Here’s a delicious, moist and very easy-to-make carrot cake recipe that’s perfect for Easter. What’s more, both the cake and the frosting are dairy-free.
I make my cake with einkorn flour which is an ancient type of wheat, but if you want to make your cake gluten-free, you can use coconut flour or rice flour. Keep in mind that they absorb liquids differently, and you’ll need a smaller amount than the usual amount of wheat flour for this recipe. About 1/3 cup of coconut flour may be enough.
One of the best things about this cake is that it tastes even better on the second day. Everybody who tried this yummy carrot cake loved it. One of my favorite things about it is the cinnamon coconut cream frosting since I love both coconut and cinnamon.
Another special ingredient for this cake is the orange peel jam I used as a sweetener, but if you don’t have it at home, you can use any sweetener of your choice and add some orange zest. However, this step is entirely optional.