I had so much fun trying out all the Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Cakes!
They were all winners in my book!
Subtle differences set them apart:
Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Bundt Cake with Dairy Free Lemon Icing had the added texture and flavour of crushed pineapple. Michael loves pineapple, however, ‘bits’ of it in his cake were not appreciated. Perhaps they should be pureed!
Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Cake with ‘Cream Cheese’ Lemon Icing had an extra boost of cinnamon that everyone seemed to love. The ‘Cream Cheese’ Lemon Icing tasted just as I remember Cream Cheese Icing to taste…perfection!
I was stunned that my Matthew loved it…in his words, “cheese in icing?…disgusting!”
Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Cake Loaf with Dairy Free Orange Icing had an extra hint of flavour from orange juice both in the cake and in the icing. I personally loved this combo! The boys loved it too…they would just prefer it be made in a cake pan.
The original recipe came from my mother’s cake recipe archives…THE LONDON FREE PRESS, Wednesday, April 18, 1984. It was in the Lifestyle Food Section written by Susan Lee. The cake was originally made to be cut into an Easter Bunny Cake…she even had directions on how to cut and assemble the bunny. That would be a fun project! Perhaps next year!
Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Cake Loaf
1 1/2 cups grated carrot
1 cup granulated sugar
3/4 cup canola oil
2 tbsp water
1/4 cup cinnamon applesauce
juice and zest of half an orange (save rest for icing)
1 1/4 cup unbleached all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
In a large bowl, combine the grated carrot, sugar, oil, water, applesauce, orange juice and zest.
Be sure that the oil is well combined with the other ingredients.
In a separate bowl, combine the flour, baking powder, soda and cinnamon.
Stir in the dry ingredients to the wet ingredients and stir until just combined.
Pour batter into an oiled and floured loaf pan.
Bake at 350 F for an hour. Cake is done when the cake tester comes out clean.
Cool in loaf pan on cooling rack for 10 minutes before turning out on cooling rack.
For the Dairy Free Orange Icing, I adapted my Dairy Free Vanilla Icing. Click here for recipe. I replaced the vanilla with orange juice and added 3/4-1 tsp of orange zest. I simply spread the icing over the top, sliced and served! Yummy!
Tip 1: I cut the recipe in half for this loaf. If you like a thicker cake, I would use the entire recipe (increase baking soda to 2 tsp and double all the other ingredients) and bake in a 9 inch cake pan. Watch the time. The recipe gives 45 minutes for the 9 inch cake pan…I would think it would take the same time as the Dairy, Egg, Soy and Peanut/Tree Nut Free Carrot Cake did…more like an hour and 15 minutes. I would start testing the cake around an hour.
Tip 2: For a Dairy and Soy Free Icing, replace the Earth Balance Vegan Sticks with Earth Balance Soy Free Spread.