Best 2 Egg Dairy Nut Free Carrot Cake Recipes

Indulge in a delightful carrot cake experience like never before with our carefully curated collection of egg-free, dairy-free, and nut-free recipes. These delectable treats cater to various dietary restrictions and preferences, ensuring everyone can savor the irresistible flavors of a classic carrot cake.

Dive into the goodness of our moist and fluffy vegan carrot cake, where the richness of carrots, spices, and natural sweeteners create a symphony of flavors. For those with gluten sensitivities, our gluten-free carrot cake offers a delightful alternative, featuring a tender crumb and a burst of carrot goodness.

Craving a healthier option? Our flourless carrot cake is a guilt-free indulgence, boasting a moist texture and a medley of carrot and spice flavors. And for those who love their carrot cake with a creamy touch, our dairy-free cream cheese frosting is the perfect complement, delivering a luscious and tangy finish.

Whether you're following a specific diet or simply seeking delectable carrot cake variations, our egg-free, dairy-free, and nut-free recipes are sure to satisfy your cravings. Embark on a culinary journey and discover the perfect carrot cake that tantalizes your taste buds and leaves you wanting more.

Let's cook with our recipes!

EGG-FREE DAIRY-FREE NUT-FREE CAKE

Egg-Free Dairy-Free Nut-Free Cake image

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Provided by Bridget Brooke-meer

Categories Desserts Cakes Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g

EGG DAIRY NUT FREE CARROT CAKE

Egg Dairy Nut Free Carrot Cake image

This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots

Provided by happygurl06

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup grated carrot
1/2 cup sultana
1/4 cup vegetable oil
1 teaspoon white vinegar
1 cup water

Steps:

Add the ingredients into a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1 - 2 minutes.
Pour into a small round or loaf tin (use non stick tin and cooking spray).
Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
Make fine cup cakes - reduce cooking time to 15-20 minutes.

Tips:

Use a Bundt pan for a classic carrot cake shape. You can also use a 9x13 inch baking pan for a sheet cake or cupcakes for individual servings.
Grate the carrots finely. This will help them distribute evenly throughout the cake and prevent large chunks.
Toast the nuts before adding them to the cake batter. This will enhance their flavor and add a crunchy texture.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter and make the cake light and tender.
Gradually add the eggs to the batter, one at a time. This will help prevent the batter from curdling.
Fold in the dry ingredients gently. Overmixing can toughen the cake.
Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
Let the cake cool completely before frosting. This will help the frosting set properly.

Conclusion:

This egg-free, dairy-free, and nut-free carrot cake is a delicious and moist cake that is perfect for any occasion. With its classic carrot cake flavor and cream cheese frosting, this cake is sure to be a hit with everyone. So next time you are looking for a delicious and allergy-friendly cake, give this recipe a try!

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