Pecans at the ready! This delicious carrot cake, free from dairy, is one to 'bookmark'... Happy baking!
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Dairy-free carrot cake
Need an easy dairy-free carrot cake recipe? Look no further than this absolute treat by Flora!
Image credit: Flora
Brought to you by Flora
Ingredients
For the sponge
- 150g Flora 100% Natural Ingredients
- 200g light soft brown sugar
- 2 medium eggs
- 200g self raising flour
- 2 tsp baking powder
- 1 tsp mixed spice
- 175g carrots, grated
- 75g pecans, roughly chopped
For the icing
- 200g dairy-free cream cheese
- 2-3 tbsp lemon juice
- 100g icing sugar
- Pecan halves for decoration
Instructions
1
Preheat oven to 180 C, 160 C fan, Gas mark 4.
2
Place the cake ingredients in a large bowl and mix together well until thoroughly combined.
3
Divide mixture between two greased and bottom lined 20cm sandwich tins and bake on middle shelf of preheated oven for 30-35 minutes until well risen and a skewer inserted in the centre of each cake comes out clean.
4
Turn out and cool on a wire rack.
5
Meanwhile prepare the icing by beating together the icing ingredients, except the pecan halves, until well mixed.
6
When the cakes are completely cold, sandwich together with half of the icing and spread the remaining icing over the top of the cake. Decorate with reserved pecan halves.
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