Dairy-Free Carrot Cake Squares

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings 12 people
Recipe Ingredients:
  • 1 cup unbleached all purpose flour
  • 1 1/4 cup unbleached cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1 tsp. salt
  • 1 egg beaten
  • 1/4 cup unsweetened apple sauce
  • 3 tsp. vanilla extract divided
  • 1 cup Pacific Foods Organic Coconut Original Plant-Based Beverage
  • 1 cup sugar
  • 1/2 cup melted coconut oil
  • 2 cups grated carrots about 4-5 medium sized carrots
  • 8 oz. softened vegan cream cheese
  • 1/2 cup softened vegan butter
  • 4 cups powdered sugar
  • 1/2 cup chopped walnuts
  • Preheat oven to 350 degrees Fahrenheit and grease a 9x13 baking pan with coconut oil.
  • Add flours, baking soda, baking powder, spices, and salt to a bowl. Stir to combine.
  • To a separate large bowl add beaten egg, applesauce, 2 teaspoons vanilla extract, coconut non-dairy beverage, sugar, and melted coconut oil. Whisk to combine. Add carrots and stir until just combined.
  • Slowly add dry ingredients to wet ingredients, mixing thoroughly before adding more dry ingredients.
  • Pour carrot cake batter into greased baking dish.
  • Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
  • Remove carrot cake from oven and let cool completely before frosting.
  • To make frosting: Use a hand mixer to beat vegan cream cheese and vegan butter until whipped. Add in powdered sugar one cup at a time and beat until fluffy. Add in remaining one teaspoon of vanilla extract and beat until fluffy.
  • Spread cream cheese frosting on top of carrot cake and sprinkle with walnuts.
  • Cut into squares and enjoy!


Leftover carrot cake squares will keep in the refrigerator for up to five days.