How to prepare the moistest Carrot Cake – Dairy Free

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This incredibly moist and flavorful Carrot Cake cannot miss from your Holiday menu. Have fun preparing the decoration with your kids, it can be an easy art&craft project. It doesn’t need to be perfect, it’s homemade with love!

The cake is surprisingly simple to make (a great bake-with-me recipe with the kids) and I’m sure you will already have all the ingredients in your fridge/pantry.

Ready to bake?

Let’s start peeling the carrots and chopping them in pieces. Place them in a food processor and pulse for 1 minute to obtain a sandy texture. Add the oil and mix up until obtaining a smooth cream texture. Set it aside.

In a container mix together the all-purpose flour, baking soda, salt, baking powder and pumpkin spices. Set it aside.

In a large bowl whisk together the sugar with the eggs up until you will obtain a pale yellow foamy mix. It’s time to add the carrot puree and mix. Slowly add the flour mix to the batter, few tablespoons at the time and gently combine the ingredients.

Add also the tapioca starch. Combine well. At last, add the orange zest and mix.

Transfer the batter in a loaf pan mold (5x10inch) and bake the cake in preheated oven to 400F for 45/50 minutes.

To check if the cake is done, you want a toothpick inserted in the center to come out clean. Remove from the mold and let the cake cool down for 10 minutes. Place the cake on the serving plate.

Prepare your Holiday decoration cutting out the word “Grateful” from a piece of construction paper, the shape of your cake mold. Place the construction paper on top of the cake and dust with powdered sugar. Gently remove the paper and serve!

WHICH KIND OF OIL TO USE?

Vegetable oil will work, but I like to use avocado or coconut oil too.

RAINBOW CARROTS?

Regular orange carrots are great. Rainbow carrots are in season here in South California and sometimes I have fun mixing the colors. I usually find yellow, orange, purple carrots. All naturally grown. They taste the same and they will give you a different cake final color. As you can imagine the yellow carrots will give a pale orange color to the cake, the purple ones will give an interesting deep orange color.

MORE CARROT RECIPES?

• How to prepare the tastiest Zucchini & Carrot Meatballs for your kids
• Sunny Carrot Oats Mini Muffins +6M – Breakfast with love!
• Happy Sunshine Pumpkin & Carrot Cake, low sugar
• Quinoa Kiwi Pear Carrot Baby Puree +6M
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• Carrot Coconut Chicken Burgers
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• Carrot Apple Oatmeal +6M
• Carrot Puree with Turmeric +4M
• Baby Carrot Beet Cake with Cashew frosting – vegan
• Roasted carrots hummus
• Chicken and Carrot Puree
• Zucchini and carrots roses tart
• Italian Mac&Cheese with Carrots