Dairy Free Carrot Cake & Cream Cheese Frosting

A crazy cake is a cake without milk, butter, or eggs. I started making these when I developed allergies, but they are honestly so much more moist than any cake I have ever made.

And yes, one is missing because they were too delicious to resist.

Crazy Carrot Cake

Dairy, Butter, & Egg Free

Makes 8 inch cake or about 12 cupcakes

Dry Ingredients

• 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
• 1 Cup sugar 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice (optional)
• 1/4 teaspoon nutmeg

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• 3/4 Cup finely grated peeled carrots
• 1/2 Cup chopped walnuts
• 1/2 Cup raisins

Wet Ingredients

• 1 teaspoon white vinegar 
• 1 Cup water 

Directions

1. Preheat oven to 350 degrees F. and line cupcake pan with liners or grease cake pan.
2. In a large mixing bowl, mix the first 8 dry ingredients and mix well. 
3. Next, add carrots, walnuts and golden raisins – blend well.
4.  Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish or about 1/4 cup into each cupcake liner
5. Bake on middle rack  for 35 to 45 minutes for cake OR 20 to 25 minutes for cupcakes or until toothpick come out clean. Allow to cool and top below cream cheese frosting. 

Cream Cheese Frosting

 Dairy Free

• 2 cups powdered sugar
• 4 ounces plain almond cream cheese (I use Kite Hill, can be found at Meijer, Fresh Thyme, or Whole Foods)
• ¼ cup Crisco Shortening
• 2 teaspoons unsweetened original almond milk 

1. Combine all ingredients with blender until smooth.  I always have way more than I need, so I either double the cupcake recipe, or my kids eat it on graham crackers for the rest of the week. 

Dairy and Egg Free Pumpkin Scones 

Crazy Chocolate Cake