When birthdays come round, naturally there has to be cake. So when it was my beautiful friend Rebecca’s birthday, I knew I wanted to treat her to something extra special. The catch: she is currently dairy free, which meant her cake had to be too. The result: my dairy free carrot cake!
Now carrot cake is one of my favourites. But so many recipes I’ve tried in the past have resulted in an oily cake. Or one that’s too dense. Or just not very flavourful. And, being me, I wanted to create a cake that took all the good bits of all the carrot cakes I had ever tried, and roll them all into one. The warmth of the spices, not dry, with a tender crumb that held onto moisture even after a day or two of being cut into.
And the cream cheese frosting. Surely that’s what elevates it into something truly outstanding, right? But to make it dairy free whilst still keeping all the creaminess and tang? I knew I had my work cut out for me!
My first challenge came in the cake: for those of you who have made it will know, carrot cake doesn’t use butter but oil instead. But I would normally use buttermilk to make my recipe, so adapted it by making my own dairy free buttermilk alternative instead. Problem solved!
Next was the icing. This was important: carrot cake’s cream cheese topping HAS to be epic. It’s the rule of carrot cakes! So I added to the tang with a bit of extra lemon juice, and the sweetness with some vanilla. And the magic happened!
This dairy free carrot cake turned out just delicious, I was so pleased! It has totally resurrected my love affair with carrot cake all over again. I’m sure it will for you too!
Thanks for stopping by, friends!