Hop Into Spring Chocolate Carrot Cake
This cake is hopping with flavor! Rich, moist, and allergy friendly, our Hop Into Spring Chocolate Carrot Cake is the perfect treat for Easter or any springtime celebration. Sweet shredded carrots, a hint of cocoa, and a generous layer of creamy dairy-free frosting make this dessert feel extra special. Top it off with chopped Free2b Dark Chocolate Sea Salt Caramel Cups Minis and you’ve got a festive, crowd-pleasing cake that’s safe for everyone to enjoy. Let’s get baking!
Ingredients
- 2¼ cups gluten-free flour
- ½ cup cocoa powder
- 1 cup cane sugar
- ½ cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1⅓ cups + 1 tablespoon oat milk
- ¾ cup avocado oil
- 2¼ cups shredded carrot
- Approx. 3 cups dairy-free frosting
- 8–10 Free2b Dark Chocolate Sea Salt Caramel Cups Minis, chopped
Directions
- Preheat the oven to 325°F. Lightly grease two 8" cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, cane sugar, coconut sugar, baking powder, baking soda, and sea salt.
- Add the wet ingredients: Stir in the apple cider vinegar, oat milk, and avocado oil. Mix until smooth. Fold in the shredded carrots.
- Divide and bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 45–50 minutes, or until the cakes spring back when gently pressed and a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and decorate: Once fully cooled, trim the domed tops (optional), then frost the first layer. Stack the second cake on top and frost the sides and top. Finish with chopped Free2b Caramel Cups.
- Serve and enjoy! Slice and dig in. Store leftovers in an airtight container at room temperature for 2–3 days.