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cut carrot cake loaf on a platter

Best Dairy-Free Carrot Cake (Parve)

A dairy-free carrot cake that is delicately sweet and full of flavor. Perfect for anyone that is craving sweets but doesn't want an overload of sugar. (Parve version)
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 1 loaf cake

Ingredients
  

  • 3 medium carrots peeled and grated
  • 2 eggs
  • cup (70 grams) demerara sugar
  • ¼ cup (50 grams) pecan nuts optional
  • ½ cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 1 tablespoon baking powder

For the frosting:

  • 1 cup powdered sugar
  • 2-3 tablespoon boiling water (depends on the thickness you want for the glaze)

Instructions
 

  • Preheat the oven to 180°C / 350°F degrees with the fan and grease a cake or loaf pan.
  • In a large bowl, mix together sugar, shredded carrots, and eggs.
  • Add cinnamon and oil - mix well.
  • In a separate small bowl, mix the flour with baking powder and pecans.
  • Add the flour mix to the carrot mix.
  • Pour the cake batter into a greased loaf pan.
  • Bake for 40 minutes or insert a toothpick in the center and make sure it comes out clean.
  • Meanwhile, in a small bowl, add the powdered sugar and 1 tablespoon of boiling water.
  • Whisk well and add another tablespoon of boiling water.
  • Remove the cake from the oven and allow it to cool at room temperature.
  • Pour the dairy-free glaze on the cake.
  • Cut yourself a slice and enjoy!

Video

Notes

* You can use regular sugar instead of demerara sugar.
*For a vegan cake use ½ cup applesauce instead of the eggs.
*The amount of the grated carrots should equal 1 cup.
*If the glaze is not becoming shiny, add another tablespoon of boiling water and whisk until smooth with no lumps.
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