This simple one bowl carrot cake is moist and delicious! Topped with a cashew “cream cheese” frosting, it’s vegan friendly, refined sugar free, and includes a gluten-free option as well!
As soon as I got married, at the tender age of 18, I began devouring cookbooks, trying new recipes almost daily for my new hubby. I didn’t really get a lot of practice in the kitchen growing up, other than at my grandma’s house where she liked to show me how to make some of her southern dishes. She didn’t follow written recipes, everything she made was ingrained in her mind from the hundreds of times she had made them over the years. I’d try writing them down, but it was difficult as she cooked by feel and taste, adding a little of this and a little of that until she got it right.
To me, she was the best cook in the world and I wanted to be as good as her one day.
While I do enjoy cooking, I actually prefer baking. I would make treats for my hubby to take to work and kept track of all of my friend’s and family’s birthdays so I could bake them a cake on their special day.
Years ago, my mom requested a carrot cake for her birthday. I had never made a homemade carrot cake before, but I did my best to look for a promising recipe. I may be aging myself, but this was before blogs and online recipes were a thing. I pulled some of my old cookbooks off the shelf and flipped through the cake section. I finally found what seemed to be a good one in my Southern Living cookbook. It was titled “Best Carrot Cake,” which is a little presumptuous, if you ask me. Best is a matter of opinion, unique to each given person. What might be best to you is not necessarily the same for me.
But in this case “best” is the most fitting description.
The cake was amazing. It was moist and flavorful, even to someone like me who’s not usually a fan of carrot cake. But the cake was pretty labor intensive and a bit too sweet for my liking.
So, using the “best carrot cake” recipe as inspiration, I came up with my own version, which is even free of dairy, eggs, gluten, and refined sugar too!
This cake is my new go-to carrot cake! It’s delicious, moist, and would be the perfect addition to your Easter table! I love the cashew “cream cheese” frosting, but in a pinch for time, I’ve even used a version of my maple cream cheese frosting (link included in recipe notes!)
Please let me know if you give this a try! Have a wonderful Easter holiday!Print
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