Go Back
+ servings
Slice of carrot cake on a stack of two plates with a fork on a grey table.
Print Recipe
5 from 6 votes

Dairy-Free Carrot Cake with Chai Buttercream

This dreamy dairy-free Carrot Cake + Chai Buttercream is fluffy and moist in all the right places. Bursting with fall-spiced flavor!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Keyword: baked, cake, carrot cake, carrots, chai, classic, cupcakes, dessert, easy, fall recipe, fluffy, healthy, holidays, homemade, indulge, natural, pecans, plant-based, recipe, sheet cake, soft, southern, spices, sweet, traditional, vegetarian, walnuts
Servings: 8 servings
Calories: 858kcal
Author: Shanika

Ingredients

CAKE:

  • 4 cups organic all-purpose flour (See Notes!)
  • 2 ½ cups freshly-grated carrots (That's about 4-5 medium carrots)
  • 2 ½ tsps baking powder
  • 1 ¼ cup organic brown sugar, lightly packed
  • ½ cup organic cane sugar 
  • 2 tsps ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ½ teaspoon sea salt
  • 4 large organic eggs, at room temp.
  • 1 cup vegan butter, softened at room temp. (See Notes!)
  • 1 teaspoon vanilla extract
  • 1 cup Dairy-free 'Buttermilk" (1 cup Almond milk + 1 tablespoon apple cider vinegar)

CHAI BUTTERCREAM:

  • 5 cups organic powdered sugar, sifted
  • 1 cup vegan butter, softened at room temp.
  • 1 teaspoon vanilla extract
  • 1 teaspoon chai spice blend, homemade or store-bought (See Post for Ingredients)
  • 2-3 Tbsps Almond milk (You can use your fave plant-based milk)

OPTIONAL TOPPINGS:

  • Your fave chopped nuts (pecans, walnuts, etc.)

Instructions

TO MAKE THE CARROT CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together both the flour, baking powder, cinnamon, nutmeg, ginger, allspice and salt until combined.
  • In a bowl, add the butter and both sugars, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the vanilla and grated carrots, mixing until combined. On low-speed, add in the dry ingredients followed by the 'buttermilk' and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

TO MAKE THE CHAI BUTTERCREAM:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, chai spice blend, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with chopped nuts and/or cinnamon sticks, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall vibe!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • CARROT CAKE CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • BUTTERMILK: For a dairy-free 'buttermilk', use 1 cup Almond milk + 1 Tablespoon apple cider vinegar.
  • VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the eggs and replace with 3 'flax eggs' (3 Tbsps flaxseed meal + 6 Tbsps water). 

Nutrition

Calories: 858kcal | Carbohydrates: 179g | Protein: 11g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Trans Fat: 8g | Cholesterol: 96mg | Sodium: 735mg | Potassium: 337mg | Fiber: 3g | Sugar: 50g | Vitamin A: 6871IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 4mg