Carrot Cake

Layer cake dessert
Morey Milbradt/Photographer's Choice RF/Getty Images
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: One 9-inch cake (8 servings)
Ratings (11)

This cake is a favorite of mine, and it is great for everything from kids' birthday parties and holidays to an informal weeknight dessert. (Somehow cake is always easier to justify when there are carrots in it!)

Makes one 3-layer cake.

What You'll Need

  • 2 cups flour (white)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger (ground)
  • 2 cups carrots (grated)
  • 1 cup pineapple (chopped fresh or frozen and thawed)
  • 1/2 cup canola oil
  • 1/4 cup applesauce
  • 3 large egg whites
  • 1 cup walnuts (ground)
  • 1/4 cup rice milk (plain, such as Rice Dream)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla

How to Make It

  1. Preheat the oven to 350 F. Lightly oil and flour a 9” Springform Pan, tapping out the excess flour.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, ground ginger and salt.
  3. In a food processor, combine the pineapple, canola oil, applesauce, egg whites, rice milk, vinegar and vanilla until well combined. Add the pineapple mixture to the dry ingredients and stir in the carrots and walnuts until evenly incorporated.
  1. Pour batter into the prepared pan and bake, until a tooth inserted into the center of the cake comes out clean, about 40 minutes. Cool completely, slice into layers and frost with Dairy-Free Cream Cheese Frosting or other Dairy-Free Frosting of your choice.
Nutritional Guidelines (per serving)
Calories 482
Total Fat 25 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Cholesterol 0 mg
Sodium 499 mg
Carbohydrates 60 g
Dietary Fiber 3 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)