I made this carrot cake as dessert for our Easter family lunch. The recipe is from Melissa at Tiny Happy. It’s one of my favorite non-dairy cakes.
I’ve made this recipe several times. It’s really good for muffins, but this time I made it as a bundt cake. That’s all I use these days; I should just give away my other cake pans.
The topping is dairy-free, too. It’s 1/4 cup of coconut milk mixed with 1 cup of confectioner’s powdered sugar. Coconut milk is a great substitute for milk when you need something that is creamier than soy or rice milk. Doug uses it when he makes waffles, and I can’t even tell the difference between those and buttermilk waffles.
It’s a pretty good feeling to slice into this cake and see all the bright orange bits of carrot. It’s enough to make this cake seem good for you.