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Grandma’s Best Dairy-Free Carrot Cake

Alisa Fleming
  • 70 minutes
  • Serves 16 to 20

INGREDIENTS

6 cups

Carrots

1 cup

Pineapple

1 cup

Raisins

4

Eggs

3 cups

All-purpose flour

2 tsp

Baking soda

1 cup

Brown sugar, light

3 tsp

Cinnamon, ground

1 tsp

Nutmeg, ground

1 tsp

Salt

2 tsp

Vanilla extract

1 1/2 cups

White sugar

1 cup

Vegetable or grapeseed oil

1 cup

Walnuts