Carrot Cake

It’s been a very long time since I’ve attempted to make a carrot cake. Without the cream cheese frosting it just doesn’t taste the same. I made one a little over 10 years ago and the cake was fine, but the frosting pretty much sucked. I made cream cheese frosting about a year ago. It was close, but it still wasn’t quite right. Lately, I’ve been craving a piece (or two) of carrot cake. So, what is a girl to do? Well, make it herself! I did and I am very happy with the results. This cake is light and rich at the same time. The frosting is about as close to the real thing as I can remember. The key to the frosting is to use the Tofutti Better Than Cream Cheese. The consistency and taste is the best that I have found so far.

Carrot Cake

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Carrot Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 2 ½ tsp ground cinnamon
  • 3 cups finely grated carrots
  • 4 eggs
  • 1 ¼ cup canola oil
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 8oz tubs of Tofutti Better than Cream Cheese
  • 1 cup of Fleischmanns Unsalted Margarine Sticks
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 4 tsp lemon juice
  • 1 2lb bag confectioners sugar
    "Cream Cheese" Frosting
  • 2 8oz tubs of Tofutti Better than Cream Cheese
  • 1 cup of Fleischmanns Unsalted Margarine Sticks
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 4 tsp lemon juice
  • 1 2lb bag confectioners sugar

Instructions

  1. Preheat the oven to 350°F.
  2. Grease and flour 3 9-inch round cake pans.
  3. Combine the first 6 ingredients (flour-cinnamon) in a medium bowl.
  4. Whisk to combine.
  5. Grate the carrots using the fine grater blade of your food processor or the fine grate side of your hand grater.
  6. In a large mixing bowl, beat oil, sugars, eggs, and vanilla extract.
  7. Mix the dry ingredients with the wet.
  8. Stir in grated carrots.
  9. Evenly divide the cake batter into the 3 cake pans.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.
  11. Cool for 10 minutes on a wire rack.
  12. Remove from pans and cool completely on wire racks.
  13. Frost and assemble cake.
    "Cream Cheese" Frosting
  1. Bring the “cream cheese” and margarine to room temperature.
  2. Beat the “cream cheese” and margarine in a large mixing bowl.
  3. Mix in vanilla, salt, and lemon juice.
  4. Mix in confectioners’ sugar a little at a time.

Notes

Optional: Toast 1 cup of chopped pecans and sprinkle on top of the cake or press onto the sides of the cake immediately after frosting.

You can also add 1 cup of toasted chopped pecans the cake batter. I chose not to do that this time.

https://downwithdairyblog.com/2016/04/carrot-cake.html

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