Old Fashion Carrot Cake *Dairy-Free*

Carrot CakeLook, we all have to eat our veggies and what better way to eat them than hidden in a cake!  LOL.  My hubby mentioned that he loved carrot cake but can no longer have it due to his lactose allergy so I decided to hook him up.  It’s bad enough that he breaks out so much from the stupid allergy, no need to miss out more than necessary!  So, I found this recipe from some wonderful old ladies.  I love that their recipes are so incredibly simple yet taste so great!



  • 1 1/2 c cooking oil
  • 2 c sugar
  • 4 eggs, beaten
  • 2 c raw grated carrots (I took a shortcut and bought the carrots pre-shredded)
  • 1 c chopped pecans
  • 2 c flour
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon


  1. In large bowl, combine oil and sugar.  Mix.  Set aside.
  2. In another container, mix dry ingredients (except carrots & pecans!)
  3. Alternately mix dry ingredients and eggs into the sugar mixture.
  4. Mix in carrots and nuts.
  5. Bake at 325 for 30 minutes until done.
  • I did two round cakes and served them separately.  Obviously, you can do this and layer your cake or make 1 traditional sized cake.
  • Rather than using traditional cream cheese icing, to ensure it is completely dairy free, I used store-bought vanilla icing.  Duncan Hines creamy home-style vanilla worked best!


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