth.
  5. Fold in grated carrots and chopped walnuts (if using).
  6. Pour batter into prepared baking pan and smooth the top.
  7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool before slicing and serving.